Pack a peck or parcel of pears to preserve their perfectly picked piquancy. When packing pears, you have two options: hot packing by cooking the pears in syrup before canning or cold packing, which fills jars of raw sliced pears with a hot syrup. Some prefer the hot pack method for its increased flavor while others like the texture of the cold pack method for the pears. Try both packing methods for preserving your pears until you find the one you like best. Both will keep your pears just as fresh as when you brought them in from your garden.
Combine 1 tsp. ascorbic acid with 1 gallon of water and the prepared pears in a 2-gallon deep bowl.
Fill the water bath canner halfway with water and bring to a simmer over medium heat on the stove.
Bring to a boil 6 1/2 cups water and 3/4 cup sugar in large 1-gallon saucepan, stirring to dissolve the sugar.
Drain the ascorbic acid and water mixture off of the pears and add the drained pears to the sugar-water mixture.
Bring the sugar water to a rolling boil over high heat and boil the pears for five minutes. Alternatively, add the drained sliced pears directly to the jar and pour the sugar syrup over them without cooking the pears to make cold packed pears.
Divide the pears and sugar water mixture among the jars, leaving half of the space at the top of each jar.
Lay a lid on top of each of the jars, securing it in place by screwing on a lid ring over the lid.
Use a pair of jar tongs to lower the jars into the water bath canner, adding water until it covers the jars by 2 inches.
Cover the canner and raise the heat to a boil. Boil continually for 25 to 30 minutes.
Remove the canner from the heat and leave the jars in for five minutes before transferring them to a counter for cooling overnight.
Push the center of each of the lids to check for correct packing, and refrigerate any jars that have lids that make a popping sound when pressed in the middle.