Pear compote for the winter. Canning whole juicy pears

The taste of pear cannot be confused with anything else. She is a real symbol of midsummer. And that’s why many are trying to prepare these wonderful fruits for the winter. If you do this correctly, you can save up to 90% of the vitamins and nutrients contained in the fruits. And in winter, please your loved ones and friends aromatic dishes and drinks.

We are used to using pears for desserts - in the form of jam or compotes. However, this wonderful fruit can be prepared in different ways. Pears are frozen and dried, canned in own juice, marinate, soak and cook them into a wonderful puree.

Drying is one of the simple ways harvesting pears for the winter at home. Dried pears contain ascorbic acid and are therefore necessary during the period of winter vitamin deficiency. In addition, they have a pronounced diuretic and fixative effect. Dried pears are good for everyone who has problems with the pancreas. The potassium contained in this product helps with cardiovascular diseases, and iron - with low hemoglobin.

Ripe or slightly unripe fruits with granular and dense pulp are suitable for drying. The pears are washed, cut in half, cored and cut into slices up to 1 cm thick. After this, the pears are laid out in one layer on a baking sheet lined with parchment paper. So that the slices lie separately, without overlapping each other. If you dry pears outdoors, it is best to do this on the veranda or attic, under conditions of constant ventilation. This drying will take about a week. You must remember to periodically turn the slices so that they dry evenly.

You can speed up the process by using an oven. To do this, put it in blowing mode (up to +45°C) and periodically open the door to allow excess moisture to escape.

Dried pears are used as useful days health snacks. They are added to fermented milk products and porridge. This preparation makes excellent compotes and baking fillings. The only condition is to soak the product before use.

How to store dried pears? At room temperature, in a dark place and without excess humidity. When stored in a cellar (at temperatures below +10°C), as a rule, mold begins to form on them. At least once a month, containers with dried pears must be inspected. If there is a suspicion that the product has begun to deteriorate, it needs to be dried on a baking sheet in the oven.

Freezing pears

If the freezer capacity allows you to store large number products, pears can be frozen for the winter. This great way save nutrients, as well as save energy and time on conservation.

Ripe, dense, medium-sized fruits are suitable for freezing. The pears are washed, cut into quarters and cored. After this, the fruit should dry a little on a paper towel or cutting board. It is better to freeze pears by placing them in freezer in separate pieces. After a while, when the fruits freeze, they are placed in plastic bags in portions. For example, measuring the number of pears that will be needed to prepare one compote. Then remove all air from the bags, seal them tightly and store the workpiece in the freezer at -18°C. Another way to prepare it is to sprinkle the pear pieces with sugar and place them in the freezer.

Frozen fruit makes a great topping for baked goods. They turn out very well delicious desserts And flavored drinks. However, using frozen pears has its own characteristics. They should not be stored for more than eight months. In addition, defrosted fruits quickly become “mushy,” so if you want to use fruits as a filling, then you need to put them in a cake or pies without defrosting.

Canned pears

Pears canned in their own juice are considered one of the most delicious desserts. It is delicious on its own and also very good with various additives, for example, with chocolate or berry syrup and ice cream.

Not needed too much for preservation ripe fruits. First, the pears are washed and peeled and seeds removed with a thin knife. You can preserve fruits in halves or slices. The pears are placed tightly in pre-sterilized jars, sprinkled with 1 tbsp. a spoonful of granulated sugar (per half a kilo of fruit) and, if desired, cinnamon powder. Then add 1-2 tbsp. spoons of water, cover with lids, and place the jars to sterilize in a pan of water. It is best that the water does not boil, but has a temperature of +70°C. Sterilizing a 0.5 liter jar will take 30 minutes, 1 liter - 40-45 minutes. Then the jars are sealed, turned upside down and allowed to cool, covered with a blanket.

Get to know step by step recipe possible on our website.

Pickled pears

Marinating pears for the winter allows you to prepare a product that can then be used as a side dish for meat and poultry dishes. Pickled pears are also good as a flavorful, savory snack.

For this method homemade dense fruits with thin delicate skin. And it is best to opt for less tart pears. They are used as spices to enhance the taste of fruits. bay leaf, cloves and peppercorns. And if at home they love more spicy food, it is worth putting chili pepper in the marinade. The selection of spices and herbs for marinades depends on the wishes of the cook. By replacing ingredients, it is easy to get finished product with completely different flavors. That’s why many housewives like pickling as a type of preparation.

The pears are washed, cut into quarters, de-seeded and placed in a bowl or pan with slightly salted water. Then they start preparing the marinade: dissolve 300 g of sugar in 1 liter of water and put the pan with the marinade on the fire. When the water boils, add 125 ml table vinegar. After this, the marinade is boiled for another 5 minutes. Spices are placed at the bottom of sterilized jars, placed inside the pear and the entire contents are filled with hot marinade. Sterilization of 0.5 liter jars takes 10-15 minutes, liter jars – 20-25 minutes. After which they are sealed with lids and left to cool.

Soaked pears

Many people like the spiciness and pungency of soaked foods. Pears that are dense in texture, slightly unripe and medium-sized are perfect for such preparations. The washed fruits are placed in an enamel bowl or a spacious tub with the receptacle down. Place between layers of fruit fragrant leaves black currant. Rye straw, spilled with boiled water, is also excellent for soaking. They lay layers of pears with it and cover everything on top with such straw.

Then prepare the wort for soaking: 150 g rye flour or the same amount by weight ground rye crackers mix with 0.5 liters of water. Then add another 2 liters of boiled water. When the liquid has cooled, strain it through cheesecloth and add 1 tablespoon of mustard powder and 1.5-2 tablespoons of salt. Then add cooled boiled water to the wort to a volume of 10 liters. This solution is poured into the pears.

The container is covered with a clean cloth, a wooden circle and pressure is applied. For the first week, soaked pears should be kept in the room. And you need to constantly check that there is enough liquid - it should cover the fruit completely. Then the container is transferred to the cellar for permanent storage. The temperature here should not be below 0°C. Soaked pears will reach the desired condition after 40 days.

Our website will tell you how to prepare aromatic ones yourself.

Pear

There's probably no one who doesn't like it delicate taste jam made from ripe pears. This preparation for the winter contains a large supply of microelements and vitamins. In addition, if people who have problems with gastrointestinal tract It is often not recommended to eat pears raw, but in the form of jam this product will be absolutely safe for them.

To keep pieces of pears in the jam, you need to select dense, slightly unripe fruits. First, the pears are washed, cored and cut into slices. Then pour 1 kg of granulated sugar (per 1 kg of pears) into a separate pan, add 0.75 liters of water and put it on the fire. When the syrup boils, remove the foam from it. Pear slices are placed in syrup and boiled, stirring, until tender. The jam is ready when the pieces become translucent and droplets of jam do not spread on the saucer.

The finished jam is placed in clean, dry jars and covered with lids. It can be stored at room temperature. Pear has its own aroma. But, nevertheless, in order to diversify the taste of the finished product, lemon zest, rowan berries, sour apples or cinnamon. Small fruits for pear jam can be used whole, leaving even the stalks.

In the video, Natalya Litvinova will talk about simple recipe preparing pear jam with lemon and orange.

Pear puree

Puree, as a preparation for the winter, is made according to various reasons. It is convenient to use as independent dish, especially in children's and dietary nutrition. The puree is used as a filling in homemade pies, and is also served as a dessert in combination with ice cream. If the puree is not very sweet, it may become original additive to the hot ones meat dishes. And one more plus: cooking fruit puree- the task is not difficult. And everyone can handle it, even the most inexperienced cooks.

To make puree, the whole fruit is baked or boiled. For cooking, pears are first peeled, removed from the skin, stems and seeds. You can bake the fruits whole. In this case, they are cleaned later. The finished fruits are kneaded to a smooth puree. To preserve the product for a long time, it is placed in jars, covered with lids and sterilized in a saucepan with water: 0.5 liter jars - 15-20 minutes, 1 liter - 20-25 minutes.

Fruits can be rolled up whole, pre-cut into slices and quarters. In any case, the pears should hold their shape without turning into jam or preserves. Therefore, it is recommended to choose dense, elastic, unripe fruits for preservation.

Useful composition and calorie content

Pears - a real treasure trove 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, and fructose. Minerals include iodine, zinc, fluorine, manganese, and copper. The table briefly describes the benefits of the main composition of pears for the human body.

Table - Nutrients in pears

The fruits of fresh pears 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 classified as dietary dishes. Calorie content of 100 g of pears in syrup is 275 kcal.

Recipes

Pears in syrup are usually prepared without sterilization or long cooking. The algorithm is simple: wash and place the fruits in jars, boil the syrup, pour over the fruits. Everything else - cleaning, cutting, adding spices, berries - remains on the conscience of the cook.

Express method

Description . The simplest recipe. Pears are used whole, so large fruits It’s 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

1. Wash the pears, remove the stems, and place in a saucepan.
2. Fill with water, add sugar.
3. Cook until boiling.
4. Transfer the pears to a jar.
5. Add acid.
6. Pour hot syrup over.
7. Roll up and turn the containers upside down.

To make it easier to determine how many pears you will 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 up peeled pears for the winter using the re-filling method. During preservation, the pulp will be well soaked and become sweet and tender.

What to prepare:

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

How to do

1. Dissolve half the acid in a saucepan of water.
2. Wash the pears, cut them lengthwise and remove the core.
3. Peel each half and place the pulp in acidified liquid to prevent the fruit from darkening.
4. Place the halves tightly into containers.
5. Boil 200 ml of water, pour over the fruit.
6. Cover with lids and leave for five minutes.
7. Drain the water back, add sugar and remaining acid.
8. Boil the liquid, let stand for two minutes.
9. Pour into jars.
10. Roll up the containers and turn them upside down.

Honey

Description . Such fruits have sweet taste And delicate aroma. The recipe is very simple, suitable for beginners in cooking.

What to prepare:

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

How to do

1. Cut the fruit into small slices and remove the seeds.
2. Pour boiling water over the fruits and let sit for a few minutes.
3. Remove with a slotted spoon and place in prepared containers.
4. Heat the remaining water on the stove, but do not bring it to a boil.
5. Add acid crystals and stir.
6. Add honey, stir until dissolved, remove from heat (make sure the water does not boil).
7. Pour the resulting syrup over the fruit.
8. Tighten, after cooling, transfer to storage.

Wine

Description . The result is tart, “drunk” pears. The longer the fruit is soaked in syrup, the sweeter it becomes. The syrup itself is not poured into the jar. If you heat up the marinade, you will get a kind of mulled pear 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

1. Wash the fruits, scald with boiling water.
2. Press the clove buds into the fruit (four each).
3. Heat water with spices, dissolve sugar.
4. Place fruit in syrup and cook for ten minutes.
5. Turn off the burner and leave it covered for three to four hours.
6. Drain the syrup.
7. Add wine and lemon juice to the pears.
8. Cook after boiling for 20 minutes.
9. Transfer the fruits to containers prepared for storage.
10. Boil the remaining liquid and pour into jars.
11. Screw it on and place it 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

1. Wash the fruit and cut in half.
2. Cut out the seeds.
3. Cut into slices.
4. Place in sterile containers.
5. Boil water, dissolve sugar.
6. Pour syrup over fruit slices.
7. Wait five minutes, return the solution to the pan.
8. Boil, pour in, let sit for five minutes.
9. Repeat the procedure a third time, adding while boiling vanilla powder and acid.
10. Roll up the jars filled with syrup and place them on the lids.

Wild

Description . Wild small pears close whole during the winter. It should be taken into account that wild varieties denser, harder and sour. Therefore, it is better to boil the fruits several times in syrup so that they are well soaked.

What to prepare:

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

How to do

1. Rinse the fruits, pierce the pulp in several places.
2. Dissolve sugar in water and place the container with the ingredients on the fire.
3. Wait for it to boil, boil for five minutes.
4. Pour the syrup over the pears and leave to cool for about two hours.
5. Place it on low fire, wait for it to boil.
6. Boil for five minutes. Leave to cool.
7. Heat the pears to a boil, boil for five minutes.
8. Carefully, without removing the container from the heat, remove the fruits and place them in the prepared sterile jars, cover with lids.
9. Add acid and sugar to boiling syrup and stir.
10. Pour the hot liquid into the fruit containers.
11. Cover with lids and place in a deep saucepan, having previously covered the bottom with a thick towel.
12. Fill the pan with water and sterilize for 15 minutes.
13. Remove the containers and roll up the lids.

In its own juice

Description . Pears will turn out unusually tender and juicy if you roll the peeled fruits in their own juice. Fruit sprinkled with sugar will preserve aromatic taste, will remind you of summer in winter.

What to prepare:

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

How to do

1. Wash the fruits and remove the skin.
2. Cut in half and scoop out the seeds.
3. Slice in small pieces or slices.
4. Place the sliced ​​fruit tightly in a storage container.
5. Add sugar and clean water.
6. Seal the jar and place it in a pan of water to sterilize.
7. Place it on the lid and wrap it up.

Juicy pears in their own juice - perfect filling for pies, base fruit salads, jelly filler. You can complement fruit in desserts with melted chocolate or whipped cream.

Lemon

Description . Lemon and orange zest will add aroma and make the taste of the delicacy more rich.

What to prepare:

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

How to do

1. Rinse all fruits well.
2. Core the pear without cutting into the fruit.
3. Boil a liter of water.
4. Place the pears in boiling water.
5. Let stand for five minutes, transfer the fruits to cold water.
6. Cut off the lemon and orange zest using a paring knife to create a long ribbon.
7. Roll the ribbons and place them in each pear instead of the cut out cores.
8. Place the fruit in sterile jars.
9. Make syrup from water and sugar.
10. Pour into each container.
11. Close the lids, sterilize for 20 minutes in the pan, and seal.

Spicy

Description . The recipe involves the use of spices. Fragrant 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 - tablespoon;
• allspice - four peas;
• carnation - eight buds.

How to do

1. Rinse and dry the fruit.
2. Cut into four parts, remove the seeds.
3. Boil water with acid.
4. Add pears, cook for ten minutes.
5. Remove the fruits with a slotted spoon and transfer them to prepared containers.
6. IN hot water add spices and sugar.
7. Stir and wait until it boils.
8. Pour in vinegar.
9. Pour the resulting syrup into jars.
10. Sterilize in the pan for 15 minutes.

Candied fruit

Description . You can prepare pear slices in caramel. It will work out tasty treat for tea, morning porridge. This harvesting method is quite labor-intensive, 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

1. Wash the pears and cut out the seeds.
2. Cut into slices no less than a centimeter wide.
3. Soak in boiling water for ten minutes, transfer to cold water.
4. Boil 300 ml of water, add sugar.
5. Place on fire and dissolve the sugar crystals.
6. Wait until it boils, transfer the pears to the syrup.
7. Leave to steep for four hours.
8. Boil for five minutes after boiling.
9. Leave for ten hours.
10. Repeat the boiling and long-infusion procedure two or three times (the pears should become transparent).
11. At the last boil, add acid and stir.
12. Place in a colander and leave for an hour to drain excess liquid.
13. Line a baking sheet with parchment paper.
14. Preheat the oven to 40°C.
15. Place the pears on a baking sheet and bake for nine hours.

Store prepared candied pears in clean, dried jars. It is better to take glass containers with sealed lids rather than plastic ones.

So that everything turns out perfect and in at its best, it is necessary to follow the rules for preserving and preparing fruits. Regardless of the recipe you choose, follow these three recommendations.

1. Sterilization. Storage containers must be clean, washed and sterile. Containers and lids can be sterilized in different ways. The simplest is steam treatment. Let it boil large saucepan with water. As soon as the liquid begins to boil, reduce the heat, maintaining a simmer, and cover the pan with a wire rack or mesh. Place the jars on top, bottom up. Let stand until drops appear. Carefully remove and leave to cool. Boil the lids in a saucepan.
2. Selection and preparation of fruits. All fruits must be clean, free from dirt, blemishes and rotten places. Cut out bad areas with a knife. Do not use spoiled pears for cooking. Any foreign speck can cause mold to form on the surface of the treat.
3. Sugar . Carbohydrates, of course, need to be consumed wisely, taking care of your health. But for preserving sweets it is required product. The presence of sugar guarantees that the twist will survive at least until winter. You can reduce the sweet taste by adding acid, which is also a natural preservative.

Before starting cooking, prepare containers, ingredients, necessary tools. Plan your cooking wisely. While the pears are cooking, sterilize the dishes. Proceed carefully, take your time, so as not to get burned or break the container.

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

Pears for the winter without sterilization is one of the simplest ways to tighten the fruits for the period winter cold. Except delicious pears, in the bank you will also find delicious and the healthiest drink, which can easily replace juice from stores. Since pears do not contain much acid, preserving them until winter is not easy.

We offer a recipe that does not require long-term sterilization, but guarantees the safety of the product for a long period. Harvesting pears begins with choosing the fruit. Let's share a secret: firm pears Always use it to make compote, but soft ones can be used to make jam or puree.

To ensure that the finished product is not only tasty, but also aromatic, we recommend adding a mint leaf and a pinch of vanillin to each jar.

Pears for the winter without sterilization ingredients

• Firm pears – 1.3 kilograms;
• Water – 1 liter;
• Citric acid – 4 grams;
• Sugar – 300 grams.

Preparation of pears for the winter without sterilization

Wash the fruits. If we have small ones, we put them whole in the jar. We cut the large ones into pieces and also place them. After this, prepare the syrup.

Dissolve sugar in water and bring to a boil in an enamel bowl. Pour the boiling syrup into a jar and cover with a lid. We wait 5 minutes. We drain the syrup, boil it again, and fill the jar with it again. Again, wait 5 minutes. For the second time, pour it into the same container, dissolve citric acid in the syrup, boil it, and fill the jars again.

All that remains is to roll it up and turn it over. Ready!

Canned pears lose only 20-30 percent of vitamins during heat treatment, while retaining a large amount healthy fiber and pectin, which help the digestive tract function. The whole family will surely enjoy the delicacy, which means it’s time to learn how to can pears at home.

Ingredients

Pears 2 kilograms Sugar 2 stacks Vanilla sugar 1 sachet Water 7 stacks Citric acid 0 tbsp

• Number of servings: 4
• Cooking time: 20 minutes

How to properly preserve pears: “Halves” recipe

This preparation is suitable for cooking delicious pies or serve as a decoration for pancakes, pancakes and other homemade baked goods. Pears also go well with whipped cream, jam and caramel. When choosing fruits, pay attention to their size. Small pears may break or become deformed during canning. It is better to use medium-sized fruits.

This recipe is intended to be prepared in a three-liter jar. You will need:

• 2 kg. fresh ripe pears;
• 2 faceted glasses of sugar;
• standard packet of vanilla sugar;
• 7-8 tbsp. water (water proportions may vary slightly);
• ½ tbsp. l. citric acid.

Wash the pears thoroughly, cut off the stems and cut them into halves. Carefully remove the seeds using a small knife, being careful not to damage the fruit pulp.

1. In the microwave. IN clean jars pour 3-4 centimeters of water and place in the microwave for 5-7 minutes. The processing temperature must be at least 800 Watt. If the jar does not fit in a vertical position, it can be processed horizontally.
2. In a saucepan. For this method you need a wide pan. Place the jars in a container and fill them with water up to the top of the neck. Fill a wide saucepan with water and turn on the heat. The duration of sterilization is from 10 to 30 minutes, depending on the size of the cans. For three-liter jar necessary maximum quantity time.

Place the pear halves in a dry, sterilized jar, leaving 4-6 centimeters to the neck. Fill the vessel with boiling water and leave for about 10-15 minutes (so that the fruit releases juice), and then pour the water into the saucepan. Add sugar, wait for it to boil and remove from heat.

Fill the pears with syrup again and leave again, but for 15-20 minutes. Then we repeat the procedure for preparing the syrup, this time adding vanillin and citric acid.

Pears are ready for canning! Fill the fruit with syrup and screw the lid tightly using a special seaming tool. Once completely cooled, place the jar in a dark cabinet. Ready!

Whole canned pears

The same recipe is used for canning whole fruits. It is better to choose small pears that fit very easily into a jar. When it comes to pear varieties, there are no specific rules; choose those that are available in your region.

You can store the finished preserve at room temperature, but after opening it is recommended to place the pears in the refrigerator or cellar.

Experiment with the recipe, add cinnamon or a sprig of cloves - sweet dessert It will turn out even more spicy and tasty. Bon appetit!

Even as a child, my mother closed canned pears entirely in jars. This time I offer you just a recipe with a photo of preparing pears in syrup with whole fruits.

So the fruits were valuable because they could be eaten as fresh. But they became doubly tastier, because they were hidden in sweets sugar syrup, which was drunk immediately after eating fruit. Whole pears will be a godsend in winter when you have a lot of children visiting you and you put such delicacies on their table. Each child will catch pears by the tail and eat them with pleasure.

By the way, they still turn out very fragrant.

In winter, fruits are very expensive, and in order not to waste money and save family budget I always try to cover pears, apples, plums, etc. in every possible way. For this recipe, I recommend using Limonka pears, as they are small in size and fit easily into jars. They also have a specific lemon aroma And winter preparation lemon juice becomes very fragrant.



Required Products:
- “Limonka” pears - 600 grams;
- granulated sugar – 300 grams;
- water – 350 grams.




Sort the pears so that there are no wormholes. If the pears are intact and beautiful on the outside, then they should be the same on the inside. Since we will be covering whole pears, we need to choose the fruits. Wash and put in jars.




Pour granulated sugar into hot water and boil the syrup.




Pour hot syrup over the pears to the very top of the jar, leaving literally a finger-sized space for the syrup to boil during pasteurization.




Put in warm water into a saucepan to pasteurize. It takes 20 minutes to pasteurize pears in jars.




Then seal with lids and cover with a blanket so that the pears gradually cool.
Place the cooled jars anywhere for storage.




Until winter they stand wonderfully, or even more. In my family, whole canned pears are quickly eaten and there is nothing left for the next year. We have to close it again. But that’s okay, the main thing is to be healthy!
Bon Appetite!
Also see how to prepare