3 pears = 22oz
Wash pears with a mixture of three parts water and one part white vinegar to remove bacteria. Rinse under cool running water, dry, and peel. The easiest way to peel a pear is to use a vegetable peeler and work in a circular motion around the fruit. If you do not have a vegetable peeler, use a sharp paring knife.
Set the peeled pear, stem side up, on a clean cutting board. Slice in half, lengthwise. To remove the core, cup each pear half, one at a time, in your palm and cut in a shallow scooping motion with a paring knife or melon baller. Once the core is removed, finish slicing the pear into equal-sized slices and then quarter each slice.
If your pear is ripe, skip this step and move on to step 5. If you?re working with pears that aren't fully ripe, place the fruit in a steamer and cook for 3 to 5 minutes or until tender
Puree chunks of pear in a food processor or blender until smooth. Add water as needed to reach desired consistency.
For chunkier pear puree, which is ideal for babies 10 months or older, mash the pear with a potato masher instead of pureeing it.
Cool pear puree and refrigerate leftovers in BPA-free containers for up to 3 days. Freeze leftovers for up to 3 months. Thaw overnight in your refrigerator.