B.C. PEARS.

| One of Canada’s Most —
Delicious and Healthful
Fruits.

No fruit produced in British Columbia requires such careful and
correct growing and handling as do pears. Constant study with
resultant improvement in orchard practices and cold storage handling,
coupled with geographical advantages has made it possible for the
Okanagan and Kootenay Valley of B. C. to produce and market
pears of quality unsurpassed anywhere in the world.

Varieties and Seasons

BARTLETT pears are the earliest var-
iety from British Columbia. They are
clear yellow when ripe with a faint blush
on the exposed cheek, more or less dotted
with russet. The flesh is of good quality
and makes excellent canning fruit.

FLEMISH BEAUTY pears, which im-
mediately follow Bartletts on the market,
have a smooth green skin and are short
and plump. They have a good flavour
but are not as fine-grained as the Bart-
lett. They are slightly lower in price.
Flemish Beauty pears are suitable for
eating as well as canning.

D’ANJOU pears are a distinct type for
late fall and early winter use, keeping in
perfect condition well into the spring in
cold storage. Large and uniform, the
yellowish white flesh is firm but tender,
very juicy, sweet and spicy with rich
flavor. Of all winter pears this is the
king.

Test for Maturity

Pears do not ripen on the trees. If left
on the trees, they turn soft in the centre
and finally drop off. They must be picked
while slightly green and stored for a
period before they ripen.

Here is the test for a RIPE PEAR. A
ripe pear is slippery to peel. When you
are peeling pears and they keep slipping
out of your hands, you have pears that
_have flavor and are right for canning.

The proper degree of maturity cannot
be over-emphasized. If your pears seem
a little green, store them for a few days.
Watch them carefully, as they start to
soften on the inside without showing any
signs of spoiling on the outside.

Canning B.C. Pears |

Peel the pears, cut in halves and remove

the cores. Cut in quarters if desired. Put

in a pan of water (to prevent discolora-

tion) until ready to pack into the jars.

Pack in hot sterilized jars. See canning
instructions on pages 2 to 5.

PEAR SALADS

1. Eat fresh fruit while in season. Com-
bine fresh pears with other fresh fruits
to make delicious fruit salads.

2. When canning, leave some pears in
halves for winter salads. To serve, place
the half pear on shredded cabbage and fill
with cottage cheese. Garnish with grated
raw carrot.

3. Also when canning, cut some pears
into small pieces, so that they can be used
in combination with other fruits for winter
salads.

PEAR PIES

Follow the same steps as in making
apple pies. Prepare the pastry and cut
the peeled pears into thin slices and con-
tinue as for anple pie.

PICKLED PEARS

3 cups vinegar
1 cup water
2/3 pound brown sugar
% cup mixed whole spices
7 pounds B.C. pears
Boil the vinegar, water and sugar for 10
to 15 minutes, with the spices tied in a
small cheesecloth bag.
Select pears that are uniform and firm.

Peel and stick whole cloves into pears, if

desired, Cook slowly in the syrup until
tender. Pour into hot sterilized jars. Seal
and store.

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