I recently bought a case of pears from my daughters school fruit fundraiser. They were not yet ripe when I got them (this is normal for pears), but they all ripened at the same time earlier this week. We can only eat so many fresh pears, so the best way to make them last is to can them. I googled a basic recipe for canning pears and adjusted it to what ingredients I had on hand. Here is what I did to make the canning syrup for 9 quarts of canned pears (about 30 pears):
Combine 4 quarts water, 1 cup honey and 3/4 cup white sugar, 2 cinnamon sticks, 10-15 cloves, and 10-15 cardamom pods in a large pot. Bring to boil and then remove from heat.
Prepare 9 quart jars and lids for canning by sterilizing in a hot water bath.
Peel and quarter pears. Place pears in cold water until ready to fill jars. I did this in three phases, cutting up about 10 pears at a time and filling three jars at a time. This helped me from having to put lemon juice in with the cold water to prevent the pears from browning before I had them all peeled and cut up.
Place 12-14 pear quarters into each jar (or however many fill it). Cover with syrup. Place lid on jar and screw on tight.
Place filled and sealed jars in hot water bath for 20 minutes. Remove and allow to cool, ensuring the lids seal properly as the jars cool. If any do not seal, put those in the fridge to eat first. The rest can be stored in the pantry for several months.