Pickle Recipes

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Treat fruit to prevent darkening. Tie spices in a spice bag. Combine spice bag, sugar, water and vinegar in a large saucepot. Bring to a boil, reduce heat and simmer 5 minutes.

Drain pears. Cook pears in syrup one layer at a time until tender but not soft. Carefully remove pears. Repeat until all pears are cooked.

Pack pears into hot jars, leaving 1/4-inch headspace. A stick of cinnamon and a few whole allspice may be added to each jar. Remove spice bag from syrup. Bring syrup to a boil.

Carefully ladle hot syrup over pears, leaving 1/4-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about six 8-ounce jars.