I have about 13 lb of (free!) pears left, and I would love to make and preserve pear juice. However, I can't seem to find totally clear (and reliable) instructions. Can I follow the instructions for apple juice found here: http://www.extension.iastate.edu/Publications/PM1043.pdf?

Thing is, they say to "Buy fresh juice from a local cider maker within 24 hours after pressing." Does that mean I can use my juicer? Do I need to peel? Also, is the issue with sediment a safety issue or a question of taste?

I found a similar discussion in another thread, but that poster asked a question that hasn't been answered (and that I, too, am curious about).

"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 I guess, to put it succinctly, my question really is: Is it safe to run whole pears through a juicer, let the juice set for 24-48 hours (in the fridge, I presume), pour off clear juice, discard sediment, strain off, bring to a boil, and then can?

;)

There's not a lot of info about pear juice out there...

Thanks.

I wash the pears thoroughly, cut off the stems and ends of the pears, and cut them up. If very ripe, I run them through the Roma Sauce Maker without cooking them because softening them isn't necessary. If they are too firm to go through easily, I cook them a little.

The juice is clearer and sweeter if you make your juice only from the first run-through the sauce maker. I follow instructions for apple juice from the Ball Blue Book.

I make a lot of pear juice because our three pear trees are very prolific. We add it to tea or drink it plain. I don't find any need to sweeten the juice because the pears are sweet enough.

Follow the instructions for apple juice in any of the "approved" cookbooks and you'll be fine.

I think you'll enjoy the pear juice.

Jill