2 Answers

Yes and here's how > http://pickyourown.org/freezing_pears.htm

1. Start with firm, ripe fruit. Pears usually benefit from a bit of ripening time after they've been picked, so don't be too quick to freeze them. If you're not sure your pears are ripe, try one.

2. Wash, peel, core and stem the pears. Then, cut them up into halves, quarters, slices – whatever you want.

3. To keep the pears from browning, add either 3/4 tsp of ascorbic acid, 1/4 tsp citric acid, 3 Tbsp lemon juice, 1/2 Tbsp salt or Ball's Fruit Fresh (in the amount specified on the label) to a quart of water, and soak the pears in the solution for a couple minutes.

4. Choose your preservation method. Preserving your pears in syrup will result in the best color and texture, but you can also freeze them in sugar, juice, water or nothing at all:

Syrup Pack- A 40% syrup (medium syrup) is recommended for pears. To create your syrup, dissolve three cups of sugar in four cups of lukewarm water. This will give you about five and a half cups of syrup, or enough for 8-11 pints of pears (each pint will use between 1/2 and 2/3 cup of syrup). Double, triple or quadruple this amount to meet your needs.

Once the syrup is prepared, bring it to a boil on the stove; add the pears; and blanche for two minutes. Let cool; then, pack the pears in wide-mouthed freezer jars (or other freezer-safe containers). Fill the empty space with your syrup. Leave 1/2-inch of headspace in each pint; 1-inch headspace in each quart. To ensure the pears stay submerged, stick a piece of crumbled up wax paper at the top of each jar before sealing and freezing.