½ bushel of pears
4 cups sugar
6 cups water
Bag of Cinnamon Imperials
5-6 1-quart canning jars & 5-6 pint jars
Peel, core, and quarter or half the pears.
In a large (5 or 6 quart) pot, add the sugar and water. Bring to a boil.
Meanwhile, while you wait for your sugar to boil, place your pears into your jars. FIRST, place as many cinnamon imperials as you like onto the bottom of your jar. Add some more pears, then place some more in the middle of the jar. I usually do at least 20-25 pieces of imperials for a quart, and 10-15 for a pint. It depends on how “cinnamony” you like them! Mine are a nice hint of cinnamon and not to over powering.
When you are done packing your jars, pour the syrup over the pears to cover, leaving 1/2-inch of headroom from the tops of the jars. Wipe the rims with a paper towel. You don’t want anything that can cause your lid not to seal. BOIL YOU LIDS FIRST (just a few minutes). Then, put on the lids WITH the rim on at the same time. (YOU DO NOT NEED TO BOIL THE RIMS)
If canning for long term shelf storage, place in a water bath.
*Quarts boil for 20 minutes
* Pints boil for 10 minutes
A ½ bushel can be a little bigger or a little smaller than what I have here. When I made mine I got 6qrts. and 6 pints. exactly. And had a 5qrts sauce pan filled with syrup.