Peeling, coring, and cutting up all those pears turned out to be an awful lot of trouble. I spent the whole morning on them and made a big mess. Pear juice covered everything. Luckily, it's easy enough to wipe up.
After I had peeled and prepared all the pears, I packed them into jars. I think I should have used larger jars. It would have been less trouble for me, and Walt says that for a single pie or other dessert, he will need to open two or three jars anyway.
I peeled and cored only about half the pears that I had picked. At that point, I was fed up with the whole process. Walt will make a fresh pear tart today with some of the remaining pears. We went to the supermarket yesterday afternoon and bought a bottle of 80-proof (40º) alcool pour fruits to "pickle" the rest of the pears in. That seems like it will be easier, but the pears still have to be peeled, at least, and maybe they should be cored as well. But the jars won't have to be sterilized.
For the pears I put up in sterilized jars yesterday, I made a light sugar syrup using 300 grams of sugar for one liter of water. Following those proportions, I put in a kilogram of sugar and dissolved it in 3.3 liters of water. I brought the syrup to the boil and kept it going on a low simmer as I worked. I actually had nearly half of the syrup left over. We'll use it for something else.
After putting the pears in jars, I poured (or ladled) boiling syrup over them to fill the jars. I screwed on lids and then processed the jars in a pressure cooker on high pressure for about five minutes. Then I released the pressure off the fire and let the jars cool for a while inside the pot.
The disaster happened when I started to take the sealed and sterilized jars of pears out of the pressure cooker. There were four small jars and one very large one. Problem was, when I lifted the large jar out, the bottom fell out of it! So I had a pot full of cooked pears and syrup, with a big piece of glass sitting in the bottom of it.
Luckily the break was perfectly clean. I carefully took the cooked pears out of the syrup with a slotted spoon and put them on a metal tray so they weren't touching each other. Then I froze them. This morning I took the individually frozen pears off the tray and put them in a freezer bag for storage.
All in all, I don't feel like I got very many jars of pears for all my work. They'd better be good! I don't know when we'll taste them. However, I'm sure today's tart made with some of the remaining fresh pears will be good. I'm also pretty sure I'll think twice about processing pears this way the next time.