Let it sit in the fermentor for at least 2 weeks then rack it to another bucket/carboy for at least another 2 weeks, then bottle. Really all you want is to do is pull the liquid and not the yeast/sediments. I'll tell you this, raw apples/pears will be pretty cloudy and doesn't make as fine a cider as clean clear juice. Whatever you do, do not filter after you pitch the yeast because then you'll have nothing but low grade vinegar.
You might be able to add a spoonful or two of pectic enzyme but there's no gaurantee it will clear it all up since there are so many apple/pear particles. That's where the aging comes into play and in my opinion it's much better to age in the bottle.
I do 22oz bottles mainly because It's quick. You'll be able to do a little ovwr a case of bombers vs small 12oz bottles and the stuff drinks so quick that the bombers just seem to be the right size.
Main thing is to keep it all airtight, use good sanitation, and be patient. The more you expose it to air, the more it turns to vinegar.