Preserved Pears Discoloured

New Zealand Listener, Volume 29, Issue 734, 7 August 1953, Page 23

Preserved Pears Discoloured

Hear Aunt Daisy, I should be pleased to have some information in regard to preserved pears. The pears are in perfect order when the jar is opened, but if a quantity of the fruit is left in a dish overnight, then a rapid brown discolouration occurs, making the preserve unfit for use. Several of my friends have had the same trouble and I thought there might be Some explanation which you could offer through The Listener column. "Interested," Timaru. _ This problem, which comes: up very otten, is answered by the Home Science Extension of the Otago University, Dun-, edin. In their invaluable book, "Preserv- , ing," they say: "Fruits, after being Opened and exposed to air, sometimes turn brown, just as fresh fruit does when exposed to air. To remedy this, empty fruit into a saucepan and heat to boiling peint." This book explains all difficulties’ and mistakes, as well as_ giving all methods of preserving fruits, vegetables and even meat and fish. Another prob-* lem often encountered is the discolouration of pears and peaches after they have been bottled. This generally occurs | because the heat used in processing was not high enough or not applied long enough to stop the enzymes from working. The remedy is an increase of 5 to 15 minutes in the processing time. The "Preserving" book may be obtained trom the Home Science Extension for 2/9 posted.