Place peeled pears, "Sickel" pears are best, (leaving stems on), in a crock alternately with layers of sugar. Cover with the water and vinegar. Let stand covered over night. Drain and to the liquid add the spices tied in a bag, soft heads of cloves removed. Heat slowly to the boiling point, and when clear add the pears, boil until tender but not soft. Place in heated glass jars, using perforated skimmer and cover; when fruit is all cooked and in the can lift covers and pour the boiling syrup over the fruit and seal at once.
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