Pear preparations: the best recipes with photos. Pears in their own juice with sugar - a simple step-by-step photo recipe for preparing for the winter

Step 1: prepare the pears.

Step 2: prepare pears in their own juice for the winter.

Step 3: Serve the pears in their own juice.

If you want to prepare pears in jars larger than one liter, simply increase the amount of ingredients accordingly by multiplying them. So for a two-liter jar you will need twice as many ingredients. You can also prepare pears in half-liter jars, halving the amount of ingredients.

Banks of different sizes require and different time for sterilization. So 15 minutes will be enough for half-liter jars, 25-30 minutes for one and a half liter jars, and two-liter jars need to be kept for at least 35-40 minutes.

Calories: Not specified
Cooking time: Not indicated

The pear is distinguished by its nutritional value, which makes it healthier and more desirable among equally healthy fruits. For example, a pear contains tens of times less sugar than apples and does not cause appetite, which is very suitable for those who watch their figure and want to stay in great shape.

Of course, now it’s unlikely that you’ll be able to surprise anyone with such a dish, but this recipe for pears in their own juice will really become your find if you try to follow detailed description every action with a photo and take it with great responsibility.

This type of preparation of pears can be used to create cheesecakes and all kinds of sweet pies. Pears also look great covered in chocolate, drenched in their own syrup. It can be a great component custard. It is possible to prepare with the addition of pear by seasoning it honey mustard sauce. Pairs perfectly with a huge selection of appetizers. As you can see, pears in their own juice are an indispensable product for any dish if you want to cook it with some zest. And spend a minimum of time and costs on this, which is important for any housewife. Let's get started!

The ingredients for the recipe for pears in their own juice are calculated on the floor liter jar.



Ingredients:
- pears;
- sugar – 1 tbsp. l.;
- lemon acid– 0.5 tsp.

Recipe with photos step by step:

Let's take necessary products for cooking.




You can choose medium-sized pears, slightly underripe and with thick skin. We wash them thoroughly and use a sharp knife to remove the skin in a thin layer, then cut it in half and get rid of the seeds and stalks.




Then cut into 3 cm slices.




Place the pears in a jar and pour over them hot water. Next, add sugar and citric acid.






Boil the lid in water for a few minutes. Cover the jar with sugar and citric acid (but do not roll it up) with a lid and sterilize it in boiling water. This will take approximately 15 minutes for a half liter jar.




Having sterilized the jars of pears in their own juice, roll them up, then turn them over, cover them with a thick warm blanket and wait about 2-3 days.




So our pears in their own juice are ready. When they have cooled completely, transfer them to cool place for a more opportune moment.




Don't be afraid to experiment and pamper your loved ones with chic, unusual dishes, and then cooking will become a special and enjoyable experience for you! Bon appetit!

To make the most of beneficial features pears, eat the fruit not only during the ripening season, but also store it for future use. The proposed recipe for pears in their own juice for the winter will allow you to preserve the enchanting pear aroma and natural taste, while not taking much time and effort. Pear can be preserved as large slices, so in small pieces. Water is not used in the recipe, since when it comes into contact with sugar, the pear will already release a lot of juice, in which it will then languish during pasteurization. As an addition, you can add lemon juice or citric acid; it will slightly dampen the sugary-sweet taste of the fruit.

To prepare a pear in its own juice for the winter you will need (for a 1 liter jar):

• medium-sized pears – 5-6 pcs.
• sugar – 2 tbsp.
• citric acid – 2 pinches

Pear in its own juice for the winter - recipe with photo:

Wash each pear thoroughly in water, completely clean the top layer, remove the tails. Divide the peeled fruits into two parts with a knife, remove the seed box inside, then chop into large slices of the same shape.

Prepare a container in advance for rolling the pear in its own juice. Be sure to check the glass for cracks and chips. Clean the container baking soda, wash, treat with hot steam, placing the jar over bubbling water for 10 minutes. Boil the lids for 5 minutes. Dry the container completely before use, then fill it with pear slices. Place the fruit tightly but carefully so as not to damage the integrity of the pieces.

Pour granulated sugar on top, shake the jar with the contents slightly so that the grains fall down, evenly distributed over the pear.

At the same time, place a large container of water on the fire. Place the jar inside, covering it with a lid without twisting it. Pasteurize for about 20 minutes until the sugar is completely dissolved and the pear releases its juice.

After the pasteurization process, throw a pinch of citric acid into the jar to better storage and balanced taste.

Screw the container very tightly screw cap, lay it on its side to make sure the blockage is secure. Wrap the jar on all sides with a blanket, this will provide additional pasteurization to the fruit while the glass slowly cools.

Delicious and fragrant pear ready for the winter in its own juice!

Bon appetit!

If you are looking tasty methods pear preparations for the winter, then following recipes Surely you will be interested. They describe step by step the technology for clogging them and winter harvesting. All the proposed methods are simple, but quite diverse. The recipes described below will simplify the already simple pear rolling procedure. After all fresh fruits pears are poorly stored; and in order to stock up on these fruits, you need to prepare preserves from them. There are numerous pear recipes for the winter; these are preserves and jam, compote and pickling methods, and much more. So, let's get started so that you have something to treat yourself in winter!

“Pear compote for the winter”

The fruits for compote are thoroughly washed, cut in half and the cores and stalks are removed. They can be left in the form of halves or additionally cut into slices. Then the pieces of fruit are placed in jars. Separately, the syrup is boiled in a 3-liter saucepan. To do this, pour in 3 glasses of water and fill it up? part of the sugar and they are brought to a boil. The resulting sugar syrup is poured into pieces of pears. glass containers and leave for 5 minutes, after which the syrup is poured back into the pan. Another part of the granulated sugar and a pinch of citric acid are added to the drained liquid. The syrup is boiled and the container is filled with it again. After the second filling, the cans are rolled up and left upside down in a dry, warm place. So the compote is kept until it cools completely and is stored in a cool place, like, in principle, all home canning; including, and .

The most popular pear preparations- This is canning in its own juice. By the way, they can even replace delicious dessert, poured with melted chocolate or fruit syrup (preferably bright). The recipe will appeal to those who, counting every calorie, love delicious desserts. So, for one liter jar of preservation you will need:
- 4-6 firm pears, slightly unripe,
- 1 tbsp. water,
- 1 tbsp. granulated sugar.

The fruits are washed, a thin layer of peel is cut off with a sharp knife, and they are divided into halves, removing the stalks and seeds. Each half is cut into 2-4 parts, and they are placed as tightly as possible in a sterilized container. Sugar is poured there - right into the jars - and 1 tbsp is poured in. water. If desired, sprinkle ground cinnamon on top. The jars are closed and placed in a pan with fairly hot water (approximately 70 C) for sterilization. Time heat treatment for liter containers - half an hour. After this, they are turned upside down and left in this position for a day. The storage method, like, for example, in a ventilated, cool room.

For pickling, strong, small, not overripe pears are sorted. In this case, they are not cooked whole, but cut into pieces and sprinkled with ground cinnamon. From the products for marinating you will need:
- 0.7 kg pears,
- 1,5 liters of water,
- ? tsp ground cinnamon,
- 0.6 kg sugar,
- 150 ml 5% table vinegar,
- several buds of cloves and peas of black allspice.
(the quantity of products is calculated for 5 containers of 1 liter each).

Washed and dried pears are cleaned of seeds, stalks and damaged areas. If possible, the peel is also removed. After all, peeled white slices will look much more appetizing in desserts in the future. Then the pear pulp is cut into longitudinal pieces. In a saucepan, bring 1 liter of water to a boil, with 1 g of citric acid dissolved in it. The pieces are blanched in acidified water for a couple of minutes, and then immediately dipped into cold water and kept in it until it cools. Liter containers are sterilized and dried. Peas are placed at the bottom allspice, cinnamon and cloves, and pears on top, filling the container only to the shoulders. Separately, a marinade is prepared from water, vinegar and sugar, and it is poured into filled jars, which are immediately covered with lids and set to sterilize for a quarter of an hour in boiling boiling water. After this marinade " How to make blanks from pears“rolls up, turns over and wraps himself in a blanket.

Of course, candied fruits are not really pear preparations for the winter. But it is also a completely acceptable way to preserve this gift of nature for a long time. It can be said that candied fruits belong to the method with some interpretation. To begin with, cut candied pears are boiled in syrup and then dried. The result is an amazing sweet and crispy treat! To prepare the dish you will need:
- 1 kg of pears and granulated sugar,
- 300 ml water,
- 2-3 g of citric acid.

Slightly unripe, hard pears are cut into thin slices and the seed boxes and all damage are cut out of them. The prepared pieces are blanched with boiling water for about 10 minutes. and then transferred to a container with very cold water. While they are cooling, they prepare sugar syrup. Taking the pears out of the water and letting them drain a little, they are placed in a pan and poured with still hot syrup. In this position they are left to soak for 3-4 hours. Next, the workpiece is boiled for 5-7 minutes, removed from the stove and left to cool again for 10 hours. A similar procedure is performed 2-3 times until the pear pieces become almost transparent. At the end of the last cooking, citric acid is added to them. Having carefully stirred the brew, it is thrown into a colander so that all the syrup drains from it. This takes up to 2 hours. After pear slices on a baking sheet lined with wax paper, go into an oven preheated to 40 C, where they are kept for 8-9 hours. Ready candied pears are stored in dry glass or plastic containers covered with parchment.

In the jam recipe, pear will be combined with lemon. They provide an interesting combination of sweetness and freshness. with lemon used as an addition to tea or as a filling for pancakes, buns and other homemade baking. Necessary for jam following ingredients:
- 1 kg of pears,
- 1-2 lemons,
- 0.4 kg granulated sugar.
The proposed method of cooking jam will not leave anyone indifferent after taking a sample. For him ripe fruits They boil down quickly enough, and a lot of time is not spent on preparing the products. The aroma of the finished delicacy is subtle and delicate, and the color is golden.

Fruits are washed and cleaned of rot, spoilage and cores. After that they are cut into slices. Already chopped, they are blanched and poured into a saucepan, into which 2-3 glasses of water are first poured. So, the slices are stewed until softened over low heat, stirring regularly. Next, the pears are rubbed on a sieve and mixed with the broth in which they were stewed. The resulting mass is boiled to half its volume over low heat. Then granulated sugar is poured into the mass, freshly squeezed citrus juice is added, everything is mixed and then boiled for 20-30 minutes. before full readiness dishes. The finished jam is put into jars and closed with lids. It is kept cool.

Jam, like candied fruits, is made from dense small pears. It is simply cooked and does not require any additional or auxiliary ingredients, except for vanilla and, of course, sugar. For similar delicious preparations from pears it will be necessary:
- 1 kg of pears,
- 0.5 kg granulated sugar,
- 1 pinch of vanilla (you can do without it).
The resulting jam is rich, thick, with a pleasant aroma of added vanilla. It can be created not only in a sweet version, as many are used to, but also prepared as an experiment as original sauce for chicken and meat dishes.

The fruits are washed, peeled using the methods described above, and the peel is cut off (although you can leave it). Next, they are turned in a meat grinder or pureed using a blender until homogeneous mass. Granulated sugar is added and left for at least an hour to dissolve the grains. After 1 hour, place the bowl with the mixture over moderate heat, season with vanilla, and cook, stirring, until tender. After the boiling point, you can increase the heat of the fire, but remember to stir the jam periodically to avoid burning. The dish is checked for readiness in this way: put a drop of jam on the saucer, if it thickens as it cools, it means it’s ready. Ready dish Set aside for now in the same container in which it was cooked, so that it stands and the foam on the surface dissolves. And only then can the jam be poured into the prepared container and rolled up.

In order to prepare pears in their own juice for the winter, you only need the fruit itself, citric acid, water and glass jars. The fruits for seaming are medium-sized, unripe, with thin skin (thick-skinned ones need to be peeled). Large fruits are cut in half or into quarters and cleaned. Small ones are canned whole.

For quick pear preparations the peel is peeled off and they are cut into halves. The cores must be cleaned out. Once prepared, they are blanched in a solution of water and citric acid (1 g of acid per 1 liter of water). Blanching time – 10 minutes; For small fruits, five is enough. Then they are immersed in a bowl with cold water poured into it. The pears that have had time to cool are placed in containers that have been previously cleaned and scalded with boiling water, and are filled with boiling water. Citric acid is also added there (1 g per liter jar). The filled container - not rolled up or closed - is sterilized in boiling water for a quarter of an hour. Sterilized pear preparation rolls up, turns upside down and covers with a blanket. After cooling, it is transferred to a dark, cool place.

The proposed jam with the addition of grapes can be classified as a delicacy. These fruits ripen at the same time, so not combining them in one dish is a big omission! You can cook this jam in one go or stretch the process over several steps of five minutes. The amount of syrup prepared depends on the juiciness of the fruit and is adjusted individually. So, for cooking amazing jam will be needed following products:
- 2 kg of pears,
- 0.3 kg seedless grapes,
- 1 lemon,
- 2.4 kg granulated sugar,
- 300 ml of water.

Ripe, dense pears are washed and dried. Then they are cut into pieces. The grapes are torn from the brush and washed too. A syrup is made from half the sugar and some water, into which the grapes are placed without removing from the heat. After a couple of minutes, pieces of pears are sent there, stirred into the total mass, brought to a boil and cooked over low heat for 15 minutes. The remaining sugar is added next and the jam is cooked for about 1 hour until tender, stirring constantly with a wooden spoon. Like, about 10 minutes before removing from the stove, lemon juice from one citrus is poured into the dish. The finished hot jam is packaged in jars and closed with lids that have been pre-treated with boiling water.

Ingredients:

• pear - 6 pcs.;
• sugar - 2 tbsp;
• water - 1 tbsp.

How to cook canned pears in your own juice for the winter

For such a preparation, it is necessary to choose pears of the same variety. They should be of the same hardness, not soft. They should also not be severely damaged. I have 6 pieces in a 1 liter jar. You may have less or more. It all depends on the size of the pears.

We wash them, remove the tails and cut them into quarters. We must remove the core of each part. If you do not want the pear to darken quickly, you can spray it lemon juice, but this is not necessary.


Gradually place the pear slice by slice into a pre-sterilized jar. In order to do this quickly, you need to take clean jar and pour some water in there. Then put it in the microwave and close it. Set it to 600-700 W and turn it on for 2 minutes. The water will protect the jar and microwave from explosion.


When the pear is almost packed and there are only a few pieces left to put in, you need to add sugar. If the pear variety is sour, you can add 3 tbsp. Sahara. And also 1 tbsp. l. water.


And only then add pear slices to the edges.


Recruiting at enamel pan a little water and put a glass container with pears in it and cover tin lid. If you don’t have such a pan, then you can take any other one, but put it on the bottom wooden board or waffle towel. Water should cover 2/3 of the jar. We put our structure on the fire and wait 30 minutes.


After this, we take out the jar with special tongs and place it on the table. Then we take the seaming machine and tighten the lid. Place the inverted jar under a warm blanket or large terry towel. It is necessary that the jar stands in a secluded place and gradually cools down. Looking under the blanket after a couple of days, you will find that the jar with canned pears in its own juice has already completely cooled down. This means that the sterilization was successful and you can put the jar in the pantry. So our wonderful pear is ready.


Bon appetit!
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