Select from full-flavored pears, not mealy in texture. Wash, peel, and core. Slice. Heat in a boiling syrup in the proportion of 3 cups sugar to 4 cups water for 1 to 2 minutes. Drain and cool. Add 3/4 teaspoon ascorbic acid to 1 quart syrup.
Pack fruits in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.
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