1. Peel and core pears
2. Place in a large pot and add 1/2 cup of water
3. Heat over low heat to allow pears to release juices without burning
4. Bring to a simmer and cook until pears are soft
5. Mash or blend pears into sauce
6. For every quart (4 cups) or sauce, add 2 teaspoons pumpkin pie spice, and 1/2 teaspoon cinnamon
7. Stir

To Can:

1. Ladle hot pear sauce into sterile jars
2. Wipe rims, and fit with lids and rings – make sure they’re tight!
3. Arrange jars in waterbath canner that has been fitted with a canning insert (most canners come with one) making sure none of the jars are touching each other, or the sides of the canner
4. Fill canner with warm water to at least one inch above the jar lids
5. Heat over medium to to bing to a rolling boil
6. Continue boiling for 20 minutes
7. Turn off heat and allow to cool slowly to avoid jars breaking.
8. After canner has cooled enough so that it’s no longer steaming, you may carefully remove jars, and cover with a towel to avoid any cool drafts that may cause the glass to crack.
9. A lot of steps to avoid jars breaking may seem like overkill, but there’s nothing worse than seeing your hard work go to waste because a hot jar met a cool breeze!
10. After 24 hours, you may wash the jars if they’re sticky or (for those of us with incredibly hard water) have a mineral build up on them, and remove rings for storage.
11. Enjoy!