We’re into day three of pear processing here. All six trays of the dehydrator have been loaded up yet again.

We pulled out our copy of On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee to figure out how to handle the ripening. Ninety-five per cent of our pears are still not ripe, which is a blessing. If we can continue to ripen a steady trickle of 4 or 5 pounds a day, they’ll be easy to deal with. For now we have a bag at room temperature with a few ripe ones to encourage “climacteric ripening” courtesy of ethylene gas. We also have two bags at cellar temperature and the remainder outside in a chest cooler which the bears have so far not discovered. This is working well so far.

Pear production

3 thoughts on “Pear production

  • September 21, 2009 at 10:11 am
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    Can't you email me some? I'd love to introduce youngest to pears….

  • September 22, 2009 at 8:40 am
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    We bought a lug of pears and thought we had a lot and weren't sure what to do with them all. That is a drop in the bucket compared to what you have! Think we will be pulling out the dehydrator today to try our hand at that as yours look so good.

  • September 22, 2009 at 8:41 am
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    We bought a lug of pears and thought we had a lot and weren't sure what to do with them all. That is a drop in the bucket compared to what you have! Think we will be pulling out the dehydrator today to try our hand at that as yours look so good.

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