Recipe: canning Asian pears

Asian pears do need to be peeled. Otherwise they will have a leathery feel and taste in your mouth. Peels on food is also where bacteria is concentrated.
Also, Asian pears must be acidified in order to safely can them. They are not a high acid fruit like regular pears or apples are. You need to add 1 T. bottled lemon juice per pint or 2 T. per quart. (must be bottled juice for proper strength of acidity).This will prevent the dangerous bacteria, botulism. They are also done as a hot packed food,not raw packed.
Procedure: Wash and peel pears. Cut in halves and remove cores. Slice, if desired. To prevent discoloration, keep pears in an ascorbic acid solution. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water.

Hot Pack - Boil drained pears 5 minutes in syrup, juice or water. Pack hot fruit into hot jars and cover with boiling cooking liquid, leaving 1/2-inch headspace.
Process pints 20 min. quarts 25 min. in a boiling water bath canner. ( more time is needed for higher altitudes,above 1000 ft).