- Cooking pears
- Peel the pears and cut in halves, core and weigh them. Place at once in cold water while the syrup is being prepared. To each 4 pounds fruit allow 1 pint vinegar and 1 1/2 pounds sugar. Boil these together with the cinnamon. Remove the pears from water, drain, then add them to the boiling syrup, and cook till tender. Remove pears with a slice and pack them in jars, pour syrup over them and leave till next day. Drain off syrup, pour in pan, and boil again till it thickens. Fill jars again and cover at once.