From “Joy of Cooking, 1972 edition
For 3 pounds of fruit:
• Wash, peel and core 3 pounds of firm, ripe Seckel pears
• Cook, covered until they begin to soften in 1 ½ cups water.
Prepare pickling syrup:
• Tie in a cloth bag
6 cinnamon sticks, 3” long
2 tablespoons whole cloves
2 teaspoons whole ginger
2 cups sugar
1 cup white wine vinegar or white distilled vinegar
Simmer pickling syrup for 5 minutes, then add the partially cooked pears and the liquid they were cooked in. Simmer all together for 5 more minutes, then remove and discard the cloth spice bag. From this point, the fruit and syrup may be divided into freezer bags and frozen.
To can pickled spiced pears, follow the recipe and canning instructions from OSU Extension, https://extension.oregonstate.edu/food/preservation/fruit-pickles-chutney-sp-50-757