Canned Pears

Prepare pears by peeling, coring and halving them. To prevent browning, submerge pears in a mixture of 1/4 cup lemon juice and 4 cups water and drain. To prepare light syrup, combine 2-1/4 cups granulated sugar and 5-1/4 cups water in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down. Warm pears in syrup one layer at a time in a large stainless steel saucepan over medium-low heat until heated through, about 5 minutes. Pack hot pears into hot jars to within a generous 1/2 inch of top of jar. Ladle hot syrup into hot jar to cover pears, leaving 1/2 inch head space. Remove air bubbles and adjust head space, if necessary, by adding hot syrup. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process pint jars in a boiling water canner for 20 minutes and quarts for 25 minutes, adjusting for altitude. Remove jars and cool.