Pear Juicing. 1 September 2014 Pear Juicing.
Thirty five pounds of pears from my one tree were processed into 20 liters of juice. The pears were picked eight days ago and ripened in a five gallon pail with lid. Ripeness was determined by the pointed shoulder near the stem being slightly soft to the touch. The pears were cut into quarters and covered with water and cooked until soft then made into a slurry. The slurry was strained and the juice obtained pressure canned at 15 PSI for 15 minutes for long term preservation. The residue from the food mill straining was put through a Champion Juicer and will be used as a pudding. Pictures demonstrate the process.

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