Fortune telling 

How to can whole pears. Pear compote without sterilization for the winter. Canning whole pears in syrup for the winter

When there are a lot of pears and jam, jam, and compote have already been prepared... the question may arise: what else can you make from pears? Pickled pears! We will now look at unusual recipe and you will learn how to close pears for the winter at home in a very original and tasty way.

And this is how to pickle pears at home - step by step.

Not all varieties of pears are suitable for pickling. Preference should be given to juicy but firm fruits.

Wash the fruits thoroughly, preferably in several waters.

Next, you need to decide whether you want to pickle the pears whole or in halves. If we pickle whole pears, then carefully remove the stalk, seed nest, sepals, and peel. If we pickle pears in halves, first remove the peel, then cut them in half lengthwise and remove the core.

After this, the fruits are immersed in cold water to avoid darkening.

While the pears are in the water, prepare the marinade.

Pour 1 liter of water into the pan, add 300 grams of sugar, 0.4 g. cloves, 0.8 gr. cinnamon, 0.4 grams each, star anise and allspice, 0.8 gr. and put everything on fire. After 5-7 minutes of boiling, add 0.8 ml. vinegar essence.

While the marinade is being prepared, blanch (boil) the pear in a solution of citric acid (concentration - 1%) for 2-7 minutes.

After this, transfer the pears into pre-sterilized jars and fill them with boiling marinade.

We sterilize the filled jars (3 liters - 30 minutes, 1 liter - 20 minutes, 0.5 liters - 15 minutes) and immediately seal them.

Now all that remains is to check the tightness of the cans and wrap them until they cool completely.

After all these procedures, the jars can be stored in a cool, dark place. It is best if you have a cellar or pantry where they will wait their turn to be eaten in the winter. Homemade pickled pears can be either an unusual snack or a savory addition to your meal. holiday dishes from meat and poultry.

Canned pears in slices for the winter - great idea for filling pies and fruit layers of cakes, they can be served garnished with whipped cream, or poured with caramel, added to compote or wrapped in openwork ruddy pancakes. In a word, if there were pears, there would 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 under-ripe, there is no need to worry; under the influence of the temperature of the syrup, they will reach 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 and carefully monitor the cleanliness of the pears.
So, let's prepare canned pears in slices.
Ingredients:
- pears – 2 kg;
- citric acid – 1 tsp;
- granulated sugar – 0.5 kg;
- vanilla sugar – 1 packet;
- water – 1.5 liters.
All ingredients are designed for a three-liter bottle; if you plan to seal a larger number of pears, these proportions must be observed.
You might also be interested in

Recipe with photos step by step:

How to preserve pears. We prepare containers for canning, wash and sterilize the jars.
We also thoroughly wash the pears, and, after removing the stems, cut them in half. Using a knife, remove the core with seeds, trying not to damage the juicy pulp of the pear; for this you can use a fruit knife with a thin and curved blade.
Place the prepared pears in sterile and dry jars. We try to place the pears without adding 3-4 cm to the top.
Fill the pears placed in jars with boiling water up to the neck and leave in this state, first covering them 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 the hot syrup over the pears in the jars again and leave for 15 minutes. Then drain the syrup again and, adding vanilla sugar and citric acid, bring to a boil.
Pour the finished syrup into jars, roll up their lids using a seaming machine. Canned pears in slices do not require additional sterilization. Bottles can be stored at normal temperature, and after opening in the refrigerator under a nylon lid.
Bon appetit!
By the way, in hot weather you can cook cold

When the first garden pears ripen, it inevitably means that summer is coming to an end and you need to have time to do delicious preparations from a pear for the winter to preserve a piece of summer and enjoy delicious desserts in winter. Recipes for preparing pears for the winter are amazing in their variety, and in this article I will try to show you that classic preparations from pears like five-minute jam or pears in syrup are not all that can be prepared from pears for the winter.

Almost all winter preparations are made from pears without sterilization, which greatly simplifies the preservation of pears in general. So if you appreciate simple ways preparations from pears for the winter, or you like unusual preparations from garden pears for the winter - I recommend adding a page with “golden recipes” from pears for the winter to your bookmarks.

All homemade pear preparations presented on the site are prepared by me personally, and are accompanied by detailed description process and high-quality photographs. Therefore, if you are looking for something to cook from pears, and want proven recipes for pear preparations without sterilization, you have come to the right page. My collection of pear preparations for the winter will be replenished every year, and if you have your own favorite and proven recipes for preparations with pears, please write in the comments.

Pears in syrup for the winter

Pears in syrup for the winter are a cross between pear compote and jam. I really liked the result, and I immediately made a plan to close a few more of these jars. It’s a big plus that these pears are prepared in syrup for the winter without sterilization, so the process itself is short and not at all tiring. I like this recipe more than jam - with it less work, and tender pear slices in syrup for the winter are loved by all my family, without exception. How to cook, see.

Condensed milk from pears

It really looks like boiled condensed milk, only not so thick and viscous. And the taste is very similar to real condensed milk, only with the taste of pears. Well, imagine that pear flavoring was added to condensed milk... Can you imagine? This is what you will get when you use my recipe. Only everything will be natural, no additives or flavorings, real pears, real milk and very tasty condensed milk in the end. Recipe with photo.

Pear jam with white vermouth

Pear jam for the winter with white vermouth is a real delicacy for gourmets with a sweet tooth, which can be served with cheeses, desserts, or used as a filling for gourmet pastries. Pear jam with white vermouth can be an original and desirable gift for your loved ones for the New Year and Christmas holidays. Are you intrigued? Recipe with photo.

Winter pear jam with poppy seeds

If you like non-standard and unusual sweet preparations, then my recipe today deserves your attention. The recipe for jam from pears with poppy seeds is not complicated, and is prepared in one go. And at the end we get a signature pear jam for the winter, which in taste and appearance is more like an exquisite dessert. Small pear pieces are boiled until transparent, the syrup thickens and is saturated with the seductive aroma of star anise, and the poppy seeds remain firm and float with a contrasting splash without settling to the bottom. Recipe with photo.

Compote of pears for the winter with dogwood

The idea is very simple, but very effective: if you don’t know how to cover pear compote for the winter so that it sparkles with bright colors (not only in appearance, but also in content) - add dogwood to it. And you will get a very tasty and appetizing drink that will appeal to both adults and children. Pear compote for the winter is a simple recipe, and at the same time very affordable. See recipe with photo.

Compote of pears for the winter with grapes

This week I was just finishing the pear compote with grapes for the winter and was very pleased with the result. Firstly, I liked the taste of this compote: the sweetness of the pears was successfully complemented by the unobtrusive tartness of the grapes. Secondly, this drink has an appetizing appearance And beautiful color(depending on the grape variety, it can be pale pink or deep, almost ruby). Well, thirdly, the recipe for winter pear compote with grapes is very simple, it’s easy and quick to prepare. Recipe with photo.

Pear jam with lemon in a frying pan

I have several in my cookbook good recipes pear jam in slices, but in addition to the traditional proven ones, I decided to make something new - fried pear jam with lemon. Why fried? Yes, because it is not cooked in the usual way - in a frying pan. That is, you don’t cook it for a painfully long time, but quickly fry it in a frying pan. It turns out very delicious jam from pears in just half an hour. See recipe with photo.

Pear jam with orange

Very tender, sweet pear jam is good on its own, and even more so in the company of orange, which gives it a special charm. Try making this dessert for the winter while the fall pear season is in full swing, you won’t regret it, I promise! You can see how to make pear jam with orange.

Pear jam with lemon “Treat for angels”

Some people are crazy about apples, others prefer pears, but I love both. But if we're talking about not about fresh fruit, but about jam, then I would rather choose pear jam - it seems to me that it is brighter and more interesting. And if you add lemon to the pears, you’ll get a fabulous dessert! How to make pear jam with lemon, see.

Pear-apple jam with orange “Fruit mix”

This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:

  • Vitamin C ensures the elasticity of blood vessels;
  • folic acid (B 9) takes part in blood formation;
  • Vitamin K prevents the development of atherosclerosis.

Healthy pear fruits

Pears contain a record amount of potassium, which is necessary for cell regeneration and good functioning of the heart muscle. It tastes much better sweeter than an apple, but it contains less sugar. There is more fructose in this fruit than glucose, which has a beneficial effect on the functioning of the pancreas. Since the body does not need insulin content to absorb fructose, sweet and sour fruits are recommended to be consumed by people suffering from diabetes mellitus and obesity.

In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Due to essential oils consuming this fruit will strengthen the immune system, relieve inflammation, and increase protective properties body. One pear a day will provide the body with the necessary daily norm cobalt, which is necessary for the functioning of the thyroid gland.

Preserving whole pears is an excellent option for preparing them for the winter, because the fruit turns out very appetizing and sweet. In winter, they can be eaten as a separate dish for dessert, or you can also create slices of fresh fruit, supplementing them with canned plums and peaches.

  • Recipe for pears in their own syrup

Three-liter jars are better suited for canning whole pears. So, you need: 1.5 kg pears, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, rinse them and remove the stems. Now start preparing the sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that the granulated sugar dissolves. Place the pears in jars and pour in the prepared syrup, leave to sit for 10 minutes, then pour the syrup back into the pan and bring to a boil. Then pour the fruit again, repeat the action a total of three times. Before rolling up the pear jars, add citric acid.

Pears in their own juice

  • Sugar free recipe

To preserve fruits using this recipe, choose unripe fruits, which should be washed and peeled in a thin layer. Pears should be blanched in boiling water for about 10 minutes, then cooled and placed in sterilized jars. Be sure to add citric acid per 1 liter 1 g. Cover with a lid and you can sterilize for 15-20 minutes for 1 liter jars. After processing, seal and refrigerate.

  • Pickled pear recipe

Choose pears that are ripe, but not overripe. They should be washed and the skin removed in a thin layer. Of course, if the pears are small, it is better to pickle them whole, but you can also cut them into quarters, removing the core. Those who love pears and decide to preserve this fruit should know little secret: To prevent them from darkening, you should keep them in a solution of citric acid for a couple of minutes (1 g per liter of water). Pears should be blanched over heat for no more than 40 minutes after boiling, then cooled under running water. cold water. Then the water in which the pears were blanched is used to prepare the marinade.

For a two-liter jar you will need: 300 ml of water, 250 g granulated sugar, acetic acid 17 g. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. In a 2-liter jar put 8-10 allspice peas, cinnamon, 8 cloves, and then pears and pour hot marinade. Cover the jar with a lid and place to pasteurize in a saucepan with hot water for 25-30 minutes. After processing, screw the jars and leave to cool until the morning. This preparation will definitely appeal to lovers of juicy pears. It can be used as an original side dish, added to meat dishes or salads.

You can also prepare all kinds of compotes from whole pears. In this form, fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add minimum quantity fruits (5-8 pieces). Thanks to the delicate taste of pear, the compote is quite light and aromatic.

  • Compote recipe without sterilization

So, to brew such a drink for the winter, you will need: a glass of sugar, 0.5 kg of pears, you can also add a couple of plums or, for example, if you wish. We prepare the fruits and put them in sterilized jars, boil the water. After the water has boiled, pour it into the jars and leave for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.

Pear compote

  • Compote with sourness: a simple recipe

Since any variety of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries or lemon. So, necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen to your taste. You can make compote from whole pears, if they are small, or cut them into halves. Place all the fruits in a jar, preferably a 3-liter jar, add sugar and pour boiling water over it. Everything is ready - screw on the lids and leave to cool.

Pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. This compote will help support the immune system and resist viral diseases. Therefore, spend a couple of hours preparing the preparations using our simple recipes.

Canned pears lose only 20-30 percent of their vitamins during heat treatment, while retaining large number healthy fiber and pectin, which help work digestive tract. The whole family will surely enjoy this 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 preparing delicious pies or serving 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. Pour 3-4 centimeters of water into a clean jar 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 to preserve whole fruits. It is better to choose small pears that fit very easily into a jar. As for pear varieties, there is no certain 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 - the sweet dessert will turn out even more spicy and tasty. Bon appetit!