You can endlessly do only three things - watch the wild pear bloom, drink compote from the wild pear and sing odes to it. If we talk about the beneficial properties of wild pears, then a day is not enough. It is enough only that the compote from it is incredibly tasty. It is sourish tart, aromatic, invigorating and, again, incredibly tasty.

Surprisingly enough, such nondescript fruits can be so great, but they are.

To make wild game pear compote, we need to remember how we pickle cucumbers and tomatoes. Here the principle is exactly the same.

Wash the pear, cut off the stem if possible.

Sometimes this is difficult to do, since the fruits themselves, their peel and stalk are very tough. You can try to cut the pears, but this is not necessary. And it is not at all realistic to clean and remove the seed box of the wild game.

Pour boiling water over three-liter bottles, and put pears in them, about one third of the height of the bottle.

Boil water in a saucepan and pour boiling water over the pears. Cover the jars with lids and leave them for 20 minutes.

Drain the water from the jars into a saucepan, boil again and pour boiling water over the pears again. Cover the jars with the lids again and rest for 20 minutes.

Now is the time to prepare the syrup. Drain the water from the cans into a saucepan and add sugar at the rate of 250 grams of sugar for one three liter can. Boil the syrup until the sugar dissolves, then pour it back into the jars and roll them up with lids.

Optionally, you can add citric acid, but a properly prepared compote is great, without unnecessary preservatives. Well, the taste of the wild pear should not be enhanced and corrected.

You will remember the bright aroma and taste of pear forever. And in cold winter, and in summer heat, wild pear compote will invariably cheer you up.

This compote is so good and easy to prepare that even a not very experienced man can cook it. We watch the video and prepare cans for compote:

20.07.2017, 9:17

Pear compote for the winter

Summer is in full swing and you need to prepare as many goodies as possible in order to replenish the body with vitamins later in winter. 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 from fresh pears, compote turns out to be even tastier, since pears contain a lot of sugar and little acid, which leads to spoilage of the drink. Hardly anyone harvests pear compote for the winter in large quantities, but in vain. This beautiful fruit contains a lot of useful vitamins that can help the body during spring beriberi.

There is a small explanation for the fact that many 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. Having prepared compote for them, they will stay with you 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 the cooked fruit, as if a bad pear comes across it can ruin everything.

1.And so wash the pears, cut into 4-6 pieces, put them in a saucepan, cover with sugar.

2.Pour in boiled cool water and put on the stove.

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

4. While the pears are boiling, prepare the jar. We will wash it well from dirt and dust. Wash it again with baking soda and sterilize.

5. Pour the boiled compote into jars. It is important that the liquid fits under the very neck of the can.

6. We tighten the lids (the lids must first be doused with boiling water), turn over and wrap the cans.

7.Let the compote cool completely and only then can the jars be turned over to their 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 let air pass, you can transfer the workpieces to a place for long-term storage.

Pear compote is ready I wish you bon appetit.

Wild pear compote

The pear grows very well in the wild, of course the fruits are a little less, but this is even for the best. You can cook whole pear compote. In this recipe, we will not boil pears for a long time. We will take the easy path. To keep 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. Rinse the pear 2-3 times before cooking. You can even leave ponytails.

2. Arrange the fruits in balloons, filling them a little less than half.

3. Make a syrup with sugar and water. To do this, it is necessary to dilute sugar in water and boil the syrup.

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

5. Drain the water back into the pot. Add citric acid to boil and pour back into the jars.

6. Cover with lids and tighten them with a special key.

7.After the cans, turn over and wrap.

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 fruits you get a slightly sour-sweet taste of 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 out pears, wash, cut into 5-6 slices. It is better to remove seeds and partitions.

2. Peel the lemon. It is important to peel the lemon. Since if this is not done, the zest will give bitterness and the compote will turn out to be very not tasty. Cut the peeled lemon into wedges.

3. Put the sliced \u200b\u200bfruits in pre-sterilized jars. We fill the jars with pears and lemon slices a little more than half.

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

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

7.When preparing the syrup, the following proportions should be taken into account for 2.5 water not more than 250 grams of granulated sugar. And so we dilute the sugar, prepare it with sire and pour the hot syrup into the jars of pears and cover the jars with lids.

8. Leave the syrup in 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 we tighten the lids tightly. And then turn the jars over the knurled cans and wrap them up until they cool completely. Then turn over and transfer to the pantry.

Pear compote with plums

Pears and plums ripen almost together and why not make 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 well. Cut into 5-6 pieces, removing the core.

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

3. Arrange the fruits in the jars.

4. Pour the prepared hot syrup.

5. Put the jars with compote for sterilization.

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

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

7.Then screw the covers tightly. Turn over and wrap jars with compote.

Pear and cinnamon compote

When there are a lot of pears, you can try to make compote according to a new recipe, with cinnamon. I think that not many people cooked 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, it is necessary to brew cinnamon sticks, so to speak. Put the cinnamon in a glass and fill them with hot water, not boiling water, but just hot water.

2. Pears also need to be prepared a little. They need to be peeled. But do not rush to throw away the peels, they will still come in handy.

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

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

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

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

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

Pear compote with mint

Ingredients:

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

Cooking process:

1. Sort the pears, wash, cut into several pieces. It is imperative to cut out the partitions with seeds.

2. Put the chopped pears into a saucepan, pour water over them and place them on the stove.

3. Rinse the mint leaves and put them in a saucepan with the pears.

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

5. Pour the finished compote into the jars and tighten the lids.

Enjoy your meal.

Pear compote video recipe

Enjoy your meal

A pear drink for the winter will delight the eye: slender rows of cans on the shelves in the pantry or closet, shimmering with a yellowish light of syrup and shining with the plump sides of the fruit, will allow you not to worry about running out of vitamins in winter. It is not difficult to prepare it, how to do it correctly, we will analyze it in this article.

Features:

The ideal time for making pear compote both ahead of time and for future use, as well as for serving - late August or early September. At this time, pears become cheaper, the harvest is underway and the range of varieties on the market increases.

The national dish of Slavic cuisine, uzvar, is prepared as a compote from dried fruits, including dried pears. This drink is traditional for Christmas and other holy holidays. Uzvar is necessary when preparing kutya, and is useful for children and adults, including in the autumn-winter period.

Treatment-and-prophylactic nutrition should not be complete without pear compote.

Benefit and harm

Useful properties of pears as fruits:

• have a tonic and anti-inflammatory effect, increase immunity and protect against stress;
• may have a diuretic effect by making the kidneys and bladder work.
• excellent antipyretic and antitussive agent;
• relieve fever and irritation of the mucous membrane in the throat.

A natural antiseptic such as a pear will help with liver problems, will help to remove bile and normalize the digestive tract. However, if there is an exacerbation of gastrointestinal diseases, do not get carried away with fresh fruits. Compote is a universal option for people suffering from any ailments of the abdominal cavity.

In the composition of the fruit, you can find a lot of useful substances.

• Pear pulp contains a lot of potassium and ascorbic acid in natural form, which has a beneficial effect on the state of the cardiovascular system.
• Pear fruits contain a lot of pectin, which removes toxins from the body. In folk medicine, pear is considered an excellent remedy for the treatment of prostatitis.
• Pears are rich in cobalt. This useful substance is involved in the synthesis of hemoglobin and perfectly relieves fatigue.
• The natural antibiotic arbutin in the pear pulp has antimicrobial and bactericidal effect. It is especially effective for inflammation of the kidneys and bladder.
• The lack of iron in the body can be easily replenished by including pear fruits in the daily diet. If there are cracks in the corners of the lips or excessive sensitivity to the cold is exhausting, feel free to eat pears. They help restore lost strength and gain new ones.

Harm to the human body can be caused by tart and sour fruits.

You should not abuse such fruits for people suffering from gastritis and colitis, having problems with the functioning of the intestines, with nervous disorders (especially in persons of retirement age). With pancreatitis, you should also be very careful about including these fruits in your diet.

Raw pears are not recommended to be eaten on an empty stomach. The abundance of fiber and the tannins that make up the composition will not bring the desired feeling of lightness that comes after a delicious breakfast. There is an ancient oriental proverb: “In the morning an apple - a rose to the heart! In the morning a pear is poison to the heart! ". So include pears in your diet as a snack for lunch or afternoon tea.

Pears will harm more than they will benefit if:

• drink them with water, which slows down the digestive system;
• eating after pears, for example, meat and other foods with great weight - this can double - the load on the digestive tract can triple;
• eating pears regularly for dessert after a hearty lunch or dinner - the gastrointestinal tract, even in a healthy person, is unlikely to cope with such a load, and flatulence and bloating cannot be avoided.

Calorie content

The calorie content of raw fruits is minimal - 47 kcal per 100 g. Small differences are present in different varieties. It should be borne in mind that when cooking, the calorie content increases. The approximate calorie content of the compote will be 70 kcal per 100 g. Dried pears are many times more caloric - 270 kcal per 100 g.

Recipes

Fresh pear compote is remarkable in that it retains useful properties and vitamins for a long time. It is delicious and loved by both children and adults, especially in the middle of winter. Sour taste or sugar tint - do according to taste as preferred by family members and loved ones.

In Soviet Russia, there was a special standard - GOST 816-55, which determined the technology for preparing pear compote. He could be of the highest grade, as well as the first and second. The evaluation criteria were the proportionality of pears, their uniformity in size and color, the uniformity of boiling, and the absence of mechanical damage.

Also of great importance was the fact that the syrup in the compote had to remain transparent. Compote must necessarily have a taste and smell (less pronounced in grades 1 and 2), be free of pulp and single seeds that cause turbidity. The content of fruits in cans was regulated in the amount of 50% (for whole pears) - 55% (for chopped ones).

To brew a delicious drink, pears must first be peeled, cut in half, and the sepals and seeds must be removed. Then the pears should be soaked: immersed in water to which citric acid has been added - 10 g per 1 liter. This is to prevent the fruits from darkening during cooking. Then the pears are taken out of this "brine" and dried. Having distributed among the jars, the containers are filled with hot syrup with sugar dissolved in it. The cans are rolled up, turned upside down, making sure they do not flow, and covered with a warm towel or blanket.

Compote with pears should be drunk more often. If you replace it with the usual purchased lemonade, the benefits will be greater than harm. Compote can be cooked without rolling up and served with every lunch or dinner. In a pan of 4-5 liters, put pears cut into slices and freed from seeds, add sugar (at the rate of 100-150 g per 1 liter of water or more, if the variety is sour) and boil for 10-15 minutes. After that, the compote is left to brew - at least a couple of hours. A delicious drink is ready.

Compote with pears can and should be made from a mixture of fruits by adding the following components:

• apples or peaches;
• cherry plum or plum;
• rosehip or mountain ash, including black chokeberry;
• viburnum or cherry;
• any citrus fruits such as oranges or lemons.

With the help of various additional fruits and berries, you can achieve an original taste and increase the vitamin value of the drink.

An amazing addition - olives or olives, which allow you to achieve a non-standard taste if you want to. Gourmets can easily find a way to turn an ordinary pear compote into a work of culinary art.

The original recipes are based on variations not only of the assortment, but also of the syrup. In addition to the usual sugar and citric acid, you can add to the syrup:

• vanilla sugar, which does not replace ordinary sugar (this is how the special compote is obtained);
• rum (50 g per 1 l);
• berry juice (raspberry, blackcurrant, chokeberry);
• honey (at least 1 glass per 1 liter of water);
• vanilla, cinnamon, rosemary, mint - in minimal proportions.

Modern chefs prepare pear compotes with caramel. First, they make caramel by boiling sugar in water. Then pears are rolled in it and again filled with water. This compote has an attractive golden hue.

Compote from wild pears is not worse than from cultivated ones. Wildlife, unlike garden varieties, is more rigid and shallow. It can be difficult to cut, and it is not worth cleaning at all. But with the wild, you can be sure that the compote does not turn into a fruit porridge, that the pulp does not leak out of the skin and spoil the syrup.

You can put the whole game in the cylinders - it perfectly crawls through the neck and quickly fills the container.

Then proceed as with ordinary pears - cook the syrup (it is prepared with the addition of granulated sugar and citric acid) and pour it hot into the jars. With the help of metal lids, the cans must be rolled up. Then they are turned over and covered with a blanket for several hours or overnight.

The simplest recipe is based on the minimum amount of sugar - 0.5 kg per can of 3 liters. If you are planning to prepare 2 cans, you can simply purchase 1 kg of sugar. First, washed pears are placed in the jars, filling the containers to half. Pour boiling water over and leave for 10 minutes. The resulting broth is poured into one large saucepan, boiled with sugar, and then poured back into the jars. Banks are rolling up.

It is important to know the following.

• Pears are low in calories and low in sugar. They are great for diabetics because they can lower blood glucose levels. Pears contain a lot of calcium, which is so beneficial for pregnant women.
• For a baby or child under one year old, it is better to give freshly brewed compote.
• If the compote is large in volume, you should not throw away the seeds and stalks. It is convenient to cook sugar syrup on them. It turns out to be more saturated, and you do not have to spend additional fruits on its preparation.
• Fruits should be chosen for harvesting for the winter rather unripe than overripe. They should be free of dents and wormholes. Different varieties and different proportions of sugar give their own unique flavors. Prepare what you like!

In general, pears are practically a versatile fruit that is tasty and healthy for any processing method. You can successfully:

• dry;
• squeeze juice out of them;
• make mashed potatoes;
• cook jam, jam or confiture;
• make candied fruits and soufflés, tarts and muffins, add to cocktails;
• use as a filling for pies or to decorate them.

The process of making pears is not associated with an abundance of juice and small painstaking work, so you can safely involve children in it. It will be interesting for them to cook and then drink such compote themselves.

See the following video for the recipe for pear compote with lemon.

My dears, we have already closed a lot of blanks for the winter. Many fruits and vegetables have already departed. But there are those that, on the contrary, are good only in autumn. Therefore, today he will roll pear compote for the winter.

I will give you recipes and the ratio of products for a 3 liter jar. If your volume is less, then we divide the proportions by the volume you need.

I also want to remind you that the amount of sugar can vary depending on your preferences and the sweetness of the pears themselves. And we will also consider what needs to be done so that the compote does not become cloudy. And also recipes with the addition of other fruits that will make the drink sparkle in a new way.

Let's first look at the nuances that need to be considered before starting conservation.

1. Firstly, compotes can be prepared in two ways: with and without sterilization. You either boil the jars filled with the drink, or heat the fruit 2-3 times with boiling water. I will show both methods below.
2. Secondly, it is better to take slightly unripe fruits so that they do not steam out under the influence of boiling water and turn into mashed potatoes. This will determine whether the compote becomes cloudy.
3. If you are going to use whole small fruits, then prick their skins in several places with a toothpick or fork. Then the pear will give more of its aroma, warm up more evenly and retain its beautiful liquid appearance in syrup.
4. Large fruits can be cut into wedges.
5. Remember that the pear flesh begins to darken quickly. Prepare a weak acid solution in advance. For 1 liter of water, add 1 g of lemon and put fruit slices in the solution. The same rule applies to apples.
6. We always use only sterile jars and lids.
7. Fruits with hard skin are best blanched in boiling water for 5 minutes. Or even cut off the peel.

Now I want to list the herbs and spices that make the compote more aromatic:

• a very tasty drink made with cinnamon,
• mint, added before the last pour,
• vanillin or vanilla sugar. Pour directly into steamed pears before rolling.

Consider a classic recipe for making pear compote. No other fruits and spices added. We will use the method of triple heating of fruits with boiling water. Take citric acid as a preservative.

For a 3 l can:

• pears - 7 pcs.,
• sugar - 400 g,
• citric acid - 1 teaspoon.

We remove the tails and cut out the places of the inflorescences. You can put whole fruits, but to make them easier to take out, cut them in half.

We put pears in sterile jars.

We put 2 liters of water to boil. And let's start to warm up the fruits.

Fill the filled containers with boiling water. We close the lids, cover with a towel and give them five minutes to warm up.

Drain the water back into the pot. It is best to do this through a convenient lid, which is sold at all hardware stores.

You can make this cover yourself by making holes in the nylon cover with a hot awl.

Now add sugar to the drained broth. We put it on heating and boil for 3 minutes, pour the pears a second time.

We wait 5 minutes and again drain the syrup from the cans. Note that the fruit has already changed color. Now add citric acid to the syrup. Stir the syrup and put on fire.

After boiling, pour the fruit for the third time. At this point, you can add vanilla sugar, mint, or cinnamon.

We roll up the jars and check for leaks. If all is well, then we send them "under the fur coat" for natural sterilization.

If you did everything right, your drink will last a long time. Store it in a cool place. Better on a cold balcony or basement.

How to cook pear compote with lemon (without sterilization)

Lemon is often added to pears. It dilutes the sweetness of the fruit and is a natural preservative.

Ingredients:

• 200 g pears
• half a lemon
• 1.5 cups of sugar.

We sterilize jars and lids.

My pears, cut into halves, remove the tails and cores. We put them in jars.

Rinse the lemon and cut it in half. We take one half, divide it in half again and spread it to the halves. By the way, I recently saw that lime is used instead of lemon. I think the drink has a very unusual aroma.
Well, now we use the method of heating fruit.

Fill the jars with boiling water and leave them for 5-10 minutes to warm up. Then we drain the water. Pour sugar inside the pears.

We boil water and fill three liters up to the throat. Better when the syrup runs a little over the edge. It is important that there is no oxygen left inside, which can cause fermentation inside the container.

We roll up the container and remove it “under the fur coat”.

How to make a pear and apple drink at home

Apples complement pears perfectly. It is this compote that I associate with childhood. Because these two types of fruits were the most widespread and available in the Urals at that time.

Ingredients:

• 3 apples,
• 5 pears
• a glass of sugar
• 1 tsp citric acid.

By the way, compote is stored longer if you put apples.

Cut apples and pears into slices. Remember that they darken quickly, so we put them in an acid solution. I wrote about him above.

Boil water and pour the fruits for 15-20 minutes.

Drain the syrup and pour a glass of sugar into it.

Now add an incomplete teaspoon of lemon to the jars. When the syrup boils, fill the container. We seal it and send it to cool "under a fur coat".

A simple recipe with an orange

I love how the orange brings a citrusy refreshing touch to the drink. If you add a sprig of mint to it, you get almost.

Composition:

• 2.5 l of water,
• 2 orange wedges
• 2 pears
• 300 g sugar
• 0.5 tsp lemons.

We get rid of my pears from the tails and cores and cut into 4 parts.

We fill the jars with them by about 1/3. I like it when there is more syrup than fruit, so I use this rule. But you can add more fruit, then the taste of the drink will become more intense.

We put the water to boil. Pour boiling water over the fruits and leave for 10 minutes. Then pour the infusion back into the pot.

Add 300 g of sugar, lemon and a couple of orange circles inside a three-liter bottle. I do not peel them.
We boil the water, fill in the slices and roll up the container.

An option for preparing compote with plums without using citric acid

You can not use the lemon at all. Compote is also tasty and keeps well in the cold.

Composition:

• 1 cup of sugar,
• 400 g of pears
• 300 g plums.

To prevent the plum from bursting under boiling water and keeping its shape, pierce it in several places with a toothpick.

My pears and also pierce the skin. Then we put all the fruits in a jar.

If desired, the seeds can be removed from the plums. But then pieces of pulp will float in the drink and it will not be transparent. The plum will also give the drink a beautiful reddish hue.

Boil a kettle or a saucepan with water in advance. I take a vessel with a capacity of 3 liters, more is not needed. It is not so heavy and it is convenient to lift it to fill the container.

Pour boiling water over the fruit. We leave for 10 minutes. We pour the water into a saucepan and pour sugar into it, set to boil.

It is important here that the sugar grains dissolve.

Once again, pour boiling water over the fruit and roll up our container. Remember that no air should get inside, so shake the jar up and down and see if bubbles form inside the drink. If they are, then the lid must be opened and the container must be re-sealed (qualitatively).

Compote from pears, cut into wedges and grapes

Very often in our gardens the popular pear variety "Severyanka" grows. It is sweet and aromatic. But it is almost not stored in a torn form. Most often, this variety has medium to large fruits that are not convenient to get out of the jar. They get stuck or slide off the fork in a narrow neck. Therefore, we will cut them into slices.

Let's take:

• pears - 5 pcs,
• grapes - 350 g,
• sugar - 200 g,
• citric acid - 0.5 tsp

It is necessary to pre-cut all 5 fruits along the slices.

The grapes need to be washed and separated from the twigs. For this compote, I like to use quiche-mish or “ladies fingers” variety.

Place the fruits in clean, sterile jars.

Boil water, fill in slices. We leave for 15 minutes. Then pour the syrup back into the saucepan. Pour sugar into it and set on strong heat.

Put citric acid in a container.

When the syrup boils, pour it up to the throat.

We seal and send to cool under a towel.

Video recipe for "Assorted"

Of course, you can make a drink from several types of fruits and berries at once. I have selected a wonderful video recipe for you. My namesake Elena tells in detail step by step how to make such a compote.

Pear and cherry plum recipe

Not so long ago there was a selection of cooking recipes. And now we will add a pear to it.

Let's take:

• 9 pears,
• 0.5 kg of yellow cherry plum,
• 1 cup of sugar.

We cut the pears into four parts, removing the core.

We sterilize the jar and fill it with slices and washed cherry plum.

Pour boiling water over and leave for 20 minutes. Then we drain the water.

Add sugar to the infusion and boil it.

Fill the fruit with syrup.

We close and leave for self-sterilization under a layer of warm clothing.

How to cook wild pear compote: a simple recipe for a 3 liter jar

I wrote about the northerner, so I can't get past the wild. I love these sweet and fragrant little fruits very much. We will cook them whole.

Composition:

• granulated sugar - 0.5 kg,
• 1 tsp citric acid
• 0.5 kg of wild game.

We wash the container and sterilize it. We sort the fruits and remove the illiquid stock. We cut off all the beaten places and tails.

We put wilds on a third of the can.

Fill them with boiling water. I warmed up the kettle in advance. Let it warm up for 5 minutes and drain the water into a saucepan.

Add sugar to this fragrant infusion and boil. Then we fill the jars to the middle. Pour a spoonful of lemon into each container and add syrup to the very top.

We seal with lids and put away for storage.

Pear drink with chokeberry for the winter

And now I will give you two recipes where we will use sterilization. Of course, the previous method of conservation is faster, but not everyone uses it.

Composition:

• 0.6 kg of pears
• 0.4 kg of chokeberry,
• 0.5 kg of sugar.

Cut the pears into 4 slices. We put it in sterile jars right away. We wash the rowan, dry it and also send it to the jar.

Boil 2 liters of water and dilute a pound of sugar in it. Fill the fruit with syrup.

Cover with lids and sterilize for 45 minutes.

To do this, cover the bottom with a towel in a saucepan. So that the three-liter bottles do not crack when heated. We expose the container. Be careful, everything is hot and you can burn yourself.

Pour warm water into a saucepan until the middle of the container. We do not use cold water, because the glass can crack due to the temperature difference.

After the time has elapsed, we take out and seal the compote.

Sterilized pear and peach compote

Well, let's also consider making a drink with peaches. And we will sterilize it too.

Composition:

• 1 kg of pears
• 0.3 kg of peaches,
• 0.4 kg of sugar.

Ripe healthy peaches are washed, put in a colander and immersed in boiling water for 10 seconds. Then quickly cool them in cold water and remove the skin.

Put the peeled peaches in sterile jars.

Rinse the pears, remove the stalk and perianths. Cut into 4 pieces and place over the peaches.

We cook the syrup: pour 400 g of sugar into 2.5 liters of water. Bring to a boil and pour over the fruits. We cover with a lid and send to sterilize.

To do this, put a cloth in a very deep saucepan. Put the filled jars on it and fill them with warm water. Sterilize 3 liter jars for 30 minutes.

Then we take out the container and seal it with lids.

I like to cook . This is usually not a very troublesome business. Yes, we have them and disperse quickly, especially on holidays or after a bath. Thank you for your attention!

Interesting! Many peoples of the world believed that the pear is exclusively a female fruit. Because, its shape often resembles a woman's silhouette, and the pear is also fertile, contains many vitamins and trace elements that give youth, beauty and activity to every person.

It should be noted that the pear is still a dietary product. This fruit is a natural source of energy. It contains a lot of fructose, although there is also glucose. More nutrients in the fruit, not calories. So, today you can even find special pear diets on the net.

Important! Due to the peculiarities of the composition, it is not recommended to eat this product in combination with meat products, drink it with cold water or use it on an empty stomach. There is even a saying in China: "Eating an apple in the morning is a rose heart, in the morning eating a pear is poison to the heart."

So, it's time to move from words to deeds and finally learn how to cook compote from pears for the winter: recipes for a 3 liter jar will be given in several versions at once in this material. It is important to properly process the pear before preserving, so that it retains all its nutrients, but at the same time gives its taste to an excellent drink.

Pear compote for the winter: recipes for a 3 liter jar

Recipe number 1

It is impossible to single out the best recipe for pear compote for the winter for a 3 liter jar. But, this method of preparing a drink can definitely be attributed to fast, simple and tasty. Cooking.

What you need (for a can of three liters):
1. Six fruits of pear;
2. 0.3 kg of sugar;
3. A pinch of citric acid;
4. Two and a half liters of water.

For compote, it is imperative to take ripe and hard pears, wash them and remove the tails. Place fruits in a large saucepan, add water and bring to a boil. When the process occurs, cover the compote with a lid, reduce the heat to a minimum and cook for a quarter of an hour.

After the specified time, transfer the neatly boiled pears to the prepared jars. Cover the jars with lids. Add sugar and citric acid to a saucepan with water left over from pears. Then bring to a boil and pour the pears to the top with this syrup, roll up the jars.

Recipe number 2

As for the quantity and composition of the ingredients, it is exactly the same as in the first recipe. But here the pears will be processed in a different way, the fruits are used for fresh compote. The washed pears will need to be cut in half each, cored and placed in steamed jars.

Boil the sugar and syrup separately. Then pour fresh pears with boiling syrup, cover the jars for 5 minutes. After that, drain the syrup and repeat the procedure again, at the end of cooking add citric acid and pour again to the pears. Now you can roll up the cans with lids and leave them upside down to cool, and then transfer them to winter storage. This is a great option for preparing pear compote for the winter: a recipe for a 3 liter jar without sterilization.

Recipe number 3

Now we propose to make an assorted compote with the addition of apples. For cooking, you need three dense, but ripe pears and the same number of apples. You will also need half a kilogram of sugar, 2.5 liters of water.

These two fruits combine perfectly with each other, so you can safely combine them in a compote. You will first need to rinse the jars well with boiling water in order to destroy all bacteria that could spoil the compote in the future. Rinse apples and pears, cut in half and core. Arrange the prepared fruits in jars, now prepare the filling.

To do this, throw sugar into the water and put on fire, bring to a boil. Pour the syrup into the jars to the very top and then roll them up.

Recipe number 4

This is an option for making pear compote with grapes, also an excellent combination that is successfully used in home cooking. You need to take four pears, grape twigs (it is better to choose seedless grape varieties), 300 grams of sugar and two and a half liters of water.

Traditionally, pouring for compote is made from water and sugar, it will need to be brought to a boil. At this point, sort the grapes, rinse in running water and put in prepared jars. Cut the pears into two parts and remove the seeds and put them in jars. Pour the syrup over the vegetables. This compote needs to be additionally sterilized, so the jars should be placed in a pot of water and boiled for half an hour over low heat. After this time, the compote can be rolled up.

Recipe number 5

If you have already managed to dry the pears, and there are no fresh fruits left on the compote, it's okay. You can safely use dried pears for preservation. In this case, you need half a kilogram of this dry product, a glass of sugar, a pinch of citric acid and two and a half liters of water.

First, rinse dry pears under running water. Then put in a saucepan, pour boiling water over. Cover the fruit with sugar and leave everything for an hour. During this time, the dried pears should soften again. Pour with water, put to boil and, when everything boils, add citric acid. It remains only to pour the compote into pre-prepared jars and roll up for the winter. Please note that additional sterilization is not required for this compote. How to cook .

Recipe number 6

A compote with vanilla will turn out to be interesting in taste and aroma. For three liters of this drink, you need to take five pears, three hundred grams of sugar, a little citric acid and the same amount of vanilla sugar (can be replaced with a vanilla pod), two and a half liters of water.

If you sniff, you will notice subtle vanilla aromas in canned pears. So, adding a vanilla pod will only enhance this pleasant aroma. The syrup is prepared with water, regular sugar and vanilla sugar.

When it boils, put the pear slices in the syrup, then bring everything to a boil and cook for another ten minutes. Then put the pears in jars for rolling, strain the syrup and bring to a boil with the addition of citric acid. Pour syrup over the pears, sterilize for 20 minutes, and then you can safely roll up for the winter.

This is how we prepare pear compote for the winter: recipes for a 3 liter jar (with photo) differ in composition slightly. From the addition of one or another ingredient, the taste of the drink definitely changes. But, you can safely be sure that the compote is prepared quickly, but it turns out to be very tasty and healthy.