Discoloured Pears
Dear Aunt Daisy; In reply to your query from "U.M.L.," Christchurch, re discolouration in bottled pears, one of the reasons given in my book of canning instructions seems to be the cause. "Discolouration of fruits in the top of the jar is often due to enzyme activity or oxidation, which means that the heat of cooking or processing was not applied long enough, or the temperature used was not high enough to render the enzyme inactive or to expel the air from the jar." Another hint contained therein: "Pears canned by. cold pack method will retain original colour better if a tablespoon of lemon juice is added to each quart jar."
Marjorie
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490610.2.49.3.4
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New Zealand Listener, Volume 21, Issue 520, 10 June 1949, Page 23
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114Discoloured Pears New Zealand Listener, Volume 21, Issue 520, 10 June 1949, Page 23
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