2. Selection of pears: Choose sugar-type fine sand pears with uniform size, no insects and scars, and mature inside.
3. blanking: clean the pear skin with a plane, cut it in half from the middle, and take seeds to dig the heart. Pay attention to keep the shape intact.
4. Ash bleaching: 100 kg fruit blank plus 7.5 kg lime. Immerse the fruit blank in grey water and mix it evenly, first bleach it for 4 hours, then replace the grey water and bleach it for 12 hours, then take it out of the grey pool and wash the grey stains on the surface of the fruit blank with clear water.
5. Shui Piao: Put the fruit blank into the clear water pool 12 hours, and change the water twice during this period until the water becomes clear.
6. Boiling: Boil the water, pour in the blank, stew it for 3-5 minutes, then take it out of the clear water pool and bleach it for 12 hours, changing the water 1-2 times. Then, boil the blank in boiling water, and feed sugar after cooking.
7. Sugar feeding: It is better to feed sugar for 24 hours, and the syrup should be wide to make the blank loose in the syrup.
8. Close the pot: put the refined syrup and fruit blank into the pot and cook for about 5 minutes. When the temperature rises to 1 15℃, put them in a honey pot and leave them for 48 hours.
9. Charging: First, boil the fresh syrup to 1 12℃, and then add the honey blank. Don't burn too much. When the temperature rises to 1 15℃ and the fruit blank has been raked flat, it can be hung into the powder bowl. When the honey blank is cooled to 50 ~ 60℃, the finished product is obtained after the sugar is pulverized.
10, that's how to make pear preserves.