Well I just looked in some of my cookbooks and found a website to go look at, www.Allrecipes.com and just type in pear preserves there is one called Grandma's Pear Preserves. Hope this helps you out 30.
QUANTITY: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 16 to 25 quarts--an average of 2-1/2 pounds per quart.
QUALITY: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.
PROCEDURE: Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid solution (use one teaspoon of powdered ascorbic acid per gallon of cold water). Prepare a very light, light, or medium syrup, or pack pears in apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in syrup, juice, or water. Fill hot jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process.
9 gallons pear snitz (or 4 1/2 gallons sauce) 20 lb. sugar (I used a little less) 1 qt. vinegar 1/2 gallon white Karo 25 cents worth oil of cinnamon
(I'm guessing it would be more than 25 cents by now; this you have to buy at a drug store.) Add some water if you use just pear snitz.
Cook this outdoors in a copper kettle. Have your neighbors and friends to help you. Cook slowly and test a spoonful on a saucer. When it looks glassy and stays together, it is ready to take off (several hours). Keep stirring. Makes between 20 and 30 quarts.
Ingredients 3 pounds fresh Bartlett pears (about 7 cups), unpeeled, cored, and diced 1 pound brown sugar 2 cups cider vinegar 1 medium onion, chopped 1 cup golden raisins 1/4 cup diced, preserved ginger 1 clove garlic, minced 1/2 teaspoon cayenne pepper 2 teaspoons salt 1/2 teaspoon cinnamon 1/2 teaspoon cloves 2 teaspoons mustard seed
Instructions Combine brown sugar and vinegar in a large saucepan and bring to a boil. Add the pears and remaining ingredients. Cook slowly, stirring from time to time, until the mixture is thick, about 1 hour. Pour into hot, sterilized jars and seal. Chutney may also be kept in the refrigerator for 3 to 4 weeks.
Use as a relish with lamb or ham or as an appetizer with cream cheese and crackers.
5 qt. pears 4 1/2 c. sugar 1 lemon, sliced 10 to 15 cloves
Cover pears with water. Add sugar and cook down about 30 minutes over low heat. Add sliced lemon and cloves. Cook uncovered 2 hours over medium heat, turn up a little and cook 1 hour longer until pears are tender and juice is thickened. Pour into hot sterilized jars and seal.
My grandma's version: VERY SIMPLE RECIPE - ONLY PEARS AND SUGAR
Peel, core and slice pears into small pieces. For every 2 cups of pears, use 1 cup of sugar. Pour the sugar over the pears , cover and let sit overnight. In the morning you will have all this wonderful juice. Pour the whole lot into a large pot and SLOWLY boil, stirring constantly. When the liquid thickens enough to "stand" on a saucer (meaning it doesn't run everywhere like water) its ready. Carefully spoon it into warm jars, put on lids (that you have had sitting close to the hot stove eye so the seal heats up) and rings and set aside. Cover the jars with several towels to hold in the heat and after a while you will hear the jars pop as they seal.