Left to ripen slowly in the shed, they probably could have been bottled on Thursday, but had to wait until Saturday.
As per the Fowlers Vacola guide, bring to 200F, then turn back to 180F and leave until 2.5 hours has elapsed since first reaching 200F. Take them out. Bottled in only light syrup though, which I make as 100g sugar mixed with water to 1L syrup and heated for a minute in the microwave to aid dissolution.
William Bartlett pears prior bottling