The best recipes for pear preparations. Pears for the winter: recipes for unusual preparations (photo)

Jam “Polka Dots”
1.5 kg pears,
400 g sugar,
2 medium sized lemons
2 tbsp. l. poppy
Wash the pears thoroughly, remove seeds and cut into cubes. Squeeze the juice out of the lemons, pour it over the pears, sprinkle them with sugar and leave for 3 hours. Then put on fire and cook for 20-25 minutes, gently stirring and collecting foam. When the foam stops appearing, remove the pears from the heat. Beat half the mass with a blender (or puree with a masher), add to whole pears. Fry the poppy seeds in a dry frying pan, mash, add to the pears, stir and cook for another 10-15 minutes.
Place in sterile jars and roll up.
Poppy seeds give the jam a special, nutty, caramel flavor - be sure to try it! You can adjust the amount of sugar and lemons in this recipe to suit your taste.

Pear jam with citruses and nuts
1.5 kg pears,
1 kg sugar,
2 oranges,
2 lemons,
150 g each of almonds and raisins
Remove seeds and stems from the pears. Wash the oranges and lemons with a brush and cut into slices, remove the seeds. Pass the pears and citruses through a meat grinder, add sugar, stir and leave for 12 hours. During this time, stir the mixture periodically. Add almonds (with skins) and raisins, stir and place on the stove. Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring very often. (It is better to take a pan with a non-stick coating - the jam may burn.) Sterilize the jars and lids. Pack the jam and roll it up.

Pears in wine
Pears; for filling:
1 liter of dry red wine,
1 tbsp. water,
5 tbsp. l. Sahara,
1 tbsp. l. ground cinnamon,
6 - 7 clove buds,
4 peas of allspice,
4 cardamom pods,
a pinch of ground ginger,
Wash the pears, peel them, cut them into halves, removing the core, tail and bottom. Wash the jars thoroughly and place the pears tightly in them. Boil all filling ingredients for 10 minutes over low heat. Pour boiling water over the pears and sterilize (2-liter jars for 35 minutes, 3-liter jars for 45 minutes). Roll up, turn over, wrap and let cool completely.

Pears in syrup
Pears;
for syrup: on 3- liter jar
1.5 liters of water,
300 g sugar,
citric acid on the tip of a knife.
Wash the pears, remove the skin, stems and core. Sterilize the jars and place the pears in them. Pour boiling water over the pears and leave for half an hour. Drain the water, boil it and pour it over the pears again for half an hour. Drain the water, add sugar and citric acid, boil, pour over the pears, roll up with sterile lids, turn over, wrap and let cool.

Oriental pears
2 kg of unripe pears;
for syrup:
1 kg sugar,
1 tbsp. water,
1 tbsp. vinegar,
10 buds of cloves,
1 tbsp. l coriander,
0.5 tsp each cardamom, dried ginger and grated nutmeg.
Peel the pears, cut into quarters and remove the core. Combine water, vinegar and sugar, boil for 5 minutes from the moment of boiling, add pears, add spices and cook over low heat for 40 minutes from the moment of boiling, stirring often with a wooden spoon. The pears should become soft, glossy, and translucent. Sterilize the jars and lids, package the jam and roll it up. Turn over, wrap, let cool.

Pear jam with anise
1 kg of pears,
0.5 kg sugar,
10 g pectin,
2 tbsp. l. star anise (star anise),
3 tbsp. l. lemon juice.
Peel and core the pears and cut into small pieces. In a bowl, mix pears, sugar, star anise, pectin and lemon juice. Let stand for 20 minutes, then put on the heat, bring to a boil, reduce heat to low and simmer for 15-20 minutes until the jam thickens. Sterilize the jars and lids, package the jam, roll it up, turn it over and wrap it.

Pear compote
For 3 kg of pears - 0.75 kg of sugar,
1.75 liters of water.
Boil syrup from water and sugar, strain and cool. Wash the pears (it is better to take small, even, dense, but ripe ones), cut out the bottom and tail. Sterilize the jars, place the pears in them, and fill them with syrup. Sterilize for 20 minutes (3-liter jars) and seal with sterilized lids. Turn over, wrap, leave until cool.

Pear jam with cinnamon
5 kg ripe soft sweet pears,
2 kg sugar,
2 tbsp. l. ground cinnamon.
Wash the pears, remove the skin, core and tails. Place tightly in a saucepan and pour enough water on top to cover the pears. Boil the pears until completely soft. Rub through a sieve, add sugar and cinnamon to the puree, stir and, continuing to stir frequently, cook until the jam becomes thick (depend on your taste: if you like it thicker, keep the jam on low heat for about 30-45 minutes).
Sterilize the jars and lids, package the jam and roll it up immediately.

Whole pear jam
3 kg. pears,
1.5 kg sugar,
3 tbsp. water,
1 tbsp. vinegar,
carnation.
Select small, dense pears. Carefully cut out the tail and bottom of each, and insert a clove bud into the recess in place of the bottom. Place the pears in a bowl, add water and vinegar, add sugar, shake and place on low heat. Cook without stirring, but occasionally shaking the bowl with pears, until the syrup becomes viscous and glossy, and the pears are soft. Sterilize the jars, place the pears with syrup in them and roll up. Turn over, wrap and let cool.

Pear jam with vanilla
10 large thin-skinned pears,
3.5 tbsp. Sahara,
2 packets of vanilla sugar,
Remove the core and stems from the pears and finely chop the pulp. Add sugar and vanilla sugar, stir and place over medium heat. Cook, stirring often, for about half an hour - until the pears are soft. The jam can be pureed with a blender, or you can leave it as is - if you like to feel pieces of fruit in jams. Sterilize the jars and lids, package the jam, roll it up, turn it over and wrap it.

Pear jam “Fragrant”
1.5-1.8 kg of pears,
2 large lemons,
5 tbsp. Sahara,
0.5 tbsp. l. cinnamon im black ground pepper,
1 tbsp. l. butter,
20 g pectin.
Peel the pears from the skin, stems and core, beat the pulp with a blender. You should have 4 cups of pear puree. Wash the lemon with a brush, scald it, remove the zest and squeeze out the juice. Combine pear puree, sugar, lemon zest and juice, spices and butter, bring to a boil, stirring frequently. Add pectin, stir and cook for 5 minutes, stirring and removing foam. Sterilize the jars and screw caps, spread the jam, filling the jars up to the hangers, screw the lids on and sterilize for 10 minutes. Turn over, wrap and let cool.

Pear marshmallow
2 kg. pears,
0.5 kg black currants.
Rinse the ripe pears, remove the core and stems. The peel can be left if it is thin, or it can be removed. Place the pears in a wide-bottomed bowl, pour in 3 tbsp. l. water. Mash the currants lightly, add to the pears and, stirring frequently, cook until tender.
First, the pears will give juice (to boil the mass faster, you can drain it) - boil until it evaporates and the mass becomes thick. Beat it with a blender or pass through a meat grinder. Line the oven sheet parchment paper, place the puree on it and smooth it out. Preheat the oven to 100°C (if your oven does not have a low-temperature baking mode, just turn it on low and open it slightly). Place the sheet and dry the marshmallow until ready - until it becomes dry
and plastic. Cut the finished marshmallow into strips or roll it into a roll and place it for storage in a glass container or linen bag.

Pear jam with pink pepper
1 kg ripe soft pears,
0.5 kg sugar,
100 ml water,
half a lemon
1 tsp. pink pepper peas
Peel the pears, remove seeds and stems, chop finely, add water and simmer over low heat for 20-25 minutes. Cool slightly and beat the pulp with a blender. Squeeze the juice from half a lemon into the pear puree, add sugar and pepper, stir and return to the heat. Cook, stirring very often, for 10-15 minutes (until the jam is as thick as you like). Sterilize the jars and lids, package the hot jam, roll it up, turn it over, wrap it and let it cool.
Pink pepper is a very special spice. It gives pear jam a light spicy aroma and piquant taste. The jam is transformed with it!
On a note:
***To make color pear jam amber-golden, you need to cook it several times. Or add orange juice and zest.
*** Pears do not have bright taste or smell. And they clearly don't have enough acid. Therefore, do not be afraid to add sour ingredients to pear preparations - lemon juice, citric acid, juice and zest of lime or sour oranges. Even vinegar, especially natural apple or wine vinegar, will help to perfectly match the delicate taste of pears.
*** Summer varieties of pears are suitable for preservation. Canned winter ones are tough, but fresh in winter- that's it.
*** Very tasty jam from wild pears. It is boiled many times thick syrup. One “but”: such preparation requires a lot of sugar, from 1.5 to 2 kg per 1 kg of pears.
*** Pears “get along” very well with almost any spice. Even Bay leaf gives them a special touch! Therefore, if you like some special spice (star anise or ginger, for example) and would like to experiment with jam, experiment with pear jam.
*** Pears are also good in dried form. But freezing a pear is not the best idea: it will not retain either its taste or shape when defrosted.
("Television Week" No. 85 Preserving jam)

How tasty and unusual it is to prepare pears for the winter, to treat the whole family with aromatic and vitamin-rich food on frosty days. summer dessert? We have already offered you traditional winter preparations made from pears:

However, in addition to the usual, slightly boring duchesse jams, marmalades, compotes and preserves, I would like to prepare pears for the winter interesting recipes. Editorial women's site brings to your attention three delicious options conservation pears.

Pears for the winter: recipe for pickled pears

These pickled pears can be used to make salads, vegetable stew and original side dish. They also go well with meat and poultry.

Ingredients:

1 kg of pears,
5 tbsp. spoons of sugar,
5 tbsp. spoons of 9% vinegar,
2 g citric acid,
1 cm ginger root,
0.5 teaspoon ground cinnamon,
5 buds of cloves,
pepper to taste,
1 liter of water.

Preparation:

Wash the pears, remove the tails; if the skin is hard, it is better to peel it. Grind the ginger.
Add citric acid to the water and blanch the pears for 3-5 minutes. Then cool in cold water.
Place the pears in prepared sterilized jars.
Prepare the marinade. To do this, add sugar, spices, vinegar to boiling water and stir until the sugar dissolves.
Pour the boiling marinade over the pears, cover with lids and sterilize the jars for about 15 minutes.
Roll up the jars, turn them upside down, wrap them in a blanket and leave until completely cool.

Pears for the winter: recipe for drunken pears

If you don't mind using wine for culinary purposes, try experimenting with an unusual garnish. It is quite possible that these drunken pears will be the first to leave your winter supplies as your favorite treat.

Ingredients:

600 g pears,
250 g sugar,
1 tbsp. spoon of lemon juice,
0.5 teaspoon ground cinnamon,
0.5 teaspoon ground ginger,
20 clove buds,
0.7 l dry white (or semi-sweet) wine,
300 ml water.

Preparation:

Add sugar, cinnamon, ginger to water and boil sugar syrup.
Wash the pears and scald with boiling water. Stick 3-4 clove buds into each pear.
Dip the pears into the syrup and cook for 10 minutes. Then remove the pan from the heat and leave covered for 3-4 hours.
Pour the syrup into a bowl. It will no longer be needed for seaming, but you can use it for culinary purposes, for example, for soaking a cake.
Pour wine over the pears and add lemon juice. Bring to a boil and simmer for 20 minutes.
Transfer the pears into prepared sterilized jars. Pour boiling wine over it and roll it up.
Turn the jars upside down, wrap them in a blanket and leave until completely cool. Store pears in a cool place for the winter.

Pears for the winter: assorted jam recipe

A pleasant, tender, aromatic assortment of pears, apples and grapes - what a treat for a winter tea party?

Ingredients:

1 kg of pears,
1 kg apples,
500 g grapes,
1 lemon,
2 kg sugar,
0.3 liters of water.

Preparation:

Peel pears and apples from skins and seeds and cut into small cubes or slices. Squeeze the juice out of the lemon. Drizzle over pears and apples lemon juice so that they do not darken.
Cook sugar syrup to desired consistency. Place grapes in boiling syrup and cook for 5 minutes. Then add pears and apples and cook for about 1 hour. At the end of cooking, pour in the remaining lemon juice.
Place the hot jam into prepared sterilized jars and seal.
Turn the jars upside down, wrap them in a blanket and leave until completely cool.

Bon appetit!

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 amaze with their diversity, and in this article I will try to show you what classic blanks from pears like five-minute jam or pears in syrup, this is 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 if 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 something 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 - there is less work with it, and all my family, without exception, love tender pear slices in syrup for the winter. How to cook, see.

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 baked goods. 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 branded pear jam for the winter, which in taste and appearance is more similar to delicious 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 a beautiful color (depending on the grape variety, it can be pale pink or rich, 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. You can make very tasty pear jam 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 it's not about fresh fruit, as for jam, I’ll rather choose pear jam - it seems to me that it’s 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”

The result was a very tender, unsweetening jam, appetizing, with an unusual, but pleasant and bright taste. Pear and apple jam is cooked quickly and without hassle, so you don’t have to worry that something won’t work out. Stock up on fruit and hurry to the kitchen to cook! How to make pear-apple jam with orange " Fruit mix", you can see

You can prepare pears for the winter different ways, armed good ideas, suitable recipe and a burning desire to surprise your family with interesting preserves. If you've had a bountiful harvest, you can't ignore the opportunity to stock up on a few jars delicious jam, compote or fruit in syrup.

What to cook from pears for the winter?

Having collected a large fruit harvest, every housewife has the question of how to preserve pears for the winter and not lose any beneficial features fruits, nor their taste.

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

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

Ingredients:

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

Preparation

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

Pears for the winter also turn out to be very tasty and balanced in taste. For preparation, choose dense fruits; it is better to take apples that are sour and slightly unripe. Cinnamon, which is added during the cooking process of the syrup, will not be superfluous, and for a greater aroma, add a sprig of mint.

Ingredients:

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

Preparation

Cut pears and apples into quarters, remove stems and seeds.
Fill sterilized jars 1/3 full.
Boil syrup from water and sugar, add cinnamon and mint. Cook for 15 minutes.
Pour the syrup over the fruit, wait 10 minutes, drain the liquid and boil again.
Fill the jars with syrup and seal with sterilized lids.

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

Ingredients:

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

Preparation

Wash the fruits, remove the stems and seeds. Cut into slices.
Add sugar and leave for 5 hours.
Boil the jam until it boils, add water and add a lemon.
Boil for 15 minutes, stirring.
Distribute into sterilized jars, seal and put under a blanket. Store pear jam in a cool place for the winter.

Thick and homogeneous pear jam for the winter can be prepared quickly, without any frills or the addition of gelling ingredients. During storage, the treat will reach the desired consistency. There should be pieces in the jam, so you shouldn’t grind the fruit with a blender or meat grinder; it’s better to spend a little time and cut them into small cubes.

Ingredients:

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

Preparation

Wash the pears, peel them and chop them finely.
Add sugar and leave for 4 hours.
Let it cook, after boiling, add vanilla.
Simmer the jam for half an hour, stirring vigorously for the last 10 minutes.
Distribute into steamed containers, seal the pear jam for the winter with sterile lids.

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

Ingredients:

pears – 2 kg;
sugar – 1 kg.

Preparation

Wash the pears, peel them, remove seeds and stems.
Boil the fruit in water until soft, avoiding overcooking.
Scroll the pears through a large sieve in a meat grinder, add half the sugar and put on fire.
Simmer the jam for 2 hours, stirring.
Add the rest of the sugar and cook for another 1 hour.
Seal in a sterilized container and place in a warm place to cool slowly.

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

Ingredients:

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

Preparation

Wash, peel, remove seeds and cut into small cubes.
Add sugar and lemon, simmer the jam over low heat for 15 minutes, cool.
After an hour, repeat the cooking and cooling cycle again.
Boil a third time for 10 minutes.
Punch the mixture with a blender and additionally rub through a sieve.
Boil again, boil for 5 minutes, distribute into sterilized containers, and seal.

The easiest way to prepare pear juice for the winter is through a juicer. If you have a device, all preparation of fruits is reduced to minimal actions - wash and remove seeds. To preserve the light shade of the drink, lemon is added during cooking, which also balances the sugary taste of the drink. The specified amount of pears will yield approximately 3 liters of canned juice.

Ingredients:

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

Preparation

Cut the pears, removing the seeds.
Pass through a juicer and immediately add lemon juice.
Add sugar, water and cook over low heat for 40 minutes, removing foam.
Cork the pear juice into bottles and put them in a cool place for the winter.

Pears are being prepared in own juice for the winter is very simple, by sterilization. To implement the recipe, you will need a large pan of water; the amount of sugar and citric acid is calculated for 1 liter jar. Choose pears that are ripe, but not soft; if the peel is too thick, it must be cut off thinly.

Ingredients:

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

Preparation

Wash, peel and cut the pears into 4-6 pieces.
Place the slices tightly (without fanaticism) in a sterilized jar.
Add sugar and lemon, cover with a lid.
Place the pears in a saucepan, fill with water, not filling more than 2/3 of the height of the jar.
Bring to a boil over medium heat and sterilize for 25 minutes.
Seal tightly and place under a warm blanket to cool slowly.

Absolutely extraordinary taste have canned pears for the winter in a savory version. Pickled fruits are ideal for game dishes or simple meat treats. To ensure a high-quality snack, it is better to use white vinegar, table or apple can spoil the final result of the preparation.

Ingredients:

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

Preparation

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

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

Ingredients:

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

Preparation

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

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

Preface

Canned pears - delicious and useful product. And preparing such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare a few kilograms delicious fruits back in the fall.

Pear - 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 ARVI, 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.

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

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.

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.
The prepared 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.

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

Exist various recipes Sealing 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.