For the finer varieties, such as the Bartlett and Seckel, prepare a
syrup, allowing a pint of pure water and a quarter of a pound of sugar
to a quart of fruit. While this is heating, peel the pears, dropping
each, as it is pared, into a pan of clear water, lest the color should
change by exposure to the air. When the syrup has come to a fast boil,
put in the pears carefully, not to bruise them, and boil until they
look clear and can be easily pierced by a fork. Have the cans ready,
rolled in hot water, pack with the pears and fill to overflowing with
the scalding syrup, which must be kept on the fire all the while, and
seal.
The tougher and more common pears must be boiled in water until tender;
thrown while warm into the hot syrup, then allowed to boil ten minutes
before they are canned.
Apples may be treated in either of the above ways as their texture may
seem to demand.