7 lbs pears, cored and quarted
6 cinnamon sticks, broken in half
1 t whole cloves
6 c cider vinegar
3 c white wine
8 c sugar or honey
Heat the vinegar, wine and sugar to boiling. Add cinnamon and cloves. Stir until until sugar is dissolved. Reduce to a simmer and add the pears. Simmer until the pears are tender. Remove the pears and set aside. Return the liquid to a boil. Reduce until it become a syrup. Distribute the pears and spices in your jars. Cover with the syrup. Process for 15 mins for pints and 25 for quarts. Yield ~6 pint/3 quarts.
Note: I used the cinnamon sticks to hold the pears below the level of the liquid so there was NO chance of them floating and discoloring.