I peel and remove "grits" from whole pears. Then quarter, place in large crock pot layering with equal amounts of sugar. I cook on high for 2-3 hours then reduce to moderate heat until light brown. I allow them to plump overnight in the crock pot. Then I pour them into clean sterilized jars, put on lids and tighten rings. Place jars into large pot with enough water to cover tops and bring to a boil. Let the water boil over the lids for 5 minutes (no need for constant stirring this way). Sometimes I add a cinnamon stick to the jars or cook slices of lemon with preserves.

I haven't tried the recipe but I plan to. Recipe suggest using a stainless steel pot or an enamel pan. Enamel will flake off and shouldn't be used for anything. I know that some can be used for the life of the owner but I have had more than one, the granite looking blue pans, flake. One was my favorite to use for a roast. So... For what it's worth that has been my experience and I was thankful that I realized the problem before I fed my family the roast. B Turcotte