Discolouring in Pears
Dear Aunt Daisy, : I am fond of preserving and although I have success with bottling most fruits, I find great difficulty in the preserving of pears. Although the fruit looks excellent when taken out of the oven, yet, after a few weeks the pears and syrup develop a brownish discolouration commencing at the top of the jar, the contents gradually getting darker as the season passes. This does not occur’ in every case, some jars remaining perfect. "V.M.1.," Christchurch. I’m afraid I shall have to pass this question on to the Daisy Chain. If all the pears discoloured equally, I should have thought that "V.M.I." had not taken the precaution of dropping the pieces of pear into slightly salted water as she peeled and prepared them, which prevents: their turning brown before’ the whole lot is ready. But since some jars remain white and clear, that cannot be the reason. Did you use any spice which might account for it?
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490513.2.45.3.3
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New Zealand Listener, Volume 20, Issue 516, 13 May 1949, Page 23
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163Discolouring in Pears New Zealand Listener, Volume 20, Issue 516, 13 May 1949, Page 23
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