My instructions say to let the strained juice rest in the refrigerator 24-48 hours before pouring off, so I think that's one of the issues.

Dampen the bag you use before pouring in the pear pulp.

For the second straining I use a coffee filter, which seems to produce better results, but I know for jellies I still often strain three times for greater clarity.

Personally, I wouldn't worry about any remaining residue, but if you're more comfortable with it, process your juice as a puree for 15 minutes rather than as a juice for 5 (or 10). This way you could enjoy a more substantial pear nectar, which could be thinned further when the jar is opened.

Carol

Thank you. I will let the juice settle an extra day. I have been dampening the bags before straining. I tried the coffee filter for the 3rd straining, but it was useless because it clogged up so fast, even when the juice looked clear. Maybe I was just worrying too much. When I opened the jars in the past, I just left the sediment in the bottom or restrained before drinking. I don't care if the juice is as clear and thin as apple juice, I've always enjoyed pear nectar, but after reading about the bacteria in sediment I was reviewing what I was doing.

BTW...Is there a difference between a little pulp that has settled to the bottom and sediment? What would be wrong with a little pulp?

So far, I have put up about 21 quarts of juice, and still have 4 boxes of pears left. Making mincemeat now. I'll make more juice out of the pears that are really soft and juicy. I often add a quart of pear juice to a gallon of tea. We really like the taste.

Thanks again,

Jill