Difference between revisions of "Pear Vin"
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add 1/8 teaspoon of ascorbic acid if it is really brown otherwise ad 1/16 (pinch) if it is slightly brown to the primary after the pairs have cooled for 1 hour once boling water is poured over them | add 1/8 teaspoon of ascorbic acid if it is really brown otherwise ad 1/16 (pinch) if it is slightly brown to the primary after the pairs have cooled for 1 hour once boling water is poured over them | ||
| − | ==cut pears= | + | ==cut pears== |
1.)skin and cut 4-5 pounds of pairs into small chunks which will be mashed later like potatoes. | 1.)skin and cut 4-5 pounds of pairs into small chunks which will be mashed later like potatoes. | ||
Revision as of 22:51, 22 October 2011
Setup
Sanitize
1.)Cleaning the equipment with IODOPHOR
Test pear browning
Cut pear in half and let stand with the meat facing up for 15 minutes.
add 1/8 teaspoon of ascorbic acid if it is really brown otherwise ad 1/16 (pinch) if it is slightly brown to the primary after the pairs have cooled for 1 hour once boling water is poured over them
cut pears
1.)skin and cut 4-5 pounds of pairs into small chunks which will be mashed later like potatoes.
2.) wash the pair vhunk in water
3.) be sure all the stems and seeds are removed
Procedure
1.)