Canning quite honestly is daunting. It not only takes a significant time commitment, it can also seem far more technical than you may want to get when it comes to dealing with food. But really if you can set aside a morning, say 4-5 hours then the actual canning part is quite easy.
We have the most charming little pear tree in our backyard, and while it is still a youth it has consistently provided us with more pears that we can eat in the fall. So this year I decided to can them for the long winter months. I took the recipe from the following website, which describes the process quite well. I used the medium syrup, which worked out well.
http://www.pickyourown.org/pearscanning.htm
I used fruit fresh to keep them from yellowing, but lemon juice works as well.
Pack the pears in as tight as possible so less air is captured in the jars.
Leave them in a boiling bath for about 20-25 minutes.
