After they are softened, I add sugar, lemon juice, and cinnamon and mash the pears like potatoes.
In the meantime, I have boiled my pint jars in the water bath canner.and heated my lids in a saucepan.
Oh, I dearly love my new (old) pottery bowl! Isn’t it pretty filled with the pear sauce? Every time I use it I like it more.
Next, I ladle the hot sauce into jars and add lids and rings. The jars go back into the bath canner. When the water covering the jars boils I cook for 25 minutes to seal the jars.
After the twenty-five minutes, I lift the jars out of the boiling water and let them drip and cool on a dish cloth.
They will keep for years or until we eat them all! Aren’t they beautiful? I ate a bowl of the warm pear sauce and it was just right, sweet as honey almost, tart, and full of the wonderful taste of pear nectar.