Homestead mailing list

["Lisa K.V. Perry" <lisakvperry AT gmail.com>]

On 8/17/06, SISU! <erthnsky AT bellsouth.net> wrote:
> Okay canners of the world, which do you think works better to protect
> fruits like pears from discoloration, a salt solution or an ascorbic acid
> (like lemon juice) solution?
>
> Our pears are not ready yet, still a week or two away for the seckles
(smaller, dessert pear) which ripen on the tree.  The rest have to be picked
before they ripen.  Have not tried salt--would be interested in how that
works--and tastes.  We use lemon juice and like a bit of ginger mixed in,
very good with pears.  Good luck!

Lisa