I basically followed the recipe for applesauce from the Ball website substituting pears for the apples, cutting the recipe in half and omitting the sugar. I also decided to go with half pint jars.
6 lb pears (I used anjou and a handful of bosc pears); quartered, cored and damaged spots removed (see ** in directions below)
2 Tablespoons lemon juice
8 half pint glass preserving jars with lids and bands
Sterilize jars by placing them in the canning pot with water, bringing to a boil and simmering for 10 minutes. Leave the jars in the hot water until ready to use. Place lids and rings in a bowl, pour hot water over them and let them sit until ready to seal the jars- Do Not Boil Lids
Pour enough water to cover the bottom of a large stainless steal stock pot, add the pears and bring to a boil over medium high heat. Reduce heat and simmer, stirring occasionally, until the pears are tender (5-20 minutes) depending on the type and ripeness. Remove from heat and allow to cool for 15 minutes.
Put the cooked pears through a vegetable strainer. The peal will be extracted from the end and the lovely pear puree will glide effortlessly into a bowl.
**if you do not own a vegetable strainer you can still make pear sauce as long as you peel the pears and remove all stems and hard spots. The cooked pears can be pureed in batches in a food processor or blender.
Return the pear purée to the stock pot and add lemon juice. Bring to a boil over medium-high heat, stirring frequently to prevent sticking or burning. Fill the hot jars immediately with the hot pearsauce.
Ladle the hot pearsauce into hot jars leaving 1/2 inch headspace. If your sauce is very thick remove air bubbles (tap jars on a thick towel so the sauce goes down and the air up or use a spatula and run it up and down along the interior edges of the jar). If your sauce is thin enough to pour in and settle without air into the jars like mine was skip that step. Wipe rims with a clean damp paper towel, center lids on jars and secure the bands.
Process the jars by placing the filled jars back into the canning pot and bring to a boil with water (I usually leave the hot water from the sterilizing step in the pot so it is still hot and heats up to a boil quicker). Boil for 20 minutes, remove jars and cool. The “popping” sound of the lids sealing is so exciting! Check lids for a proper seal after 24 hours- the lid should not flex up and down when the center is pressed.