Preserving Pears
Will you kindly help me, through The Listener, on preserving pears? We have a great tree which is laden again this years, but the pears I preserve nearly all turn brown immediately, or within a few days. I put them in salt and water when cutting. I should perhaps say the pears are Bon Chretien, so the fault is not there. I shall be so grateful if you can help me, -" A Country Woman." We cannot understand why the pears should have gone brown-were they completely covered by the salty water? That is certainly the usual method of preventing this brownness. Try it next time with a little vinegar in the water instead of the salt. In the meantime I will give ees our method of preserving pears. Peel the fruit with a sharp knife, cut out the hard cores, and cut in halves or quatters. Drop the peeled pears into slightly. salted water until ready. to fill
the jars. This is to save discolouration, Pack the fruit as closely as possible into the jars, and cover with syrup. The syrup made with 1 cup of sugar to 3 cups of water is quite nice for pears. Adjust the tubber and screw the lid on lightly. Place in steriliser and bring slowly up to 200 degrees, then allow the temperature to fall to 180 degrees and keep it as near to that as possible for 21/2 hours. You can do them in the oven at 260 degrees for 1 to 14% hours.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410314.2.69.3.1
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New Zealand Listener, Volume 4, Issue 90, 14 March 1941, Page 46
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254Preserving Pears New Zealand Listener, Volume 4, Issue 90, 14 March 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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