http://durgan.org/2016/September%202016/17%20September%202016%20Bartlett%20Pear%20Juice/HTML/ 17 September 2016 Bartlett Pear Juice Eighteen pounds of Bartlett pears were ripe and made into 12 liters of pressure canned juice. Ripeness was determined by a slightly soft neck and a decidedly yellow color. The stem was removed and the fruit quartered for cooking. A liter of water for each two pounds of fruit was added to make the liquid suitable for drinking. After cooking until soft about 20 minutes, the fruit was blended into a homogeneous slurry. The slurry was passed through a food mill with a 2 mm mesh screen. The obtained juice was then put into liter jars and pressure canned in batches of seven, the capacity of the pressure cooker. Pressure was 15 PSI for 15 minutes. The fruit doe not ripen at the same time. This first batch has been off the tree four days and the remainder of about 40 pounds is still not ripe. The fruit must be checked and culled daily. About three pears weigh in at a pound.
18 September 2016 Pear Juice 18 September 2016 Pear Juice The remainder of my pears (40 pounds) were ripe enough to make into juice. From this 40 pounds 28 liters of juice was obtained. About liter of water was added for every two pounds of pears to make a drinkable consistency. From the 60 pounds of pears purchased a total of about 42 liters of juice was obtained. Forty liters were pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. There is very little residue from the straining. The juice is quite sweet. Pictures depict the procedure.
