Choose ripe, mature fruits of ideal quality for eating fresh or cooking. Wash and peel pears. Cut lengthwise into halves and remove cores. (A melon baller or metal measuring spoon is suitable for coring pears.)

To prevent discoloration, keep pears in an ascorbic acid solution.

Prepare a very light, light or medium syrup or pack pears in apple juice, white grape juice or water. Boil drained pears 5 minutes in syrup, juice or water. Raw packs result in poor quality pears. Fill hot jars with hot fruit and cooking liquid, leaving 1/2 inch head space. Adjust lids and process.

FOR 9 PINTS OR 4 QUARTS: For very light syrup (10 percent sugar), use 6 1/2 cups of water and 3/4 cup sugar; for light syrup (20 percent sugar), use 5 3/4 cups of water and 1 1/2 cups sugar; for medium syrup (30 percent sugar), sue 5 1/4 cups water and 2 1/4 cups sugar.

FOR 7 QUARTS: For very light syrup, use 10 1/2 cups water and 1 1/4 cups sugar; for light syrup use, 9 cups water and 2 1/4 cups sugar; for medium syrup, use 8 1/4 cups water and 3 3/4 cups sugar.

HOT PACK, PINTS: Process for 20 minutes.

HOT PACK, QUARTS: Process for 25 minutes.

CINNAMON PEARS: Add 2 sticks cinnamon and a few drops of red food coloring per quart of syrup. Remove cinnamon before packing fruit. Follow directions for hot pack pear halves.

PINEAPPLE PEARS: Use pineapple juice in place of water for the syrup. Follow directions for hot pack pear halves.

MINT PEARS: Add oil of peppermint and green food coloring a drop at a time until syrup is flavored and colored as desired. Cook pears in syrup 10 minutes before packing. Follow directions for hot pack pear halves.