Preserving Pears
Dear Aunt Daisy, Somebody wanted to know why preserved pears had gone dark. This is how I have done them for twenty years. Mine keep beautifully, always white, Make the syrup 1 cup sugar to 2. cups of water, and boil 20 minutes, Peel the pears, and drop them into a basin of cold water until enough to fill a bottle, then put them in the syrup and simmer till cooked. Lift out and put them in a warmed jar, cover with juice and screw down. As one lot is being cooked, peel the next lot. I do all fruit like that, cooking before putting into jars, and peaches and apricots always stay whole and look well. By cooking first, you get more in. I hope this will help the lady who had her pears go discoloured in the
jars.
Olive
Rangiora:
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490624.2.45.3.1
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New Zealand Listener, Volume 21, Issue 522, 24 June 1949, Page 23
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144Preserving Pears New Zealand Listener, Volume 21, Issue 522, 24 June 1949, Page 23
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