Pear trees blossom in spring. By the end of summer the pears are ready to be (hand)picked. After gathering they are transported to a factory. 

Pears are picked when they are not yet ripe. In order to become soft and ripe, they undergo a two to three week treatment in cold storage. When the pears emerge, they are peeled and cored. Then the pears are halved – or diced – canned and pasteurised. The pears used most for canning are Bartlett and Williams. These pears resemble each other a lot, both in taste and in size and shape.