Preservation of pears whole. Canning whole juicy pears

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

I got this recipe from my grandmother. I spent all my childhood in her village, and I just adored her canned pears. They were so juicy and crunchy that I could eat the whole jar at a time.

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

Whole canned pears, recipe

Pears - how much will fit in one jar

Sugar - 6 tbsp. spoons for 1 can

Citric acid - on the tip of a knife

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

Then carefully prepare 3 liter cans and fill them with pears.

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

Each jar should now be placed in a pot of hot water so that it covers most of the jar, almost to the top, and sterilized within 15 minutes.

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

For this pear recipe, whole canned, cook quickly, stay firm, have no cloying sweet taste and wonderful juice.

Whole canned pears, preparation for the winter

Whole canned pears are a great dessert to enjoy at any time of the year, but especially in winter.

Whole canned pears - the taste comes from childhood!

Summer is everyone's favorite time for relaxation, in which it will 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 - record holder for potassium content

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 provides vascular elasticity;
folic acid (B 9) takes part in blood formation;
vitamin K prevents the development of atherosclerosis.

Pears contain a record amount of potassium, which is needed for cell regeneration and good work of the heart muscle. She 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 functioning of the pancreas. Since the body does not need insulin to assimilate 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. At the expense of essential oils the use of this fruit will strengthen the immune system, relieve inflammation, and increase the protective properties of the body. One pear a day will provide the body with the necessary daily rate cobalt, which is necessary for the thyroid gland to work.

2 Quick ways of canning - in syrup and without sugar

Preserving pears whole is a great 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 to create slices from fresh fruits, supplementing them with canned plums and peaches.

Pear recipe in its own syrup

For preserving whole pears, they are better suited three-liter cans... 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, rinse them and remove the tails. Now start making sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that the granulated sugar dissolves. Put the pears in jars and pour over the prepared syrup, leave to brew for 10 minutes, then drain the syrup back into the saucepan and bring to a boil. After pouring in the fruit again, repeat the action a total of three times. Add citric acid before rolling up the pear cans.

Pears in own juice

To preserve fruits according to this recipe, choose unripe fruits, which should be washed and peeled off with a thin layer. The pears should be blanched in boiling water for about 10 minutes, then refrigerated and placed in sterilized jars. Be sure to add citric acid per 1 liter of 1 g. Cover and sterilize for 15-20 minutes for 1 liter jars. Cap and refrigerate after processing.

Choose ripe pears, but not overripe. They should be washed and peeled off with a thin layer. Of course, if the pears are small, then it is better to marinate whole, but you can also cut them into quarters, while removing the core. Those who love pears and decided to start preserving this fruit should know a little secret: so that they do not darken, they should be kept in solution for a couple of minutes. citric acid(1 g per liter of water). Pears should be blanched over the fire no more than 40 minutes after boiling, and 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, 8 cloves, and then pears and pour hot marinade. Cover the jar with a lid and put to pasteurize in a saucepan with hot water for 25-30 minutes. After processing, twist the jars and leave to cool overnight. Lovers of juicy pears will surely like such a preparation. It can be used as an original side dish, added to meat dishes or salads.

3 Pear compote - recipes with fruits and berries

You can also prepare all kinds of compotes 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 fruits (5-8 pieces). Thanks to delicate taste pears, compote turns out to be quite light and aromatic.

So, in order to brew 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, Zvezdochka apples, if you wish. We prepare fruits and put them in sterilized jars, boil water. After the water has boiled, pour it into jars and leave it 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 sort 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 lemon. So, necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen according to your taste. You can cook 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, cover with sugar and pour boiling water over. Everything is ready - screw the lids back on and leave to cool.

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

Canned pears whole with sugar, fruit compote video

Love pears and want to enjoy their taste in winter, then our recipes and video tutorials will help you diversify the conservation and prepare whole pears.

Whole canned pears. Excellent recipes

- citric acid - ½ teaspoon

- granulated sugar - 455 g

- lemon to-that - 1.5 g

Whole canned pears.

- ripe, fresh rosaceae - 2 kg

- granulated sugar - ½ kg

2. Boil the water, dip the pears in it, having previously blanched them for five minutes in boiling water. After that, pour over them with low temperature water.

3. Remove the peel from the lemon and orange, place the inside of 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.

Canning whole juicy pears

Home preservation, of course, cannot be compared with store counterparts, especially for fruits. The special taste and juiciness can be preserved if whole pears are 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, spices or vanilla can conquer their exquisite taste even a gourmet. The selection of recipes below will help each 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

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

Ingredients for 1 can of 3 liters:

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

First, you need to prepare the fruit for subsequent preservation.
To do this, rinse the fruit thoroughly, and then carefully remove the tails.
Now the pears need to be placed in a three-liter jar. So it will be possible to determine their number.
Transfer the fruit to a large saucepan, add the required amount of sugar and cover with water.
Transfer the filled saucepan to heat.
After the first bubbles appear, indicating that the water is boiling, put the fruit inside a sterilized glass container, add citric acid.
Pour boiled sugar syrup over everything.
Next, you can start rolling the cans.

When the canning is complete, turn the cans over, wrap them with a blanket and leave them to cool.

Delicious spicy pears

In order for the preservation to be excellent, it is worth choosing 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 carnation buds;
5 grams of coriander;
3 grams of ground ginger, nutmeg and cardamom.

The process of making delicious spicy fruits:

Dense, but not overripe fruits must be rinsed under running water, and the core removed.
Then you need to cook sugar syrup, prepared on the basis of water, granulated sugar, and table vinegar.
After the sugar is completely dissolved in the liquid, transfer the prepared fruits to the syrup, add all the spices necessary for the recipe.
The pears in syrup should be boiled for 40 minutes, set the minimum flame strength.
Throughout the cooking time, the fruits should be constantly stirred with a wooden spoon.
After cooking, the readiness of the fruit can be checked with a toothpick, they should pierce well, but at the same time keep their original shape.
Now we canning the fruit. After sterilizing the cans, you can stack the pears and fill them with spicy syrup.
Roll up the cans with sterile tin lids. After complete cooling, store the preservation in a cool place.

If the pear skin is too dense, you can cut it off first.

Unusual recipe with orange

A simple and at the same time original way of preparation will allow you to enjoy 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.

Rinse pears with orange, lime, or lemon.
Now you need to start removing the core of the fruit, as well as trimming the tails.
If desired, the tails may not be trimmed, so the fruit in the jar will look like fresh.
Bring the water in a saucepan to a boiling state, transfer the prepared fruits there.
Boil the fruits for 5 minutes, put them out of the pan, and then cover with cold water.
Remove the zest from the lemon and orange with a vegetable peeler and stuff each blanched fruit with it.
Place pears with zest in a three-liter jar. Pour the fruit with syrup prepared with two liters of water and the required amount Sahara.
The cans sterilization process will take about 20 minutes.
Further, the canning is completed by rolling the fruit in jars.

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

Preservation of whole fruit without sterilization

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

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

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

Whole pickled pears

Small pickled fruits with spicy notes will be a godsend for those housewives who want to please their relatives 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 allspice peas;
4 carnation buds.

Rinse small pears thoroughly, and then blanch for 5 minutes, refrigerate.
Put peppercorns in jars, ground cinnamon, carnation buds.
Place the blanched fruits in a glass container with spices.
Prepare the marinade dressing using water, granulated sugar, cinnamon, and vinegar.
Cool the filling and strain, immediately pour into the jars.
Place the jars of fruit in a saucepan, fill with water, and then cover with tin lids.
The sterilization time is the same for cans of different sizes and is 3 minutes.
Remove the canning 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 make a restaurant-style dessert from small sweet fruits. There are no particular difficulties in canning, but the result will pleasantly surprise everyone.

Ingredients for 2 liter cans:

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

First preheat the oven to 150 ° C.
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 boiling state so that the sugar is completely dispersed.
Remove the saucepan with syrup from the stove, pour in the cider. Cover the dishes with a lid, leave in a warm place.
Peel the pears carefully without removing the stalks.
Place the fruits in slightly salted water, so they will not lose their original color.
Slice the pears lengthwise, stick 2 carnation buds into each wedge.
Arrange the fruit in prepared sterile jars, adding a cinnamon stick.
Bring the cider syrup to a boil and pour over the fruit.
Close each jar with a lid without securing with clamps.
Place the jars in a preheated oven, keeping a distance of 5 centimeters between them, for 1 hour.
After the specified time has passed, remove the cans from oven, close with clamps, expose on a wooden board. Check the tightness of the refrigerated preservation.

In applesauce

This method of canning may seem strange, but believe me, the result is worth it. Pureed pears acquire extraordinary tenderness, are filled with 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.

Mash sweet apples, add granulated sugar to your liking, add cinnamon and citric acid, mix everything thoroughly.
Hot applesauce pour into jars, they should be half full.
Cut the peel from the pears, cut into 4 parts, removing the core.
Place the prepared fruit in the jars, the puree should completely cover the pears.
Sterilization of fruit jars depends on their volume. For a half-liter glass container, 30 minutes will be enough, 1 liter and 2 liter jars should be sterilized for 40 minutes.

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

Simple and original ways canning, which are presented above, will help prepare for the winter delicious fruits... Exquisite, unforgettable taste will conquer even those who do not like preservation too much.

Canning whole pears: recipe for the winter without sterilization, canned whole

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

A pear in syrup can be preserved in a number of ways. Today we will look at the simplest and most common method, which does not require a lot of time to implement.

Delicious and tender pears in syrup: a recipe

Required components and inventory:

citric acid - 2-3 g;

vanilla sugar - a bag;

ripe medium pears - 1.5 kg;

drinking water (for syrup) - 2 l;

granulated sugar - 550 g;

enameled pan;

cutting board;

knife, large spoon, ladle, plate;

sterilized jars, lids;

large terry towel.

Choosing the right fruit

A pear in syrup is made delicious from different varieties fruit. We decided to purchase Abbot Fetel. This is due to the fact that such a product is very sweet, and also has a pinkish-yellow color, which is very suitable for us. However, it should be noted that when choosing any kind of fruit, you should definitely pay attention to its average softness. After all, if you preserve an ingredient that is too hard or, on the contrary, overripe, then the dessert will not turn out as tasty and tender as we would like. The ideal option would be those pears that, when pressed, form a small dimple.

Processing the main ingredient

The pear in syrup can be preserved whole or cut into quarters. We decided to use the 2nd option, as the fruit variety we selected is too large. Thus, purchased or harvested food must be washed, stalked off, and then cut into quarters and carefully removed the pod and navels.

Syrup preparation and pouring

Almost all canned pears in syrup are prepared on the basis of sweet water. But to make such a dessert more tasty and aromatic, it is recommended to add a little acid (citric) and vanillin to the dressing. But first things first. First, pour drinking water into an enamel saucepan, and then add sugar and boil. At this time, you need to take sterilized jars and tightly put previously processed pieces of fruit in them (2/3 of the glassware). After that, they must be filled with boiling syrup and kept in it for 5 minutes. Next, the sweet liquid (without pears) should be poured back into a saucepan and brought to a boil. It is advisable to repeat the described procedure 2 or 3 times. Before the last filling, add citric acid and vanillin to the syrup.

The final stage in the preparation of dessert

After the pears are filled with a sweet and aromatic liquid for the last time, they must be rolled up with sterilized lids, turned over and covered with a large terry towel. It is advisable to keep the jars in this state until the next day. Next, they need to be placed in a cellar, refrigerator or subfloor.

The pear in syrup will be completely ready for use after a month (after its production). If you use such a dessert right away, then it will turn out to be tough and not very tasty, since the fruits will not have time to soak properly.

Amber jam from pears with lemon slices in syrup - a recipe for the winter with step by step photos

Pear jam with lemon wedges – perfect option winter dessert... It is difficult to maintain tone and immunity to the winter season, since during this period the body significantly loses vitamins. That is why enterprising knowledgeable housewives make a wide variety of jams for winter, because it is both tasty and, moreover, very useful. In that step by step recipe with a photo, we will consider a method of making pear jam in the form of slices with lemon. The dense texture of the fruit will soften but not loosen and this will become the main feature of this sweetness.

To create this jam at home, you need a certain amount of ripe and fragrant pears, select their number yourself, and granulated sugar. Lemon plays the role of an additional flavoring ingredient and can be safely changed to lime or even grapefruit. The cooking process itself is incredibly simple, and the result will pleasantly surprise you.

Let's start creating an amber almost transparent pear jam with lemon slices for the winter.

Pears in syrup for the winter - a simple recipe

We suggest you roll up a very original and delicious 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 the fruit will delight you for a long time. Let's look at a few simple recipes for making pears in syrup for the winter.

Pears for the winter in sugar syrup

garden pears - 5 kg;

filtered water - 7 l;

sugar - 7 tbsp.;

citric acid - 3 tsp.

So, thoroughly rinse the fruits, cut them lengthwise into 4 parts and carefully remove the seed capsule. Chop large pears into pieces, and leave small ones as they are. Now put the prepared fruits in sterile jars, pour boiling water over and leave for 15 minutes, cool slightly.

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 it again into the jars of pears.

Immediately roll them up with sterilized lids and wrap them in a woolen blanket.

Recipe for whole pears for the winter in syrup

ripe pears - 2 kg;
drinking water - 2 l;
sugar - 400 g;
citric acid - a pinch.
First, rinse the pears, remove the tails and fill the jar with fruit.
Now put them in a saucepan, sprinkle with sugar, fill with filtered water and put on the stove, turning on medium heat.
When the water starts 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.
Roll up and leave until it cools completely. Now let's move whole pears in syrup for the winter to any cool place.

Pear slices in syrup for the winter

green pears - 900 g;
sugar - 455 g;
water - 990 ml;
citric acid to taste;
cinnamon - to taste;
vanilla, cloves, star anise.
Before preparing pears in syrup for the winter, we will sort out the fruits, wash and dry them with a towel.
Then peel and cut into quarters. Carefully remove the seed pods and transfer the prepared fruits to slightly acidified water so that they do not darken.
After that, put them tightly in pre-prepared jars, cut down.
Boil the water in a saucepan, fill the jars with pears, cover with lids and wait 5-7 minutes.
Next, carefully pour the broth back into the pan, throw in all the spices, add sugar to taste and bring to a boil.
Boil the syrup for 3-5 minutes, stirring occasionally, and pour over the pears. Cover it with lids again and let it brew for 5 minutes. Then again pour the syrup into a saucepan, bring it to a boil, throw in some lemons and boil for 5 minutes.
Carefully catch all the spices with a slotted spoon and pour the pears in jars with boiling syrup.
Roll up the lids, turn them over and wrap them up warmly. Leave the workpiece in this state until it cools completely, and then put it in the cellar for storage.

Pears in spicy syrup for the winter without sterilization

garden pear - 3 pcs.;
cloves - 10 pcs.;
dry bay leaf - 3 pcs.;
sugar - 310 g;
drinking water - 250 ml;
allspice - 3 pcs.;
lemon juice - 1 tbsp a spoon;
red hot pepper - 1 pc.
First, let's boil the syrup: put sugar in a saucepan with cold water, add a little lemon juice and put the dishes over medium heat.
Meanwhile, rinse the pears, peel and cut into small slices.
Throw all the spices and pears into the boiling syrup, reduce the heat and boil the contents for 30 minutes.
Next, put the delicacy in jars, tighten the lids and cool.

Recipe for making pears in syrup for the winter

Pears in syrup turn out to be the best delicacy and dessert that you can not only just use for food, but also make pies and casseroles from it.

Such a delicacy will always look not only appetizing, but also original. But only in winter time it is impossible to find pears, so they must be preserved and then an experienced hostess will always have a jar of such a fragrant dessert at hand.

Preparation for canning

To preserve pears for the winter, they can be cooked whole or in slices, or even cut into quarters. If the pears in syrup are whole, then they will look great on any festive table... But the slices are still better to use as stuffing to the cake. If the pears in syrup are closed in quarters, then you shouldn't think about how to decorate a festive pie with such appetizing. To cook this delicacy for the winter, like pears in syrup, you need to prepare the following ingredients:

Pears - 1 kilogram.
Sugar - 500 grams.
Vanilla - 2 tablespoons
Citric acid - 2 grams.
Water -2 liters.

But not only products are required for the preparation of a delicious pear treat for the winter, it is also necessary to preserve such a dessert and dishes:

Jars and lids for canning.
Pan. It is desirable that it be not only enameled, but also wide. You won't need a lid for cooking, so you should put it away.
A knife, but only it must be sharp.
Towel. Most often, a large terry towel is used. By the way, the towel can be replaced with a warm blanket or blanket.
Cutting board.
Ladle.

The volume of the cans will depend on how the pears are used for canning. If it is slices, then such a delicacy will turn out to be about one and a half liters. If the pears are cut in half, then they can first be put in jars, choosing their volume. It is known that the dimensions of the pears after its preparation, they decrease.

It is worth taking responsibility for the choice of fruits. So, only high-quality fruit should be used for recipe preparation. The fruits should not have any dents or even rot. For such canning, any pear varieties are suitable, except for soft varieties. If grade very strong, then it is still better to cut the pears into slices, and whole fruits should be preserved whole.

Pears also require preparation to canning. First, they are washed well in cold water, and then the stalks are cut off. But everything should be done carefully so as not to damage the pulp. After that, the fruit is pierced with a toothpick and placed on the bottom of the pan. But they are folded neatly and loosely so that they do not wrinkle. Banks are also thoroughly washed out.

Every bank poured about a third with cold and clean water, and only then they are placed in a saucepan, where a small layer of cold water... Then this saucepan is placed over low heat and gradually brought to a boil. This whole process takes about fifteen minutes.

A simple recipe for canning pears in syrup

The preparation of such a pear dessert begins with the fact that sugar is first cooked syrup... To do this, add sugar to the water and put it on a small fire.

It is necessary to constantly stir this solution so that sugar completely dissolved and only after that, after boiling for another 5 minutes, turn it off. This sugar syrup is poured into jars in which fruits prepared in advance have already been added. In that sugar syrup the pears are kept until they have cooled completely.

When pears start to cool down, they immediately change their Colour... They can either turn white or become translucent. After that, they move on to the next stage of pear conservation.

Cook them like jam, over low heat and stirring gradually so that the excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as at this stage the pears begin to boil, they are boiled for another 5 minutes, then turned off and left to cool.

The third stage of making such a pear treat requires special care and attention. First, the pears are put on the fire again, but it should be weak. Once they boil, then simmer for no more than 5 minutes. After that, all the fruits carefully pulled out of the pan and placed in jars, but without syrup. They should be covered with lids for a while.

Now getting ready syrup... It is cooked over low heat with the addition of vanilla and citric acid. Stir the syrup until all additives are dissolved. Pour the syrup into the jars with a ladle, where the fruits have already cooled down. Jars with lids are placed in a saucepan where it has already been poured warm water and sterilization is carried out. But it should last no more than 15 minutes. It remains to roll up the jars with lids and wrap them with a towel. Leave so, without turning, until the jars are cool.

Pears in syrup for the winter: a recipe without sterilization

For cooking on this simple recipe, where it will not be necessary to sterilize jars with ready-made pears in syrup, the following products will be required:
Pears - 1.5 kilograms.
Citric acid - 2 grams.
Water - 2 liters.
Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Banks are prepared separately, which are required in advance. sterilize... When the jars have cooled down, then it is necessary to tightly put the pears in them and pour boiling water over them.

Covered with lids, according to the recipe, they are left for five minutes, and then poured into a saucepan to make syrup from it, which will then need to be poured over the jars with fruits again. But for its preparation necessary add sugar.

The second pouring of syrup is kept for about seven minutes and again sweet water with a pear scent is drained into a saucepan. As soon as the liquid starts to boil, it is worth adding citric acid to it and pouring the jars again and rolling up the lids.

In order for such pears in syrup for the winter according to this preservation recipe to be ideal, it is necessary carefully turn the jar so that the lid is at the bottom. And then, carefully wrapped in a blanket, keep them that way until they are completely cool.

Pears in syrup with wedges and vanilla

There are many recipes for canning pears in syrup. You can, for example, add lemon zest or vanillin to such a recipe. But for such recipes, they are ideal fruit large and hard varieties. It is desirable that they be immature, since they will become soft when treated with boiling water. To preserve pears in syrup, you need the following products, which are taken on the basis of a three-liter jar:

Vanillin - 1 sachet. It should be borne in mind that the van Silt sugar will not work for this recipe.
Water is about 2 liters.
Sugar -0.5 kilograms.
Citric acid - 1 teaspoon, but do not take it with a hill.

Before proceeding with canning, you need to thoroughly wash the whole fruit, and then cut them in half. It is imperative to delete ponytails they have and middle where the seeds are. If the fruits are very large, then you can cut them again. But it is worth preparing not only pears, but also jars, which must be washed and sterilized well.

As soon as both the products and containers are ready, then g ruche wedges stacked in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured into them so that they are completely closed.

Jars should be filled with syrup to the very neck. Give infuse fruit in syrup for five minutes and drain it all. Repeat this drain three times. But only for the third time citric acid and vanillin must be added to this syrup. Therefore, when the syrup is ready, you should immediately pour the pears over them and immediately roll up the jars.

Jars of pears in syrup are turned upside down, carefully wrapped and kept in the kitchen when room temperature the whole day so that they can gradually cool down. Only then can such a canned dessert be stored in any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.

If the pear fruits are very large, then they may not even be cut if preliminarily, before preparing, peel them off. But you need to cut it off carefully so as not to damage the pear itself and not change its shape.

A thin knife is ideal for such a procedure, but it must be very sharp. Then even large fruits will look simple in syrup fabulous... In addition, in order for pears to be of an attractive appearance, it is necessary to take varieties of fruits that would have a yellow color or a color with a slight pink color.

When the syrup is being prepared, the pan should not be covered with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy... By the way, citric acid can be replaced with lemon. It needs to be rinsed well, cut into slices and added to the syrup at the third stage of the syrup preparation.

But when the liquid is poured into the cans, then it is worth removing such lemon mugs first from the syrup, and only then pouring it into the cans. Do not leave it for the winter, as then bitterness will appear in such jars.

Canned pears - a sweet slice of summer!

Why is it good to eat pears in winter?

Pear - healthy 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, which are needed by the human body, especially in winter.

It is useful for those who suffer from intestinal disorders, as it improves digestion.
Creates an acidic environment in the 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 ARVI, due to the content of arbutin (a natural antibiotic).
Found a place in cosmetology, because masks made 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 abstain in the presence of intestinal and stomach diseases due to the presence of stony cells in the pulp, which will irritate the mucous membranes.

Canned pear halves: recipe

Suitable for filling pies, and for simple reception... They can be served with caramel, whipped cream, or sweet pancakes. It is also a great way to store 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 under-ripe, 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 wash the fruit thoroughly and sterilize the dishes.

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

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

The ingredients are designed for the preparation of one three-liter can of pears - if you want to close more cans, be sure to observe the proportions.

First of all, you need to prepare cans and other canning tools, wash them and sterilize them.
Carefully wash the fruits, and after removing the tail, cut it into two halves. Remove the core and bones with a small knife so as not to damage the pulp.
Cooked pears need to be laid out in dry and already sterilized jars so 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 neck and leave for 5-10 minutes. The fruit slices will juice during this time.
After that, pour the water into a saucepan, add sugar there and bring to a boil.
Pour the syrup over the fruits in the jars and leave for another 20 minutes. Pour the sweet syrup into the saucepan for the last time, add citric acid to it and vanilla sugar, once again bringing the mixture to a boil.
We roll up the jars with lids, for which you should use a seaming machine.

Jars can be stored at room temperature, but after opening it is advisable to refrigerate. This way you can cook canned apples, they will be just as tasty and healthy.

Preservation of pears for the winter: a delicious dessert

Exist various recipes seaming pears. 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 of 9% vinegar;
0.5 tsp citric acid;
300 g sugar;
1 tbsp. l. ground cinnamon;
4 pieces of sweet peas;
8 g dried cloves.

The fruit should be washed thoroughly, blotted with a towel and cut into quarters, remembering to remove the seeds.
Simultaneously with this, we boil water together with citric acid, where we throw pieces of pears - fruits need to be boiled for about 7-10 minutes.
After that, we put the pears in a colander, put them tightly in liter jars.
Add spices and sugar to the remaining water, bring the mixture to a boil and carefully pour in the vinegar.
Fill the pear pieces with hot syrup, put on sterilization (for 15 minutes) and roll up the lids.

Pears turn out to be very tasty and somewhat resemble marmalade! Now you know how to properly preserve pears for the winter and you can enjoy your own cooked delicious desserts without much spending.

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Fruits and berries

Description

Whole canned pears can be prepared in different ways and each is unique in its own way. There are many types of blanks from homemade pears - from conservation to freezing. But still, what is the best way to save fruit for the winter? We will tell you about this in detail below.

In this step by step photo recipe, we will share with you how to cook deliciously delicious from hard pears winter harvesting, which the whole family will be delighted with. Preparing fruit to create a great drink requires special care as it is necessary to choose fruits with an elastic skin so that during canning the pears do not stretch and remain intact.

To close pears for the winter in this way means to provide yourself with two useful products, firstly, these are home-made canned pears, and, secondly, pear syrup, which is also full of natural taste and aroma, like any other homemade drink.

We suggest you immediately start canning pears at home, but first we advise you to carefully study step by step instructions preparation below.

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 provides vascular elasticity;
folic acid (B 9) takes part in blood formation;
vitamin K prevents the development of atherosclerosis.

Useful fruits of pear

Pears contain a record amount of potassium, which is needed for cell regeneration and good work of the heart muscle. It tastes much sweeter than an apple, but has a lower sugar content. There is more fructose in this fruit than glucose, which has a beneficial effect on the functioning of the pancreas. Since the body does not need insulin to assimilate 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, and increase the protective properties of the body. One pear per day will provide the body with the necessary daily intake of cobalt, which is necessary for the thyroid gland to function.

Pear recipe in its own syrup

For preserving 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, rinse them and remove the tails. Now start making sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that the granulated sugar dissolves. Put the pears in jars and pour over the prepared syrup, leave to brew for 10 minutes, then drain the syrup back into the saucepan and bring to a boil. After pouring in the fruit again, repeat the action a total of three times. Add citric acid before rolling up the pear cans.

Pears in their own juice

Sugar Free Recipe

Pickled pears recipe

Choose ripe pears, but not overripe. They should be washed and peeled off with a thin layer. Of course, if the pears are small, then it is better to marinate whole, but you can also cut them into quarters, while removing the core. Those who love pears and decided to start preserving this fruit should know a little secret: so that they do not darken, they should be kept in a citric acid solution for a couple of minutes (1 g per liter of water). Pears should be blanched over the fire no more than 40 minutes after boiling, and 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, 8 cloves, and then pears and pour hot marinade. Cover the jar with a lid and put to pasteurize in a saucepan with hot water for 25-30 minutes. After processing, twist the jars and leave to cool overnight. Lovers of juicy pears will surely like such a preparation. It can be used as an original side dish, added to meat dishes or salads.

You can also prepare all kinds of compotes 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 fruits (5-8 pieces). Due to the delicate taste of the pear, the compote turns out to be quite light and aromatic.

Compote recipe without sterilization

So, to brew 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 has boiled, pour it into jars and leave it 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

Sour compote: a simple recipe

Since any sort of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we advise you to add fruits or berries - cherries or lemon. So, the necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen according to your taste. You can cook 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, cover with sugar and pour boiling water over. Everything is ready - screw the lids back on and leave to cool.

Fruit can be rolled in whole, pre-cut into slices, quarters. In any case, pears should keep their shape without turning into jam or preserves. Therefore, it is recommended to choose dense, elastic, unripe fruits for conservation.

Useful composition and calorie content

Pears are a real storehouse of vitamins and elements that affect digestion, brain and heart activity. Ripe and aromatic fruits are not only tasty, but also healthy. Fruits contain a lot of fiber, water, fructose. Among the minerals are iodine, zinc, fluorine, manganese, copper. The table briefly describes the benefits of the basic composition of pears for the human body.

Table - Useful material in pears

Compound	Content in 100 g, mg	Beneficial features
Potassium	155	- Responsible for muscle contraction; - relieves cramps and swelling; - controls water-hydrochloric and acid-base balances
Calcium	19	- Strengthens teeth, musculoskeletal system; - participates in blood clotting; - supports the normal functioning of the immune system; - helps blood circulation
Phosphorus	16	- Part of bones, tooth enamel, muscles; - contributes to the normal growth and development of the body; - releases energy, participates in metabolic processes
Sodium	14	- Along with potassium, maintains acid-base balance; - dilates blood vessels; - helps digestion
Magnesium	12	- Improves memory; - stimulates brain activity; - helps to fight depressive conditions, improves mood
Vitamin C	5	- Improves, restores the structure of the skin, hair, nails; - strengthens blood vessels, makes vascular walls elastic; - helps to increase immunity
Iron	2,3	- Participates in the synthesis of hormones and enzymes; - is part of the blood, performs the function of transferring oxygen; - helps to assimilate B vitamins
Vitamin B9	2	- Promotes the work of the nervous system; - participates in cell division and reproduction; - improves the activity of the liver and intestines; - stimulates brain activity
Vitamin E	0,36	- Regenerates tissue; - supports immunity; - participates in the synthesis of hormones

Fresh pear fruits contain only 57 kcal per 100 g. However, the dessert contains not only pears, but also a large amount of sugar, so the delicacy cannot be attributed to dietary meals... The calorie content of 100 g of pears in syrup is 275 kcal.

Recipes

Pears in syrup are usually cooked without sterilization and long boiling. The algorithm is simple: wash and place the fruits in jars, boil the syrup, pour the fruit. Everything else - cleaning, slicing, adding spices, berries - remains on the conscience of the culinary specialist.

Express way

Description . The easiest recipe. Pears are used whole, so for large fruits it is better to prepare three-liter jars.

What to prepare:

pears - 2 kg;
sugar - 400 g;
water - 2 l;
citric acid - half a teaspoon.

How to do

Wash the pears by removing the stalks and place in a saucepan.
Pour in water, add sugar.
Cook until boiling.
Transfer the pears to a jar.
Add acid.
Pour in hot syrup.
Roll up, turn the containers upside down.

To make it easier to determine how many pears you need, place the washed fruits in a jar. Cook the contained amount according to the recipe, and sterilize the container.

Without peel

Description . You can roll pears without peels for the winter by re-pouring. During conservation, the pulp is well saturated and becomes sweet and tender.

What to prepare:

pears - 300 g;
sugar - 50 g;
water - 200 ml;
citric acid - two teaspoons.

How to do

Dissolve half the acid in a pot of water.
Wash pears, cut lengthwise, core cut.
As you peel off each half, poison the pulp into an acidified liquid to keep the fruit from darkening.
Place the halves tightly into the containers.
Boil 200 ml of water, pour over the fruit.
Cover with lids, leave for five minutes.
Drain the water back, add sugar, the remaining acid.
Boil the liquid, let stand for two minutes.
Pour into jars.
Roll up containers, turn upside down.

Honey

Description . These fruits have a sweet taste and delicate aroma. The recipe is very simple, suitable for beginners in the culinary business.

What to prepare:

pears - 400 g;
honey - 200 g;
boiling water - 200 ml;

How to do

Cut the fruit into small slices, cut out the seeds.
Pour boiling water over the fruits, let stand for a few minutes.
Remove with a slotted spoon, spread over prepared containers.
Heat the remaining water on the stove, but do not bring it to a boil.
Add acid crystals, stir.
Add honey, stir until dissolved, remove from heat (make sure the water does not boil).
Pour the resulting syrup over the fruit.
Tighten, after cooling, transfer to storage.

Wine

Description . Tart "drunken" pears are obtained. The longer the fruit is soaked in the syrup, the sweeter it becomes. The syrup itself is not poured into the jar. If you heat the “marinade”, you get a kind of pear mulled wine.

What to prepare:

red or white semi-sweet wine - 800 ml;
pears - 600 g;
sugar - 250 g;
lemon juice - a tablespoon;
ground cinnamon;
ground ginger;
Carnation.

How to do

Wash the fruit, scald with boiling water.
Press the clove buds into the fruits (four each).
Heat spice water, dissolve sugar.
Put fruit in syrup, cook for ten minutes.
Turn off the hotplate, leave it covered for three to four hours.
Drain the syrup.
Add wine with lemon juice to pears.
Cook after boiling for 20 minutes.
Transfer the fruits to containers prepared for storage.
Boil the remaining liquid, pour into jars.
Screw on, put on the lids.

Vanilla

Description . Fruits acquire a delicate aroma and become more appetizing.

What to prepare:

pears - 1.5 kg;
sugar - 500 g;
water - 1.5 l;
vanillin - half a teaspoon;
citric acid - half a teaspoon.

How to do

Rinse fruit, cut in half.
Cut out the seeds.
Cut into slices.
Place in sterile containers.
Boil water, dissolve sugar.
Pour the syrup over the fruit slices.
Wait five minutes, return the solution to the pot.
Boil, pour, stand for five minutes.
Repeat the procedure a third time, adding vanilla powder and acid while boiling.
Roll up the jars filled with syrup, put on the lids.

Wild

Description . Wild little pears are closed whole during the winter. It should be borne in mind that wild varieties are denser, tougher and sour. Therefore, it is better to boil the fruits several times in syrup so that they are well saturated.

What to prepare:

small pears - 1 kg;
sugar - 550 g;
water - 2 l;
vanilla sugar - two tablespoons;
citric acid - 2 g.

How to do

Rinse the fruits, pierce the pulp in several places.
Dissolve the sugar in the water by placing the container with the ingredients on the fire.
Wait for a boil, boil for five minutes.
Pour the syrup over the pears, leave to cool for about two hours.
Put on low heat, wait until it boils.
Boil for five minutes. Leave to cool.
Heat pears to a boil, boil for five minutes.
Carefully, without removing the containers from the fire, take out the fruits, put them in prepared sterile jars, cover with lids.
Add acid and sugar to boiling syrup, stir.
Pour the hot liquid into the fruit containers.
Cover with lids, set in a deep saucepan, after covering the bottom with a thick towel.
Fill a pot with water, sterilize for 15 minutes.
Remove the containers, roll up the lids.

In its own juice

Description . Pears will turn out to be unusually tender and juicy if peeled fruits are rolled up in their own juice. Fruits sprinkled with sugar will retain their aromatic taste and will remind you of summer in winter.

What to prepare:

pears - six pieces;
sugar - two tablespoons;
water - two tablespoons.

How to do

Rinse the fruit, remove the skin.
Cut in half and cut out the seeds.
Cut into small pieces or slices.
Place the sliced fruit tightly in the storage container.
Pour in sugar, add clean water.
Close the jar, put it in a pot of water to sterilize.
Put on the lid, wrap up.

Juicy pears in their own juice - ideal filling for pies, base fruit salads, jelly filler. You can add melted chocolate or whipped cream to the fruit in desserts.

Lemon

Description . Lemon and orange peel will add aroma, make the taste of the delicacy richer.

What to prepare:

pears - 1 kg;
lemon - one;
orange - one;
sugar - 400 g;
water - 2 l.

How to do

Rinse all fruit well.
Cut out the pear core without cutting the fruit.
Boil a liter of water.
Dip pears in boiling water.
Soak for five minutes, transfer the fruits to cold water.
Cut off the lemon and orange zest with a paring knife to make a long ribbon.
Roll up the ribbons, place in each pear instead of the cut out cores.
Place fruit in sterile jars.
Boil the syrup with water and sugar.
Pour into each container.
Close with lids, sterilize in a saucepan for 20 minutes, seal.

Spicy

Description . The recipe involves the use of spices. The aromatic delicacy resembles marmalade.

What to prepare:

pears - 1.5 kg;
water - 600 ml;
sugar - 300 g;
9% vinegar solution- 100 ml;
citric acid - half a teaspoon;
ground cinnamon - a tablespoon;
allspice - four peas;
carnation - eight buds.

How to do

Rinse and dry the fruit.
Cut into quarters, remove seeds.
Boil water along with acid.
Add pears, cook for ten minutes.
Remove the fruit with a slotted spoon, transfer to prepared containers.
Pour spices and sugar into hot water.
Stir until boiling.
Pour in the vinegar.
Pour the resulting syrup into jars.
Sterilize in a saucepan for 15 minutes.

Candied fruit

Description . You can prepare caramelized pear slices. It will turn out delicious treat for tea, morning porridge. This method of preparation is quite laborious, but the result is worth it.

What to prepare:

pears - 1 kg;
granulated sugar - 1 kg;
citric acid - 2 g;
water - 300 ml.

How to do

Wash the pears, cut out the seeds.
Cut into slices at least a centimeter wide.
Soak in boiling water for ten minutes, transfer to cold.
Boil 300 ml of water, add sugar.
Put on fire, dissolve sugar crystals.
Wait until it boils, transfer the pears to the syrup.
Leave to infuse for four hours.
Boil for five minutes after boiling.
Leave it on for ten hours.
Repeat the boiling procedure and long infusion two to three times (pears should become transparent).
At the last boil, add acid, stir.
Transfer to a colander, leave for an hour to drain excess liquid.
Line a baking sheet with parchment paper.
Preheat the oven to 40 ° C.
Place pears on a baking sheet, bake for nine hours.

Store ready-made candied pears in clean, dried jars. It is better to take not plastic, but glass containers with sealed lids.

To make everything work out perfectly and in in the best possible way, it is necessary to follow the rules of preservation and preparation of fruits. Regardless of the recipe you choose, follow three guidelines.

Sterilization. Storage utensils must be clean, washed and sterile. There are many ways to sterilize containers and lids. The simplest is steam treatment. Put a large pot of water to boil. As soon as the liquid begins to boil, reduce the heat while maintaining a simmer and cover the pan with a wire rack or wire mesh. Place the cans upside down on top. Soak until drops appear. Remove carefully, set to cool. Boil the lids in a saucepan.
Selection and preparation of fruits... All fruits must be clean, free from dirt, imperfections and rotten spots. Cut out bad areas with a knife. Do not use spoiled pears for cooking. Any foreign speck can provoke the formation of mold on the surface of the treat.
Sugar . Carbohydrates, of course, need to be consumed wisely, taking care of your health. But for the preservation of sweets, this required product... The presence of sugar guarantees that the twist will survive, according to at least, before winter. You can reduce the sweet taste by adding acid, which is also a natural preservative.

Before cooking, prepare containers, ingredients, necessary tools. Plan your cooking wisely. While the pears are boiling, sterilize the dishes. Proceed with caution, do not rush so as not to burn yourself, do not break the container.

It is allowed to add spices to the blanks to taste. Sweet pears go well with star anise, cinnamon sticks, vanilla, cloves.

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