Grandma Spiced Pears

PICKLED (Spiced) PEARS or Peaches (Makes 6 pints or 3 quarts)

7 to 8 pounds small to medium pears (if using peaches use clingstone)
12 cups sugar
1 quart (4 cups) white vinegar
6 (3-inch) cinnamon sticks
1/4 cup whole cloves
1 Tablespoon chopped candied ginger

Wash and pare fruit* drop into salt or vinegar water to prevent browning.

Combine sugar, vinegar and spices (tied in a cheesecloth bag), in a saucepan
and bring to a boil for 5 minutes.

Drain and rinse fruit; add to syrup and cook until they can be pierced with a fork; but not soft, about 5 to 8 minutes.

Remove from heat and allow to set in syrup overnight to plump.

Bring syrup to a boil. Pack fruit into hot jars, leaving 1/2-inch head space.

Cover with boiling syrup, leaving 1/2-inch head space. Adjust caps.

Process 20 minutes in boiling-water bath.

*I remember my grandma used to just wash the pears, removing the stem and cutting the blossom (bottom) end out...she also 'studded' the pears with the whole cloves and left them in the fruit. Cider vinegar makes a darker brine than using white vinegar.