Fruit recipes for the winter: canning pears in their own juice. Ways to harvest pears for the winter

How to quickly preserve pears so that they come out firm and tasty? - Easily!

This recipe was passed down to me from my grandmother. I spent all my childhood in her village, and I simply adored her canned pears. They turned out so juicy and crispy that I could eat the whole jar at once.

Now I am already preparing for the winter and when the pear season comes, I always roll up 10-15 cans.

whole canned pears recipe

Pears - how much will fit in one jar

Sugar - 6 tbsp. spoons for 1 jar

Citric acid - on the tip of a knife

For this piece you will need hard varieties pears, and it is best to take unripe fruits. They should be thoroughly washed under running water.

Then carefully prepare 3-liter jars and fill them with pears.

Add sugar and citric acid to each jar, then pour boiling water over them and cover with a lid.

Now each jar should be placed in a saucepan with hot water so that it covers most of the jar, almost to the top and sterilize them for 15 minutes.

It remains only to roll them up, check that they do not let liquid through and cover them with a blanket for a day.

According to this recipe, pears, canned whole, cook quickly, remain firm, have no sugary sweet taste and great juice.

Whole canned pears, harvesting for the winter

Whole canned pears are an excellent dessert that can be enjoyed at any time of the year, but it will be especially relevant in winter.

Whole canned pears - the taste comes from childhood!

Summer is everyone's favorite time to relax, in which it would be useful to think about preparations for the winter. Whole canned pears are not only tasty, but also healthy. How to cook them different ways, we will tell in the article.

1 Pear - the record for the content of potassium

This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:

• Vitamin C ensures the elasticity of blood vessels;
• folic acid (B 9) is involved in blood formation;
• vitamin K prevents the development of atherosclerosis.

Pears have a record amount of potassium needed for cell regeneration and good heart muscle function. It tastes much sweeter than an apple but the sugar content is less. There is more fructose in this fruit than glucose, which has a beneficial effect on the pancreas. Since the body does not need insulin for the absorption of fructose, sweet and sour fruits are recommended for people suffering from diabetes and obesity.

In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Due essential oils the use of this fruit will strengthen the immune system, relieve inflammation, increase the protective properties of the body. One pear a day will provide the body with the necessary daily intake of cobalt, which is necessary for the functioning of the thyroid gland.

2 Quick ways to preserve - in syrup and without sugar

Preservation of pears whole is an excellent option for harvesting for the winter, because the fruits are very appetizing and sweet. In winter, they can be used as a separate dish for dessert, as well as create cuts from fresh fruits, supplementing them with canned plums and peaches.

• Pear recipe in own syrup

Great for canning whole pears three-liter jars. So, you need: pears 1.5 kg, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, wash them and remove the tails. Now start preparing sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that granulated sugar dissolves. Put the pears in jars and pour the prepared syrup, leave to brew for 10 minutes, then pour the syrup back into the pan and bring to a boil. After pouring the fruit again, repeat the action a total of three times. Before you roll up jars of pears, add citric acid.

Pears in own juice

To preserve fruits according to this recipe, choose unripe fruits that should be washed and peeled in a thin layer. Pears should be blanched in boiling water for about 10 minutes, and then cooled and placed in sterilized jars. Be sure to add citric acid per 1 liter 1 gr. Cover with a lid and you can sterilize for 15-20 minutes for jars with a capacity of 1 liter. Cap and refrigerate after processing.

Choose ripe pears, but not overripe ones. They should be washed and peeled off in a thin layer. Of course, if the pears are small, then it is better to marinate whole, but you can also cut into quarters, while removing the core. Those who love pears and have decided to preserve this fruit should know little secret: so that they do not darken, you should keep them in solution for a couple of minutes citric acid(per liter of water 1 g). Pears should be blanched on fire for no more than 40 minutes after boiling, then cooled under running cold water. Then the water in which the pears were blanched is used to prepare the marinade.

For a two-liter jar you will need: 300 ml of water, 250 g granulated sugar, acetic acid 17 g. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. Put in a 2 liter jar allspice 8-10 peas, cinnamon, cloves 8 things, and then pears and pour hot marinade. Cover the jar with a lid and pasteurize in a pot of hot water for 25-30 minutes. After processing, twist the jars and leave to cool until morning. Such a preparation will surely appeal to lovers of juicy pears. It can be used as an original garnish, added to meat dishes or salads.

3 Pear compote - recipes with fruits and berries

All kinds of compotes can also be prepared from whole pears. In this form, the fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add a minimum amount of fruit (5-8 pieces). Thanks to delicate taste pears, compote is quite light and fragrant.

So, to make such a drink for the winter, you will need: a glass of sugar, pears 0.5 kg, you can also add a couple of plums or, for example, Asterisk apples if you wish. We prepare fruits and put them in sterilized jars, boil water. After the water boils, pour it into jars and leave for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.

Since any kind of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries, red currants or lemons. So, necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 l of water, vanillin, mint (optional), and fruits or berries chosen according to your taste. You can make compote from whole pears if they are small, or cut them into halves. Put all the fruits in a jar, preferably a 3-liter jar, sprinkle with sugar and pour boiling water. Everything is ready - tighten the lids and leave to cool.

Pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. Such a compote will help maintain immunity and resist viral diseases. Therefore, take a couple of hours to prepare the blanks using our simple recipes.

Whole canned pears with sugar, fruit compote video

If you love pears and want to enjoy their taste in winter, then our recipes and video tutorials will help you diversify preservation and prepare whole pears.

Whole canned pears. Excellent recipes

- citric acid - ½ teaspoon

- granulated sugar - 455 g

- citric acid - 1.5 g

Whole canned pears.

- ripe, fresh rosaceous - 2 kg

- granulated sugar - ½ kg

2. Boil the water, dip the pears into it, after blanching them for five minutes in boiling water. After that, pour them over with low temperature water.

3. Remove the peel from the lemon and orange, place inside each pear in the place where the core was.

4. Fruits stuffed with citrus, place in three-liter jars, pour hot syrup, set for 20 minutes. for sterilization.

5. Roll up the containers with lids, set to cool.

Canned whole juicy pears

Home preservation, of course, cannot be compared with store-bought counterparts, especially for fruits. The special taste and juiciness can be preserved if the whole pears can be preserved. There are many recipes for such blanks for the winter, each of them has a twist.

Elastic and tasty fruits with a light aroma of citrus fruits, spices or vanilla can subdue even a gourmet with their exquisite taste. The selection of recipes below will help every housewife prepare wonderful fruits for the winter that will delight the whole family with a wealth of flavors.

Canned whole fruits with citric acid: a simple recipe for the winter

Preserving this recipe won't take too long. You will be able to cook the same fruits that you tried as a child.

Ingredients for 1 jar of 3 liters:

• 2 kilograms of dense pears;
• 2 liters of water;
• 4 grams of citric acid;
• 400 grams of granulated sugar.

1. First you need to prepare the fruit for subsequent preservation.
2. To do this, rinse the fruits thoroughly, and then carefully remove the tails.
3. Now the pears must be placed in a three-liter jar. This way you can determine their number.
4. Transfer the fruit to a large saucepan, pour the required amount of sugar and cover with water.
5. Place the filled pot on the fire.
6. After the first bubbles appear, indicating boiling water, transfer the fruit inside a sterilized glass container, pour in citric acid.
7. Pour in boiled sugar syrup.
8. Next, you can start rolling cans.

When the canning is completed, you should turn the jars over, wrap them in a blanket and leave them to cool.

Delicious spicy pears

To make preservation excellent, you should choose only dense, not overripe fruits. Canned pears will retain their shape and excellent taste.

• 2 kilograms of hard pears;
• 1 kilogram of sugar;
• 200 milliliters table vinegar (9%);
• 200 milliliters of water;
• 10 cloves;
• 5 grams of coriander;
• 3 grams of ground ginger, nutmeg and cardamom.

Cooking process of delicious spicy fruits:

1. Dense, but not overripe fruits must be washed under running water, remove the core.
2. Then you need to cook sugar syrup, prepared on the basis of water, granulated sugar, as well as table vinegar.
3. After the sugar is completely dissolved in the liquid, transfer the prepared fruits to the syrup, add all the spices necessary for the recipe.
4. Pears in syrup should boil for 40 minutes, set the minimum flame power.
5. Throughout the cooking time, the fruits should be constantly stirred with a wooden spoon.
6. The readiness of fruits after cooking can be checked with a toothpick, they should be pierced well, but at the same time keep their original shape.
7. Now we can preserve fruit. After sterilizing the jars, you can stack the pears and pour them with spicy syrup.
8. Roll up jars sterile tin lids. After complete cooling, store the preservation in a cold place.

If the pear skin is too dense, you can pre-cut it.

Unusual orange recipe

A simple and at the same time original way of harvesting will allow you to enjoy an easy, low calorie dessert cold winter evenings.

• 2 kilograms of dense seasonal pears;
• 500 grams of granulated sugar;
• 1 small lime or lemon;
• 1 medium orange

1. Rinse the pears along with the orange, lime or lemon.
2. Now you need to do the removal of the core of the fruit, as well as cutting the tails.
3. If desired, the tails can be left uncut, so the fruit in the jar will look like fresh.
4. Bring the water in a saucepan to a boil, put the prepared fruits there.
5. Boil the fruit for 5 minutes, put them out of the pan, and then pour cold water over them.
6. Remove the zest from the lemon and orange with a vegetable peeler, stuff each blanched fruit with it.
7. Place pears with zest in a three-liter jar. Pour the fruits with syrup prepared on the basis of two liters of water and required amount Sahara.
8. The jar sterilization process will take about 20 minutes.
9. Further, canning is completed by rolling fruits in jars.

Wrap the preservation with a towel, wait until it cools completely.

Preservation of whole fruits without sterilization

A wonderful recipe that should appear in every housewife's notebook, because it will take only a few minutes to prepare fragrant preservation. Vanillin will emphasize the delicate aroma of the fruit and give a pleasant note to the workpiece. The ingredients are given for 1 glass jar (3 liter).

• 1400 g pears (strong, with elastic skin);
• 380 g of sugar sand;
• 1 liter of water;
• 1 sachet of vanilla sugar;
• 15 g of citric acid.

1. Wash the pears well, if the tails are too long, shorten them a little.
2. Fill a sterile clean container with fruits, leaving a free part of the jar from narrowing the neck.
3. Boil sweet syrup(do not add vanilla sugar and citric acid!), pour the contents of glass containers.
4. Drain the fragrant liquid after 4-6 minutes, repeat the steps.
5. Boil the syrup for the last time, add the remaining ingredients and pour over the pears (which have already greatly decreased in volume). If necessary, add clean boiling water.
6. Seal the container filled with pears with tin lids, check the tightness with your fingers (by scrolling the lid in different directions), turn it over to flat surface for cooling.
7. Be sure to wrap the containers warmly, removing the blanket only after two days.

Whole marinated pears

Small pickled fruits with spicy notes will be a godsend for those housewives who want to please their loved ones with something special and original.

• 600 grams of small pears;
• 2 grams of ground cinnamon;
• 500 milliliters of water;
• 250 grams of granulated sugar;
• 100 milliliters of vinegar 9%;
• 4 peas of allspice;
• 4 cloves.

1. Rinse small pears thoroughly, and then blanch for 5 minutes, refrigerate.
2. Put peppercorns, ground cinnamon, clove buds in jars.
3. Place blanched fruits in a glass container with spices.
4. Prepare the marinade filling using water, granulated sugar, cinnamon and vinegar.
5. Cool the filling and strain, immediately pour into jars.
6. Place the fruit jars in a saucepan, fill with water, and then cover with tin lids.
7. The duration of sterilization is the same for jars of different sizes and is 3 minutes.
8. Remove the can from the water, seal immediately and place upside down on a flat surface.

You can store the workpiece in the pantry or cellar, serve pickled fruits on the table - as an addition to dessert.

Whole pears in wine

It is quite possible to prepare a restaurant-style dessert from small sweet fruits. There are no special difficulties in canning, but the result will pleasantly surprise everyone.

Ingredients for 2 liter jars:

• 1.5 kilograms of small pears;
• 125 grams of sugar;
• 500 milliliters of water and cider;
• 2 cinnamon sticks;
• a handful of clove buds.

1. First preheat the oven to 150°C.
2. Next, you can start making cider-based syrup. To do this, pour the required amount of water into the pan, add granulated sugar and bring the mixture to a boil so that the sugar is completely dispersed.
3. Remove the pan with syrup from the stove, pour in the cider. Cover the dish with a lid, leave in a warm place.
4. Gently peel the pears without removing the stalks.
5. Place the fruits in slightly salted water, so they will not lose their original color.
6. Cut the pears lengthwise, stick 2 cloves into each slice.
7. Arrange the fruits in prepared sterile jars, adding a cinnamon stick.
8. Bring the cider-based syrup to a boil and pour over the fruit.
9. Close each jar with a lid without fixing it with clips.
10. Place the jars in the preheated oven, keeping a distance of 5 centimeters between them, for 1 hour.
11. After the specified time, remove the jars from oven, close with clips, put on a wooden board. Check the tightness of the refrigerated preservation.

In applesauce

This way of canning may seem strange, but believe me, the result is worth it. Pears in puree acquire extraordinary tenderness, are filled with a new taste and aroma.

• 1 kilogram of sweet apples;
• 1 kilogram of hard pears;
• sugar;
• 3 grams of ground cinnamon;
• 2 grams of citric acid.

1. Prepare sweet apple puree, add granulated sugar to your own taste, add cinnamon and citric acid, mix everything thoroughly.
2. hotter applesauce pour into jars, they should be half filled.
3. Cut the skin off the pears, cut into 4 parts, removing the core.
4. Place the prepared fruits in jars, the puree should completely cover the pears.
5. Sterilization of fruit jars depends on their volume. For a half-liter glass container, 30 minutes will be enough, jars with a volume of 1 liter and 2 liters should be sterilized for 40 minutes.

After the preservation has completely cooled, you can transfer it to the pantry for further storage.

Simple and original ways canning, which are presented above, will help to prepare delicious fruits for the winter. exquisite, unforgettable taste will conquer even those who are not too fond of conservation.

We preserve whole pears: a recipe for the winter without sterilization, canned whole

The special taste and juiciness can be preserved if the whole pears can be preserved. There are many recipes for such blanks for the winter, each of them has a twist. Elastic and delicious pears with a light aroma of citrus fruits, spices or vanilla, they can subdue even a gourmet with their exquisite taste.

We invite you to roll up a very original and tasty dessert for the winter - pears in syrup. Such a delicacy will be stored for a very long time and it can even be used as a filling for pies. Harvesting will not take much of your time, and the aroma and amazing taste of fruits will delight you for a long time. Let's take a look at a few simple recipes cooking pears in syrup for the winter.

Pears for the winter in sugar syrup

Ingredients:

• garden pears - 5 kg;
• filtered water - 7 l;
• sugar - 7 tbsp.;
• citric acid - 3 teaspoons.

Cooking

1. So, we thoroughly rinse the fruits, cut them lengthwise into 4 parts and carefully remove the seed box. Chop large pears into pieces, and leave small ones as they are. Now we decompose the prepared fruits into sterile jars, pour boiling water over them and leave for 15 minutes, cool down a bit.
2. Next, carefully pour the broth into a saucepan, add granulated sugar and throw in citric acid. Boil the syrup for 5 minutes, stirring, and then pour again into jars of pears.
3. Immediately roll them up with sterilized lids and wrap them in a woolen blanket.

Recipe for whole pears for the winter in syrup

Ingredients:

• ripe pears - 2 kg;
• drinking water - 2 l;
• sugar - 400 g;
• citric acid - a pinch.

Cooking

1. We first wash the pears, remove the tails and fill the jar with fruit.
2. Now put them in a saucepan, sprinkle with sugar, fill with filtered water and put on the stove, turning on medium heat.
3. When the water begins to boil, put the pears in a jar, add dry citric acid and pour boiling syrup. Cover the top with a lid and sterilize the workpiece for about 10 minutes.
4. Roll up and leave to cool completely. Now we will rearrange the whole pears in syrup for the winter in any cool place.

Pears in syrup for the winter

Ingredients:

• green pears - 900 g;
• sugar - 455 g;
• water - 990 ml;
• citric acid - to taste;
• cinnamon - to taste;
• vanilla, clove, .

Cooking

1. Before we cook pears in syrup for the winter, we will sort out the fruits, wash and dry them with a towel.
2. Then peel off the skin and cut into quarters. Carefully remove the seed pods and transfer the prepared fruits to slightly acidified water so that they do not darken.
3. After that, we decompose them tightly into pre-prepared jars, cut down.
4. Boil water in a saucepan, fill jars with pears, cover with lids and wait 5-7 minutes.
5. Next, carefully pour the broth back into the pan, throw in all the spices, add sugar to taste and bring to a boil.
6. Boil the syrup for 3-5 minutes, stirring occasionally, and pour over the pears. Cover again with lids and leave to brew for 5 minutes. Then again pour the syrup into the pan, bring it to a boil, throw in a little lemon and boil for 5 minutes.
7. Carefully fish out all the spices with a slotted spoon and pour the pears in jars with boiling syrup.
8. Roll up the lids, turn over and wrap warmly. Let's leave the workpiece in this state until it cools completely, and then we will rearrange it for storage in the cellar.

Posted on July 20, 2017

Summer is in full swing and you need to prepare as many goodies as possible so that later in the winter you can replenish your body with vitamins. One of these goodies is pear compote. This drink was very often served in school canteens. Of course, the compote there was not from fresh pears, but from dried pear wild animals.

But from fresh pears, compote is even tastier, since pears have a lot of sugar and little acid, which leads to spoilage of the drink. Compote from pears is rarely harvested for the winter in large quantities, but in vain. This beautiful fruit has a lot of useful vitamins that can help the body during spring beriberi.

There is a small explanation for the fact that many refuse to prepare compote for the winter, since very often such compotes explode and all the work spent on preparing the drink is in vain. But I offer you proven recipes. Having prepared a compote for them, they will stay with you for quite a long time.

Ingredients for 3 liters of compote:

• Pears 10-15 pcs.
• Sugar 200-250 grams.
• Water 2.5 liters.

Cooking process:

For compote, you should choose ripe, clean and whole fruits. Before cooking, carefully sort out the cooked fruits, as if a bad pear comes across, it can ruin everything.

1. And so wash the pears, cut into 4-6 parts, put them in a saucepan, cover with sugar.

2. Pour boiled cool water and put on the stove.

3. Bring to a boil and cook on low heat for about 15-20 minutes. During cooking, you can mix the pears 1-2 times. Since if you mix often, then the pears will fall apart.

4. While the pears are cooking, prepare the jar. We will well wash it from dirt and dust. Wash again with baking soda and sterilize.

5. Pour the cooked compote into jars. It is important that the liquid fits under the very neck of the jar.

6. We twist the lids (the lids must first be doused with boiling water), turn over and wrap the jars.

7. Let the compote cool completely and only then can you turn the jars to their normal position. It is best to watch the compote for several days, and only after making sure that the lids do not swell and do not let air in, you can transfer the blanks to a place for long-term storage.

Pear compote is ready. I wish you a pleasant appetite.

Wild pear compote

The pear grows very well in the wild, of course, the fruits are a little smaller, but this is even for the better. You can cook compote from whole pears. In this recipe, we will not boil pears for a long time. We will take the easy way. To keep more vitamins in fruits.

Ingredients:

• Pear wild 2 kg.
• Sugar 300 grams.
• Water 2 liters.
• Citric acid 4-5 grams.

Cooking process:

1. Again, it is important that all cooked pears are whole and not spoiled. Rinse pears 2-3 times before cooking. You can even leave ponytails.

2. Arrange the fruits in the balloons, filling them a little less than half.

3. Prepare syrup from sugar and water. To do this, dilute sugar in water and boil the syrup.

4. Pour hot syrup into jars with pears, cover with lids and let stand for 5-10 minutes.

5. Drain the water back into the pot. Add citric acid to a boil and pour back into jars.

6. Cover with lids and twist them with a special key.

7. After the can, you need to turn over and wrap.

That's the whole recipe for making wild pear compote.

Pear compote with lemon for the winter

Pear, as you know, is a very sweet fruit, and if you add a little tropical fruit, you get a slightly sour-sweet taste of compote, which is very original.

Ingredients for 1 kg of pears:

• Homemade pears 1 kg.
• Lemon 1 pc.
• Sugar 500 grams.
• Water.

Cooking process:

1. Sort the pears, wash, cut into 5-6 slices. Seeds and partitions are best removed.

2. Peel the lemon. It is important to peel the lemon. Since if this is not done, the zest will give bitterness and the compote will turn out to be very tasty. Cut the peeled lemon into slices.

3. Put the chopped fruits in pre-sterilized jars. We fill the jars with pears and lemon slices a little more than half.

4. For 1 jar no more than 3-4 slices of lemon.

6. We take boiled water, put it on the stove, bring it to a boil and dilute sugar in it.

7. When preparing syrup, the following proportions should be taken into account for 2.5 water, not more than 250 grams of granulated sugar. And so we dilute the sugar, prepare it with syrup and pour the hot syrup into jars with pears and cover the jars with lids.

8. Leave the syrup in jars for 5-10 minutes. Then pour the liquid back into the pan, boil again and pour it back into the jars.

9. This time we twist the lids tightly. And then turn over the knurled can and wrap it up until it cools completely. After turn over and transfer to the pantry.

Pear compote with plums

Pears and plums ripen practically together and why not make compote by combining these fruits together.

Ingredients:

• Pear 2 kg.
• Plums 2 kg.
• Sugar 300 grams per 1 liter of water.

Cooking process.

1. Sort the pears and wash well. Cut into 5-6 pieces, removing the core.

2. Sort the plums, wash, cut in half, remove the stone.

3. Arrange fruit in jars.

4. Fill with ready-made hot syrup.

5. Put jars with compote for sterilization.

6. Pour water into the pan, lower the cans of compote, bring the water to a boil. Leave jars in boiling water.

Floor liter cans 15 minutes, liter 30 minutes, 3-liter 45 minutes.

7. Then screw the caps on tightly. Banks with compote turn over and wrap.

Pear and cinnamon compote

When there are a lot of pears, you can try to cook compote according to a new recipe, with cinnamon. I think that not many cooked compotes with cinnamon. Well, why not. What's more, the taste is excellent.

Ingredients:

• Pear 500 grams.
• Cinnamon 2-3 sticks.
• Sugar 1 glass.
• Water 2.5 liters.

Cooking process:

1. Before preparing compote, it is necessary to brew cinnamon sticks, so to speak. Put the cinnamon in a glass and fill them with hot water, not boiling water, but just hot water.

2. Pears also need to be prepared a little. They need to be peeled. But do not rush to throw away the peels, they will still come in handy.

3. We cut the peeled pears into 5-6 parts, removing the middle with membranes and seeds.

4.Now to the skins. We put them in a small saucepan and put on fire, first pour 1 liter of water. Boil the skins for 15-20 minutes.

6. Add another 1.5 liters of water to it and pour the pre-brewed cinnamon to boil.

7. Add sugar and pears to the broth and put it on the stove again and boil.

After the second boiling, remove the heat completely and let the compote cool down a bit. After you can apply fragrant compote of pears with cinnamon on the table.

Pear compote with mint

Ingredients:

• Pears 6-7 pieces.
• A glass of sugar.
• Mint 5-6 leaves.
• Water.

Cooking process:

1. Sort the pears, wash, cut into several pieces. Be sure to cut out partitions with seeds.

2. Transfer the chopped pears to a saucepan, pour water over it and put it on the stove.

3. Rinse the mint leaves and put them in a saucepan along with the pears.

4. Bring the liquid to a boil, pour out the sugar. Boil for 5-7 minutes.

5. Pour the finished compote into jars and tighten the lids.

Enjoy your meal.

Pear compote video recipe

Enjoy your meal

Time for preparing: Not specified

For harvesting for the winter, you should choose juicy varieties with large fruits, as small pears can break or become very soft. If the pears are a little underripe, you should not worry, under the influence of the temperature of the syrup they will reach and be just right.

Since the workpiece passes the minimum heat treatment without additional sterilization finished product in banks, it is necessary to strictly adhere to safety measures and sterilize dishes, carefully monitor the cleanliness of pears.

So, we cook canned pears in slices.

- citric acid - 1 tsp;

- granulated sugar - 0.5 kg .;

- vanilla sugar - 1 package;

All ingredients are designed for a three liter bottle, if you plan to close more pears, these proportions must be observed.

We also thoroughly wash the pears, and, having removed the tails, cut in half. Using a knife, we remove the core with stones, trying not to damage the juicy pulp of the pear, for this you can use a fruit knife with a thin and curved blade.

We lay out the prepared pears in sterile and dry jars. We try to lay the pears without reporting them to the top 3-4 cm.

Pour the pears placed in jars with boiling water up to the very neck and leave in this state, having previously covered with metal lids, for five minutes. During this time, the pears will release juice under the influence of heat.

Drain the water from the cans into a separate pan, add granulated sugar and bring to a boil, stirring until the sugar dissolves in the syrup.

Pour hot syrup over the pears in jars and leave for 15 minutes. Then again drain the syrup and, adding vanilla sugar and citric acid to it, bring to a boil.

Pour the finished syrup into jars, roll them up with lids using a seaming machine. Canned pears do not require additional sterilization. Butyls can be stored at normal temperature, and after opening in the refrigerator under a nylon lid.

Canned pears - a sweet slice of summer!

Canned pears - delicious and useful product. And to prepare such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare a few kilograms of delicious fruits in the fall.

1 Why is it good to eat pears in winter?

Pear - useful fruit, and it doesn't matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of a pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, that the human body needs, especially in winter.

• Useful for those who suffer from indigestion, as it improves digestion.
• Creates an acidic environment gastrointestinal tract where the reproduction of pathogenic microbes is suppressed
• Promotes blood regeneration, strengthens blood vessels. Even doctors advise daily intake for pregnant women and people with cardiovascular disease.
• One of the few fruits that people with diabetes can eat.
• Useful during SARS, due to the content of arbutin (a natural antibiotic).
• It has also found a place in cosmetology, since masks from it are suitable for all skin types, give smoothness, narrow pores, and even out.

But you need to remember that with frequent consumption, problems can arise. That is why it is better to refrain in the presence of diseases of the intestines and stomach due to the presence of stony cells in the pulp, which will irritate the mucous membranes.

2 canned pear halves: recipe

Suitable for filling pies, and for a simple reception. They can be served with caramel, whipped cream, eaten with sweet pancakes. In addition, this is a great way to save pears for the winter.

Rolling pears for the winter requires, first of all, the correct collection of fruits in the autumn. So, juicy and large fruits are suitable for seaming - small ones can break and lose their appearance during the cooking process. If the fruit is a little underripe, do not worry, because during the cooking process the fruit will arrive in time and will be very tasty.

It is very important that you thoroughly wash the fruit and sterilize the dishes.

In order to cook canned pears for the winter, we need:

• 2 kg of fruit;
• 1 tsp citric acid;
• 500 g of sugar;
• 1 package of vanilla sugar;
• 1.5 liters of water.

The ingredients are designed to prepare one three-liter jar of pears - if you want to close more jars, be sure to follow the proportions.

• First of all, you need to prepare jars and other tools for canning, wash them and sterilize them.
• Thoroughly wash the fruits, and after removing the tail, cut into two halves. With a small knife, remove the core and bones so as not to damage the pulp.
• Cooked pears should be laid out in dry and already sterilized jars in such a way that there is a free space of 3-5 cm to the neck of the jar.
• Pour boiling water over the stacked fruits up to the very neck and leave for 5-10 minutes. Fruit slices will release juice during this time.
• After that, pour the water into the pan, add sugar there and bring to a boil.
• Pour fruit in jars with syrup and leave for another 20 minutes. For the last time, pour the sweet syrup into a saucepan, add citric acid and vanilla sugar to it, bringing the mixture to a boil again.
• We roll up the jars with lids, for which you should use a seaming machine.

Banks can be stored at room temperature, but after opening it is desirable to put in the refrigerator. Thus, you can cook and canned apples, they will be just as tasty and healthy.

3 Preservation of pears for the winter: a delicious dessert

Exist various recipes pear rolls. One of the most delicious recipes- pears in syrup, which are quite simple to prepare. With them, you will always have a healthy product with an amazing taste on your table.

• 1.5 kg of fruit;
• 600 ml of water;
• 100 ml 9% vinegar;
• 0.5 tsp citric acid;
• 300 g of sugar;
• 1 st. l. ground cinnamon;
• 4 pieces of sweet peas;
• 8 g dried cloves.

• Fruits should be thoroughly washed, blotted with a towel and cut into quarters, remembering to remove the seeds.
• At the same time, boil water along with citric acid, where we throw pieces of pears - fruits need to be boiled for about 7-10 minutes.
• After that, we recline the pears in a colander, tightly lay them out in liter jars.
• Add spices and sugar to the remaining water, bring the mixture to a boil and carefully pour in the vinegar.
• Pour the pieces of pears with hot syrup, put them on sterilization (for 15 minutes) and roll them up with lids.

Pears are very tasty and somewhat reminiscent of marmalade! Now you know how to properly preserve pears for the winter and you can enjoy your own cooked ones. delicious desserts without much spending.

Canned Pears for the Winter - Dessert Recipes Video

Canned pears for the winter are a tasty and healthy product that adults and children will like. Our video tutorials will help you prepare desserts quickly and tasty.

Culinary recipes and photo recipes

Pears, canned in slices

Canned vanilla pear - healthy and delicious treat which even an inexperienced cook can prepare with just a few ingredients. For this dessert, a pear should be used juicy, dense, without significant damage. This method of preserving pears in slices allows you to preserve the structure of the pear as much as possible, as well as its rich color. Vanilla gives a zest to the dessert, which goes well with a pear, creating a fragrant duet.

Ingredients for preserving pears in slices:

Pears canned in slices - recipe with photo:

Wash the pear thoroughly with water, tear off the tails, cut in half and carefully remove the unnecessary insides. Then cut the pears into slices, if desired, you can cut off the skin.

The twist container must be washed well with soda, completely dried, steamed or another sterilization method used. Do the same with lids. The indicated amount of products is calculated for approximately 3 cans of 0.5 liters.

Load the pear slices as tightly as possible into the prepared container so that there are no strong gaps. Pour hot water up to the brim and set aside for a couple of minutes.

Then pour the water from the cans into an aluminum container, leave the pears in the cans. Place a bowl of water on the stove, pour out a measured amount of granulated sugar.

After boiling, reduce the heat to a minimum, add acid and vanillin. After a minute, put the bowl on the table.

Pour jars with pear slices again with prepared syrup. Then it is necessary to pasteurize the cans with the contents without sealing. Pasteurization time - 20 minutes.

After the jar is tightly closed and put upside down, cool the glass under a thick cloth.

Pears canned in slices, according to this recipe, are perfectly stored in the apartment.

In winter, pear slices can be stuffed into pastries, and the syrup can be used to impregnate them.

Pear slices in syrup for the winter

Warm up on cold winter evenings fragrant tea and homemade, self-prepared desserts. Yes, of course, the shelves of today's supermarkets are littered with absolutely everything, including conservation, but do-it-yourself blanks are definitely healthier and tastier at times. All my family members really like pears in syrup for the winter. This is a very simple recipe, without sterilization - even a novice cook can handle it. Also on the site there is a selection of recipes for pear jam.

Pear slices can be eaten just like that with tea, in addition, they perfectly complement various casseroles, fruit salads, ice cream, pies, will decorate various dishes. But the syrup that we get as a result will serve as an excellent impregnation for biscuits, it can also be diluted with boiled water, resulting in a delicious homemade drink.

• Type of dish: blanks
• Cooking method: boiling
• Servings: 1 l
• 30 minutes

Ingredients:

• pears - 650-670 g
• filtered water - 460 ml
• sugar - 120 g
• citric acid - 2 pinches
• spices - to taste.

How to cook:

Let's prepare acidic water for pears, we need it so that the peeled slices do not immediately darken. If you prepare a sufficient amount of dessert, and if the pears are ripe, without an acidic environment, they will darken very quickly, the aesthetic appearance will be lost. Therefore, we take a bowl, pour in cool water, flavor with a pinch of acid so that the water is slightly acidic.

We cut each pear lengthwise into two halves, remove the seed box, and also cut off the tails. If desired, remove the skin, only a very thin layer. Also, pears can be cut into two more halves. We load the peeled slices into water, we continue to work with the remaining fruits.

When all the pears are prepared, let's take care of the banks. This is not difficult to do - wash in soda solution, sterilize in any convenient way. We put the lids in boiling water, let them boil for 5 minutes.

Now we fill the banks pear slices, shake the jars a little so that the fruits are tightly packed.

Immediately pour boiling water into each jar, covering all the slices of pears. We throw lids on the neck of the jars, leave them alone for five minutes.

After 6-7 minutes, pour the water into a saucepan, flavor with a portion of sugar, two pinches of citric acid, boil for several minutes.

We quickly return the syrup to the jars to the steamed pear slices, it remains only to close the jars hermetically with lids.

Let's leave to cool for a day, while we put the jars upside down, wrap them with a warm blanket or blanket. We store preservation in the pantry or

Pears in syrup for the winter without sterilization - a simple recipe with a photo

close delicious slices pears in syrup for the winter is not difficult - the whole process is very simple. The end result is an amazing dessert.

Various recipes for preserving pears for the winter

Pears are a sweet and tasty fruit that perishes quickly. The most delicious fruits are those that ripen closer to autumn, that is, grown in natural conditions. Simple preservation recipes will help save them until winter. Moreover, you can preserve not only fruit slices, but also whole fruits.

In addition, there are many recipes for making all kinds of compotes, jams, jams, jams and the like. Moreover, all this is prepared at home without much difficulty, so we adopt the recipes below and easily preserve our favorite fruits for the winter. Here are some of the most popular and at the same time simple recipes for preserving these fruits.

Canning pears for the winter in whole syrup

1. Rinse the fruits and remove their tails.
2. Next, you need to determine how many pears fit in one jar. To do this, fill it to the top with fruits, which then transfer to a saucepan and fill with water. Add sugar there.
3. The fruits need to be sterilized, so put the pan with them on the fire.
4. As soon as the water boils, transfer the fruits to a pre-prepared, that is, sterilized jar and pour hot syrup over it.
5. Roll up the jar, put it on the lid (neck down), and send it “under a fur coat” until it cools completely.

After that, return them to the correct position and store in a cool place.

Canning pears for the winter with slices: a step by step recipe

Product list for 3L jar:

• pears and water - how much will go in;
• sugar - 200 g;
• citric acid - 1 tsp;
• cinnamon - 1 tsp;
• carnation - 3 pcs.

1. Rinse the pears, cut into quarters and remove the stem with the core.
2. Next, lay the quarters prepared in advance jars and sprinkle with lemon.
3. Top with boiling water and cover for 20 minutes.
4. Drain the water back into the saucepan. Add sugar to it to make syrup. It will be easier to drain the water if you use a special lid with holes for this.
5. While the syrup boils, add 1 teaspoon of cinnamon and 3 pieces of cloves to the containers.
6. As soon as the syrup boils, pour it into jars and roll them up with sterile lids. Then turn upside down and wrap.

After a day, the preservation must be moved to a permanent storage location.

Preserving fruit halves with lemon: recipe for compote with vanilla flavor

Ingredients per 3L jar:

• pears (only strong fruits) - 1.5 kg;
• sugar - 400 g;
• vanilla sugar - 1 sachet;
• citric acid - an incomplete teaspoon;
• water - 2 l.

1. Rinse the pears well, cut into halves and clean from the core, tails and tips.
2. Place the halves cut side down in sterilized jars. The container must be filled to the shoulders.
3. This compote is poured three times with syrup, after which it is rolled up. To prepare the syrup, boil water with sugar, then pour it into a jar of pears. In the event that there is not enough water, add boiling water from the kettle. After five minutes, pour the syrup back into the saucepan. This is one fill.
4. Repeat the procedure 2 more times, thus obtaining a triple filling. After 3 drains of the syrup, add lemon and vanilla sugar to it and boil for about 2 minutes.
5. Pour the syrup back into the jar and roll it up with a sterile lid.
6. Turn the container upside down and wrap. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After pouring three times, the fruit will settle a little and take up only half of the jar. Compote prepared in this way turns out to be incredibly tasty, and the fruits acquire a slight vanilla flavor. You can also use apples instead of pears in this recipe.

Delicious jam

1. Rinse the pears, cut and place in a bowl for cooking.
2. Then prick the pear slices with a fork, sprinkle with sugar and leave for a couple of hours until the juice appears.
3. Water is used only if the fruits have given little juice. After 3 hours, put the bowl of jam on the fire.
4. After boiling, reduce the heat and cook the jam for at least an hour, during which it must be stirred periodically.
5. The jam is ready. Now pour it into jars, which, like the lids, must be sterile, and roll up.

3 lemons added to the jam will give it not only a light citrus aroma and taste, but also a beautiful color.

Pear jam in jars: a step by step recipe

1. Wash the pears and cut out the core. In the event that you are using a variety with a thick skin, remove it. Cut the remaining pulp into pieces and transfer to a saucepan for cooking.
2. Sprinkle sugar on top of the fruit and set the saucepan aside until the juice appears.
3. Then put the saucepan on the fire. As soon as the mass boils, remove the foam formed on top and remove the pan from the heat.
4. Once the pear mass has cooled down, put it back to boil.
5. Add vanillin and lemon to the boiling mass. Reduce the fire and cook the jam for about half an hour, stirring often in the process.
6. Add cognac to the mass and remove it from the heat. Next, the mixture must be turned into a puree. The easiest way to do this is with an immersion blender.
7. Arrange the jam in prepared jars and close with ordinary nylon lids.

Jam containers should be stored in a cool place.

An easy recipe for moonshine from pear puree at home

1. Rinse the pears, cut out the core and spoiled places. Grind the remaining pulp to a puree state, grated or passed through a meat grinder.
2. Transfer the resulting puree to a fermentation bowl and fill with half the water.
3. Heat the second half of the water to 30 degrees, pour sugar into it and mix well until it is completely dissolved.
4. Next, pour the syrup into the fermentation container and add the yeast diluted according to the instructions there. After combining all the ingredients, close the container tightly.
5. Leave the mixture to ferment in a warm place for about 10 days, during which twice a day it will be necessary to destroy the resulting top layer.
6. After 10 days of fermentation, drain the mash from the sediment and distill it through a moonshine still.

Moonshine turns out to be quite strong (40 degrees) and has a pleasant taste.

Pears, canned without sterilization

Such preservation turns out to be very fragrant and resembles childhood. It is done quickly, just like it is eaten in winter.

• greenish, hard pear fruits - 2-3 kg;
• sugar - 1 glass;
• citric acid - 5 g;
• mint - 2-3 leaves;
• vanillin - 1 sachet.

1. Banks should be thoroughly washed, preferably with a soda solution.
2. Covers must be sterilized.
3. Wash all fruits thoroughly.
4. We cut into four parts, cut out the tail, core and cut off the spoiled places.
5. All cores should be collected and boiled. This will be the syrup.
6. Add vanilla and sugar to it while cooking.
7. All slices are filled with acidic water so that they do not darken, then this water will merge.
8. Then the pears are placed in a jar and filled with syrup.
9. It is also advisable to put a few mint leaves in the container and add citric acid.
10. Banks are rolling up. Do not forget to put them in the cellar after cooling.

Canned pears with apples

This preparation is amazing because it is made in syrup. In winter, it is pleasant to drink fragrant pear-apple compote and eat delicious fruits. Children especially love fruits prepared according to this recipe.

• unripe pear fruits - 1 kg;
• unripe fruits of apples - 1 kg;
• sugar - 1-2 cups / for an amateur;
• lemon - 1 pc.;
• water - 500 ml.

1. Banks should be prepared first. Wash them with soda, rinse thoroughly, let drain. Then roast in the oven for ten to fifteen minutes.
2. Sterilize the lids.
3. We select apples and pears. They should be strong, resilient, best of all unripe. Do not use broken, spoiled and crumpled fruits.
4. Rinse them thoroughly under running water and let dry.
5. For pears and apples, cut out the middle and remove the tail.
6. We cut large fruits into four parts, medium ones into two, small ones can be put whole.
7. Lemon should be washed and cut into wide rings.
8. Pour water into a large container and put it on the stove.
9. Pour sugar into it and collect white bloom when boiling.
10. We put fruit slices in jars, as well as a ring of lemon, pour everything with syrup.
11. We pasteurize the jars for five minutes after boiling. If overexposed, the fruits will fall apart.
12. We roll it up, put it on the lid and wrap it up.

After complete cooling, all blockage must be taken out to the cellar or to any cool place.

Green canned pears

According to this recipe, the fruits are rolled whole, while they should not be quite ripe, but rather green. Every member of the family, from children to grandparents, will want to try such yummy.

• green pear - 1 kg;
• powdered sugar - 250-300 g;
• citric acid - 5 g;
• water - 1 l.

1. Jars and lids are ready. Washed and sterilized.
2. Pears are selected only of good quality and washed in water. Are dried up.
3. Fruits are laid in jars, sprinkled powdered sugar and citric acid.
4. Boil water in a saucepan.
5. After boiling, pour it into containers filled with pear fruits.
6. From above, cover with lids and wait until the jars are sterilized, for 20 minutes.
7. After this process, the lids are rolled up.
8. All containers are wrapped and after they have cooled, they are placed in a cool place.

By this recipe can be done quickly a large number of conservation. Even our grandmothers used this recipe, and no one could break away from this blockage in the winter.

Knowing these canning recipes will help you in realizing a large harvest of this fruit. Moreover, you can use absolutely all the fruits, both overripe - for jam or preserves, and strong, green - for compote and preservation of fruits as a whole.

Canned whole or sliced ​​\u200b\u200bfruits in winter will remind you of a bright sunny summer. They are also great for filling any sweet pastries. Try it, you will definitely like it.

Canning pears for the winter: a recipe in slices in syrup, without sterilization, halves, at home, with lemon, greens in jars, mashed potatoes, with apples, moonshine

Canning pears for the winter is a great way to preserve a delicious fruit and please yourself in the cold season.

This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:

• Vitamin C ensures the elasticity of blood vessels;
• folic acid (B 9) is involved in blood formation;
• vitamin K prevents the development of atherosclerosis.

Useful pear fruits

Pears have a record amount of potassium needed for cell regeneration and good heart muscle function. It tastes much sweeter than an apple, but contains less sugar. There is more fructose in this fruit than glucose, which has a beneficial effect on the pancreas. Since the body does not need insulin for the absorption of fructose, sweet and sour fruits are recommended for people suffering from diabetes and obesity.

In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Due to essential oils, the use of this fruit will strengthen the immune system, relieve inflammation, increase the protective properties of the body. One pear a day will provide the body with the necessary daily intake of cobalt, which is necessary for the functioning of the thyroid gland.

Preservation of pears whole is an excellent option for harvesting for the winter, because the fruits are very appetizing and sweet. In winter, they can be used as a separate dish for dessert, as well as create cuts from fresh fruits, supplementing them with canned plums and peaches.

• Pear recipe in own syrup

For preservation of whole pears, three-liter jars are better suited. So, you need: pears 1.5 kg, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, wash them and remove the tails. Now start preparing sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that granulated sugar dissolves. Put the pears in jars and pour the prepared syrup, leave to brew for 10 minutes, then pour the syrup back into the pan and bring to a boil. After pouring the fruit again, repeat the action a total of three times. Before you roll up jars of pears, add citric acid.

Pears in own juice

• sugar free recipe

To preserve fruits according to this recipe, choose unripe fruits that should be washed and peeled in a thin layer. Pears should be blanched in boiling water for about 10 minutes, and then cooled and placed in sterilized jars. Be sure to add citric acid per 1 liter 1 gr. Cover with a lid and you can sterilize for 15-20 minutes for jars with a capacity of 1 liter. Cap and refrigerate after processing.

• Pickled Pears Recipe

Choose ripe pears, but not overripe ones. They should be washed and peeled off in a thin layer. Of course, if the pears are small, then it is better to marinate whole, but you can also cut into quarters, while removing the core. Those who love pears and decide to preserve this fruit should know a little secret: so that they do not darken, you should keep them in a solution of citric acid for a couple of minutes (1 g per liter of water). Pears should be blanched on fire for no more than 40 minutes after boiling, then cooled under running cold water. Then the water in which the pears were blanched is used to prepare the marinade.

For a two-liter jar you will need: 300 ml of water, 250 g of granulated sugar, acetic acid 17 g. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. In a 2-liter jar put allspice 8-10 peas, cinnamon, cloves 8 things, and then pears and pour hot marinade. Cover the jar with a lid and pasteurize in a pot of hot water for 25-30 minutes. After processing, twist the jars and leave to cool until morning. Such a preparation will surely appeal to lovers of juicy pears. It can be used as an original side dish, added to meat dishes or salads.

All kinds of compotes can also be prepared from whole pears. In this form, the fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add a minimum amount of fruit (5-8 pieces). Due to the delicate taste of the pear, the compote is quite light and fragrant.

• Compote recipe without sterilization

So, to make such a drink for the winter, you will need: a glass of sugar, pears 0.5 kg, you can also add a couple of plums if you wish, or, for example,. We prepare fruits and put them in sterilized jars, boil water. After the water boils, pour it into jars and leave for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.

Pear compote

• Compote with sourness: a simple recipe

Since any kind of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries or lemons. So, the necessary ingredients are: pears 0.5 kg, sugar 100 g, 1.5 l of water, vanillin, mint (optional), and fruits or berries chosen according to your taste. You can make compote from whole pears if they are small, or cut them into halves. Put all the fruits in a jar, preferably a 3-liter jar, sprinkle with sugar and pour boiling water. Everything is ready - tighten the lids and leave to cool.

Pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. Such a compote will help maintain immunity and resist viral diseases. Therefore, take a couple of hours to prepare the blanks using our simple recipes.