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Pear Juice

Pure Pear Juice Blended with Apple Juice

Some dessert apples and most pears have plenty of flavour and sugar but are low in acidity, tending to produce a rather bland and sickly juice, which is difficult to safely pasteurise (the lower the acidity level of the juice, the higher the temperature that is required to pasteurise the juice for long term storage). However apples such as the Cox varieties, Russets and Permains as well as pears, although rich and juicy, are made tastier when acidic cooking apple juice, e.g., Bramley, is blended in. Alternatively Citric Acid can be added to taste to give a well balanced juice. Our top selling autumn Bollhayes Juice is a blend of 40% Bramley, 30% Cox and 30% Russet. Experiment with varying proportions until you find the blend that most appeals to you and your family.

Pure Pear Juice and the uses of Citric Acid

We have had many enquiries about pressing and preserving pear juice.

The timing of pear harvest is arguably more critical than any other fruit: pick to early and the pears are rock hard; pick to late and the juice becomes sludgy. When pressing a Fine Straining Bagis needed to filter the juice.

But more critical is the fact that pears have a low level of acidity so the pure pear juice is difficult to effectively pasteurise and can readily spoil. We sought the advice of Keith Goverd whose experience at the Long Ashton Research Station is invaluable. He recommends raising the acidity level of the pure juice by dissolving 3.5 grams of Citric Acid into a litre of pear juice. The juice can then be pasteurised at the same temperature and time recommended for apple juice, i.e., 75 degrees C for 20 minutes.

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