PRESERVED PEARS
(Electric-oven method). Heavy syrup for pears:—One breakfast cup sugar, 1 breakfast cup water. Boil together 10 minutes. Strain, and use as directed. Peel pears (“William'’ pears are most suitable) and drop into slightly salted water, (1 level teaspoon salt to 1 quart cold water) to prevent discoloration. Pack drained pears into cold, dry jars and fill to top with cold heavy syrup. Partially seal and stand jars on a folded oven cloth in a shallow tin or meat tin. Place in a cold oven with bottom element switched to “high" till 275 degrees is reached, then switch to “low” for 20 minutes. Side heating ovens: Switch “medium” till 275 degrees is reached then switch “low” for 20 minutes. Remove jars from oven, fill to overflowing with hot heavy syrup. Seal at once. Invert jars to test sealing. Store when cold.
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https://paperspast.natlib.govt.nz/newspapers/DOM19390318.2.177
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Dominion, Volume 32, Issue 148, 18 March 1939, Page 3 (Supplement)
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142PRESERVED PEARS Dominion, Volume 32, Issue 148, 18 March 1939, Page 3 (Supplement)
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