Ingredients:

6 pounds slightly ripe pears, peeled, halved, cored (about 4 doz small pears)

3 3/4 cups granulated sugar

1 3/4 plus 2 tbsp white vinegar

1 1/2 cups water

1 teaspoon ground ginger

1 1/2 tbsp whole cloves

10 small cinnamon sticks

Directions:

1. Prepare the pears and place them in a bowl of cool water treated with Fruit Fresh or lemon juice. Combine the sugar, vinegar, water and spices in a large nonreactive pot and bring to a boil to dissolve the sugar. Drain the water from the pears. Place the pears in the pot and boil gently approximately 5 minutes until the pears are beginning to soften a bit.

2. Pack the pears, cut side down, into hot sterilized pint jars. Add a cinnamon stick to each jar, if desired. Ladle hot pickling liquid into each jar leaving 1/2 inch headspace. Remove air bubbles from the jars. Adjust headspace, wipe the rims of the jars, and place sterlized lids and rings on each jar. Process in a boiling water bath for 15 minutes. Turn the stove off. Leave jars in canning pot 5 minutes after processing time. Remove jars to a towel to rest 24 hours. Check seals and store after 24 hours.

Bon Appetit!