I use the Oregon State document below. I believe it's the one the NCHFP cites.

You can add peppercorns or any other dried herbs or spices to the jars. No problem.

The dried red dates I think should be OK, assuming you only want to add a couple per pint. I wouldn't overdo it. The fruit is a higher pH and dried it's also of higher density, but that's compensated for with the acidification of the syrup and the fact that they're dehydrated. But keep in mind that's just my guess, nothing official whatsoever.

Carol

Here is a link that might be useful: Preserving Asian Pears

Thank you so much for your help, Carol.

I probably should have mentioned that the red dates are jujubes.

Yes, I knew what they are. Jujubes have a pH of 5.2, so they're high, but so are Asian pears and that acidified syryp should be sufficient for both.

Carol