Canned pears lose only 20-30 percent of vitamins during heat treatment, while retaining a large amount of useful fiber and pectin, which help the digestive tract work. The delicacy will surely appeal to the whole family, which means it's time to learn how to preserve pears at home.

Ingredients

Pears 2 kilograms Sugar 2 stacks Vanilla sugar 1 sachet Water 7 stacks Lemon acid 0 tbsp

• Servings: 4
• Cooking time: 20 minutes

How to properly preserve pears: the "Halves" recipe

Such a blank is suitable for making delicious pies or serving as a decoration for pancakes, pancakes and other homemade cakes. Pears also go well with whipped cream, jam and caramel. When choosing fruits, pay attention to their size. Small pears can break or deform during storage. It is best to use medium sized fruits.

This recipe is intended to be prepared in a three-liter jar. You will need:

• 2 kg. fresh ripe pears;
• 2 faceted glasses of sugar;
• a standard bag of vanilla sugar;
• 7-8 st. water (proportions of water may fluctuate slightly);
• ½ tbsp. l. citric acid.

We wash the pears thoroughly, cut off the tails and cut them into halves. Carefully remove the seeds with a small knife, being careful not to damage the fruit pulp.

1. In the microwave. Pour 3-4 centimeters of water into clean jars and place in the microwave for 5-7 minutes. The processing temperature must be at least 800 watts. If the can does not fit vertically, it can be processed horizontally.
2. In a saucepan. This method requires a wide saucepan. We put cans in a container and fill them with water until the beginning of the neck. We also fill a wide saucepan with water and turn on the fire. Duration of sterilization is from 10 to 30 minutes, depending on the size of the cans. For a three-liter can, the maximum amount of time is required.

Place the pear halves in a dry sterilized jar, leaving 4-6 centimeters to the neck. Fill the vessel with boiling water and leave it for about 10-15 minutes (so that the fruit will let the juice out), and then pour the water into a saucepan. Add sugar, wait for boiling and remove from heat.

Fill the pears with syrup again and leave again, but for 15-20 minutes. Then we repeat the procedure for preparing the syrup, this time adding vanillin and citric acid.

The pears are ready for conservation! Fill the fruit with syrup and tighten the lid tightly using a special sealing tool. After cooling completely, place the jar in a dark cabinet. Ready!

Whole canned pears

The same recipe is used to preserve whole fruits. It is better to choose small pears that fit very easily into the jar. As for the pear varieties, there are no specific rules, choose the ones that are available in your area.

You can store the finished preservation at room temperature, but after opening it is recommended to place the pears in the refrigerator or cellar.

Experiment with the recipe, add cinnamon or a sprig of cloves - a sweet dessert will turn out to be even more spicy and delicious. Bon Appetit!

If you love pears and want to save them for the winter, then you have to do canning. Pears are among those fruits that do not keep fresh for a long time. One of the options for homemade pears for the winter is canned pears in syrup. In order to get tasty and healthy twists, you will need the following ingredients:

• Pears;
• Sugar;
• Lemon acid;
• Water.

You can choose any variety of pears. It is advisable to select fruits by size. Too large are best eaten fresh.

Canning pears in syrup: a step-by-step recipe

The fruits must be washed well and the cuttings removed. Well, if there are no damaged places on the pears, then they will look more beautiful in banks. To prevent the skins of whole fruits from bursting during cooking, they need to be pierced several times with a fork. Then the fruit will remain intact, and the syrup will retain its transparency. Now we take a saucepan with such an amount of water that will cover all the pears completely, bring it to a boil and add sugar at the rate of two kilograms per liter of liquid. Stir the sugar well and let it dissolve completely. Pour the pears into a boil and cook for 15 minutes. Some housewives add vanilla to the syrup to give the fruit an unusual delicate aroma. Then remove the pears from the heat and let cool and brew. You can boil the syrup again the next day. Also put on fire, bring to a boil and remove to cool after 15 minutes. It will be most delicious if pears are cooked in syrup for three to four days. Then the fruit will look like caramelized, and the syrup will become very saturated. Citric acid should be added to the syrup at the last boil. For two kilograms of sugar, approximately two teaspoons of acid are put. It is needed in order to give the syrup a brighter taste and remove excess cloying. When the pears are ready, we put them in clean and dry jars. You can fill the jars with fruits to the brim, or you can leave more space for the syrup. Pour the syrup so that it covers all the fruits. Then we close and roll up the jars with lids and put them in a corner on the floor with their bottoms up. To make the jars cool evenly, cover them with a warm blanket on top. After one or two days, you can put the pears in syrup into the cellar until winter. It is pleasant in winter, sitting with a cup of hot tea, snacking on it with sweet whole pears, similar to marmalade or thick fruit syrup.

Whole canned pears in syrup are a very beautiful and unusually tasty dessert for the winter, which is liked by both adults and children. Many will agree that pears in this form are even tastier than fresh ones, while they retain the maximum benefits and vitamins that are so necessary in cold winter!

Pears rolled whole in sugar syrup can be used to make pies or decorate desserts, small pears are especially good in this regard. And simply by putting them on a plate, you will not replace how they will be taken apart in five minutes! This is especially true for mothers whose children do not eat fresh fruit, try to offer the child a canned pear, he is unlikely to refuse such a yummy.

For spinning 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 sour, do not worry about the sour taste, they will become sweeter during the canning process!

We will prepare canned pears in syrup without sterilization, we use a step-by-step preparation of sugar syrup with citric acid. The workpiece will be juicy and tasty.

Taste Info Sweet preparations

Ingredients per liter jar:

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

Cooking time is 40-50 minutes.

How to cook canned pears in syrup without sterilization

Thoroughly wash the fruits under cool water, while inspecting for damage and spoilage. If the peel of the pear is even slightly damaged, then we remove such fruits aside - 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 an oven, simultaneously boil the lids for at least 5 minutes. We put whole pears in a dry, cooled jar, picking up the fruits so that they take up as much space as possible, while not disturbing each other. Therefore, it is preferable to use small or small pears for canning in a liter jar; we roll up large fruits in three-liter jars.

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

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

Bring the water drained from the can to a boil over medium heat and boil for about 3-5 minutes. After that, pour again into a jar of pears and leave for 10-15 minutes. When the water cools down a little and some of the sugar dissolves, pour the resulting syrup back into a saucepan and put on 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 will keep the fruits attractive and appetizing, with citric acid they turn out glossy and beautiful.

Pour the pears for the third time, this time not just with boiling water, but with sugar syrup. We add to the very top, in the same case, if there is not enough water, then you can add hot boiled water from the teapot or immediately add it for safety net while boiling the sweet syrup. We cover the cans with metal lids and roll them up on a turnkey basis.

After that, we turn over the jars with canned pears and wrap them 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 curls and not to open the towel. To achieve the maximum sterilization effect, pears must cool very slowly. After that, the pears can already be put away for storage in a dark place, or in the pantry. Subject to the conservation process and careful sterilization of dishes, whole pears in sugar syrup will stand all winter, if you have the patience not to eat them, of course! Enjoy your blanks!

How to quickly preserve pears so that they come out firm and tasty? - Easily!

I got this recipe from my grandmother. I spent all my childhood in her village, and I just adored her canned pears. They were so juicy and crunchy that I could eat the whole jar at a time.

Now I am already preparing for the winter, and when the pear season comes, I definitely roll up 10-15 cans.

Whole canned pears, recipe

Pears - how much will fit in one jar

Sugar - 6 tbsp. spoons for 1 can

Citric acid - on the tip of a knife

For this harvest, you will need hard varieties of pears, and it is best to take unripe fruits. They should be thoroughly washed under running water.

Then carefully prepare 3 liter jars and fill them with pears.

Add sugar and citric acid to each jar, then pour boiling water over them and cover with a lid.

Each jar should now be placed in a pot of hot water so that it covers most of the jar, almost to the top, and sterilized within 15 minutes.

It remains only to roll them up, check that they do not leak liquid and cover them with a blanket for a day.

According to this recipe, whole canned pears cook quickly, remain firm, do not have a sugary-sweet taste and have a wonderful juice.

Whole canned pears, preparation for the winter

Whole canned pears are a great dessert to enjoy at any time of the year, but especially in winter.

Whole canned pears - the taste comes from childhood!

Summer is everyone's favorite time for rest, in which it will be useful to think about preparations for the winter. Whole canned pears are not only tasty, but also healthy. How to cook them in different ways, we will tell in the article.

1 Pear - record holder for potassium content

This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:

• Vitamin C provides vascular elasticity;
• folic acid (B 9) takes part in blood formation;
• vitamin K prevents the development of atherosclerosis.

Pears contain a record amount of potassium, which is required for cell regeneration and good heart muscle function. It tastes much sweeter than an apple, but has a lower sugar content. There is more fructose in this fruit than glucose, which has a beneficial effect on the functioning of the pancreas. Since the body does not need insulin to assimilate fructose, sweet and sour fruits are recommended for people suffering from diabetes and obesity.

In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Due to essential oils, the use of this fruit will strengthen the immune system, relieve inflammation, and increase the protective properties of the body. One pear per day will provide the body with the necessary daily intake of cobalt, which is necessary for the thyroid gland to function.

2 Quick ways of canning - in syrup and without sugar

Preserving pears whole is a great option for harvesting for the winter, because the fruits are very appetizing and sweet. In winter, they can be used as a separate dish for dessert, as well as to create slices from fresh fruits, supplementing them with canned plums and peaches.

• Pear recipe in its own syrup

For preserving whole pears, three-liter jars are better suited. So, you need: pears 1.5 kg, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, rinse them and remove the tails. Now start making sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that the granulated sugar dissolves. Put the pears in jars and pour over the prepared syrup, let it brew for 10 minutes, then drain the syrup back into the saucepan and bring to a boil. After pouring in the fruit again, repeat the action a total of three times. Add citric acid before rolling up the pear cans.

Pears in their own juice

To preserve fruits according to this recipe, choose unripe fruits, which should be washed and peeled off with a thin layer. The pears should be blanched in boiling water for about 10 minutes, then refrigerated and placed in sterilized jars. Be sure to add citric acid per 1 liter of 1 g. Cover and sterilize for 15-20 minutes for 1 liter jars. Cap and refrigerate after processing.

Choose ripe pears, but not overripe. They should be washed and peeled off with a thin layer. Of course, if the pears are small, then it is better to marinate whole, but you can also cut them into quarters, while removing the core. Those who love pears and decided to start preserving this fruit should know a little secret: so that they do not darken, they should be kept in a citric acid solution for a couple of minutes (1 g per liter of water). Pears should be blanched over the fire for no more than 40 minutes after boiling, and then cooled under running cold water. Then the water in which the pears were blanched is used to prepare the marinade.

For a two-liter jar you will need: 300 ml of water, 250 g of granulated sugar, acetic acid 17 g. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. Put 8-10 allspice peas, cinnamon, 8 cloves in a 2-liter jar, and then pears and pour hot marinade. Cover the jar with a lid and put to pasteurize in a saucepan with hot water for 25-30 minutes. After processing, twist the jars and leave to cool overnight. Lovers of juicy pears will surely like such a preparation. It can be used as an original side dish, added to meat dishes or salads.

3 Pear compote - recipes with fruits and berries

You can also prepare all kinds of compotes from whole pears. In this form, the fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add a minimum amount of fruits (5-8 pieces). Due to the delicate taste of the pear, the compote turns out to be quite light and aromatic.

So, in order to brew such a drink for the winter, you will need: a glass of sugar, pears 0.5 kg, you can also add a couple of plums or, for example, Zvezdochka apples, if you wish. We prepare fruits and put them in sterilized jars, boil water. After the water has boiled, pour it into jars and leave it for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.

Since any sort of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries, red currants or lemon. So, the necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen according to your taste. You can cook compote from whole pears, if they are small, or cut them into halves. Put all the fruits in a jar, preferably a 3-liter jar, cover with sugar and pour boiling water over. Everything is ready - screw the lids back on and leave to cool.

The pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. Such compote will help support immunity and resist viral diseases. Therefore, take a couple of hours to prepare using our simple recipes.

Canned pears whole with sugar, fruit compote video

Love pears and want to enjoy their taste in winter, then our recipes and video tutorials will help you diversify the conservation and prepare whole pears.

Whole canned pears. Excellent recipes

- citric acid - ½ teaspoon

- granulated sugar - 455 g

- lemon to-that - 1.5 g

Whole canned pears.

- ripe, fresh rosaceae - 2 kg

- granulated sugar - ½ kg

2. Boil the water, dip the pears in it, having previously blanched them for five minutes in boiling water. After that, pour over them with low temperature water.

3. Remove the peel from the lemon and orange, place the inside of each pear in the place where the core was.

4. Fruits stuffed with citrus, place in three-liter jars, pour hot syrup, set for 20 minutes. for sterilization.

5. Roll up the containers with lids, set to cool.

Canning whole juicy pears

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

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

Canned whole fruits with citric acid: a simple recipe for the winter

This recipe won't take too long to preserve. You will be able to cook the same fruits that you tried as a child.

Ingredients for 1 can of 3 liters:

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

1. First, you need to prepare the fruit for subsequent preservation.
2. To do this, rinse the fruit thoroughly, and then carefully remove the tails.
3. Now the pears need to be placed in a three-liter jar. So it will be possible to determine their number.
4. Transfer the fruit to a large saucepan, add the required amount of sugar and cover with water.
5. Transfer the filled saucepan to heat.
6. After the first bubbles appear, indicating that the water is boiling, put the fruit inside a sterilized glass container, add citric acid.
7. Pour boiled sugar syrup over everything.
8. Next, you can start rolling the cans.

When the canning is complete, turn the cans over, wrap them with a blanket and leave them to cool.

Delicious spicy pears

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

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

The process of making delicious spicy fruits:

1. Dense, but not overripe fruits must be rinsed under running water, and the core removed.
2. Then you need to cook sugar syrup, prepared on the basis of water, granulated sugar, and table vinegar.
3. After the sugar is completely dissolved in the liquid, transfer the prepared fruits to the syrup, add all the spices necessary for the recipe.
4. The pears in syrup should be boiled for 40 minutes, set the minimum flame strength.
5. Throughout the cooking time, the fruits should be constantly stirred with a wooden spoon.
6. After cooking, the readiness of the fruit can be checked with a toothpick, they should pierce well, but at the same time keep their original shape.
7. Now we canning the fruit. After sterilizing the cans, you can stack the pears and fill them with spicy syrup.
8. Roll up the cans with sterile tin lids. After complete cooling, store the preservation in a cool place.

If the pear skin is too dense, you can cut it off first.

Unusual recipe with orange

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

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

1. Rinse pears with orange, lime, or lemon.
2. Now you need to start removing the core of the fruit, as well as trimming the tails.
3. If desired, the tails may not be trimmed, so the fruit in the jar will look like fresh.
4. Bring the water in a saucepan to a boiling state, transfer the prepared fruits there.
5. Boil the fruits for 5 minutes, put them out of the pan, and then cover with cold water.
6. Remove the zest from the lemon and orange with a vegetable peeler and stuff each blanched fruit with it.
7. Place pears with zest in a three-liter jar. Pour the fruit with syrup made from two liters of water and the required amount of sugar.
8. The cans sterilization process will take about 20 minutes.
9. Further, the canning is completed by rolling the fruit in jars.

Wrap the preservation with a towel, wait until it cools completely.

Preservation of whole fruit without sterilization

A wonderful recipe that should appear in the notebook of every housewife, because it will take only a few minutes to prepare a fragrant preservation. Vanillin will accentuate the delicate aroma of the fruit and give a pleasant note to the preparation. The ingredients are given for 1 glass jar (3 liter).

• 1400 g pears (strong, with firm skin);
• 380 g of sugar sand;
• 1 liter of water;
• 1 bag of vanilla sugar;
• 15 g citric acid.

1. Wash the pears well, if the tails are too long, shorten them a little.
2. Fill a sterile, clean container with fruits, leaving the free part of the jar from narrowing the neck.
3. Bring the sweet syrup to a boil (do not add vanilla sugar and citric acid!), Pour the contents of glass containers.
4. Drain the fragrant liquid after 4-6 minutes, repeat the steps.
5. Boil the syrup for the last time, add the remaining ingredients and pour over the pears (which have already greatly reduced in volume). Top up with clean boiling water if necessary.
6. Seal the container filled with pears with tin lids, check the tightness with your fingers (by turning the lid in different directions), turn it over on a flat surface for cooling.
7. It is imperative to wrap the containers warmly, removing the blanket only after two days.

Whole pickled pears

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

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

1. Rinse small pears thoroughly, and then blanch for 5 minutes, refrigerate.
2. Put peppercorns, ground cinnamon, clove buds in jars.
3. Place the blanched fruits in a glass container with spices.
4. Prepare the marinade dressing using water, granulated sugar, cinnamon, and vinegar.
5. Cool the filling and strain, immediately pour into the jars.
6. Place the jars of fruit in a saucepan, fill with water, and then cover with tin lids.
7. The sterilization time is the same for cans of different sizes and is 3 minutes.
8. Remove the canning from the water, seal immediately and place upside down on a flat surface.

You can store the workpiece in the pantry or cellar, serve pickled fruits on the table - as an addition to dessert.

Whole pears in wine

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

Ingredients for 2 liter cans:

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

1. First preheat the oven to 150 ° C.
2. Next, you can start making cider-based syrup. To do this, pour the required amount of water into the pan, add granulated sugar and bring the mixture to a boiling state so that the sugar is completely dispersed.
3. Remove the saucepan with syrup from the stove, pour in the cider. Cover the dishes with a lid, leave in a warm place.
4. Peel the pears carefully without removing the stalks.
5. Place the fruits in slightly salted water, so they will not lose their original color.
6. Slice the pears lengthwise, stick 2 carnation buds into each wedge.
7. Arrange the fruit in prepared sterile jars, adding a cinnamon stick.
8. Bring the cider syrup to a boil and pour over the fruit.
9. Close each jar with a lid without securing with clamps.
10. Place the jars in a preheated oven, keeping a distance of 5 centimeters between them, for 1 hour.
11. After the specified time has elapsed, remove the jars from the oven, close with clamps, and place them on a wooden board. Check the tightness of the refrigerated preservation.

In applesauce

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

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

1. Mash sweet apples, add granulated sugar to your liking, add cinnamon and citric acid, mix everything thoroughly.
2. Pour the hot applesauce into the jars, they should be half full.
3. Cut the peel from the pears, cut into 4 parts, removing the core.
4. Place the prepared fruit in the jars; the puree should completely cover the pears.
5. Sterilization of fruit jars depends on their volume. For a half-liter glass container, 30 minutes will be enough, 1 liter and 2 liter jars should be sterilized for 40 minutes.

After the preservation has completely cooled down, you can transfer it to the pantry for further storage.

The simple and original methods of canning, which are presented above, will help to prepare delicious fruits for the winter. Exquisite, unforgettable taste will conquer even those who do not like preservation too much.

Canning whole pears: recipe for the winter without sterilization, canned whole

The special taste and juiciness can be preserved if whole pears are preserved. There are many recipes for such blanks for the winter, each of them has a twist. Elastic and tasty pears with a light aroma of citrus, spices or vanilla can conquer even a gourmet with their exquisite taste.

Fruit can be rolled in whole, pre-cut into slices, quarters. In any case, pears should keep their shape without turning into jam or preserves. Therefore, it is recommended to choose dense, elastic, unripe fruits for conservation.

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, fructose. Among the minerals are iodine, zinc, fluorine, manganese, copper. The table briefly describes the benefits of the basic composition of pears for the human body.

Table - Useful substances in pears

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

The fruits of fresh pears contain only 57 kcal per 100 g. However, the dessert contains not only pears, but also a large amount of sugar, so the delicacy cannot be classified as a dietary meal. The calorie content of 100 g of pears in syrup is 275 kcal.

Recipes

Pears in syrup are usually cooked without sterilization and long boiling. The algorithm is simple: wash and place the fruits in jars, boil the syrup, pour the fruit. Everything else - cleaning, slicing, adding spices, berries - remains on the conscience of the culinary specialist.

Express way

Description . The easiest 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

1. Wash the pears by removing the petioles and place in a saucepan.
2. Pour in water, add sugar.
3. Cook until boiling.
4. Transfer the pears to a jar.
5. Add acid.
6. Pour in hot syrup.
7. Roll up, turn the containers upside down.

To make it easier to determine how many pears you 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 pears without peels for the winter by re-pouring. During conservation, the pulp is well saturated and becomes sweet and tender.

What to prepare:

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

How to do

1. Dissolve half the acid in a pot of water.
2. Wash pears, cut lengthwise, core cut.
3. As you peel off each half, poison the pulp into an acidified liquid to keep the fruit from darkening.
4. Place the halves tightly into the containers.
5. Boil 200 ml of water, pour over the fruit.
6. Cover with lids, leave for five minutes.
7. Drain the water back, add sugar, the remaining acid.
8. Boil the liquid, stand for two minutes.
9. Pour into jars.
10. Roll up containers, turn upside down.

Honey

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

What to prepare:

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

How to do

1. Cut the fruit into small slices, cut out the seeds.
2. Pour boiling water over the fruits, let stand for a few minutes.
3. Remove with a slotted spoon, spread over prepared containers.
4. Heat the remaining water on the stove, but do not bring it to a boil.
5. Add acid crystals, stir.
6. Add honey, stir until dissolved, remove from heat (make sure the water does not boil).
7. Pour the resulting syrup over the fruit.
8. Tighten, after cooling, transfer to storage.

Wine

Description . Tart "drunken" pears are obtained. The longer the fruit is soaked in the 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 pear mulled 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

1. Wash the fruit, scald with boiling water.
2. Press the clove buds into the fruits (four each).
3. Heat spice water, dissolve sugar.
4. Put fruit in syrup, cook for ten minutes.
5. Turn off the hotplate, leave it covered for three to four hours.
6. Drain the syrup.
7. Add wine with lemon juice to pears.
8. Cook after boiling for 20 minutes.
9. Transfer the fruits to containers prepared for storage.
10. Boil the remaining liquid, pour into jars.
11. Screw on, put 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

1. Rinse fruit, cut in half.
2. Cut out the seeds.
3. Cut into slices.
4. Place in sterile containers.
5. Boil water, dissolve sugar.
6. Pour the syrup over the fruit slices.
7. Wait five minutes, return the solution to the pot.
8. Boil, pour, stand for five minutes.
9. Repeat the procedure a third time, adding vanilla powder and acid while boiling.
10. Roll up the jars filled with syrup, put on the lids.

Wild

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

What to prepare:

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

How to do

1. Rinse the fruits, pierce the pulp in several places.
2. Dissolve the sugar in the water by placing the container with the ingredients on the fire.
3. Wait for a boil, boil for five minutes.
4. Pour the syrup over the pears, leave to cool for about two hours.
5. Put on low heat until boiling.
6. Boil for five minutes. Leave to cool.
7. Heat pears to a boil, boil for five minutes.
8. Carefully, without removing the containers from the fire, take out the fruits, put them in prepared sterile jars, cover with lids.
9. Add acid and sugar to boiling syrup, stir.
10. Pour the hot liquid into the fruit containers.
11. Cover with lids, set in a deep saucepan, after covering the bottom with a thick towel.
12. Fill a pot with water, sterilize for 15 minutes.
13. Remove the containers, roll up the lids.

In its own juice

Description . Pears will turn out to be unusually tender and juicy if peeled fruits are rolled up 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

1. Rinse the fruit, remove the skin.
2. Cut in half and cut out the seeds.
3. Cut into small pieces or slices.
4. Place the sliced ​​fruit tightly in the storage container.
5. Pour in sugar, add clean water.
6. Close the jar, put it in a pot of water to sterilize.
7. Put on the lid, wrap up.

Juicy pears in their own juice are an ideal filling for pies, a base for fruit salads, a jelly filling. You can add melted chocolate or whipped cream to fruit in desserts.

Lemon

Description . Lemon and orange peel will add aroma, make the taste of the delicacy richer.

What to prepare:

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

How to do

1. Rinse all fruit well.
2. Cut out the pear core without cutting the fruit.
3. Boil a liter of water.
4. Dip pears in boiling water.
5. Soak for five minutes, transfer the fruits to cold water.
6. Cut off the lemon and orange zest with a paring knife to make a long ribbon.
7. Roll up the ribbons, place in each pear instead of the cut out cores.
8. Place fruit in sterile jars.
9. Boil the syrup with water and sugar.
10. Pour into each container.
11. Close with lids, sterilize in a saucepan for 20 minutes, seal.

Spicy

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

What to prepare:

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

How to do

1. Rinse and dry the fruit.
2. Cut into quarters, remove seeds.
3. Boil water along with acid.
4. Add pears, cook for ten minutes.
5. Remove the fruit with a slotted spoon, transfer to prepared containers.
6. Pour spices and sugar into hot water.
7. Stir until boiling.
8. Pour in the vinegar.
9. Pour the resulting syrup into jars.
10. Sterilize in a saucepan for 15 minutes.

Candied fruit

Description . You can prepare caramelized pear slices. You will get a delicious treat for tea, morning porridge. This method of preparation is quite laborious, 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

1. Wash the pears, cut out the seeds.
2. Cut into slices at least a centimeter wide.
3. Soak in boiling water for ten minutes, transfer to cold.
4. Boil 300 ml of water, add sugar.
5. Put on fire, dissolve sugar crystals.
6. Wait until it boils, transfer the pears to the syrup.
7. Leave to infuse for four hours.
8. Boil for five minutes after boiling.
9. Leave it on for ten hours.
10. Repeat the process of boiling and steeping for a long time two or three times (the pears should become transparent).
11. At the last boil, add acid, stir.
12. Transfer to a colander, leave for an hour to drain excess liquid.
13. Line a baking sheet with parchment paper.
14. Preheat the oven to 40 ° C.
15. Place pears on a baking sheet, bake for nine hours.

Store ready-made candied pears in clean, dried jars. It is better to take not plastic, but glass containers with sealed lids.

In order for everything to work out perfectly and in the best possible way, you must follow the rules for preserving and preparing fruits. Regardless of the recipe you choose, follow three guidelines.

1. Sterilization. Storage utensils must be clean, washed and sterile. There are many ways to sterilize containers and lids. The easiest is steam treatment. Put a large pot of water to boil. As soon as the liquid begins to boil, reduce the heat while maintaining a simmer and cover the pan with a wire rack or wire mesh. Place the cans upside down on top. Soak until drops appear. Remove carefully, set to cool. Boil the lids in a saucepan.
2. Selection and preparation of fruits... All fruits must be clean, free from dirt, imperfections and rotten spots. Cut out bad areas with a knife. Do not use spoiled pears for cooking. Any foreign speck can provoke the formation of mold on the surface of the treat.
3. Sugar . Carbohydrates, of course, need to be consumed wisely, taking care of your health. But for the preservation of sweets, this is a necessary product. The presence of sugar ensures 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 cooking, prepare containers, ingredients, necessary tools. Plan your cooking wisely. While the pears are boiling, sterilize the dishes. Proceed with caution, do not rush so as not to burn yourself, do not break the container.

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