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How to close pears whole. Various recipes for preserving pears for the winter. Pieces of pears in their own juice

For some reason, compared to apples, pears are in much less demand both among gardeners and the population as their eaters. But they contain no less useful vitamins, coarse fiber that helps work digestive tract. In addition, a good ripe pear just melts in your mouth and will sometimes be more flavorful than a poured apple. We offer you these simple recipes for canning pears for the winter.

Classic pear jam

For it, prepare a kilo of dense pears, 1.2 kg of sugar and a couple of glasses of water. We wash large fruits, peel them, remove the core, cut them into slices, and small ones can be washed and cooked whole. Blanch in hot water pears 10 minutes. We place them in a bowl where we will make jam. Pour in the syrup made from sugar and water and bring to a boil. Set aside for several hours. Boil again until boiling. Again we leave it aside. You need to perform 3-4 such techniques. You should not boil pears in syrup for a long time!

Pear jam

For it we will prepare a kilo of pears, the same amount of sugar and a glass of apple or cranberry color. Thanks to the juice, the jam will gel. Peel the pears, wash them, remove the core, remove the peel, and cut into slices. We put them in the container in which we will cook the jam. Sprinkle with sugar. Keep in a cool place for a day. Add the juice after 24 hours and simmer over low heat until the jam is ready.

Pear jam

You don’t need a lot of sugar here - 250 kilos of pears or a little more sugar. We wash the pears, remove the peel and seeds, and pass them in pieces through a meat grinder. Place the mixture in a bowl and, stirring continuously, cook over low heat until the mixture begins to boil down and thicken. At this point, add sugar and stir until it is well dispersed in the mixture. Cook until it has the desired taste and thickness. But we make sure that the jam does not burn, everything is done over low heat.

Pear compote

Requests for every liter of water from two hundred to five hundred grams of sugar. You can prepare as many pears for him as you like. They can be either whole (if small) or cut into pieces. We wash the pears, prepare them, blanch them in an acidified solution of citric acid (1 gram per liter of water) for 10 minutes, then cool and place in clean jars. Fill with syrup made from sugar and water. It must be chilled. We sterilize small jars for 8 minutes, large ones, starting from three liters, 15 minutes. If the fruits in the compote are whole, then increase the sterilization time by another five minutes. Cool the jars in room conditions, wrap it up, then transfer it to a cool place for storage.

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

A little about pear

Pear is enough healthy fruit. The presence of folic acid, iodine, potassium, vitamin C, and nutritional fiber make this fruit indispensable for maintaining the performance of some human organs. Nutritionists strongly recommend introducing pear fruits into the menu to force the body to 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

Sometimes you want to eat a whole pear and feel its natural taste, but this is impossible in winter period year. Resourceful housewives, lovers of cooking and canning, took care of how to preserve the integrity of this fruit with its unusual taste and aroma. From year to year, generation to generation, recipes for canning fruits are passed on. And each generation adds its own characteristics. Below are the most popular winter recipes for pears in their own juice. After familiarizing yourself with them, you can choose the most appropriate method.

For preparations, you can prepare either whole or cut pieces. The taste of prepared foods will be slightly different. Whole pears will retain the full range of flavors, while sliced pears will be released into syrup. Therefore, the choice is yours, what flavor you want to feel in the end.

Whole pears in their own juice, sterilized without peel

For those who don't like peeled fruits, this is the recipe. It is also intended for people suffering from a disease - constipation and bloating, for whom it is better to eat pears without the peel. When canning, you should take into account the additional peeling time that will go into preparing the ingredients. To cook pears in their own juice, the recipe includes the following ingredients: pears, in person, 2 tablespoons of sugar, half a spoon 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 from the 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 and prevent inflammatory processes and so on. For canning you will need: 10 pears average size, 200-250 grams of sugar, depending on the variety, a pinch of citric acid if desired. The ingredients are for a three-liter glass jar.

Canning:

A three-liter jar holds 1.5 kg of small pears

Pieces of pears in their own juice

Receive the dessert in ready-made pieces winter table A recipe for preparing pears in their own juice for the winter in chopped pieces at home will help. The taste is concentrated and very sweet.

Canning:

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

Pear in syrup can be canned in different ways. Today we will look at the simplest and most common method, which does not require much time to implement.

Delicious and tender pears in syrup: recipe

Required components and equipment:

citric acid – 2-3 g;

vanilla sugar – sachet;

medium ripe pears – 1.5 kg;

drinking water (for syrup) – 2 l;

granulated sugar – 550 g;

enameled pan;

cutting board;

knife, large spoon, ladle, plate;

sterilized jars, lids;

big terry towel.

Choosing the right fruit

Pear in syrup turns out delicious from different varieties of fruit. We decided to purchase "Abbot Fetel". This is due to the fact that such a product is very sweet and also has a pinkish-yellow color, which suits us very well. However, it should be noted that when choosing any type of fruit, you should definitely pay attention to its average softness. After all, if you preserve an ingredient that is too hard or, conversely, overripe, then the dessert will not turn out as tasty and tender as you would like. The ideal option would be those pears that, when pressed, form a small dimple.

Processing of the main ingredient

Pear in syrup can be preserved either whole or cut into quarters. We decided to use the 2nd option, since the fruit variety we chose is too large. Thus, purchased or collected products need to be washed, the stalks removed, and then cut into quarters and the seed pod and navels carefully removed.

Preparing syrup and pouring it

Almost all canned pears in syrup are prepared using sweet water. But to make such a dessert more tasty and aromatic, it is recommended to add a little acid (citric) and vanillin to the dressing. But first things first. First you need to pour in drinking water into an enamel saucepan, then add sugar and boil. At this time, you need to take sterilized jars and tightly place the previously processed pieces of fruit into them (2/3 of the glass container). After this, they must be filled with boiling syrup and kept in it for 5 minutes. Next, the sweet liquid (without pears) should be poured back into the saucepan and brought to a boil. It is advisable to repeat the described procedure 2 or 3 times. Before the last pour, add citric acid and vanillin to the syrup.

The final stage in preparing dessert

After the pears are filled with sweet and aromatic liquid for the last time, they must be rolled up with sterilized lids, turned over and covered with a large terry towel. It is advisable to keep the jars in this state until the next day. Next, they need to be placed in a cellar, refrigerator or underground.

The pear in syrup will be completely ready for consumption after a month (after its production). If you use such a dessert right away, it will turn out to be tough and not very tasty, since the fruit will not have time to soak properly.

Amber jam from pears in slices with lemon in syrup - a recipe for preparing for the winter with step-by-step photos

Pear jam slices with lemon- An ideal winter dessert. It is difficult to maintain tone and immunity during the winter season, since during this period the body significantly loses vitamins. That is why enterprising, knowledgeable housewives make a wide variety of jams for winter, because it is both tasty and, moreover, very healthy. In this step-by-step recipe with photos, we will look at the method of making pear jam in the form of wedges with lemon. The dense texture of the fruit will soften, but not become mushy, and this will become the main feature of this sweetness.

To create this jam at home you need a certain number of ripe and aromatic pears, select the quantity yourself, and granulated sugar. Lemon plays the role of an additional flavoring ingredient and can be safely replaced with lime or even grapefruit. The cooking process itself is incredibly simple, and the result will pleasantly surprise you.

Let's start creating amber, almost transparent pear jam in slices with lemon for the winter.

Pears in syrup for the winter - a simple recipe

We invite you to prepare a very original and tasty dessert for the winter - pears in syrup. This delicacy will be stored for a very long time and can even be used as a filling for pies. The preparation will not take much of your time, and the aroma and amazing taste of the fruit will delight you even more for a long time. Let's look at a few simple recipes preparing pears in syrup for the winter.

Pears for the winter in sugar syrup

garden pears – 5 kg;

filtered water – 7 l;

sugar – 7 tbsp;

citric acid – 3 teaspoons.

So, wash the fruits thoroughly, cut them lengthwise into 4 parts and carefully remove the seed capsule. Chop large pears into pieces, and leave small ones as is. Now put the prepared fruits in sterile jars, pour boiling water over them and leave for 15 minutes to cool slightly.

Next, carefully pour the broth into a saucepan, add granulated sugar and add citric acid. Boil the syrup for 5 minutes, stirring, and then pour it again into the jars with pears.

Immediately roll them up with sterilized lids and wrap them in a woolen blanket.

Recipe for whole winter pears in syrup

ripe pears – 2 kg;
drinking water – 2 l;
sugar – 400 g;
citric acid - a pinch.
First, wash the pears, remove the stems and fill the jar with fruit.
Now put them in a saucepan, sprinkle with sugar, fill with filtered water and put on the stove, turning on medium heat.
When the water starts to boil, transfer the pears to a jar, add dry citric acid and pour boiling syrup over them. Cover the top with a lid and sterilize the workpiece for about 10 minutes.
Roll up and leave until completely cool. Now let’s move the whole pears in syrup to any cool place for the winter.

Pear slices in syrup for the winter

green pears – 900 g;
sugar – 455 g;
water – 990 ml;
citric acid - to taste;
cinnamon - to taste;
vanilla, cloves, star anise.
Before preparing pears in syrup for the winter, we will sort out the fruits, wash them and dry them with a towel.
Then peel and cut into quarters. Carefully remove the seed pods and transfer the prepared fruits to slightly acidified water so that they do not darken.
After this, place them tightly in pre-prepared jars, cut side down.
Boil water in a saucepan, pour in jars of pears, cover with lids and wait 5-7 minutes.
Next, carefully pour the broth back into the pan, throw in all the spices, add sugar to taste and bring to a boil.
Boil the syrup for 3-5 minutes, stirring, and pour it over the pears. Cover with lids again and leave to brew for 5 minutes. Then pour the syrup into the pan again, bring it to a boil, throw in a little lemon and boil for 5 minutes.
Carefully catch all the spices with a slotted spoon and pour the boiling syrup over the pears in the jars.
Roll up the lids, turn them over and wrap them warmly. Let's leave the workpiece in this state until it cools completely, and then put it in the cellar for storage.

Pears in spicy syrup for the winter without sterilization

garden pear – 3 pcs.;
cloves – 10 pcs.;
dry bay leaf – 3 pcs.;
sugar – 310 g;
drinking water – 250 ml;
allspice – 3 pcs.;
lemon juice – 1 tbsp. spoon;
red hot pepper – 1 pc.
First, let's cook the syrup: in a saucepan with cold water throw in the sugar, add a little lemon juice and put the dishes on medium heat.
Meanwhile, wash the pears, peel and cut into small slices.
Throw all the spices and pears into the boiling syrup, reduce the heat and simmer the contents for 30 minutes.
Next, put the delicacy into jars, screw on the lids and cool.

Recipe for preparing pears in syrup for the winter

Pears in syrup turn out to be the best delicacy and dessert, which can not only be used as food, but also made into pies and casseroles.

Such a delicacy will always look not only appetizing, but also original. But only in winter time It is impossible to find pears, so they need to be preserved and then an experienced housewife will always have a jar of such a fragrant dessert at hand.

Preparing for canning

To preserve pears for the winter, they can be prepared either whole or in slices, or even cut into quarters. If the pears in syrup are whole, they will look great on any holiday table. But it’s still better to use the slices as stuffing to the pie. If the pears in syrup are quartered, then there is no need to think about how to decorate the holiday pie so deliciously. To cook this delicacy For the winter, like pears in syrup, you need to prepare the following ingredients:

Pears - 1 kilogram.
Sugar – 500 grams.
Vanilla – 2 tablespoons.
Citric acid – 2 grams.
Water -2 liters.

But not only the products are required to prepare a delicious pear delicacy for the winter, you also need to preserve such a dessert and utensils:

Cans and lids for canning.
Pot. It is desirable that it be not only enameled, but also wide. You won't need a lid for cooking, so you should put it away.
A knife, but it must be sharp.
Towel. The most commonly used terry towel large sizes. By the way, the towel can be replaced with a warm blanket or rug.
Cutting board.
Ladle.

The volume of the jars will depend on the form in which the pears will be used for canning. If it’s slices, then you’ll get about one and a half liters of this delicacy. If the pears are cut in half, then you can first put them in jars, choosing their volume. It is known that the dimensions of the pears after its preparation decreases.

It is worth taking responsibly to the choice of fruits. So, only high-quality fruit should be used for cooking according to the recipe. The fruits should not have any dents or even rot. Any varieties of pears, except soft varieties, are suitable for such canning. If variety is very strong, then it is still better to cut the pears into slices, and it is worth preserving whole fruits.

Pears also require preparation for canning. First, they are washed well in cold water, and then the stalks are cut off. But you should do everything carefully so as not to damage the pulp. After this, the fruit is pierced with a toothpick and placed on the bottom of the pan. But they are folded neatly and loosely so that they do not wrinkle. The jars are also thoroughly washed.

Every jar pour about a third cold and clean water, and only then put it in a pan, where a small layer of cold water. This pan is then placed over low heat and gradually brought to a boil. This whole process lasts about fifteen minutes.

A simple recipe for canning pears in syrup

The preparation of such a dessert from pears begins by first boiling the sugar syrup. To do this, add sugar to the water and put it on low heat.

This solution must be stirred constantly to sugar completely dissolved and only after that, after boiling for another 5 minutes, turn it off. This sugar syrup is poured into jars in which pre-prepared fruits have already been added. In this sugar syrup The pears are left until they have cooled completely.

When the pears begin to cool, they immediately change their color. They may either turn white or become translucent. After this, they move on to the next stage of pear preservation.

Cook them like jam over low heat and gradually stirring until excess liquid was able to evaporate. But the fruits should not digest or even fall apart. As soon as the pears begin to boil at this stage, cook for another 5 minutes, then turn off and leave to cool.

The third stage of preparing such a delicacy from pears requires special care and attention. First, the pears are put back on the fire, but it should be low. Once they boil, boil for no more than 5 minutes. After this all the fruits carefully pulled out of the pan and placed in jars, but without syrup. They should be covered with lids for a while.

Now getting ready syrup. It is cooked over low heat by adding vanilla and citric acid. Stir the syrup until all additives have dissolved. Use a ladle to pour the syrup into the jars where the fruits have already cooled. Jars with lids are placed in a saucepan, where warm water has already been poured and sterilization is carried out. But it should last no more than 15 minutes. All that remains is to roll up the lids of the jars and wrap them in a towel. Leave it like this, without turning it over, until the jars have cooled.

Pears in syrup for the winter: recipe without sterilization

To prepare such a simple recipe, where there is no need to sterilize jars of ready-made pears in syrup, you will need the following products:
Pears - 1.5 kilograms.
Citric acid - 2 grams.
Water – 2 liters.
Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Jars are prepared separately, which must first be sterilize. When the jars have cooled, place the pears tightly in them and pour boiling water over them.

Cover with lids, leave for five minutes according to the recipe, and then pour into a saucepan to make syrup from it, which will then need to be poured back into the jars of fruit. But to prepare it necessary add sugar.

The second pouring of syrup is kept for about seven minutes and again the sweet water with pear aroma is poured into the pan. As soon as the liquid begins to boil, you should add citric acid to it and fill the jars again and roll up the lids.

In order for these pears in syrup to be perfect for the winter according to this canning recipe, you need carefully Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them there until they cool completely.

Pears in syrup slices and with vanilla

There are many recipes for canning pears in syrup. You can, for example, add lemon zest or vanillin to this recipe. But they are perfect for recipes like this. fruit large and hard varieties. It is advisable to have unripe ones, as they will become soft when treated with boiling water. To preserve pears in syrup, you need the following products, which are taken per three-liter jar:

Vanillin - 1 sachet. It is worth considering that van Illustrated sugar is not suitable for this recipe.
Water – approximately 2 liters.
Sugar -0.5 kilograms.
Citric acid - 1 teaspoon, but do not take it in small quantities.

Before you start canning, you need to thoroughly wash the whole fruits and then cut them in half. Must be deleted ponytails they have the middle where the seeds are located. If the fruits are very large, you can cut them again. But it’s worth preparing not only pears, but also jars, which must be thoroughly washed and sterilized.

As soon as both the products and containers are ready, then Rush slices placed in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured with it so that they are completely covered.

The jars should be filled to the very neck with syrup. Give brew let the fruits sit in the syrup for five minutes and drain it all. Repeat this drain three times. But only the third time it is necessary to add citric acid and vanillin to this syrup. Therefore, when the syrup is ready, you should immediately pour it over the pears and immediately roll up the jars.

Banks with pears in syrup are turned upside down, carefully wrapped and kept in the kitchen at room temperature for a whole day so that they can gradually cool. Only after this can such canned dessert be stored in any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.

If the pear fruits are very large, then you don’t even have to cut them if previously, before preparing, remove the peel from them. But you need to cut it carefully so as not to damage the pear itself or change its shape.

And for such a procedure, a thin knife is ideal, but it must be very sharp. Then even large fruits will look simple in syrup fabulous. In addition, in order for pears to have an attractive appearance, it is necessary to take varieties of fruits that have a yellow color or a color with a slight pink color.

When the syrup is being prepared, do not cover the pan with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy. By the way, citric acid can be replaced with lemon. It needs to be washed well, cut into slices and added to the syrup at the third stage of preparing the syrup.

But when the liquid is poured into jars, then it is worth removing such circles of lemon from the syrup first, and only then pouring it into jars. You should not leave it for the winter, as then bitterness will appear in such jars.

Canned pears - a sweet slice of summer!

Why is it good to eat pears in winter?

Pear is a healthy fruit, and it doesn’t matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of pear is that it contains organic and folic acid, tannins, vitamins, carotene and phytoncides, various enzymes, which the human body needs, especially in winter.

Useful for those who suffer from intestinal disorders, as it improves digestion.
Creates an acidic environment in the gastrointestinal tract, where the proliferation of pathogenic microbes is suppressed
Promotes blood regeneration, strengthens blood vessels. Even doctors recommend daily use for pregnant women and people with cardiovascular pathology.
One of the few fruits that can be eaten by people suffering from diabetes.
Useful during acute respiratory viral infections due to the content of arbutin (a natural antibiotic).
It has also found a place in cosmetology, since masks made from it are suitable for all skin types, give smoothness, tighten pores, and even out.

But you need to remember that frequent consumption may cause problems. That is why it is better to abstain in the presence of intestinal and stomach diseases due to the presence of stony cells in the pulp, which will irritate the mucous membranes.

Canned pear halves: recipe

Suitable for filling pies and for simple use. They can be served with caramel, whipped cream, or eaten with sweet pancakes. This is also a great way to preserve pears for the winter.

Sealing pears for the winter requires, first of all, proper harvesting of fruits in the autumn. So, juicy and large fruits are suitable for seaming - small ones can break and lose their appearance during the cooking process. If the fruits are a little under-ripe, don’t worry, because during the cooking process the fruits will ripen and be very tasty.

It is very important that you wash the fruit thoroughly and sterilize the utensils.

In order to prepare canned pears for the winter, we will need:

2 kg of fruit;
1 tsp. citric acid;
500 g sugar;
1 pack of vanilla sugar;
1.5 liters of water.

The ingredients are designed to prepare one three-liter jar pears - if you want to close more jars, be sure to follow the proportions.

First of all, you need to prepare jars and other canning tools, wash them and sterilize them.
Wash the fruits thoroughly, and after removing the tail, cut them into two halves. Using a small knife, remove the core and seeds so as not to damage the pulp.
Cooked pears should be placed in dry and already sterilized jars so that there is 3-5 cm of free space left up to the neck of the jar.
Fill the stacked fruits with boiling water up to the neck and leave for 5-10 minutes. During this time, the fruit slices will release juice.
After this, pour the water into a saucepan, add sugar and bring to a boil.
Pour the syrup over the fruits in the jars and leave for another 20 minutes. Last time pour the sweet syrup into a saucepan, add citric acid and vanilla sugar to it, bringing the mixture to a boil again.
We roll up the jars with lids, for which you should use a seaming machine.

The jars can be stored at room temperature, but after opening it is advisable to put them in the refrigerator. In this way you can cook and canned apples, they will be just as tasty and healthy.

Preserving pears for the winter: a delicious dessert

There are various recipes for rolling pears. One of the most delicious recipes– pears in syrup, which are quite easy to prepare. With them on your table you will always have useful product with amazing taste.

1.5 kg of fruit;
600 ml water;
100 ml 9% vinegar;
0.5 tsp. citric acid;
300 g sugar;
1 tbsp. l. ground cinnamon;
4 pcs sweet peas;
8 g dried cloves.

Fruits should be thoroughly washed, blotted with a towel and cut into quarters, not forgetting to remove the seeds.
At the same time, boil water along with citric acid, where we throw pieces of pears - the fruit needs to be boiled for about 7-10 minutes.
After this, place the pears in a colander and place them tightly in liter jars.
Add spices and sugar to the remaining water, bring the mixture to a boil and carefully pour in the vinegar.
Fill the pear pieces with hot syrup, set them to sterilize (for 15 minutes) and roll up the lids.

The pears turn out very tasty and are somewhat reminiscent of marmalade! Now you know how to properly preserve pears for the winter and can enjoy your own prepared delicious desserts without any special expenses.

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Preface

Summer is over, ahead long winter. It’s easier and more fun to survive it with reserves of solar harvest in jars. Recipes for pear jam are no worse than grandma’s.

Pear is a healthy fruit, and it doesn’t matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, which the human body needs, especially in winter.

Useful for those who suffer from intestinal disorders, as it improves digestion.
Creates an acidic environment in the gastrointestinal tract, where the proliferation of pathogenic microbes is suppressed
Promotes blood regeneration, strengthens blood vessels. Even doctors recommend daily use for pregnant women and people with cardiovascular pathology.
One of the few fruits that can be eaten by people suffering from diabetes.
Useful during acute respiratory viral infections due to the content of arbutin (a natural antibiotic).
It has also found a place in cosmetology, since masks made from it are suitable for all skin types, give smoothness, tighten pores, and even out.

Suitable for filling pies and for simple use. They can be served with caramel, whipped cream, or eaten with sweet pancakes. Besides, this is a great way.

It is very important that you wash the fruit thoroughly and sterilize the utensils.

In order to prepare canned pears for the winter, we will need:

2 kg of fruit;
1 tsp. citric acid;
500 g sugar;
1 pack of vanilla sugar;
1.5 liters of water.

The ingredients are designed to prepare one three-liter jar of pears - if you want to close more jars, be sure to follow the proportions.

Preparation:

First of all, you need to prepare jars and other canning tools, wash them and sterilize them.
Wash the fruits thoroughly, and after removing the tail, cut them into two halves. Using a small knife, remove the core and seeds so as not to damage the pulp.
Cooked pears should be placed in dry and already sterilized jars so that there is 3-5 cm of free space left up to the neck of the jar.
Fill the stacked fruits with boiling water up to the neck and leave for 5-10 minutes. During this time, the fruit slices will release juice.
After this, pour the water into a saucepan, add sugar and bring to a boil.
Pour the syrup over the fruits in the jars and leave for another 20 minutes. For the last time, pour the sweet syrup into the pan, add citric acid and vanilla sugar, bringing the mixture to a boil again.
We roll up the jars with lids, for which you should use a seaming machine.

The jars can be stored at room temperature, but after opening it is advisable to put them in the refrigerator. This way you can cook and they will be just as tasty and healthy.

There are various recipes for rolling pears. One of the most delicious recipes is pears in syrup, which are quite easy to prepare. With them, you will always have a healthy product on your table with an amazing taste.

Required ingredients:

1.5 kg of fruit;
600 ml water;
100 ml 9% vinegar;
0.5 tsp. citric acid;
300 g sugar;
1 tbsp. l. ground cinnamon;
4 pcs sweet peas;
8 g dried cloves.

Preparation:

Fruits should be thoroughly washed, blotted with a towel and cut into quarters, not forgetting to remove the seeds.
At the same time, boil water along with citric acid, where we throw pieces of pears - the fruit needs to be boiled for about 7-10 minutes.
After this, place the pears in a colander and place them tightly in liter jars.
Add spices and sugar to the remaining water, bring the mixture to a boil and carefully pour in the vinegar.
Fill the pear pieces with hot syrup, set them to sterilize (for 15 minutes) and roll up the lids.

The pears turn out very tasty and are somewhat reminiscent of marmalade! Now you know how to properly preserve pears for the winter and you can enjoy delicious desserts prepared by yourself without spending much money.

Pears are sweet and delicious fruit, which is classified as quickly perishable. The most delicious fruits are those that ripen closer to autumn, that is, those grown under natural conditions. Simple preservation recipes will help you preserve them until winter. Moreover, you can preserve not only fruit slices, but also whole fruits.

In addition, there are a lot of recipes for making all kinds of compotes, preserves, marmalade, marmalade and the like. Moreover, all this can be prepared at home without much difficulty, so we take into account the recipes given below and can easily preserve our favorite fruits for the winter. Here are some of the most popular and at the same time simple recipes for canning these fruits.

Canning whole pears in syrup for the winter

Product List:

pears - 2 kg;
water - 2 l;
sugar - 400 g;
citric acid - ½ tsp.

Preservation stages:

Wash the fruits and remove their stems.
Next, you need to determine how many pears fit in one jar. To do this, fill it to the top with fruits, which then transfer to a saucepan and fill with water. Add sugar there too.
The fruits need to be sterilized, so put the pan with them on the fire.
As soon as the water boils, transfer the fruits to a previously prepared, that is, sterilized jar and fill with hot syrup.
Roll up the jar, place it on the lid (neck down), and send it “under the fur coat” until it cools completely.

After this, return them to the correct position and store them in a cool place.

Canning pears for the winter in slices: a step-by-step recipe

List of products for a 3 liter jar:

pears and water - as much as will go in;
sugar - 200 g;
citric acid - 1 tsp;
cinnamon - 1 tsp;
cloves - 3 pcs.

Preparation steps:

Wash the pears, cut into quarters and remove the stem and core.
Next, place the quartered jars prepared in advance and sprinkle with lemon.
Pour boiling water on top and cover with a lid for 20 minutes.
Pour the water back into the pan. You need to add sugar to it to get syrup. It will be easier to drain the water if you use a special lid with holes.
While the syrup is boiling, add 1 teaspoon of cinnamon and 3 cloves to the containers.
As soon as the syrup boils, pour it into jars and seal them with sterile lids. Next, turn it upside down and wrap it up.

After a day, the preservation must be moved to a permanent storage location.

Canning fruit halves with lemon: recipe for vanilla-flavored compote

Ingredients for a 3 liter jar:

pears (only strong fruits) - 1.5 kg;
sugar - 400 g;
vanilla sugar - 1 sachet;
citric acid - half a teaspoon;
water - 2 l.

Preservation stages:

Rinse the pears thoroughly, cut them into halves and remove the core, tails and ends.
Place the halves cut side down in sterilized jars. The container must be filled to the hanger.
This compote is poured with syrup three times and then rolled up. To prepare the syrup, boil water with sugar, then pour it into a jar with pears. If there is not enough water, add boiling water from the kettle. After five minutes, pour the syrup back into the saucepan. This is one fill.
Repeat the procedure 2 more times, thereby obtaining a three-fold fill. After draining the syrup 3 times, add lemon and vanilla sugar and boil for about 2 minutes.
Pour the syrup back into the jar and seal it with a sterile lid.
Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After pouring three times, the fruit will settle a little and take up only half the jar. Compote prepared in this way turns out incredibly tasty, and the fruits acquire a slight vanilla aroma. Instead of pears, you can also use apples in this recipe.

Delicious jam

Product List:

pears - 2 kg;
sugar - 2.4 kg;
water - 400 ml.

Preparation steps:

Wash the pears, cut them and place them in a cooking bowl.
Then prick the pear pieces with a fork, sprinkle with sugar and leave for a couple of hours until the juice appears.
Water is used only if the fruits have produced little juice. After 3 hours, put the bowl of jam on the fire.
After boiling, reduce the heat and cook the jam for at least an hour, during which you need to stir it periodically.
The jam is ready. Now pour it into jars, which, like the lids, must be sterile, and roll up.

Adding 3 lemons to the jam will give it not only a light citrus aroma and taste, but also a beautiful color.

Pear jam in jars: step-by-step recipe

Product List:

pears - 2 kg;
sugar - 1.5 kg;
vanillin - 1 sachet;
cognac - 1 tbsp. l;
lemon - 1 tsp.

Cooking steps:

Wash and core the pears. If you are using a variety with thick skin, remove it. Cut the remaining pulp into pieces and place in a saucepan for cooking.
Sprinkle sugar on top of the fruit and set the pan aside until the juice appears.
Then put the saucepan on the fire. As soon as the mixture boils, remove the foam that has formed on top and remove the pan from the heat.
Once the pear mass has cooled, put it back to boil.
Add vanillin and lemon to the boiling mass. Reduce heat and cook the jam for about half an hour, stirring frequently during the process.
Add cognac to the mixture and remove it from the heat. Next, the mixture needs to be turned into a puree. The easiest way to do this is with an immersion blender.
Place the jam in prepared jars and close with regular nylon lids.

Containers with jam should be stored in a cool place.

Easy recipe for moonshine from pear puree at home

Required Products:

5 kg of pears;
50 g dry yeast;
2 kg sugar;
10 liters of water.

Cooking steps:

Wash the pears, cut out the core and spoiled areas. Grind the remaining pulp to a puree by grating or passing through a meat grinder.
Place the resulting puree into a fermentation bowl and add half the water.
Heat the second half of the water to 30 degrees, add sugar into it and mix thoroughly until it is completely dissolved.
Next, pour the syrup into the fermentation container and add the yeast diluted according to the instructions. After combining all the ingredients, close the container tightly.
Leave the mixture to ferment warm place for about 10 days, during which it will be necessary to destroy the resulting top layer twice a day.
After 10 days of fermentation, drain the mash from the sediment and distill through a moonshine still.

The moonshine turns out to be quite strong (40 degrees) and has a pleasant taste.

Pears, canned without sterilization

This preservation turns out to be very fragrant and reminiscent of childhood. It is made quickly, just like it is eaten in winter.

Ingredients:

greenish, hard pear fruits – 2-3 kg;
sugar – 1 glass;
citric acid – 5 g;
mint – 2-3 leaves;
vanillin – 1 sachet.

Cooking steps:

The jars should be washed thoroughly, preferably with a soda solution.
We make sure to sterilize the lids.
We wash all the fruits thoroughly.
We cut it into four parts, cut out the tail, the core and trim off the damaged areas.
All cores should be collected and boiled. This will be syrup.
Add vanillin and sugar to it during cooking.
All the slices are filled with acidic water so that they do not darken, then this water will be drained.
Then the pears are placed in a jar and filled with syrup.
It is also advisable to put a few mint leaves in the container and add citric acid.
We roll up the jars. Don’t forget to put them in the cellar after cooling.

Canned pears with apples

This preparation turns out amazing because it is made in syrup. In winter it’s nice to drink aromatic pear and apple compote and eat delicious fruits. Children especially love fruits prepared according to this recipe.

Ingredients:

unripe pear fruits – 1 kg;
unripe apple fruits – 1 kg;
sugar – 1-2 cups/per person;
lemon – 1 pc.;
water – 500 ml.

Cooking steps:

You should first prepare the jars. Wash them with soda, rinse thoroughly, and let drain. Then fry in the oven for ten to fifteen minutes.
We sterilize the lids.
We select apples and pears. They should be strong, elastic, preferably unripe. Do not use broken, spoiled or wrinkled fruits.
Wash them thoroughly under running water and let it dry.
Cut out the middle of pears and apples and remove the tail.
We cut large fruits into four parts, medium ones into two, small ones can be placed whole.
The lemon needs to be washed and cut into wide rings.
Pour water into a large container and place it on the stove.
Add sugar and collect white coating when boiling.
We put fruit slices and a lemon ring into the jars and fill everything with syrup.
Pasteurize the jars for five minutes after boiling. If you overdo it, the fruits will fall apart.
We roll it up, put it on the lid and wrap it up.

After complete cooling, the entire blockage must be taken to the cellar or any cool place.

Green canned pears

According to this recipe, the fruits are rolled whole, and they should not be completely ripe, or rather green. Every family member, from children to grandparents, will want to try this delicacy.

Ingredients:

green pear – 1 kg;
powdered sugar – 250-300 g;
citric acid – 5 g;
water – 1 l.

Cooking steps:

Jars and lids are being prepared. Washed and sterilized.
Pears are selected only good quality and washed in water. Dry.
Fruits are placed in jars and sprinkled with powdered sugar and citric acid.
Boil water in a saucepan.
After boiling, pour it into containers filled with pear fruits.
Cover the top with lids and wait until the jars are sterilized for 20 minutes.
After this process, the lids are rolled up.
All containers are wrapped and, after they have cooled, placed in a cool place.

By this recipe can be done quickly large number conservation. Even our grandmothers used this recipe, and no one could tear themselves away from this blockage in the winter.

Fragrant pears in syrup for the winter (video)

Knowing these canning recipes will help you realize a large harvest of this fruit. Moreover, you can use absolutely all fruits, both overripe ones - for jam or preserves, and strong, green ones - for compote and canning whole fruits.

Fruits preserved whole or in slices in winter will remind you of a bright sunny summer. They are also great for filling any sweet pastries. Try it, you will definitely like it.