Home Fish Canning pears at home. Pears for the winter - the most delicious recipes for sweet preparations and more! Pickled pears with lingonberries

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Canning pears at home. Pears for the winter - the most delicious recipes for sweet preparations and more! Pickled pears with lingonberries

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 jars with pear slices, shake the jars a little so that the fruit fits tightly.

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 citric acid, boil for a few 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 the liter jar take ingredients such 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 - an amazingly beautiful and tasty delicacy, 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 we 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 hot water, in the oven for twenty minutes, taking into account the time of heating and cooling the container to 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.

Using 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 put in storage 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.

Therefore, a couple - three jars of this fragrant delicacy can be found on the shelves of the pantry of every thrifty housewife.

When on a branchy pear tree among the foliage ruddy juicy sides of fruits are visible, it becomes a little sad. Summer is leaving and the golden yellow autumn time is coming! This is the best time for healthy fruit preparations and you can cook amber pear jam. On this page, I present to you 5 simple recipes for pear jam for the winter under a single sticker on the jars: “Eat and lick your fingers!”

Recipe for a simple pear jam for the winter

Let's start from the very simple recipe. It is so easy to make pear jam and roll it up for the winter that even a novice young cook can handle it.

Prepare products:

pears - 1 kg;
granulated sugar - 1, 200 kg;
water - 1 glass;
citric acid - 1 teaspoon.

Cooking:

Pour a glass of water into granulated sugar and put the bowl on the fire to prepare the syrup. Stir with a spatula or large spoon so that the sugar does not burn.
Pears are cut into slices, getting rid of seeds and stalks.
Pour 1 teaspoon of citric acid into the boiling syrup and mix well.
Next, load the chopped pears.
We are waiting for the jam to boil, remove the foam and cook a delicious treat for about 30 minutes
When the jam has cooled down a bit, it can be transferred to sterilized jars and closed with sterilized lids.

Quick pear jam is ready! One evening in a cold January, it will be possible to arrange a delicious family tea party!

Amber jam from pear slices

Pear slices boiled in sugar syrup turn into transparent amber sweets. The recipe is very simple and will appeal to all lovers of winter preparations.

Jam Ingredients:

dense ripe pears - 1 kg;
granulated sugar - 1 kg;
cold water - 200 g.

Cooking:

We clean the fruit from the peel, cut out the seeds and cut into identical thin slices.
Let's dissolve granulated sugar in water and put on a slow fire. Bring the mixture to a boil until the syrup becomes amber and translucent.
Pour the chopped pears with a warm solution, mix everything thoroughly and put it on a slow fire again.
Boil the jam for 5-6 minutes, and repeat the procedure 2-3 more times after it has cooled completely.

For lovers of very thick sweets, it is advisable to boil the delicacy 4 times.

The fruit will become almost transparent, and the jam will finally thicken after cooling. Now it can be laid out in jars and served to the table for evaluation. palatability!

Pear jam for the winter "Five Minute" - a simple recipe

For hurry-up hostesses, a simple recipe for pear jam is suitable, according to which the amber dessert is boiled 3 times for 5 minutes. That's why they called this original method of cooking "five minutes".

Cooking Ingredients:

fruits - 2 kg;
sugar / sand - 2 kg.

Cooking:

Rinse the fruits under running water, dry thoroughly and cut into thin slices. Sprinkle everything with sugar and mix.
After a sufficient amount of juice has been allocated, the workpiece is put on fire and from the moment of boiling, the jam should boil well for 5 minutes.
After complete cooling, the procedure is repeated two more times. Each time the sweetness needs to be completely cooled!

A thick delicacy of pears can already be served on the table to the delight of the sweet tooth, and in winter you can open a jar of jam for the holidays and for family tea parties!

To prepare a thick pear jam, you will have to boil the syrup to the state of viscous honey. The recipe is not complicated, but you have to tinker a little, but the result will exceed all expectations.

Cooking ingredients:

pears - 1 kg;
granulated sugar - 1 kg;
lemon juice - 1 tbsp;
water.

Cooking:

Ripe, but firm pear fruits need to be washed and cut into slices. The size of the pieces is determined by the hostess herself!
Fruits are transferred to a saucepan and filled with water. The liquid should completely cover the beautiful slices by about the thickness of one finger. Freshly squeezed lemon juice is also added there. Now the container must be closed with a lid and cook for 10 - 15 minutes.
When the syrup starts to bubble, strain it through a sieve, and carefully transfer the pears to another bowl.
Pour the liquid back into the pan, add sugar and boil for about 30 minutes, stirring occasionally.
Put the pears in fresh syrup and boil for 7 minutes. After cooling, repeat the procedure 3 more times.

Ready jam can be laid out in sterilized jars and cleaned for the winter.

You can check the readiness of the jam in interesting ways: pour the cooled syrup a little on a plate and draw it with a finger or a spoon. The groove must not join!

Lemon pear jam recipe

September and October are the hot season for autumn preparations! According to the recipes of experienced housewives, you can cook amber pear jam, and the citrus note of lemon will give it a unique aroma and summer freshness.

Let's prepare the ingredients:

pears - 2 kg peeled;
lemon - half;
sugar - 1,200 kg;
water - 1 glass.

Cooking:

Peeled from all excess pears, chop into thin slices. You do not need to remove the skin, it will keep the pear pieces whole and beautiful.
Peel the lemon and cut into thin slices.
In a saucepan with non-stick coating pour sugar, add a glass of water and put on a small light. Stir with a spatula until the granulated sugar is completely dissolved and a clear syrup is formed. We're taking the foam off!
Pour the pears with hot syrup and put the bowl on a slow fire. We are waiting for the future jam to warm up, but not to boil. We do not interfere with the spatula, so as not to damage the slices, you can periodically scroll and shake the basin. We are waiting for 20 minutes, beautiful pears will sit down a little and give juice.

You can prepare pears for the winter different ways armed good ideas, a suitable recipe and a burning desire to surprise your family with interesting preservation. If turned out bountiful harvest, you can not ignore the opportunity to stock up on several jars delicious jam, compote or fruit in syrup.

What to cook from pears for the winter?

Having collected a large fruit crop, every housewife has a question, how to save pears for the winter, and not lose any beneficial features fruits, nor their palatability.

Harvested pears for the winter - recipes, as a rule, are not limited to one jam. Canned thick jam, clear jelly, confiture or jam.
Pears go well with other fruits or berries, so you can safely combine the composition of compotes, preserves or jams.
The fruit contains a large amount of pectin, so canned pear dishes for the winter do not require the addition of gelatin and other thickening ingredients.

For the winter require careful preparation of ingredients. It is important to choose fruits of small size, medium density, because if you take pears that are too hard or, on the contrary, too soft, the result will not be ideal. As a result, the fruit should come out tender, tasty and very sweet.

Ingredients:

pears - 1 kg;
water - 2 l;
sugar - 500 g;
vanilla sugar - 5 g;
citric acid - 5 g.

Cooking

Wash pears, remove stems.
Fill jars 2/3 full with pears.
Make syrup from water and sugar.
Pour syrup over the containers, hold for 5 minutes, drain the liquid, boil again, repeat the syrup cooking three times.
During the last boil, add lemon and vanilla sugar, fill jars, roll up pears in syrup for the winter with lids.

Pears for the winter are also very tasty and balanced in taste. For harvesting, dense fruits are chosen, it is better to take sour apples, slightly unripe. Cinnamon will not be superfluous, which is added during the syrup cooking process, and for more flavor, a sprig of mint is thrown.

Ingredients:

pears - 1 kg;
apples - 1 kg;
cinnamon - 3 sticks;
mint - 2 branches;
sugar - 400 g;
water - 6 l;

Cooking

Pears and apples cut into quarters, remove ponytails and seed boxes.
Fill sterilized jars 1/3 full.
Boil syrup from water and sugar, add cinnamon and mint. Cook for 15 minutes.
Pour the fruit with syrup, wait 10 minutes, drain the liquid and boil again.
Fill jars with syrup, seal with sterilized lids.

It turns out very tasty. To implement the recipe, it will not take much time for tedious cooking and sterilization. The delicacy is prepared quickly, without hassle, and the result is always excellent - small fruit pieces in a transparent thick syrup. This blank is used to fill homemade cakes.

Ingredients:

pears - 2 kg;
sugar - 2 kg;
citric acid - 5 g;
water - 1 tbsp.

Cooking

Wash fruits, remove stems and seeds. Cut into slices.
Sprinkle with sugar and leave for 5 hours.
Boil the jam to a boil, pour in water and throw in a lemon.
Boil for 15 minutes, stirring.
Distribute into sterilized jars, seal and put under the covers. Store pear jam for the winter in a cool room.

Thick and homogeneous pear jam for the winter is prepared quickly, without frills and the addition of gelling ingredients. During storage, the delicacy will reach the desired consistency. Pieces should be felt in the jam, therefore it is not worth chopping fruits with a blender or meat grinder, it is better to spend a little time and cut them into small cubes.

Ingredients:

pears - 2 kg;
sugar - 1.5 kg;
vanilla sugar - 5 g.

Cooking

Pears wash, peel, cut finely.
Cover with sugar, leave for 4 hours.
Put to boil, after boiling add vanilla.
Simmer the jam for half an hour, stirring intensively for the last 10 minutes.
Distribute into steamed containers, cork pear jam for the winter with sterile lids.

Such preparations for the winter from pears are stored for a long time and are widely used by housewives in home confectionery. Jam will be an ideal filling for pies and other pastries, because it does not spread during baking. The delicacy can be made both homogeneous and thick, and with small pieces in thick syrup.

Ingredients:

pears - 2 kg;
sugar - 1 kg.

Cooking

Pears wash, peel, remove seeds and stalks.
Boil fruit in water until soft, avoiding overcooking.
Scroll the pears through a large sieve of a meat grinder, add half the sugar and put on fire.
Simmer jam for 2 hours, stirring.
Pour the rest of the sugar and boil for another 1 hour.
Cork in a sterilized container, put in heat for slow cooling.

Caring housewives will definitely need prepared pear puree for the winter. The delicacy cooked according to this recipe can be given to babies during feeding, because it does not contain unhealthy preservatives and the fruit processing process is very gentle. The preparation contains little sugar (the main preservative), so you need to add a pinch of citric acid and store it exclusively in the refrigerator.

Ingredients:

pears - 1 kg;
sugar - 200 g;
citric acid - ½ tsp.

Cooking

Pears wash, peel, remove seeds, cut into small cubes.
Pour sugar and lemon juice, simmer the jam over low heat for 15 minutes, cool.
After an hour, repeat the cycle of cooking and cooling again.
Boil a third time for 10 minutes.
Punch the mass with a blender, additionally wipe through a sieve.
Boil again, boil for 5 minutes, distribute into sterilized containers, cork.

The easiest way to make pear juice for the winter is through a juicer. In the presence of the device, all the preparation of fruits comes down to minimal actions - wash and remove the seeds. To preserve the light shade of the drink, lemon is added during cooking, which also balances the sugary taste of the drink. Approximately 3 liters of canned juice will come out of the indicated number of pears.

Ingredients:

pears - 5 kg;
sugar - 3 kg;
lemon juice - 100 ml;
water - 2 l.

Cooking

Pears cut, removing seeds.
Pass through a juicer, immediately pour in lemon juice.
Add sugar, water and cook over low heat for 40 minutes, removing foam.
Cork the juice from the pear into bottles, put it in a cool room for the winter.

Pears are getting ready own juice for the winter is very simple, by sterilization. To implement the recipe, you will need a large pot of water, the amount of sugar and citric acid is calculated for 1 liter jar. Pears choose ripe, but not soft, if the peel is too dense, it must be cut thinly.

Ingredients:

pears;
sugar - 2 tbsp. l.;
citric acid - 5 g.

Cooking

Pears wash, peel, cut into 4-6 pieces.
Place the slices tightly (without fanaticism) in a sterilized jar.
Add sugar and lemon juice, cover with a lid.
Put the pears in a saucepan, fill with water, without filling more than 2/3 of the height of the jar.
On medium heat, wait for a boil, sterilize for 25 minutes.
Seal tightly, put under a warm blanket for slow cooling.

Canned pears for the winter in a savory version have a completely unusual taste. Pickled fruits are ideal for game dishes or simple meat treats. To make the snack quality, it is better to use white wine vinegar, table or apple can spoil the final result of the workpiece.

Ingredients:

pears - 1 kg;
white wine vinegar - 200 ml;
water - ½ l;
lemon - 1 pc.;
brown sugar - 300 g;
carnation - 5 buds;
cinnamon - 1 stick;
peppercorns - ½ tsp;
dry juniper berries - 2-3 pcs.

Cooking

Peel the pears, leave the tails, put in cold water.
Pour water, vinegar into a large saucepan.
Throw in the lemon, sugar, cloves, pepper, juniper and broken cinnamon, cut into thin rings.
When the marinade boils, put the pears in it, cook for 10 minutes.
Distribute pears with spices among jars.
Boil the marinade again, simmer for 10 minutes.
Pour into jars, seal, refrigerate.

Spicy and very unusual preservation of pears for the winter is a worthy replacement for low-quality ketchups and other unhealthy purchased sauces. This seasoning will be appreciated by all home gourmets, because it has an amazing spicy-sweet flavor and goes well with both chicken and veal. This amount of ingredients is enough for 1 small jar (200 ml).

Ingredients:

apple juice - 200 ml;
pumpkin juice - 150 ml;
wine vinegar (white) - 100 ml;
pear - 1 pc.;
garlic - 1 clove;
hot pepper - 1 pod;
star anise - 1 star;
suneli hops - 1 tsp;
marjoram - ½ tsp;
sugar, starch - 1 tsp each;
salt - ½ tsp;
green basil.

Cooking

Peel the pear, cut into small cubes.
Boil pumpkin juice and apple juice with vinegar in a saucepan for 20 minutes.
Throw pears, peeled peppers, chopped garlic and dry herbs into the marinade.
Simmer on low heat for 10 minutes.
Set the sauce aside for a day.
Boil again, add salt and sugar, sweat for 30 minutes, cork and put in a cool place.

Freezing pears for the winter is a rewarding activity. In the cold season, fruits can be used to cook compote, and spicy sauce do. And the filling in the pie will certainly remind you of summer. Prepare small bags with a zipper in advance, it is more convenient to store the workpiece in them, so it does not take up much space in the freezer.

The best way to extract juice from pears is by pressing the crushed fruit. Strain the resulting juice through gauze, pour into prepared jars or bottles and sterilize from 15 minutes (0.5 l jars) to 20 minutes (1 l jars) at a temperature of 80 ° C.

Pear juice contains few acids and vitamins, as a result of which it is usually mixed with other fruit and berry juices, such as apple, grape, cranberry.

Pear compote (1)

1 liter of water
200-500 g of sugar.

Compote can be made from whole or cut fruits. Wash the pears, blanch in a solution of citric acid (1 g per 1 liter of water) for 10-15 minutes, cool and place in prepared jars. Pour in chilled syrup. Sterilize from 8 minutes (jars 1 l) to 15 minutes (jars 3 l), sterilize compote from whole fruits for 5 minutes longer.

Pear compote (2)

1 liter of water
100 g sugar
4 g citric acid.

Pears wash, peel, cut into quarters and remove the core. Sliced pears should immediately be lowered into acidified water, brought to a boil, add sugar and cook over low heat for 10 minutes. Then remove the pears from the syrup and place in prepared jars. Boil the syrup and pour into jars. Sterilize from 8 minutes (jars 1 l) to 15 minutes (jars 3 l).

Pear puree

1 kg pears,
1 glass of water.

Wash the pears, peel and core, boil in boiling water until completely softened and rub through a sieve. Bring the resulting mass to a boil and immediately pack into prepared jars. Sterilize from 25 minutes (1 liter jars) to 40 minutes (2 liter jars).

If, before cooking, pears are soaked for 8-10 hours in a clean cold water the puree will be lighter.

Pear jam

1 kg pears,
1.2-1.3 kg of sugar,
2 glasses of water.

Pears with dense pulp are suitable for jam, small fruits are boiled whole. Wash large fruits, peel and core, cut into slices, blanch for 10-15 minutes and cool. Place the pears prepared in this way in a cooking basin, pour over the syrup and cook in 3-4 doses, just like apple jam.

Pear jam

1 kg pears,
1 kg of sugar
1 glass of juice (apple, cranberry).

Pears wash, peel and core, cut into slices. Place the slices in a cooking basin, sprinkle with sugar, and stand for a day in a cold place. After that, add the juice and cook over low heat until tender.

Juice is needed to gel the jam.

Candied pear

1 kg pears,
1 kg of sugar
200 g powdered sugar,
1 liter of water.

Ripe fruits with hard pulp are cut into halves or quarters, put in a saucepan, pour syrup (200 g of sugar per 1 liter of water), cover and boil. Remove the pears, pour the remaining sugar into the syrup and boil until the sugar dissolves. After that, put the pears back into the syrup, bring to a boil and set aside. The next day, take out the pear slices and pat dry. Pieces sprinkled with powdered sugar should be periodically turned over and sprinkled with powder during the week. Arrange the finished candied fruit in jars and cork.

Pears in apple jelly

400 g pears
1 kg apple jelly.

Peel and grate the pears on a coarse grater, mix with apple jelly and, stirring constantly, cook for 20 minutes. Pour hot into prepared jars.

Pear jam

1 kg pears,
250-400 g of sugar.

Wash the pears, peel and core and pass through a meat grinder. Put the mass into a cooking pot and cook with continuous stirring until it begins to thicken. Then add sugar, stir and cook until tender.

Pear marmalade

1 kg pears,
100-150 g of sugar,
1 lemon.

Peel the pears, cut into slices, remove the core. Put the prepared fruits in a saucepan, fill with water to the top and boil over low heat until a thick puree. At the end of cooking, add sugar and squeezed lemon juice. Pack hot in prepared dishes, close after complete cooling.

Pastila pear

1 kg pears,
125 g sugar.

Cut ripe pears, put in a saucepan, boil in a small amount of water and rub through a sieve. Bring the resulting mass to a boil, add sugar and cook until completely thickened. Then put a thin layer on a parchment-lined baking sheet and place in the oven to dry.

Pickled pears (1)

For marinade:

1 liter of water
50 ml of 6% vinegar,
5 g citric acid,
600-800 g of sugar,
black and allspice pepper, cinnamon, cloves.

Peel hard pears, cut into quarters, remove the core. Sliced pears should immediately be blanched in acidified water (5 g of citric acid per 1 liter of water) for 3-8 minutes, cooled and transferred to prepared jars. To prepare the marinade, take the water left after blanching. Pour pears with hot marinade and pasteurize from 20 minutes (0.5 l jars) to 50 minutes (3 l jars) at 85 ° C.

Pickled pears (2)

For marinade:

1 liter of water
1 liter of 6% vinegar,
600 g sugar
cinnamon, cloves.

Peel hard pears, pour over the prepared marinade and cook over low heat for an hour. Then throw the pears in a colander, let the filling drain and put in prepared jars. Tie jars with parchment paper and store in a cool place.

Spicy pickled pears

For 1 can (1 l):

1 kg pears (the hardest and smallest),
350 g brown sugar
275 ml white wine vinegar
275 ml apple cider vinegar, cinnamon stick,
0.5 lemon,
0.5 tsp. tablespoons whole cloves
0.5 tsp. spoons of juniper berries,
1 dessert spoon mixture of peppercorns.

Place all ingredients, except for the pears, in a large saucepan and place over low heat. Bring slowly to a boil. Stir occasionally with a whisk to dissolve the sugar.

While the marinade is cooking, peel the pears, removing them as thinly as possible (be sure to leave the tails!). Put the peeled pears into a pot of cold water. Then, when all the pears are peeled, check if the sugar has dissolved in the marinade, drain the pears and put them in a saucepan with vinegar. Bring to a boil and cook for 10 minutes until they look a little translucent and soft when pierced with a stick.

Using a slotted spoon, remove the pears and lemon slices from the marinade and place them in warm, sterilized jars. Boil the syrup and reduce it to a third of the original volume. Pour it into the jars so that it reaches the neck and completely covers the pears. Then take the spices out of the syrup and add them to the jars too. Seal the jars and when the contents have completely cooled, put them in a dark, cool place. In a month, the pears will be ready to eat.

Peeing pears

For filling:

10 liters of water
150 g rye flour
2 tbsp. spoons of salt
1 st. a spoonful of dry mustard.

Hard small and medium-sized pears are suitable for urinating. Soaked pears are prepared in the same way as soaked apples.

In contact with

Harvesting pears is not a very simple, but not a complicated procedure. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears is reminiscent of childhood. With cooking delicious treats everyone can handle it. You can prepare the fruits in different ways: preserve them in pieces, pickle, spin the whole pears in sugar syrup, cook mashed potatoes, syrup, compote, they can be dried. In preparations, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, mountain ash. It would be appropriate to use spices. When canning pears, you can experiment and add ginger, cardamom or cloves. Candied fruits, jam, marmalade from pears prepared for the future will be useful for baking, and sweet jam and marshmallow for tea.

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You can't confuse the taste of a pear with anything. She is a real symbol of midsummer. And so many are trying to prepare these wonderful fruits for the winter. If you do it right, you can save up to 90% of vitamins and useful substances contained in fruits. And in winter to please relatives and friends fragrant dishes and drinks.