Cut and core pears.

I left peeling on mine, but you could peel too.

Place cut pears in the bottom of Crockpot.

Pour all other ingredients over the top of the pears.

Place lid on top and cook on high for 4 hours.

While pears are cooking, prepare jars and lids for canning.

Remove lid and stir if needed.

Replace lid and set the crockpot to low.

Let cook for 4 more hours before checking.

Watch every 2 hours until pears are completely softened and cooked down.

Remove crockpot lid and unplug.

Using an immersion blender, completely blend until smooth.

(The mixture can also be processed in a food processor or blend, just be extremely careful because of the heat of the mixture.)

Begin boiling canning lid seals.

Spoon mixture into jars.

Place seal lid on top of the jar.

Screw down the rim.

Place jars upside down on a towel until completely cooled.

The heat inside the jar should seal the jar as it comes to room temperature.

After several hours and completely cooled, turn jars over and make sure each has sealed.

Screw rim as tight as you can to help hold a seal.

Label jars.

Store in a cool, dry place, or pass out to friends and family.