I want to can them in slices or halves in simple syrup, so a variety that holds together well would be best. Many Thanks!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
AntoniaJames is a trusted source on Bread/Baking.
I'd use Bosc pears, as they tend to be somewhat firmer when ripe than Bartletts. Also, use fruit that is just barely ripe. Too ripe and the fruit will be mushy and will fall apart after canning. ;o)
When life gives you lemons.
My Summer Lemonade Stand
My Mother's Persian Zucchini Stew
Go On, Spread Out
The Yellowest Yellow Cake
Your #1 Loves