From a recent New York times article comes her simple recipes for preserving pears. A light simmering in syrup does little to prepare the fruit for a long hibernation in the pantry; to make them safe, you need to process them—place the closed jars in a pot, cover with water and boil for 20 minutes.
“With water-bath canning, you’re really just poaching,” she said.
“So I thought, the canning can be the cooking.”
She used firm Bartlett pears, which she said are best for canning because
they maintain their shape, and warmed them through in a thyme
syrup. (Heating the pears before canning pulls some air out of the fruit.)
After transferring the pears to jars, she covered
them with the syrup, adding bay leaves, peppercorns
and lemon zest.
Eugenia Bone, author of Well Preserved
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids.