Preservation of pears for the winter in jars. Culinary recipes and photo recipes. Green canned pears

Incredible dessert for the winter - pears in syrup! Enjoy and decorate pastries - options for blanks for every taste!

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

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

We choose pears in the market or collect pears in our garden, they must be ripe, juicy and without rotten places. We wash the selected pears in cool water, then lay them out on a kitchen towel, give time to dry a little.

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

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

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

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

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

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

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

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

Recipe 2: pears in syrup for the winter (step by step photos)

Pears in syrup for the winter according to a recipe, sliced ​​\u200b\u200bare not only a wonderful delicacy that is so well suited for tea parties on cold winter evenings. Transparent amber slices will be an excellent decoration for various confectionery- pies, cakes, pastries. And with a sweet, medium-thick syrup, you can soak cakes and other pastries. It is not difficult to make this blank - everything is prepared according to a similar scheme as many "five-minute" ones. In the process of cooking, the juice from the slices turns into sugar syrup, which acquires a delicate pear aroma and taste. The pear slices themselves become transparent and hold their shape well.

For this preparation, pears of durum varieties or incomplete maturity are suitable. The output of the finished product is 2 jars of 0.5 liters.

• pear - 1100 g (900 g slices);
• sugar - 800 g;
• citric acid - 0.5 tsp;
• water - 140 g.

Pears need to be washed and cut first into halves, and then (cutting out the middle) into slices. The skins do not need to be peeled. Ready slices should be immediately put in cold water with a small pinch of citric acid. This is necessary so that they do not darken and retain their color well.

Prepare syrup. Since the pear will release juice and the syrup may be too thin, little water is used in this recipe. So that the sugar does not burn and dissolves evenly, it is most convenient to boil water first, and then add sugar to it in several portions. The syrup that is being prepared must be stirred all the time.

After the syrup boils and the sugar is completely dissolved, you need to pour it (boiling) slices, before that, drain the water from them and leave everything for 6-8 hours (preferably overnight).

After this time, you need to boil the pear for 2-3 minutes on a very low heat. Then set aside for another 6 hours.

After 6 hours, you need to boil them a second time for 5 minutes, again on a very low heat, so that the pear does not boil soft and retains its shape well. Although there will be little foam, it must be removed, otherwise the syrup may become cloudy.

After the second cooking, set aside the slices to cool completely. After they have cooled, you need to boil them for another five minutes - the third and last time. During the third cooking, add half a teaspoon of citric acid. This is done both to improve the taste and to ensure that the syrup does not sugar during storage.

After the third cooking, pour the slices with boiling syrup into sterilized jars and roll up. Turn the jars upside down immediately and leave to cool.

The syrup will thicken even more as it cools. Ready pear in syrup can be stored even at room temperature.

Recipe 3, step by step: pear slices in syrup for the winter

The most common way to preserve a pear is to roll it into slices or slices in glass jars with sugar syrup. The jars are either sterilized or use the double-fill method to preserve the flavor properties as much as possible.

To make this dessert classical technology, on a liter jar take such ingredients as:

• medium-sized pears (lemon variety or something similar) - 350 g;
• granulated sugar - 50-70 g;
• pure water and citric acid (1-1.5 teaspoons).

Fruits are selected, washed with water and cut into medium-sized slices or slices, removing seeds and tail. To obtain a more delicate texture, the skin from the fruit can be removed, but this is not necessary.

Clean cold water is poured into the prepared pan with a teaspoon of citric acid or natural lemon juice(1-2 tablespoons). While the pears are taking an acidic “bath”, glass jars are prepared, which are washed and sterilized together with the lids for 10-15 minutes by steaming or in the microwave.

Peeled slices in a dense layer, carefully, so as not to damage the structure, are placed in prepared containers. All are filled with freshly boiled water to the neck. In this form, the pears should stand for 7-10 minutes until they cool completely. Next, the water from the cans is poured back into the pot on the stove, a little sugar, citric acid or juice is added and the liquid is brought to a boil.

Next, the contents of the jars are again poured with hot syrup and the lids are immediately rolled up, the blanks are turned upside down and wrapped in a warm blanket until they cool completely, and then they are placed on dry shelves in a dark and cool room where they should be stored.

Recipe 4: whole pear in sugar syrup (step by step)

Whole pears in syrup for the winter - amazingly beautiful and delicious treat, a wonderful independent dessert and very beautiful decoration for cakes with airy protein cream and cupcakes. Neither an adult nor a child will refuse this delicacy, and its preparation is quite simple - you only need a minimum of skills and a little patience. As a result, we get an excellent and ideal dessert in all respects, which has no analogues. Unexpected guests will not take you by surprise - you will always have an amazing treat on hand just by uncorking a jar of pears in syrup.

• pears - 3 kg
• sugar - 3 kg
• water - 6 glasses
• citric acid - 1 tsp

For cooking amazing dessert you will need slightly underripe pears, which are small in size, slightly tough skin and dense, but very juicy middle. If the pears are large, then you can put only two or three candied fruits in a jar, if they have little juice or too soft skin, they will not soak well enough, and as a result of cooking they risk turning into jam with “tails”.

We sort the pears, wash them well in running water and dry them, blotting with multilayer paper napkins or a towel made of natural fibers. Prepared pears must always have stalks - this is a kind of dessert trademark. The remains of dry stamens, carefully cut out (as shown in the picture) with a sharp short knife or a special tool for cleaning vegetables and fruits.

After processing all the pears, let's proceed to the next, no less important, action: we make several fairly deep punctures throughout the pear, which will help to soak the entire fruit with syrup in the process of further preparing the delicacy. This can also be done with a short, well-sharpened knife. We put the pears in a deep bowl and proceed to the main cooking process.

Let's boil the syrup, having previously dissolved a kilogram of sugar in a deep saucepan, poured over two glasses of cold water. Stir the sugar well before putting the syrup on the stove to avoid caramelization. A saucepan or a deep bowl with sweet water, in which we will boil pears, put on the stove and bring its contents to a boil over medium heat.

Carefully dip all the pears into the hot sugar syrup, dropping one at a time on a long-handled spoon. Bring the mass to a boil and leave for at least eight hours (preferably overnight) until the boiled pears in it cool completely and soak them.

The cooled mass must again be put on a medium fire and brought to a boil. After that, reduce the heat to a minimum, cook for two hours, preventing the syrup from spilling and stirring it occasionally. Before turning off the stove, add one teaspoon of citric acid to the syrup with pears and mix well. Boiled in sugar syrup Remove the pears from the heat again and leave to soak and cool overnight.

Before the last heating of the pears in sugar syrup, prepare jars for rolling dessert and lids for them. The optimal volume of cans is one liter. Three kilograms of pears will make three such jars of goodies, and a couple more sugar pears with a “tail” will remain for sampling. In water with the addition baking soda wash three liter jars or the required number of jars, the total volume of which will be three liters. After washing, rinse the dishes in running water and sterilize: for a couple at the rate of five minutes for each jar, in the microwave for ten minutes at full power, filling a quarter with hot water, in the oven for twenty minutes, taking into account the heating and cooling time of the container before room temperature by selecting the heating mode 180 degrees Celsius.

While the jars are being sterilized, we wash the lids suitable for long-term storage preservation, rinse in running water, and then boil them in water for two minutes. Elastic bands, if any, are removed from the lids so that they do not lose their elasticity.

Sterile jars are placed on a table covered with a silicone mat or towel with their necks up and temporarily covered with a clean towel. We lay the gum in the cooled lids and put them next to the jars.

We heat the pears in sugar syrup to a boil with constant stirring, and with a clean spoon quickly lay them out in sterile jars. After the pears are divided equally into jars, fill them with caramel fragrant syrup and let them cool unrolled to avoid condensation and then mold in the jars.

We roll up the cooled pears with prepared lids and take them to a permanent storage place - a dry basement or a cool pantry, into which direct sunlight is limited and has good ventilation to prevent condensation and damage to the lids. Under favorable storage conditions, pears in sugar syrup will last all winter, but this is only theoretical, because if you prepare only two liter jars, the second one will be eaten at the New Year's table.

Recipe 5, simple: fragrant pears for the winter in syrup

Fragrant pears in syrup for the winter are an excellent preparation, the pears turn out to be very tasty with vanilla flavor, they can be dipped for dessert or used to make desserts, and the syrup is diluted with water and you get a wonderful drink. For this workpiece you need hard pears. The calculation of products is given for one three-liter jar.

• Pears - 1.8-2 kg;
• Sugar - 400 g;
• Water - 1.8-2 l;
• Citric acid - 1 tsp;
• Vanilla sugar - 10 g;

Pears cut in half lengthwise, remove the core.

Fill jars with pears.

Pour in boiling water. Leave for 10 minutes.

Pour sugar into a saucepan, pour water from a jar into it. Let it boil.

And put it in a jar. Leave for 10 minutes.

Then pour the syrup into a saucepan, add citric acid and vanilla sugar. Bring to a boil, cook for 2 minutes.

Pour into a jar, close with a screw cap or roll up.

Turn over and wrap very well in something warm, self-sterilization lasts 2 days.

Recipe 6: how to close pears in syrup for the winter with cinnamon

Our offer is pears in cinnamon syrup. This sweetness is perfect for decorating desserts and for baking pies with fruit filling.

For a 0.5 liter jar:

• Small pears - 8-10 pcs.
• Sugar - 50 g
• Cinnamon - 1 pinch

The number of ingredients in the recipe for preserving pears in syrup for the winter is calculated for a 0.5-liter jar.

Before implementing the recipe, the jars must be sterilized, along with the lids.

So, we are preparing the right amount of ingredients for harvesting pears in syrup for the winter. Our preparation uses small pears, which is very convenient.

How to cook pears in syrup for the winter: we wash the pears very well under ordinary running water.

Now cut each pear into two halves. We cut off the tails.

With a small or dessert spoon carefully remove the core. So that the pears do not darken in the process, we lower them into cold water in which citric acid is diluted (the water should be sour). Peels can be cut off if desired.

Place the prepared halves cut side down in sterilized jars.

Pour boiling water over pears for 5 minutes. We cover with a lid.

Then pour the water into a saucepan. We fall asleep the prescribed norm of granulated sugar.

Let's not forget the cinnamon. Boil the contents in a saucepan.

Pour hot syrup over pears in a jar.

We seal the pears in cinnamon syrup in a convenient way. Cool down completely.

We store canned pears for the winter in a cool place. Good luck preparing for the winter!

Recipe 7: canned pears for the winter (with photo)

Pears in syrup for the winter can be an excellent dessert in several ways at once. First, the syrup can be used as a drink, diluted a little with water if it is too sweet for your taste. Secondly, pear fruits can not only be eaten separately, but also used for various pies.

Suitable for making pears in syrup for the winter hard varieties pears In this case, you can use even a few unripe fruits. This recipe produces 4 liter jars.

• Pear - 5 kg.;
• Sugar - 1 kg.;
• Purified water - 2.5 liters;
• Citric acid - 8 gr.

First you need to thoroughly rinse all the pears and put them for convenience in a capacious dish.

Pears need to be peeled. It is convenient to do this with a housekeeper, but you can handle it with a simple knife. From the removed skins from pears, you can cook compote.

We cut the pears into 4 parts, cut out the stem and remove the core.

We spread the pears in sterilized jars to the shoulders. Pour the pears with boiled purified water and let stand for about 10 minutes, covered with a lid.

After 10 minutes, drain the water back into the pan, bring to a boil and again pour the pears in syrup for the winter. This time also let stand for about 10 minutes. After that, pour the water into the pan and add sugar at the rate of 400 grams per 1 liter, citric acid and bring to a boil. Pour the pears with this syrup, roll them up with sterilized lids, turn them upside down and wrap them in a blanket for a day.

Canned pears in slices for the winter are a great idea for filling pies and a fruit layer of cakes, they can be served garnished with whipped cream, or poured with caramel, added to compote or wrapped in delicate ruddy pancakes. In a word, there would be pears, but there will always be a use for them.
For harvesting for the winter, you should choose juicy varieties with large fruits, as small pears can break or become very soft. If the pears are a little underripe, you should not worry, under the influence of the temperature of the syrup they will reach and be just right.
Since the workpiece undergoes minimal heat treatment without additional sterilization of the finished product in jars, it is necessary to strictly adhere to safety measures and sterilize the dishes, carefully monitor the cleanliness of the pears.
So, we cook canned pears in slices.
Ingredients:
- pears - 2 kg.;
- citric acid - 1 tsp;
- granulated sugar - 0.5 kg;
- vanilla sugar - 1 package;
- water - 1.5 liters.
All ingredients are designed for a three-liter bottle, if you plan to close more pears, these proportions must be observed.
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Recipe with photo step by step:

How to preserve pears. We prepare containers for canning, wash and sterilize jars.
We also thoroughly wash the pears, and, having removed the tails, cut in half. Using a knife, we remove the core with stones, trying not to damage the juicy pulp of the pear, for this you can use a fruit knife with a thin and curved blade.
We lay out the prepared pears in sterile and dry jars. We try to lay the pears without reporting them to the top 3-4 cm.
Pour the pears placed in jars with boiling water to the very neck and leave in this state, having previously covered with metal lids, for five minutes. During this time, the pears will release juice under the influence of heat.
Drain the water from the cans into a separate pan, add granulated sugar and bring to a boil, stirring until the sugar dissolves in the syrup.
Pour hot syrup over the pears in jars and leave for 15 minutes. Then again drain the syrup and, adding vanilla sugar and citric acid to it, bring to a boil.
Pour the finished syrup into jars, roll them up with lids using a seaming machine. Canned pears do not require additional sterilization. Butyls can be stored at normal temperature, and after opening in the refrigerator under a nylon lid.
Bon Appetit!
By the way, in the heat you can cook cold

A dessert with a pleasant aroma on the winter table is, of course, pears in own juice. A recipe for the winter will help you prepare these incomparable fruits while maintaining their sweet and unsurpassed taste. For canning, you can use any variety of pear, adjusting the sweetness of the provisions with sugar. Juicy fruits in their own juice will complete any festive table or simply delight with their taste without a side dish.

A little about pear

pear enough useful fruit. The presence of folic acid, iodine, potassium, vitamin C, nutritional fibers make this fruit indispensable for maintaining the health of some human organs. Nutritionists strongly recommend adding pear fruits to the menu to make the body work in the right direction. Cosmetologists advise making masks from pear puree to tone the skin and saturate it with vitamins.

Popular recipes for canning pears in their own juice

So sometimes you want to eat a whole pear and feel it natural taste, but this is not possible in winter period of the year. Resourceful hostesses, lovers of cooking and conservation, took care of how to keep this fruit intact with its unusual taste and aroma. From year to year, recipes for preserving fruits are passed on from generation to generation. And each generation complements it with its own characteristics. Below are the most popular recipes for the winter of pears in their own juice. After reviewing them, you can choose the most appropriate method.

For blanks, you can prepare both whole and chopped pieces. The taste of ready-made provisions will be slightly different. Whole pears will retain the whole range of flavors, and sliced ​​​​pears will be given to syrup. Therefore, the choice is yours, what flavor you want to feel in the end.

Pears in their own juice with sterilization without peel whole

Not lovers of fruits with peel - just this recipe. It is also intended for people suffering from a disease - obstipation and bloating, for whom it is better to use a pear without a peel. When canning, take into account the additional time for peeling the skins, which will go into preparing the ingredients. To cook pears in their own juice, the recipe includes the following ingredients: pears, own person, 2 tablespoons of sugar, half a spoonful of citric acid. All these ingredients are designed for 1 liter jar.

Canning:

Pears in their own juice without sterilization, whole with peel

Those who want not to miss a single vitamin with a miracle fruit can preserve it whole and in the peel. After all, the peel of a pear is saturated with tannins, which have a beneficial effect on the intestinal mucosa, prevent inflammation, and so on. For canning you will need: 10 medium-sized pears, 200-250 grams of sugar, depending on the variety, a pinch of citric acid if desired. The ingredients are designed for a three-liter glass jar.

Canning:

A three-liter jar holds 1.5 kg of small pears

Pears in own juice

Get dessert ready-made pieces for winter table a recipe for harvesting pears in their own juice for the winter in sliced ​​\u200b\u200bparts at home will help. The taste is concentrated and very sweet.

Canning:

Recipes for the winter of ripe pears in their own juice allow you to enjoy the sweet taste with a hint of honey and caramel. To give the provisions an additional taste, other ingredients or spices can be added to the preparation. For example, to dilute sweet taste pears, it can be combined with fruits sour apples or plum; cinnamon will give the workpiece subtle notes of a spicy aroma; honey will bring floral aroma and softness to canned pears.

The easiest way to preserve pears for the winter allows you to get delicious slices and compote. The slices can be used in baking and desserts. With this method, harvesting pears retain a maximum of useful substances.

Ingredients:

• 0.7 kg of pears with dense pulp;
• ? a glass of sugar;
• 1/3 tsp granules of citric acid.

Cooking:

Pears for canning are selected strong, without damage. Fruits are washed with warm water and dried on a paper towel.

Lids and jars are washed with soda solution, and then washed in clean water. The jar is sterilized for 5 minutes, the lid is lowered into boiling water.

Pears are cut into quarters, removing the core and tail. Next, each quarter of the pear is cut into slices. The prepared pear is placed in a jar.

Boiling water is poured over the pears to the top and left in this form for 5 minutes, covered with a lid. Water is poured into a saucepan and allowed to boil. Again, pour the pears with liquid and leave to infuse for about 5 minutes. The liquid from the jar is poured into a saucepan, sugar is dissolved, stirred until dissolved. When the syrup boils, pour the pears and close the lid. Inverted, the jars are left under a warm blanket until they cool. The next evening, the jars are transferred to a cold place for storage, where they can be kept for a year.

Canned pear slices in their own juice

Ingredients (calculation for two 0.5-liter jars):

• pears - how much will go in;
• 6 g of citric acid;
• 3-4 tablespoons of water;
• 4 spoons of sugar.

Cooking:

Pears should be firm, without dents or wormholes. Washed fruits are peeled, cut and removed from seeds. If desired, pears can be preserved in halves or slices. When stacked in clean jars, pear pieces are placed as tightly as possible. Next, put sugar in the jar according to the recipe, add citric acid and 1-2 tablespoons of water (the amount of liquid depends on how juicy the pear is).

Jars with pears are covered with lids and placed in a saucepan with heated water (lay a towel on the bottom). It takes about half an hour to sterilize the seams, after which the jar is immediately rolled up. It remains only to turn the preservation upside down and leave to cool. Store canned pears in slices in a cold place where there is no light. Such pears can be used to make fruit salads, cooking desserts, slices are suitable as a filling in pies and buns.

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

Useful composition and calorie content

Pears are a real storehouse of vitamins and elements that affect digestion, brain and heart activity. Ripe and fragrant fruits are not only tasty, but also healthy. Fruit contains a lot of fiber, water, 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 - Useful substances in the composition of pears

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 diet meals. Calorie content of 100 g of pears in syrup - 275 kcal.

Recipes

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

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

1. Wash the pears, removing the petioles, place in a saucepan.
2. Fill with water, add sugar.
3. Boil until boiling.
4. Transfer the pears to a jar.
5. Pour in the acid.
6. Pour in hot syrup.
7. 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 up pears without peel for the winter by re-filling. During preservation, the pulp will be well saturated 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. Dilute half the acid in a saucepan of water.
2. Wash the pears, cut lengthwise, cut out the core.
3. Remove the skin from each half, poison the pulp in an acidified liquid so that the fruit does not darken.
4. Divide the halves tightly into bowls.
5. Boil 200 ml of water, pour over the fruit.
6. Cover with lids, leave for five minutes.
7. Drain the water back, add sugar, the remaining acid.
8. Boil the liquid, soak for two minutes.
9. Pour into banks.
10. Roll up the containers, turn upside down.

Honey

Description . Such 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

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

Wine

Description . It turns out tart "drunk" pears. The longer the fruit soaks in the syrup, the sweeter it becomes. The syrup itself is not poured into the jar. If you heat up 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

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. Put fruit in syrup, cook for ten minutes.
5. Turn off the burner, leave it under the lid for three to four hours.
6. Drain the syrup.
7. Add wine with lemon juice to pears.
8. Boil after boiling for 20 minutes.
9. Transfer fruits to prepared storage containers.
10. Boil the remaining liquid, pour into jars.
11. Screw on, put on the lids.

Vanilla

Description . Fruits acquire a delicate aroma, 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 fruit, cut in half.
2. Cut out the seeds.
3. Cut into slices.
4. Pour into 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, soak for five minutes.
9. Repeat the procedure a third time, adding vanilla powder and acid while boiling.
10. Roll up jars filled with syrup, put on lids.

wild

Description . Wild small pears are closed whole during the winter. It should be borne in mind that wild varieties are denser, tougher and more acidic. 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

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

In own juice

Description . Unusually tender and juicy pears will turn out if you roll the peeled fruits in their own juice. Fruits sprinkled with sugar will retain their fragrant taste and will remind you of summer in winter.

What to prepare:

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

How to do

1. Rinse the fruits, remove the skin.
2. Cut in half and scoop out the seeds.
3. Cut into small pieces or slices.
4. Pack the cut fruit tightly into a storage container.
5. Pour sugar, add clean water.
6. Cork the jar, put it in a pot of water to be sterilized.
7. Put on the lid, wrap.

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

Lemon

Description . Lemon and orange zest will add flavor, make the taste of delicacy more intense.

What to prepare:

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

How to do

1. Wash all fruits well.
2. Cut the pear core without cutting the fruit.
3. Boil a liter of water.
4. Dip pears in boiling water.
5. Soak for five minutes, transfer the fruits to cold water.
6. Cut the lemon and orange peel with a paring knife to make a long ribbon.
7. Fold the ribbons, put in each pear instead of the cut out cores.
8. Place 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 a saucepan, cork.

Spicy

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

How to do

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

Candied fruit

Description . You can prepare pear slices in caramel. It will turn out a delicious treat for tea, morning porridge. This method of harvesting 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

1. Wash the pears, cut out the seeds.
2. Cut into slices at least a centimeter wide.
3. Soak in boiling water for ten minutes, transfer to cold.
4. Boil 300 ml of water, add sugar.
5. Put on fire, dissolve sugar crystals.
6. Wait for the boil, transfer the pears to the syrup.
7. Leave to infuse for four hours.
8. Boil five minutes after boiling.
9. Leave for ten hours.
10. Repeat the procedure of boiling and long infusion two or three times (the pears should become transparent).
11. At the last boil, add acid, mix.
12. Transfer to a colander, leave for an hour to drain excess liquid.
13. Line a baking sheet with parchment paper.
14. Preheat oven to 40°C.
15. Put the 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 airtight lids.

For everything to be perfect and at its best, it is necessary to follow the rules of preservation and preparation of fruits. Regardless of the recipe you choose, follow three recommendations.

1. Sterilization. Storage utensils must be clean, washed and sterile. Sterilize containers and lids different ways. The simplest is steaming. Put a large pot of water on to boil. As soon as the liquid starts bubbling, reduce the heat, keeping it simmering, and cover the pot with a wire rack or net. Place jars upside down on top. Hold until drops appear. Carefully remove, set to cool. Boil the lids in a saucepan.
2. Selection and preparation of fruits. All fruits must be clean, free of dirt, flaws and rotten places. Cut out bad areas with a knife. Do not use spoiled pears for cooking. Any foreign mote can provoke the formation of mold on the surface of the treat.
3. Sugar . Carbohydrates, of course, need to be consumed wisely, taking care of your health. But for the preservation of sweets it is required product. The presence of sugar ensures that the twist will survive at least until winter. The sweet taste can be reduced by adding acid, which is also a natural preservative.

Before cooking, prepare containers, ingredients, necessary tools. Plan your meals wisely. While the pears are cooking, sterilize the dishes. Act carefully, take your time, so as not to get burned, not to 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.