Add to the crockpot with 1/2 cup water to prevent sticking.
Cook on high approximately 3 hours.
Stir and cook on low. Cook stirring occasionally until pears are soft.
Alternatively simmer pears and water in a pot until pears are soft . Puree and then measure and add to the slow cooker.
Add sugar to taste. Suggestion is 4 cups sugar to 1 quart pulp.
Add orange juice, orange peel and nutmeg.
Stir well and continue to cook on low stirring occasionally until sauce is the consistency you like. Butter will round up on spoon. Leave lid off or ajar to alow steam to escape.
Once the pear butter is made, you will need to start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See full water bath canning instructions here.
For a Hot Pack
Fill hot jars with pear butter. Leave a 1/4 inch headspace.
Remove air bubbles, wipe rim clean, and place seal and ring.
Place jar in the warm canner. Proceed to fill all jars.
Process according to the chart below.
Notes
Processing Times for Water Bath Canner (Hot Pack)Altitude – Half Pints and Pints are Processed the Same Quarts not recommended.
0-1,000 - 10 minutes
1,001-3,000 - 15 minutes
3,001-6,000 - 20 minutes
6,001-8,000 - 25 minutes
8,001-10,000 - 30 minutes
Adapted from: The National Center for Home Food Preservation and the Ball Blue Book.