http://durgan.org/2017/September%202017/9%20September%202017%20Pear%20Juice/HTML/ 9 September 2017 Pear Juice.
Twenty pounds of ripe pears were selected for pressure canning. Ripeness is determined by finger pressing the pear shoulder and any inward softness is an indication of ripeness. Process: Wash, cut into quarters, cover with water, cook until soft ~20 minutes, strain 2mm mesh, place into liter jars in batches of seven, the pressure cooker capacity. Pressure Can at 15 PSI for 15 minutes. Pears are inherently sweet and they tend to thicken with cooking so adequate water must be added which is slightly covering the cooking pot material. A total of 18 liter jars was processed from 20 pounds of pears, about a pound of pears in each jar. A pound is two to three pears.
http://durgan.org/2017/September%202017/11%20September%202017%20Bartlett%20Pears./HTML/ 11 September 2017 Bartlett Pears. Sixteen jars of juice was made from 20 pounds of ripe Bartlett Pears.Methods are essentially the same.