1. Peel the pear and dig out the small pear balls with a special spoon for digging pear balls. If the production is large, soak it in cold water first to prevent the pear balls from discoloring.

2. Put the pear balls into the jar, boil a pot of water, add rock sugar, and pour the sugar water into the jar after the rock sugar melts. Water should not flow through pears.

3. First put the bottle cap on the bottle, put it in a steamer for 30 minutes (the main purpose of this process is sterilization), then open the steamer and quickly tighten the bottle cap of the can bottle. This process must be fast, otherwise the bottle cap will not be sealed after cooling, and gloves must be worn in this process.

4. The canned food is well sealed and can be kept for more than half a year.