Make syrup by combining water and sugar in a large pot (see syrup options in “Syrup Ratios” above).
Heat over medium-low and stir until almost a boil and sugar is dissolved.
Place the pears into the hot syrup in a single layer and let them heat through for about 5 minutes.
Fill your jar with two four-inch cinnamon sticks.
Fill your jar with the hot pears using a slotted spoon (about 6-8 pear halves per quart jar). Leave 1/2-inch headspace. Pro Tip: If you put the pear halves face down, you can get more pears into the jar.
Pour the hot syrup over the pears to 1/2-inch headspace using a ladle and canning funnel.
Remove air bubbles with the bubble-remover tool and double-check your headspace, adding more syrup if needed.
Wipe the rim of the jar with a clean towel and place the lid and band on.
Tighten the lid to fingertip tight and place the jar in the water bath canner.
Add more water to the water bath canner, ensuring the water's surface is at least 1 to 2 inches over the top of the jars. Bring to a hard boil.
Start the processing time after the water has reached a full boil and process 20 minutes for pints and 25 minutes for quarts. Pro Tip: If you're 1,000 feet above sea level, increase processing time by 5 minutes.
When the jars have been processed, turn off the heat. Leave the lid on for 5 minutes.
Remove the canner lid; leave the jars in the canner for an additional 5 minutes.
Remove jars onto a folded towel in a draft-free area and let cool for 24 hours.