Then I used a fine strainer and strained out the juice from the pulp (so I could add the pulp to the Apple Pear Sauce!). I started with 2 gallons of Pear pulp and juice and ended up with 1 gallon of each after the juice was strained from the pulp.
I prepared my stove top with my water bath canner while also getting the lids sterilized in hot water. With my jars all sterilized I put them in the oven to keep hot and sterile.
The juice is placed in a large pot over medium high heat (stirring regularly) until boiling. Lemon Juice and Sugar is not completely necessary, but I added a couple squirts of lemon juice and about a cup of sugar to the pot to help with preservation and color.
Let the jars set overnight to cool and seal and they are ready to clean, label and store!