• Combine the pears, water, cinnamon, and lemon juice in a saucepan and bring to a boil. Reduce the heat and simmer for 25 minutes or until the pears are soft and start to break down.
• Puree with an immersion blender or transfer to a blender and puree.
• After pureeing, add the brown sugar, stir, and return to a boil until the sugar is fully dissolved.
• Remove from the heat and let the sauce cool down, then pour it into glass or plastic containers, cover, and store in the refrigerator.

Canning

• Ladle your hot pear sauce into your prepared jars, leaving 1/2 inch of headspace.
• Remove any air bubbles, then wipe the rim of the jar clean with a damp cloth. Place the lid on and tighten the ring finger tight.
• Place the jars into your hot water bath canner.
• Process pints for 20 minutes, quarts for 25 minutes, adjusting to your altitude.

Freezing Pear Sauce

• Let the pear sauce fully cool, then ladle it into freezer-safe containers. Label and date the containers and place them into the freezer.