Make syrup by stirring 2 1/4 cups sugar and 5 1/4 cups water over medium heat until sugar dissolves. Heat eight 16-ounce preserve jars in a boiling water canner. Place 8 to 12 pounds of prepared pears in a saucepan with the syrup; warm on medium for five minutes. Pack the pears into the heated jars and pour over syrup, leaving 1/2-inch headspace. Place lids and bands on the jars, and process in the canner for 20 to 25 minutes.
Begin with ripe, firm Bartlett pears. Peel, core and halve the pears, then briefly submerge the pieces in a mixture of 4 cups water and 1/4 cup lemon juice to prevent browning. Drain the fruit in a colander.
Once you've made the syrup, keep it warm on low heat without letting it reduce on the stove. As you prepare the boiling water canner, watch that the water doesn't boil. In the meantime, wash the lids with warm water and dish soap, and get the bands ready.
Use a slotted spoon to pack the hot, syrup-soaked pears into the heated jars. Remember to leave the 1/2-inch space at the top. Get rid of air bubbles, and add more syrup if the level drops. When applying bands, confirm that they are fingertip tight.
Leave the jars for 24 hours, then press on the center of each lid to check the seal. Lids should stay firm and not move up and down.