Can the whole pears. Whole canned pears - the taste comes from childhood! The process of preparing delicious spicy fruits

Published on July 20, 2017

Summer is in full swing and you need to prepare as much as possible of all sorts of goodies so that later in the winter you can replenish your body with vitamins. One of these delicacies is pear compote. This drink was very often served in school canteens. Of course, the compote was not made from fresh pears, but from dried wild pears.

But compote made from fresh pears is even tastier since pears contain a lot of sugar and little acid, which leads to spoilage of the drink. Rarely does anyone prepare pear compote in large quantities for the winter, but this is in vain. There is a lot in this beautiful fruit useful vitamins which can help the body during spring vitamin deficiency.

There is a small explanation for the fact that many people refuse to prepare compote for the winter, since very often such compotes explode and all the work spent on preparing the drink is in vain. But I offer you proven recipes. Once you prepare compote using them, they will last for quite a long time.

Ingredients for 3 liters of compote:

Pears 10-15 pcs.
Sugar 200-250 grams.
Water 2.5 liters.

Cooking process:

For compote, you should choose ripe, clean and whole fruits. Before cooking, carefully sort out the cooked fruits, as if you get a bad pear, it can ruin everything.

1.Wash the pears, cut them into 4-6 pieces, put them in a saucepan and cover them with sugar.

2.Pour boiled cool water and place on the stove.

3. Bring to a boil and cook on low heat for about 15-20 minutes. During cooking, you can stir the pears 1-2 times. Because if you stir too often, the pears will fall apart.

4.While the pears are cooking, prepare the jar. Let's wash it well from dirt and dust. Wash again with baking soda and sterilize.

5. Pour the cooked compote into jars. It is important that the liquid fits right up to the neck of the jar.

6.Tighten the lids (the lids must first be doused with boiling water), turn them over and wrap the jars.

7. Let the compote cool completely and only then can you turn the jars over normal position. It is best to observe the compote for several days and only after making sure that the lids do not swell and do not allow air to pass through can you transfer the preparations to a place for long-term storage.

The pear compote is ready, I wish you a bon appetit.

Wild pear compote

Pear grows very well in wild conditions Of course, the fruits are a little smaller, but that’s even better. You can cook compote from whole pears. In this recipe we will not boil the pears for a long time. We'll go along the easy way. To preserve more vitamins in fruits.

Ingredients:

Wild pear 2 kg.
Sugar 300 grams.
Water 2 liters.
Citric acid 4-5 grams.

Cooking process:

1. Again, it is important that all cooked pears are whole and not spoiled. Before cooking, rinse the pears 2-3 times. You can even leave the tails.

2. Arrange the fruit in the containers, filling them a little less than halfway.

3.Make syrup from sugar and water. To do this, you need to dilute sugar in water and boil the syrup.

4. Pour the hot syrup into jars with pears, cover with lids and let stand for 5-10 minutes.

5.Pour the water back into the pan. Add citric acid Boil and pour back into jars.

6.Cover the lids and tighten them using a special key.

7.Afterwards, the jar needs to be turned over and wrapped.

That's the whole recipe for making wild pear compote.

Pear compote with lemon for the winter

Pear, as you know, is a very sweet fruit, and if you add a little tropical fruit, you get a slightly sour-sweet taste of the compote, which is very original.

Ingredients for 1 kg of pears:

Homemade pears 1 kg.
Lemon 1 pc.
Sugar 500 grams.
Water.

Cooking process:

1. Sort the pears, wash them, cut them into 5-6 slices. It is better to remove seeds and partitions.

2. Peel the lemon. It is important to peel the lemon. Because if this is not done, the zest will become bitter and the compote will turn out very unpalatable. Cut the peeled lemon into slices.

3. Place the chopped fruits in pre-sterilized jars. Fill the jars with pears and lemon slices a little more than half.

4. For 1 jar no more than 3-4 slices of lemon.

6. Take boiled water, put it on the stove, bring it to a boil and dilute sugar in it.

7.When preparing syrup, you need to take into account the following proportions: 2.5 water to no more than 250 grams of granulated sugar. And so we dilute the sugar, prepare it with sire and pour the hot syrup into jars with pears and cover the jars with lids.

8. Leave the syrup in the jars for 5-10 minutes. Then pour the liquid back into the pan, boil it again and pour it back into the jars.

9.This time screw the lids tightly. And then turn the can over the rolled can and wrap it up and leave it until it cools completely. Then turn it over and transfer it to the pantry.

Compote of pears and plums

Pears and plums ripen almost together and why not make a compote by combining these fruits together.

Ingredients:

Pear 2 kg.
Plums 2 kg.
Sugar 300 grams per 1 liter of water.

Cooking process.

1. Sort the pears and wash them well. Cut into 5-6 pieces, removing the core.

2. Sort the plums, wash them, cut them in half and remove the pit.

3.Place the fruit into jars.

4.Pour over the prepared hot syrup.

5.Place jars of compote for sterilization.

6.Pour water into a saucepan, lower the jars of compote, and bring the water to a boil. Leave the jars in boiling water.

Half liter jars 15 minutes, liter jars 30 minutes, 3 liter jars 45 minutes.

7.Then screw the lids tightly. Turn the jars of compote over and wrap them up.

Compote of pears and cinnamon

When there are a lot of pears, you can try making compote according to a new recipe, with cinnamon. I think that not many people have made compotes with cinnamon. Well, why not? Moreover, the taste is excellent.

Ingredients:

Pear 500 grams.
Cinnamon 2-3 sticks.
Sugar 1 glass.
Water 2.5 liters.

Cooking process:

1. Before preparing compote, you need to brew cinnamon sticks, so to speak. Put the cinnamon in a glass and pour it over hot water, not boiling water, but just hot water.

2. The pears also need to be prepared a little. They need to be peeled. But don’t rush to throw away the peels; they will come in handy.

3.Chop the peeled pears into 5-6 pieces, removing the cores with membranes and seeds.

4.Now to the peels. We put them in a small saucepan and put them on the fire, first add 1 liter of water. Cook the peels for 15-20 minutes.

6.Add another 1.5 liters of water to it and pour in the pre-brewed cinnamon and boil.

7.Add sugar and pears to the broth and put it on the stove again and boil.

After the second boil, turn off the heat completely and let the compote cool slightly. Afterwards, you can serve the aromatic pear compote with cinnamon on the table.

Compote of pears and mint

Ingredients:

Pears 6-7 pieces.
A glass of sugar.
Mint 5-6 leaves.
Water.

Cooking process:

1. Sort the pears, wash them, cut them into several pieces. Be sure to cut out the partitions with the seeds.

2. Place the chopped pears in a saucepan, add water and place on the stove.

3.Wash the mint leaves and place them in a saucepan along with the pears.

4. Bring the liquid to a boil and add sugar. Boil for 5-7 minutes.

5. Pour the finished compote into jars and screw on the lids.

Bon appetit.

Pear compote video recipe

Bon appetit

Home canning, of course, cannot be compared with store-bought counterparts, especially for fruits. The special taste and juiciness can be preserved if you can preserve whole pears. There are many recipes for such preparations for the winter, each of them has a twist.

Firm and tasty pears with a light aroma of citrus, spices or vanilla can conquer even a gourmet with their exquisite taste. The selection of recipes below will help every housewife prepare wonderful fruits for the winter that will delight the whole family with a wealth of flavors.

CANNED WHOLE PEARS WITH CITRIC ACID: A SIMPLE RECIPE FOR THE WINTER

Canning pears with this recipe won’t take too much time. You will be able to prepare the same fruits that you tried in childhood.

Ingredients for 1 3 liter jar:

2 kilograms of dense pears;
2 liters of water;
4 grams of citric acid;
400 grams of granulated sugar.

We can preserve delicious pears with citric acid:

First you need to prepare the fruit for subsequent preservation.
To do this, rinse the pears thoroughly and then carefully remove the tails.
Now the pears need to be placed in three liter jar. This way it will be possible to determine their number.
Place the pears in a large saucepan, add the required amount of granulated sugar and cover with water.
Place the filled pan on the fire.
After the first bubbles appear, indicating the water is boiling, transfer the fruits inside a sterilized glass container and add citric acid.
Pour boiling sugar syrup over everything.
Next, you can start rolling up the cans.
When canning is complete, turn the jars over, wrap them in a blanket and leave them to cool.

DELICIOUS SPICY PEARS

To ensure excellent preservation, you should choose only dense, not overripe fruits. Canned pears will retain their shape and excellent taste.

Ingredients:

2 kilograms of hard pears;
1 kilogram of sugar;
200 milliliters of table vinegar (9%);
200 milliliters of water;
10 buds of cloves;
5 grams of coriander;
3 grams of ground ginger, nutmeg and cardamom.

The process of preparing delicious spicy fruits:

Firm but not overripe fruits should be washed under running water, remove the core.
Then you need to cook sugar syrup, prepared on the basis of water, granulated sugar, and table vinegar.
After the sugar is completely dissolved in the liquid, transfer the prepared fruits to the syrup, add all the spices required for the recipe.
The pears in the syrup should boil for 40 minutes, set the flame to minimum.
Throughout the cooking time of the fruits, you should constantly stir them with a wooden spoon.
You can check the readiness of the fruit after cooking with a toothpick; they should be pierced well, but at the same time retain their original shape.
Now let's preserve the fruit. After sterilizing the jars, you can place the pears and fill them with spicy syrup.
Seal the jars with sterile tin lids. Once completely cooled, store the preserves in a cool place.
If the skin of the pears is too thick, you can cut it off first.

CANNING WHOLE PEARS: AN UNUSUAL RECIPE WITH ORANGE

A simple and at the same time original way of preparing pears for the winter will allow you to enjoy a light, low-calorie dessert on cold winter evenings.

Ingredients:

2 kilograms of dense seasonal pears;
500 grams of granulated sugar;
1 small lime or lemon;
1 medium orange.

How to preserve pears and oranges:

Rinse the pears along with the orange, lime or lemon.
Now you need to start removing the core of the fruit, as well as trimming the tails.
If you wish, you don’t have to cut off the tails, so the pears in the jar will look fresh.
Bring the water in the pan to a boil, add the prepared fruits there.
Boil the fruits for 5 minutes, remove them from the pan, and then fill them with cold water.
Remove the zest from the lemon and orange using a vegetable peeler and stuff each blanched fruit with it.
Place the pears with zest in a three-liter jar. Pour syrup prepared from two liters of water and the required amount of granulated sugar over the fruits.
The process of sterilizing jars of pears will take about 20 minutes.
Next, canning is completed by rolling the fruit in jars.
Wrap the preserved food in a towel and wait until it cools completely.

PRESERVATION OF WHOLE PEARS WITHOUT STERILIZATION

A wonderful recipe that should appear in every housewife’s notebook, because it only takes a few minutes to prepare the aromatic preserve. Vanillin will emphasize the delicate aroma of the fruit and give a pleasant note to the preparation. The ingredients are given for 1 glass jar (3 liters).

Ingredients:

1400 g pears (strong, with elastic skin);
380 g granulated sugar;
1 liter of water;
1 packet of vanilla sugar;
15 g citric acid.

Preparation:

Wash the pears thoroughly; if the tails are too long, shorten them a little.
Fill a sterile, clean container with fruits, leaving part of the jar free from the narrowing of the neck.
Bring the sweet syrup to a boil (do not add vanilla sugar and citric acid!), pour the contents of the glass containers.
Drain the aromatic liquid after 4-6 minutes, repeat the steps.
Syrup in last time boil, add the remaining ingredients and pour over the pears (which have already greatly reduced in volume). If necessary, add clean boiling water.
Seal the container filled with pears with tin lids, check the tightness with your fingers (by twisting the lid in different directions), and turn it over onto a flat surface to cool.
Be sure to wrap containers with pears warmly, removing the blanket only after two days.

WHOLE MARINATED PEARS

Small pickled fruits with spicy notes will be a godsend for those housewives who want to please their loved ones with something special and original.

Ingredients:

600 grams of small pears;
2 grams of ground cinnamon;
500 milliliters of water;
250 grams of granulated sugar;
100 milliliters of vinegar 9%;
4 peas of allspice;
4 buds of cloves.

How to cook whole pears in marinade:

Rinse small pears thoroughly, then blanch for 5 minutes and cool.
Place peppercorns, ground cinnamon, and clove buds into jars.
Place blanched fruits in a glass container with spices.
Prepare the marinade using water granulated sugar, cinnamon and vinegar.
Cool the filling and strain, immediately pour into jars.
Place the jars of fruit in a saucepan, fill with water, and then cover with tin lids.
The duration of sterilization is the same for jars of different sizes and is 3 minutes.
Remove the canned food from the water, immediately seal it and place it upside down on a flat surface.
You can store the preparation in the pantry or cellar, and serve pickled fruits on the table as an addition to dessert.

WHOLE PEARS IN WINE

It is quite possible to prepare a restaurant-style dessert from small sweet fruits. There are no particular difficulties in canning, but the result will pleasantly surprise everyone.

Ingredients for 2 liter jars:

1.5 kilograms of small pears;
125 grams of sugar;
500 milliliters of water and cider;
2 cinnamon sticks;
a handful of clove buds...

The process of preparing pears in wine:

First preheat the oven to 150°C.
Next, you can start preparing the cider-based syrup. To do this, you need to pour the required amount of water into the pan, add granulated sugar and bring the mixture to a boil so that the sugar is completely dissolved.
Remove the pan with syrup from the stove, pour in the cider. Cover the dish with a lid and leave in a warm place.
Carefully peel the pears without removing the stems.
Place the fruits in slightly salted water, thanks to this they will not lose their original color.
Cut the pears lengthwise and insert 2 cloves into each slice.
Place the fruit in prepared sterile jars, adding a cinnamon stick.
Bring the cider syrup to a boil and pour it over the fruit.
Close each jar with a lid, without securing it with clamps.
Place the jars in the preheated oven, keeping a distance of 5 centimeters between them, for 1 hour.
After the specified time has passed, remove the jars from the oven, close with clamps, and place on a wooden board. Check the tightness of the refrigerated canned food.

IN APPLESAUCE

This method of canning pears may seem strange, but believe me, the result is worth it. Pears in puree acquire extraordinary tenderness and are filled with new taste and aroma.

Ingredients:

1 kilogram of sweet apples;
1 kilogram of hard pears;
sugar;
3 grams of ground cinnamon;
2 grams of citric acid.

How to cook juicy pears in applesauce:

Prepare sweet apple puree, add granulated sugar to your own taste, add cinnamon and citric acid, mix everything thoroughly.
Hot applesauce pour into the jars, they should be half filled.
Peel the pears and cut them into 4 pieces, removing the core.
Place the prepared fruits in jars; the puree should completely cover the pears.
Sterilization of jars of fruit depends on their volume. For a half-liter glass container, 30 minutes will be enough; jars of 1 liter and 2 liters should be sterilized for 40 minutes.
After the preservation has completely cooled, you can transfer it to the pantry for further storage.

JAM FROM WHOLE PEARS (VIDEO)

The simple and original methods of canning, which are presented above, will help you prepare for the winter. delicious fruits. The exquisite, unforgettable taste of such pears will conquer even those who are not too fond of canning.

Whole canned pears in syrup are very beautiful and unusual delicious dessert for the winter, which both adults and children like. Many will agree that pears in this form are even tastier than fresh, while they retain maximum benefits and vitamins that are so necessary in the cold winter!

Pears rolled whole in sugar syrup can be used to make pies or decorate desserts; small pears are especially good in this regard. And just putting them on a plate will not replace how they will be taken away in five minutes! This is especially true for mothers whose children do not eat fresh fruits; try offering your child a canned pear; he is unlikely to refuse such a tasty treat.

For twisting whole fruits, it is better to use slightly unripe fruits with dense and strong pulp. These pears will keep their shape well and will not become soggy, don’t worry about the sour taste, they will become sweeter during the canning process!

We will prepare canned pears in syrup without sterilization, using step-by-step preparation of sugar syrup with citric acid. The preparation will turn out juicy and tasty.

TIME: 40 min.

Easy

Servings: 6-8

Ingredients for a liter jar:

Pear – 15-20 pcs.;
Sugar – 100 g;
Citric acid – 1/3 tsp;
Water – 600-700 ml.

Preparation

Wash the fruits thoroughly under cool water, while inspecting them for damage and spoilage. If the peel of the pear is even slightly damaged, then we remove such fruits to the side - they are not suitable for canning. Carefully remove the tails or trim them so as not to disturb the integrity of the pulp.

We sterilize liter jars over steam or in the oven, while boiling the lids for at least 5 minutes. We place whole pears in a dry, cooled jar, selecting the fruits so that they occupy maximum space without disturbing each other. Therefore, it is preferable to use small or small-sized pears for canning in a liter jar; we roll large fruits into three-liter jars.

Pour boiling water into the jar with pears in a thin stream. To prevent the jar from bursting, you can place the tip of a knife under its bottom.

Leave the pears in boiling water for 10-15 minutes. After this, using a lid with holes, pour the water into a small saucepan, and pour about one hundred grams of sugar into the jar with pears.

Bring the water drained from the jar to a boil over medium heat and boil for about 3-5 minutes. After this, pour it back into the jar with pears and leave for 10-15 minutes. When the water has cooled a little and some of the sugar has dissolved, pour the resulting syrup back into the pan and put it on the fire. Boil after boiling for about 3-5 minutes.

At this time, add a little citric acid to the jar. Using this harmless preservative, we preserve the attractive and appetizing appearance of fruits; with citric acid, they become glossy and beautiful.

We fill the pears for the third time, this time not just with boiling water, but with sugar syrup. Add to the very top; in the same case, if there is not enough water, you can add hot water. boiled water from the kettle or immediately add it to be on the safe side while boiling the sweet syrup. Cover the jars with metal lids and roll them up.

After this, we turn the jars with canned pears over and wrap them in 2-3 layers of warm water. terry towel or a blanket. We leave it in this form for two days, it is important not to touch the twists and not to open the towel. To achieve maximum effect sterilization, the pears must cool very slowly. After this, the pears can be stored in a dark place, perhaps in the pantry. If you follow the preservation process and carefully sterilize the dishes, whole pears in sugar syrup will last all winter, if you have the patience not to eat them, of course! Enjoy your preparations!

Pear is very tasty and healthy fruit, however, it contains a lot of sugar, and therefore it cannot be preserved fresh for a long time. A good solution to their situation is pear compote without sterilization for the winter; it is rich in vitamins, perfectly quenches thirst, and is loved by adults and children. As a rule, a canned drink is prepared in the summer or autumn, when there is a lot of fresh fruit and berries. We’ll talk about the most common recipes for making pear compotes below.

How to choose the right pears for compote

Canned pear drinks are very healthy; they are recommended for use in cases of obesity, diabetes (if no sugar was added to the compote), and inflammation of the urinary tract. Pears increase hemoglobin, treat thyroid gland, have antipyretic properties. Compote with pears is a healing drink and a delicious delicacy. In every region of the country they grow pear trees different varieties, so every housewife can prepare compote. But, before you start preparing winter rolls, you need to choose the right fruits:

There are a huge number of pear varieties, some ripen at the end of August (ordinary), others at the beginning of September, others in October (winter, Far Eastern). Any variety is suitable for canning, but it is important that the fruits are not spoiled, beaten, with flaws or wormholes.
For compotes from autumn and winter varieties of pears, it is recommended to use fruits that are picked from the tree while still green, since ripening outside the tree, they become tastier and sweeter.
The most delicious compote will be with fresh pears.
If you want to receive aromatic drink, use Asian pears.
Overripe fruits are not suitable for compote; they boil quickly and create an unsightly appearance in the jar.
If you are going to roll up whole pears, choose small-sized fruits; large or medium-sized fruits are suitable for preserving in slices.
Pears with thick or hard skin do not fully saturate the drink with their taste, so it is recommended to first peel them. To prevent the appearance of the peeled fruits from deteriorating and darkening, fill them with water and citric acid.
The ideal option for compote is a slightly unripe pear with dense pulp. You can check this by lightly pressing thumb on top part fetus If a slight dent appears, the fruit is ready for canning.

How to close compote without sterilization: step-by-step recipes with photos

Modern housewives do not have enough time to devote to preparing seams for drinking, so they prefer to preserve them expedited way– without sterilization. This procurement process allows you to save significant time and energy. Compotes without sterilization are not inferior in taste and beneficial properties to ordinary canned drinks, but their shelf life is not so long (no more than one year).

To winter preparations bacteria and microbes that affect the safety of the product have not developed, you need to prepare the jars. To do this, use the following methods to choose from:

Hold the glass container over steam for 3-5 minutes.
Fill the jars with water and microwave for 1-2 minutes.
Dry the washed glass containers thoroughly in the oven, temperature conditions 180 degrees.

Pear compote, depending on additional ingredients, spices and seasonings, can have different flavors. Some people like to add cinnamon to compote, others like dried cloves, some prefer assorted fruits. Everyone has their own special recipe: fruits are boiled on the stove, in a slow cooker, or rolled up raw, but there are some rules and secrets for preparing delicious preserves:

After cutting, the flesh of pears quickly darkens, so it is recommended to sprinkle the fruit slices with lemon juice.
To make the compote taste less cloying, it is recommended to add citric acid or vinegar to it and add less sugar.
Herbs, spices and berries such as cinnamon, cloves, allspice, star anise, blackberries, marjoram, chokeberry, sage, sea buckthorn, rowan, lingonberry, melon, cardamom, and nutmeg go well with pears.
Not recommended for a long time keep pears in water, they lose their vitamin properties.
Sugar is added to the syrup depending on the taste of the pears.
Pear compote has a light, unpresentable appearance, so it is recommended to add bright berries and fruits.
Jars of finished compote are stored in a cool, dark place.

A simple recipe for compote from green pears and apples

We present to your attention a recipe for a simple pear and apple compote. Thanks to the combination of the flavors of two types of fruits, apple sourness and pear sweetness, the compote gets a rich spicy flavor. The ingredients that make up the drink ensure its long-term preservation and rich taste. In this recipe we do not use citric acid; it will be replaced by malic acid. To prepare the preparation for the winter we will need the following ingredients:

fresh pears – 2-3 kg;
Ranetki apples – 2-3 kg;
drinking water;
sugar - 300 g per three liter jar.

Cooking method:

First of all, prepare the jars. Wash them thoroughly, treat them with boiling water or hot steam so that there are no bacteria left on them that provoke the fermentation process of the drink.
Then rinse the apples and pears well.
Cut the fruit in half, cut out the core with seeds. To roll, we only need the pulp of the fruit, which needs to be chopped into slices.
Rinse the cut fruit pieces again in water, but do not soak them.
Place apples and pears in jars, filling them 1/3 or full (as you like).
Next, prepare the syrup. To do this, dissolve sugar in water and boil it. Fill jars of fruit to the top with the prepared sweet hot liquid.
Screw the lids on the compote.
Turn the jars of compote upside down, wrap it in a blanket, and keep it in this position for a day.

Delicious fresh wild pear compote

Compote made from wild pears is considered the most healthy and vitamin-rich. Looks and tastes wild pears are no different from garden ones, choose ripe and beautiful fruits. For 1 three-liter jar we will need:

wild pear – 1.5 kg;
sugar – 500-750 g;
citric acid - by eye;
water.

Cooking method:

Wash the pears well, peel them, cut the pulp into medium-sized cubes, after removing the core and seeds.
Then the fruits need to be boiled a little; to do this, place the fruits in a pan of water and cook them over low heat for 10-15 minutes.
At this time, sterilize the jars by holding them over steam for 3-5 minutes.
Once the time is up, remove the pear pieces from the pan and fill the jar with them up to the hanger.
Pour sugar into the remaining pear broth and add citric acid. Mix everything and boil.
Fill the jar with pears with sweet boiling water to the top.
Roll up the lids.

How to brew a drink from homemade garden pears and plums

Compote with cherry plum and country or home-grown pears is very useful for digestion. It is prepared with the addition of blue or yellow plums. Cherry plum, like pear, has excellent taste qualities And beneficial properties. For compote, you only need a ripe plum with intact peel. Determine the ratio of fruits in the roll yourself depending on your taste preferences. For the compote we will need the following ingredients:

juicy yellow pears – 2 kg;
mature blue or yellow cherry plum – 1 kg;
sugar – 100-200 g;
vanillin - sachet.
water.

Cooking method step by step:

Rinse the pears under running water, wipe them with a paper towel and cut the fruits into small slices. In this recipe, the pears do not need to be peeled.
Wash the cherry plum berries, cut them in half and remove the pit.
Next, prepare the sugar syrup and bring it to a boil.
Place the chopped pears into the boiling syrup and boil again. Then turn off the gas.
Leave the pears to steep in the syrup for 10-15 minutes.
Next, place the fruits in a colander and let the liquid drain a little.
Place the strained pear slices and previously prepared cherry plums into jars.
Then fill the containers to the top with hot syrup and roll up the lids.

Pear halves with cinnamon and lemon

We suggest preparing a refreshing pear compote. To give the drink a piquant taste, add a few cinnamon sticks, lemon will provide sourness, beautiful color We will get compote using currants. Required Ingredients for a jar with a nominal value of 3 liters are as follows:

small sweet pears – 1 kg;
currants – 1 cup;
sugar – 150-200 g;
lemon - several rings;
water.

Cooking method:

Pour 1 liter of boiling water over the cinnamon sticks and leave to steep for 15-20 minutes.
Meanwhile, wash the pears, cut them in half, and remove the core and seeds.
Rinse the currants.
Cut the lemon into rings without cutting off the peel. If there is no lemon, prepare compote with citric acid.
Place a saucepan of water to boil. While the water is boiling, fill the jars with fruit.
Add pears, currants, and sugar to half the container.
Pour the brown tincture into boiling water and water, bring it to a boil again and pour it into a jar.
We close the lids, place the seams upside down, wrap them up, and leave them in this position overnight.

Canned Siberian pear

Siberian pear varieties have a specific sweet and sour taste and a hard skin. The fruits are small in size, so they are used whole for twisting. To make compote with Siberian pear, we need to prepare the following ingredients:

raisins – 50 g;
butter – 2 tbsp. spoons;
lemon juice – 1-2 tbsp. spoons;
sugar – 1 glass;
vanilla - a bag;
cinnamon – 1 teaspoon;
ginger - a pinch;
nutmeg - a pinch;
apples – 1 kg;
Siberian pears – 1 kg;
water.

Cooking method:

We pre-sterilize the jars under hot steam.
Wash apples, pears, raisins with running water.
Butter mix with raisins, lemon juice, sugar, vanillin, spices. Put it on the fire and warm it up a little. Then add water.
When the mixture boils, add the apples and pears, previously peeled and cut into large cubes.
Cook everything over low heat for 15-20 minutes.
Pour the finished compote into jars and roll up the lids.

How to make assorted pears, grapes, peaches and oranges

Assorted compote is a very tasty vitamin cocktail: pears help with colds, oranges improve the digestive process, grapes tones the body, peaches improve immunity. The required ingredients are as follows:

ripe hard pears – 1 kg;
greenish peaches – 1 kg;
grapes – 300-400 grams;
orange – 1-2 pcs.;
sugar – 300 g;
water.

Cooking method:

For the compote, we choose slightly underripe peaches and pears so that they don’t get overcooked during the cooking process. Wash all the fruits and remove dirt.
Separate the grapes from the branches.
Cut the peaches in half, remove the pit, and remove the skin with a knife. Cut the peach halves into slices.
Wash the oranges, and so that the skin does not become bitter, dip them in boiling water for 1 minute, then in cold water. Then cut the fruit into slices.
Peel the pears, cut them into 4 parts, without the core.
Pour water into a saucepan and boil. As soon as the water boils, pour in the sugar; when it is completely dissolved, reduce the heat and cook for another 10-15 minutes.
Pour fruit into pre-sterilized jars.
Then fill the syrup to the top.
We roll up the jars, turn the lid down, wrap them in a warm towel, and leave them overnight.

Frequently asked questions

Before taking the seams to the pantry for storage, we recommend observing them for 1-2 weeks to determine whether the compote is deteriorating. For example, if the drink is prepared correctly, then after a few days the fruits lighten and become transparent. When you see turbidity, gas bubbles, or foam in the jars, this means that your product is starting to deteriorate and may ferment or turn white.

Why is the drink in cans cloudy?

Sometimes it happens that the compote begins to sour or mold, and becomes cloudy. The reason is:

Insufficient sterilization of the jar.
Bad gaskets on lids.
Poorly washed fruits.
The glass container is defective.

To avoid the appearance of mold and cloudiness of the drink you need to:

Blanch the fruit.
Pour the fruits only with hot syrup.
Use unripe fruits.
Monitors the cleanliness of cans and the absence of defects on them.

Why does compote explode?

Lids come off for the following reasons:

Stale fruits were used for preservation.
The fruits were poorly washed.
The rules for heat treatment of fruits are not followed.
We used old tin lids with rubber bands that had lost their elasticity.
The roller of the seaming machine is faulty, resulting in the sealing of the seam being broken.
The tin lid has defects (cracks, punctures).

The main conditions for high-quality seaming are careful preparation dishes and product selection:

Before canning, the jars are inspected, washed well and sterilized.
The lids need to be boiled.
Wash fruits and vegetables well, remove places where there is rot.

Video: Recipe for whole small pears at home

There are plenty of recipes for canning pears. They are rolled up in halves, slices, cubes, with or without skin, as well as whole. Whole fruits in a jar look more beautiful, are less overcooked and do not lose their vitamin properties for a long time. How to prepare this preserved pear at home, step by step instructions, see all the secrets and nuances of the seaming process in the following video clip.

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

Useful composition and calorie content

Pears are a real storehouse of vitamins and elements that affect digestion, brain and heart activity. Ripe and aromatic fruits are not only tasty, but also healthy. Fruits contain a lot of fiber, water, and fructose. Minerals include iodine, zinc, fluorine, manganese, and copper. The table briefly describes the benefits of the main composition of pears for the human body.

Table - Nutrients in pears

Compound	Content per 100 g, mg	Useful properties
Potassium	155	- Responsible for muscle contraction; - relieves cramps and swelling; - controls water-salt and acid-base balances
Calcium	19	- Strengthens teeth, musculoskeletal system; - participates in blood clotting; - supports normal work immune system; - helps blood circulation
Phosphorus	16	- Part of bones, tooth enamel, muscles; - promotes normal growth and development of the body; - releases energy, participates in metabolic processes
Sodium	14	- Along with potassium, it maintains acid-base balance; - dilates blood vessels; - helps digestion
Magnesium	12	- Improves memory; - stimulates brain activity; - helps fight depression, improves mood
Vitamin C	5	- Improves and restores the structure of skin, hair, nails; - strengthens blood vessels, makes vascular walls elastic; - helps improve immunity
Iron	2,3	- Participates in the synthesis of hormones and enzymes; - is part of the blood, performs the function of oxygen transfer; - Helps absorb B vitamins
Vitamin B9	2	- Promotes the functioning of the nervous system; - participates in cell division and reproduction; - improves the activity of the liver and intestines; - stimulates brain activity
Vitamin E	0,36	- Regenerates tissue; - supports immunity; - participates in the synthesis of hormones

Fresh pear fruits contain only 57 kcal per 100 g. However, the dessert contains not only pears, but also large number sugar, so the delicacy cannot be classified as dietary dishes. Calorie content of 100 g of pears in syrup is 275 kcal.

Recipes

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

Express method

Description . The simplest recipe. Pears are used whole, so for large fruits it is better to prepare three-liter jars.

What to prepare:

pears - 2 kg;
sugar - 400 g;
water - 2 l;
citric acid - half a teaspoon.

How to do

Wash the pears, remove the stems, and place in a saucepan.
Fill with water, add sugar.
Cook until boiling.
Transfer the pears to a jar.
Add acid.
Pour in hot syrup.
Roll up and turn the containers upside down.

To make it easier to determine how many pears you will need, place the washed fruits in a jar. Cook the contained amount according to the recipe, and sterilize the container.

Without peel

Description . You can roll up peeled pears for the winter using the re-filling method. During preservation, the pulp will be well soaked and become sweet and tender.

What to prepare:

pears - 300 g;
sugar - 50 g;
water - 200 ml;
citric acid - two teaspoons.

How to do

Dissolve half the acid in a saucepan of water.
Wash the pears, cut them lengthwise and remove the core.
Peel each half and place the pulp in acidified liquid to prevent the fruit from darkening.
Place the halves tightly into containers.
Boil 200 ml of water, pour over the fruit.
Cover with lids and leave for five minutes.
Drain the water back, add sugar and remaining acid.
Boil the liquid, let stand for two minutes.
Pour into jars.
Roll up the containers and turn them upside down.

Honey

Description . These fruits have a sweet taste and delicate aroma. The recipe is very simple, suitable for beginners in cooking.

What to prepare:

pears - 400 g;
honey - 200 g;
boiling water - 200 ml;

How to do

Cut the fruit into small slices and remove the seeds.
Pour boiling water over the fruits and let sit for a few minutes.
Remove with a slotted spoon and place in prepared containers.
Heat the remaining water on the stove, but do not bring it to a boil.
Add acid crystals and stir.
Add honey, stir until dissolved, remove from heat (make sure the water does not boil).
Pour the resulting syrup over the fruit.
Tighten, after cooling, transfer to storage.

Wine

Description . The result is tart, “drunk” pears. The longer the fruit is soaked in syrup, the sweeter it becomes. The syrup itself is not poured into the jar. If you heat up the marinade, you will get a kind of mulled pear wine.

What to prepare:

red or white semi-sweet wine - 800 ml;
pears - 600 g;
sugar - 250 g;
lemon juice - a tablespoon;
ground cinnamon;
ground ginger;
carnation.

How to do

Wash the fruits, scald with boiling water.
Press the clove buds into the fruit (four each).
Heat water with spices, dissolve sugar.
Place fruit in syrup and cook for ten minutes.
Turn off the burner and leave it covered for three to four hours.
Drain the syrup.
Add wine and lemon juice to the pears.
Cook after boiling for 20 minutes.
Transfer the fruits to containers prepared for storage.
Boil the remaining liquid and pour into jars.
Screw it on and place it on the lids.

Vanilla

Description . Fruits acquire a delicate aroma and become more appetizing.

What to prepare:

pears - 1.5 kg;
sugar - 500 g;
water - 1.5 l;
vanillin - half a teaspoon;
citric acid - half a teaspoon.

How to do

Wash the fruit and cut in half.
Cut out the seeds.
Cut into slices.
Place in sterile containers.
Boil water, dissolve sugar.
Pour syrup over fruit slices.
Wait five minutes, return the solution to the pan.
Boil, pour in, let sit for five minutes.
Repeat the procedure a third time, adding vanilla powder and acid while boiling.
Roll up the jars filled with syrup and place them on the lids.

Wild

Description . Wild small pears close whole during the winter. It should be borne in mind that wild varieties are denser, harder and sour. Therefore, it is better to boil the fruits several times in syrup so that they are well soaked.

What to prepare:

small pears - 1 kg;
sugar - 550 g;
water - 2 l;
vanilla sugar - two tablespoons;
citric acid - 2 g.

How to do

Rinse the fruits, pierce the pulp in several places.
Dissolve sugar in water and place the container with the ingredients on the fire.
Wait for it to boil, boil for five minutes.
Pour the syrup over the pears and leave to cool for about two hours.
Place on low heat and wait until it boils.
Boil for five minutes. Leave to cool.
Heat the pears to a boil, boil for five minutes.
Carefully, without removing the container from the heat, remove the fruit, place it in prepared sterile jars, and cover with lids.
Add acid and sugar to boiling syrup and stir.
Pour the hot liquid into the fruit containers.
Cover with lids and place in a deep saucepan, having previously covered the bottom with a thick towel.
Fill the pan with water and sterilize for 15 minutes.
Remove the containers and roll up the lids.

In its own juice

Description . Pears will become unusually tender and juicy if you roll the peeled fruits in own juice. Fruits sprinkled with sugar will retain their aromatic taste and will remind you of summer in winter.

What to prepare:

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

How to do

Wash the fruits and remove the skin.
Cut in half and scoop out the seeds.
Cut into small pieces or slices.
Place the chopped fruit tightly in a storage container.
Add sugar and clean water.
Seal the jar and place it in a pan of water to sterilize.
Place it on the lid and wrap it up.

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

Lemon

Description . Lemon and orange zest will add aroma and make the taste of the delicacy more rich.

What to prepare:

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

How to do

Rinse all fruits well.
Core the pear without cutting into the fruit.
Boil a liter of water.
Place the pears in boiling water.
Let stand for five minutes, transfer the fruits to cold water.
Using a paring knife, trim the lemon and orange zest to create a long ribbon.
Roll the ribbons and place them in each pear instead of the cut out cores.
Place the fruit in sterile jars.
Make syrup from water and sugar.
Pour into each container.
Close with lids, sterilize for 20 minutes in a saucepan, and seal.

Spicy

Description . The recipe involves the use of spices. The aromatic delicacy resembles marmalade.

What to prepare:

pears - 1.5 kg;
water - 600 ml;
sugar - 300 g;
9% vinegar solution - 100 ml;
citric acid - half a teaspoon;
ground cinnamon - tablespoon;
allspice - four peas;
carnation - eight buds.

How to do

Rinse and dry the fruit.
Cut into four parts, remove the seeds.
Boil water with acid.
Add pears, cook for ten minutes.
Remove the fruits with a slotted spoon and transfer them to prepared containers.
IN hot water add spices and sugar.
Stir and wait until it boils.
Pour in vinegar.
Pour the resulting syrup into jars.
Sterilize in the pan for 15 minutes.

Candied fruit

Description . You can prepare pear slices in caramel. Makes a delicious treat for tea or morning porridge. This harvesting method is quite labor-intensive, but the result is worth it.

What to prepare:

pears - 1 kg;
granulated sugar - 1 kg;
citric acid - 2 g;
water - 300 ml.

How to do

Wash the pears and cut out the seeds.
Cut into slices no less than a centimeter wide.
Soak in boiling water for ten minutes, transfer to cold water.
Boil 300 ml of water, add sugar.
Place on fire and dissolve the sugar crystals.
Wait until it boils, transfer the pears to the syrup.
Leave to steep for four hours.
Boil for five minutes after boiling.
Leave for ten hours.
Repeat the boiling and long-infusion procedure two or three times (the pears should become transparent).
At the last boil, add acid and stir.
Place in a colander and leave for an hour to drain excess liquid.
Line a baking sheet with parchment paper.
Preheat the oven to 40°C.
Place the pears on a baking sheet and bake for nine hours.

Store prepared candied pears in clean, dried jars. It is better to take glass containers with sealed lids rather than plastic ones.

So that everything turns out perfect and in at its best, it is necessary to follow the rules for preserving and preparing fruits. Regardless of the recipe you choose, follow these three recommendations.

Sterilization. Storage containers must be clean, washed and sterile. Containers and lids can be sterilized in different ways. The simplest is steam treatment. Bring a large pot of water to boil. As soon as the liquid begins to boil, reduce the heat, maintaining a simmer, and cover the pan with a wire rack or mesh. Place the jars on top, bottom up. Let stand until drops appear. Carefully remove and leave to cool. Boil the lids in a saucepan.
Selection and preparation of fruits. All fruits must be clean, free from dirt, blemishes and rotten places. Cut out bad areas with a knife. Do not use spoiled pears for cooking. Any foreign speck can cause mold to form on the surface of the treat.
Sugar . Carbohydrates, of course, need to be consumed wisely, taking care of your health. But for preserving sweets it is required product. The presence of sugar guarantees that the twist will survive at least until winter. You can reduce the sweet taste by adding acid, which is also a natural preservative.

Before starting cooking, prepare containers, ingredients, necessary tools. Plan your cooking wisely. While the pears are cooking, sterilize the dishes. Proceed carefully, take your time, so as not to get burned or break the container.

It is allowed to add spices to the preparations to taste. Sweet pears go well with star anise, cinnamon sticks, vanilla, and cloves.