Some fruits lend themselves to freezing better and some seem to be better canned.
Canning pears has always been popular whether it was done for necessity or for pleasure. Unless refrigerated, pears will ripen slowly at room temperature within 7 to 14 days. To ripen pears quickly, put them in a paper bag and keep at room temperature until they yield to gentle pressure at the stem end. Bartlett pears are a favorite to can since they hold their shape and flavor. A bushel weighs 50 pounds and yields 16 to 25 quarts.