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Submitted by: Ann Rennier from Columbia, MO
Originally shared on the web 03/16/2011

8 lbs. pears, cored and peeled
6 lbs. sugar
1 T. butter
20-oz. can crushed pineapple
10 to 12 1/2-pint canning jars and lids, sterilized

Grate pears; place in a large heavy saucepan. Add sugar and butter; mix well. Bring to a boil; boil gently for 2 hours. Stir in pineapple; boil another 5 minutes. Spoon into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes; set jars on a towel to cool. Check for seals. Makes 10 to 12 jars.