> An authoritative answer?? Well, I think you'd best write directly to Morning Star, or to whichever company makes the brand of canned peaches that you've been munching on. I confess I've never even heard of the practise of canning peaches in pear juice. That could be because I live in Canada, though. All the canned peaches we get off the shelf come packed in "light syrup" (i.e. 30% sugar solution).

The majority of peaches here also come packed in "light syrup," but it's not difficult to find the peaches packed in pear juice.


> If you want a quick and dirty guess, however, I would hazard that it's because actual peach juice is highly opaque. Marketeers figure it wouldn't look as appetizing sloshing inside the can. There might also be the problem of excessive oxidation (darkening) of the juice. Also, I know that both peaches and pears can be processed using very similar canning methods, so perhaps the manufacturers had the idea of siphoning off the excess pear juice (from the pear-canning process) and using it to pack the peaches. But is the *pear juice* in your peach product opaque like peach juice?? I have no experience with that arrangement.

No, it looks exactly like the light syrup. It doesn't taste like pears, but it doesn't taste like peaches either.. The opacity/oxidation seems like the most likely argument to me.

> Wolf "my 2¢'s worth of musing on this canny clingstone subject" spirit

locke "i don't wanna be a doctor today" ai