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Cook pears covered in boiling water until they begin to soften. Tie in a cloth bag the cinnamon sticks, cloves and ginger and simmer for 5 minutes with sugar and vinegar. Add partially tenderized pears and the liquid in which they were cooking. Simmer with vinegar syrup for 3 minutes. Remove and discard spice bag. Pack fruit into sterile jars and cover with the syrup. Seal jars and process in boiling water. Bath for 15 minutes. Store in cool dark place. Makes about 3 pints. When I made this, I tasted the syrup at the time of filling the jars and thought I had a disaster on my hands because the vinegar taste was overwhelming. However, after the pears had sat about 6 weeks, I tried them again and they were wonderful.
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