http://www.durgan.org/URL/?GIPEF 24 September 2012 Pear Juice.
Twenty pounds of Bosc pears was processed into 14 litres of juice.A bushel of pears is about 40 pounds only half the quantity ws processed today.The pears were ripened by placing in the refrigerator for two weeks then left for three days at room temperature to soften slightly.Pears ripened on the tree turn brown and mushy from the inside out and are not too attractive. The pears were washed,trimmed and cooked until soft, then blended into a homogeneous slurry and strained through a Food Mill.The fourteen jars were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. There is little residue from pears.The juice is sweet and is a most pleasant drink.
You all seem to be such proficient chefs. Well here is a place to share some of that cooking knowledge. Or do you have a cooking problem? Ask away. Jams and chutneys go here too.
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