Canned Pears

Select pears that are ripe yet firm (Sickle pears in preference); peel, turning them round, and empty with a vegetable scoop to remove all the pips, blanch and refresh. Drain as soon as they are properly cooled off and range them in tin cans each of a quart capacity; fill the can ninetenths full with a fifteen-degree cold syrup; cover and solder. Range these cans in a large saucepan, immerse them in cold water, place on the fire and boil for ten minutes; remove the cans, tap a small hole in the center to allow the air to escape, solder it up immediately and boil for five minutes longer.