The pear-and-ginger combination here is stellar–and, once again, a fairly simple recipe. If 10 pounds of pears is more than you want to can, cut the recipe in half.
Peel and slice pears very thinly. Place in a large bowl. Add sugar, ginger, and lemon slices; toss well to coat. Let stand overnight. In a large pot over low heat, cook, stirring often, about 3 hours. Spoon into hot sterilized canning jars (leaving headspace). Seal and process 20 minutes.