Wash pears thoroughly
Peel, core, and halve or quarter the pears
Prevent browning by placing cut pears in water with lemon juice or ascorbic acid
Prepare a light, medium, or heavy syrup, or use water or juice
Sterilize jars if required by your canning method
Heat the pears in syrup, water, or juice for hot packing, or pack raw for raw packing if appropriate
Fill hot jars with pears, leaving proper headspace
Add hot syrup, water, or juice to cover pears, maintaining headspace
Remove air bubbles
Wipe jar rims clean
Apply lids and bands fingertip-tight
Process jars in a boiling water bath for the recommended time based on jar size and altitude
Remove jars and let them cool undisturbed for 12 to 24 hours
Check seals after cooling
Label and store sealed jars in a cool, dark place