• Peel and core pears. Cut them into quarters or eight segments. Cooking time is for eighths. Quarters will take 1 hour longer.
• Place the pears in a 6 quart slow cooker and toss with lemon juice. Add sugars and remaining ingredients and toss well.
• Cover with lid and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours or until apples are very soft and mash easily, Stir once halfway, if desired.

How to Blend or Mash the Pear Butter

• If using an immersion blender, let the pear mixture cool at least 30 minutes. Be careful to not raise the hand blender while it’s on. It will splatter the hot mixture.
• If using a stand blender, let hot mixture cool at least 1 hour. Blend in batches in the stand blender with the lid slightly ajar. If mixture is too hot, the heat might push the lid up causing splattering.
• To use a potato masher, carefully mash the pears into the liquid, stirring as you go to blend the mixture together.

How to can Crockpot Pear Butter in water bath

• Bring a large canning or stock pot of water to a boil. Place a canning rack or trivet in the bottom. Spoon pear butter into sterilized quarter pints, half pints or pint jars.
• Wipe jar rims clean and screw on lids and rings. When water has come to a full rolling boil, carefully lower the jars down onto the rack with canning gripper tongs. Let water return to a full rolling boil. Water should cover the jars by 1 inch.
• Set timer for 10 minutes. Carefully remove jars with canning gripper tongs and set on a cooling rack or thick kitchen towel. Let cool completely and let stand 24 hours.
• After 24 hours, check to make sure all jar lids have sealed. Unsealed jar lids will be slightly raised in the center and make a popping sound when pressed down.
• Store in a cool dry shelf, free from direct heat or sunlight for up to 2 years.