Just be sure to follow label directions. The pear, unlike most deciduous fruit, develops its best eating quality when harvested in a slightly underripe stage. Harvest it too soon and it will shrivel without ripening properly. So walk the fence looking for a couple of harvesting signs. Pick pears when their green color begins to fade to a greenish-yellow.
Pears are ready to harvest when their skin feels waxy and the fruit separate easily from the tree.
Store blemish-free pears at 31 F if you can, or in a refrigerator or cool cellar if you can't. About a week before you want to use them, remove the fruit to a room at about 65 F and let them ripen slowly into delicious desserts. You can keep the bright colors of summer flowers into the gray dead of winter by preserving those flowers at the peak of their beauty. Here's a couple of ways to do that. Cut the flowers, strip the foliage, tie the flowers in a loose bundle of 10 or so stems and hang them upside down in a warm, dark, dry, well-ventilated place until they dry.