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 preserving their sweetness 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 festive table or simply delight you with its 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 of the 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 recipes for the winter 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 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, prevent inflammatory processes, etc. For canning you will need: 10 medium-sized pears, 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:
IN 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:
Winter recipes for ripe pears in their own juice allow you to enjoy the sweet taste with a hint of honey and caramel. To provide provisions extra 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 fruits sour apples or drain; cinnamon will add subtle notes of spicy aroma to the preparation; Honey will add a floral aroma and softness to canned pears.
Summer time is wonderful fresh berries and fruits. So, let’s not waste time and prepare for future use all these wonderful gifts of nature. Canned pears with citric acid for the winter, the recipe for which is simple, stores well, turns out tasty and aromatic.
Ingredients:
- pears – 2 kg.,
- water – 1.5 liters,
- sugar – 600 grams,
- citric acid – 2 grams.
Recipe with photos step by step:
First, let's prepare the jars in which we will place the pears. The jars must be sterilized and the metal lids thoroughly boiled.
Then we wash the pears, then cut the pears into two halves; if you wish, you can remove the core and stem, but if you have washed the pear well, you don’t have to do this.
Then in the large saucepan pour water and add granulated sugar. Bring the water to a boil and stir the sugar until it is completely dissolved. Then add citric acid to the boiling syrup; you can also use lemon or orange zest instead of acid, if desired. Then put the pear halves into the boiling syrup, add heat to maximum and bring the syrup to a boil. Then reduce the heat and cook the pears, stirring occasionally (gently) for no more than 5 minutes. Then we place the pears in prepared jars and fill them with syrup. We roll up the jars with lids, wrap them in a blanket for further sterilization and leave until completely cool. 
Store canned pears with citric acid in a cool place. We also recommend preparing
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 - Useful material in pears
| Compound | Content per 100 g, mg | Beneficial features |
|---|---|---|
| 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; - maintains normal operation 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 | - Contributes to work 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 a large number of 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 hot syrup over.
- 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 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 turn out unusually tender and juicy if you roll the peeled fruits in their 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 - an ideal filling for pies, base fruit salads, jelly filler. You can complement 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.
- Cut off the lemon and orange zest using a paring knife 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 the lids, sterilize for 20 minutes in the pan, and seal.
Spicy
Description . The recipe involves the use of spices. Fragrant 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.
- Add spices and sugar to hot water.
- 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. It will work out tasty treat for tea, 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 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, cloves.
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 the digestive tract function. Also good ripe pear It just melts in your mouth and will sometimes be more flavorful than a poured apple. We offer you these simple recipes 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 or a little more sugar per kilo of pears. 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 mass. 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 at room temperature, wrap them up, then transfer them to a cool place for storage.
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 for making pies or decorating 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 fruit. fresh, 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. Such pears will keep their shape well and will not become soggy, don’t worry about sour taste, they will become sweeter during the canning process!
We will prepare canned pears in syrup without sterilization, we will use step-by-step preparation sugar syrup with citric acid. The preparation will turn out juicy and tasty.
Taste Info Sweet preparations
Ingredients for a liter jar:
- Pear – 15-20 pcs.;
- Sugar – 100 g;
- Citric acid – 1/3 tsp;
- Water – 600-700 ml.
Cooking time – 40-50 minutes.
How to cook canned pears in syrup without sterilization
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, use for canning in liter jar Small or small pears are preferable; large fruits are rolled 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, the banks canned pears turn it over and wrap it in 2-3 layers in a warm terry towel or 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 sterilization effect, 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!
