Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Canned Pears. ✠

For the finer varieties, such as the Bartlett and Seckel, prepare a syrup, allowing a pint of pure water and a quarter of a pound of sugar to a quart of fruit. While this is heating, peel the pears, dropping each, as it is pared, into a pan of clear water, lest the color should change by exposure to the air. When the syrup has come to a fast boil, put in the pears carefully, not to bruise them, and boil until they look clear and can be easily pierced by a fork. Have the cans ready, rolled in hot water, pack with the pears and fill to overflowing with the scalding syrup, which must be kept on the fire all the while, and seal.

The tougher and more common pears must be boiled in water until tender; thrown while warm into the hot syrup, then allowed to boil ten minutes before they are canned.

Apples may be treated in either of the above ways as their texture may seem to demand.