How many pears to sterilize in banks. Pears in syrup for the winter: preparation of sugar, caramel, honey treats whole and sliced

08.09.2019 Winter blanks

Harvesting pears is not a very simple, but also not a complicated procedure. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears resembles childhood. Everyone will cope with the preparation of delicious treats. You can prepare the fruits in different ways: preserve in slices, pickle, spin the pears in the whole sugar syrup, cook mashed potatoes, syrup, compote, they can be dried. In the blanks, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, mountain ash. The use of spices is appropriate. When preserving pears, you can experiment and add ginger, cardamom or cloves. Harvested candied fruit, jam, pear marmalade are useful for baking, and sweet jam and marshmallows are suitable for tea.

Selected Recipes

Best recipes with photos

The last notes

You can’t confuse the taste of pears with anything. She is a real symbol of midsummer. And so many try to harvest these wonderful fruits for the winter. If you do it right, you can save up to 90% of the vitamins and nutrients contained in the fruits. And in winter to please relatives and friends with aromatic dishes and drinks.

Pears in syrup turn out to be the best delicacy and dessert, which can not only be used as food, but also make pies and casseroles from it.

Such a delicacy will always look not only appetizing, but also original. But only in winter time it is impossible to find pears, so they must be preserved and then at the hand of an experienced hostess there will always be a jar of such a fragrant dessert.

Preparing for canning

To preserve pears for the winter, they can be cooked as whole or slices, or even cut into quarters. If the pears in the syrup are whole, then they will look great on any holiday table. But the slices are still better to use as stuffing to the pie. If the pears in the syrup are covered with quarters, then you should not think about how to decorate the holiday cake with such appetizing ones. To cook this delicacy for the winter, like pears in syrup, it is necessary to prepare the following ingredients:

Pears - 1 kilogram.
Sugar - 500 grams.
Vanilla - 2 tablespoons.
Citric acid - 2 grams.
Water -2 liters.

But not only products are required for preparing a delicious pear treat for the winter, it is also necessary for preserving such a dessert and dishes:

The volume of the cans will depend on the form in which the pears are used for canning. If it is slices, then such a treat will turn out to be about one and a half liters. If the pears are cut in half, then they can first be put in jars, choosing their volume. It is known that the dimensions of pears after its preparation are reduced.

It is worth taking responsibility for the choice of fruits. So, the fruit for cooking by prescription should be used only only high quality. The fruits should not have any dents or even rot. For such canning, any kind of pear is suitable, except for soft varieties. If a grade very strong, then it’s still better to cut the pears into slices, and whole fruits should be preserved whole.

Pears also require training to canning. First, they are washed well in cold water, and then the stalks are cut off. But it is worth doing everything carefully so as not to damage the pulp. After this, the fruit is pierced and placed on the bottom of the pan with a toothpick. But they are folded neatly and loosely so that they do not crumple. Banks are also thoroughly washed.

Every jar pour about a third of cold and clean water, and only then install it in a pan, where a small layer of cold water is also poured. Then this pan is placed on a slow fire and gradually brought to a boil. The whole process lasts about fifteen minutes.

A simple recipe for canning pears in syrup

The preparation of such a dessert from pears begins with the fact that sugar is first cooked syrup. To do this, add sugar to the water and put on a small fire.

Stir this solution constantly to sugar completely dissolved and only after that, after boiling another 5 minutes, turn off. This sugar syrup is poured into jars in which fruits prepared in advance have already been added. Pears are in this sugar syrup until they are completely cooled.

When the pears begin to cool, they immediately change their colour. They can either turn white or become translucent. After that, they are already moving on to the next stage of conservation of pears.

Cook them like jam over low heat and stirring slowly so that the excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as the pears begin to boil at this stage, they are boiled for another 5 minutes, then they are turned off and left to cool.

The third stage in the preparation of such pear delicacies requires special care and attention. At first the pears are put on fire again, but it should be weak. Once they boil, then boil for no more than 5 minutes. After that, all the fruits neatly pulled out of the pan and stacked in jars, but without syrup. They should be covered with lids for a while.

Now getting ready syrup. It is cooked over low heat, adding vanilla and citric acid. Stir the syrup until all the additives have dissolved. Use a ladle to pour the syrup into the jars, where the fruits have already cooled. Cans with lids are placed in a pan where warm water has already been poured and sterilization is being carried out. But it should last no more than 15 minutes. It remains to roll up the cans with lids and wrap a towel. Leave like this without turning over until the banks have cooled.

Pears in syrup for the winter: recipe without sterilization

To prepare according to such a simple recipe, where you do not need to sterilize jars with prepared pears in syrup, you will need the following products:
Pears - 1.5 kilograms.
Citric acid - 2 grams.
Water - 2 liters.
Sugar - 0, 5 kilograms.

These products are calculated on a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, remove the core and tail. Separately prepared banks, which are necessarily pre-necessary sterilize. When the jars cool down, then they must be tightly packed pears and pour boiling water.

Covering them, the recipe is left for five minutes, and then poured into a saucepan to make syrup out of it, which just then will need to be again filled with jars of fruits. But for its preparation is necessary add sugar.

The second pouring with syrup is aged for about seven minutes and again sweet water with pear aroma is poured into the pan. As soon as the liquid begins to boil, it is worth adding citric acid to it and again pouring the jars and already rolling up the lids.

For such pears in syrup for the winter according to this prescription preservation to be ideal, it is necessary neatly turn the jar so that the lid is at the bottom. And then, wrapping them carefully in a blanket, keep them like that until they have completely cooled down.

Pears in syrup with vanilla and slices

There are many recipes for how to preserve pears in syrup. You can, for example, add lemon zest or vanillin to such a recipe. But for such recipes are perfect fruit large and hard varieties. It is advisable that they be immature, since when treated with boiling water they will become soft. To preserve pears in syrup, the following products are needed, which are taken at the rate of a three-liter jar:

Before proceeding with canning, it is necessary to thoroughly wash the fruits whole, and then cut them in half. Be sure to delete tails they and the middlewhere are the seeds. If the fruits are very large, then you can cut them again. But it is worth preparing not only pears, but also banks that must be washed and sterilized well.

As soon as the products and containers are ready, then r rush slices stacked in jars, but so that the cut was on top. When the syrup is cooked, then these fruits will be poured to them so that they are completely closed.

Jars should be filled with syrup at the very neck. To give will insist fruit in syrup for five minutes and drain it all. Repeat this drain three times. But only for the third time in this syrup is it necessary to add citric acid and vanillin. Therefore, when the syrup is ready, you should immediately pour pears in it and immediately roll up the cans.

Jars with pears in syrup are turned upside down, wrapped carefully and kept in the kitchen at room temperature for a whole day, so that they can gradually cool. Only then can you store such canned dessert in any conditions. But then such slices will look great on any pie or will be suitable for toppings in pies.

If the pear fruits are very large, then they may not even be cut if preliminarilyBefore preparation, peel them. But you need to cut it carefully so as not to damage the pear itself and not change its shape.

And for such a procedure, a thin knife is ideal, but it should be very sharp. Then even large fruits will look in syrup simply sumptuously. In addition, in order for the pears to be attractive, it is necessary to take such varieties of fruits that would have a yellow color or a color with a slight pink color.

When the syrup is prepared, the pan cannot be covered with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy. By the way, citric acid can be replaced with lemon. Rinse it well, cut into circles and add to the syrup in the third stage of syrup preparation.

But when the liquid will be bottled in jars, then it is worth removing such circles of lemon first from the syrup, and only then pour it into banks. Do not leave it for the winter, as then bitterness will appear in such banks.

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

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

Preservation for this recipe does not take too much time. You will be able to cook the same fruits that you tried in your childhood.

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.

We preserve in stages:

First you need to prepare the fruit for subsequent preservation.
To do this, thoroughly rinse the fruits, and then carefully remove the tails.
Now the pears must be placed in a three-liter jar. So it will be possible to determine their number.
Transfer the fruit to a large saucepan, pour the required amount of sugar and pour water.
Rearrange the filled pan to the fire.
After the first bubbles appear, indicating boiling water, transfer the fruit inside a sterilized glass container, pour citric acid.
Pour in boiled sugar syrup.
Then you can start rolling up the cans.

When the canning is completed, the banks should be turned over, wrapped with a blanket and left to cool.

Delicious spicy pears

To preservation turned out to be excellent, it is worth choosing only dense, not overripe fruits. Canned pears will retain their shape and excellent taste.

Ingredients:

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

The process of making delicious spicy fruits:

Dense, but not overripe fruits must be washed under running water, remove the core.
Then you need to cook sugar syrup, prepared on the basis of water, granulated sugar, as well as table vinegar.
After the sugar is completely dissolved in the liquid, transfer the prepared fruits to syrup, add all the spices necessary for the recipe.
Pears in syrup should boil for 40 minutes, set the minimum flame power.
Throughout the whole time of boiling the fruits, it is worth constantly stirring them with a wooden spoon.
The readiness of the fruit after cooking can be checked with a toothpick, they should pierce well, but at the same time keep their original shape.
Now preserve the fruit. After sterilizing the cans, you can stack the pears and fill them with spicy syrup.
Roll up jars with sterile tin lids. After complete cooling, preserve in a cool place.

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

Unusual recipe with orange

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

Ingredients:

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

How to preserve:

Rinse the pears with orange, lime, or lemon.
Now you need to do the removal of the core of the fruit, as well as cutting the tails.
Optionally, the tails can not be cut, so the fruits in the jar will look like fresh.
Bring the water in the pan to a boiling state, transfer the prepared fruits there.
Boil the fruits for 5 minutes, put them out of the pan, and then fill with cold water.
Remove the zest from a lemon and an orange with a peeler, stuff each blanched fruit with it.
Place the pears with zest in a three-liter jar. Pour the fruit into a syrup prepared on the basis of two liters of water and the required amount of sugar.
The can sterilization process will take about 20 minutes.
Further, canning is completed by rolling fruit in jars.

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

Whole fruit preservation without sterilization

A wonderful recipe that should appear in the notebook of each housewife, because it takes only a few minutes to prepare aromatic preservation. Vanillin will emphasize the delicate aroma of the fruit and give a pleasant touch to the workpiece. The ingredients are given for 1 glass jar (3-liter).

Ingredients:

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

Cooking:

Wash the pears thoroughly, if the tails are too long, shorten a little.
Fill a sterile clean container with fruits, leaving the jar free from narrowing the neck.
Bring sweet syrup to a boil (do not add vanilla sugar and citric acid!), Pour the contents of glass containers.
Drain the aromatic liquid after 4-6 minutes, repeat the action.
Boil the syrup for the last time, add the remaining ingredients and pour the pears (which have already greatly decreased in volume). If necessary, add clean boiling water.
Cork the container filled with pears with tin covers, check for leaks with your fingers (by turning the lid in different directions), turn it on a flat surface for cooling.
It is imperative to wrap the containers warmly by removing the blanket only after two days.

Whole pickled pears

Ingredients:

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

How to cook:

Rinse the small pears carefully, and then blanch for 5 minutes, cool.
Put peas of pepper, ground cinnamon, clove buds in jars.
Place blanched fruits in a glass container with spices.
Prepare the marinade fill using water, granulated sugar, cinnamon and vinegar.
Cool and strain the fill, immediately pour into jars.
Place the fruit jars in the pan, fill with water, and then cover with tin lids.
The duration of sterilization is the same for cans of various sizes and is 3 minutes.
Remove the preservation from the water, immediately plug it and place it on a flat surface upside down.

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

Whole pears in wine

From small sweet fruits it is quite possible to prepare a restaurant-style dessert. There are no special 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 clove buds.

Cooking process:

First preheat the oven to 150 ° C.
Next, you can cook cider 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.
Remove the pan with syrup from the stove, pour in the cider. Cover the dishes, leave in a warm place.
Gently peel the pears without removing the stalks.
Place the fruits in slightly salted water, so they will not lose their original color.
Cut the pears lengthwise, stick 2 clove buds in each slice.
Arrange the fruit in prepared sterile jars by adding a stick of cinnamon.
Bring the cider syrup to a boiling state and fill it with fruit.
Close each jar with a lid without locking it with clips.
Place the cans in a preheated oven, observing a distance of 5 centimeters between them, for 1 hour.
After the specified time, remove the cans from the oven, close with clamps, set on a wooden board. Check tightness of chilled preservation.

In applesauce

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

Ingredients:

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

How to cook:

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

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

Whole Pear Jam (video)

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

In addition, there are many recipes for making all kinds of stewed fruit, jam, jam, jam and the like. Moreover, all this is easily prepared at home, so we take the following recipes into service and easily preserve your favorite fruits for the winter. Here are some of the most popular and at the same time simple recipes for preserving these fruits.

Canning of pears for the whole winter in syrup

Grocery list:

pears - 2 kg;
water - 2 l;
sugar - 400 g;
citric acid - ½ tsp

Stages of conservation:

Rinse the fruit and remove their ponytails.
Next, you need to determine how many pears are placed in one jar. To do this, fill it to the top with fruits, which then transfer to a saucepan and fill with water. Add sugar there.
The fruits need to be sterilized, so put the pot with them on fire.
As soon as the water boils, transfer the fruits to a previously prepared, that is, sterilized jar and pour hot syrup.
Roll up the jar, put it on the lid (neck down), and send it “under the fur coat” until it cools completely.

Then return them to the correct position and store in a cool place.

Preserving pears for the winter with slices: a step-by-step recipe

List of products for 3 L jars:

pears and water - how much will go in;
sugar - 200 g;
citric acid - 1 tsp;
cinnamon - 1 tsp;
cloves - 3 pcs.

Cooking steps:

Rinse the pears, cut them into quarters and remove the stem with the core.
Next, put the quarters prepared in advance banks and sprinkle with lemon.
Top with boiling water and cover for 20 minutes.
Drain the water back into the pan. You need to add sugar to it to get syrup. It will be easier to drain the water if you use a special cover with holes for this.
While the syrup is boiling, add 1 teaspoon of cinnamon and 3 cloves in a container.
As soon as the syrup boils, pour it into jars and roll them with sterile lids. Next, turn upside down and wrap.

After a day, preservation should be moved to a permanent storage location.

Halved fruits with lemon: compote recipe with vanilla flavor

Ingredients for a 3 L jar:

pears (only strong fruits) - 1.5 kg;
sugar - 400 g;
vanilla sugar - 1 sachet;
citric acid - an incomplete teaspoon;
water - 2 l.

Stages of conservation:

Rinse the pears thoroughly, cut into halves and peel the cores, tails and tips.
In sterilized jars, place the halves with the cut down. The capacity must be filled to the shoulders.
This compote is poured with syrup three times, and then rolled up. To make syrup, boil water with sugar, then pour it into a jar of pears. In the event that there is not enough water, add boiling water from the kettle. After five minutes, pour the syrup back into the saucepan. This is one fill.
Repeat the procedure 2 more times, thereby obtaining a threefold fill. After 3 draining the syrup, add lemon and vanilla sugar to it and boil for about 2 minutes.
Pour the syrup back into the jar and roll it with a sterile lid.
Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After triple pouring, the fruit will settle a little and take up only half of the can. Stewed fruit prepared in this way turns out to be incredibly tasty, and the fruits acquire a slight vanilla flavor. Instead of pears, apples can also be used in this recipe.

Delicious jam

Grocery list:

pears - 2 kg;
sugar - 2.4 kg;
water - 400 ml.

Cooking steps:

Rinse the pears, cut and place in the cooking bowl.
Then chop the pear slices with a fork, sprinkle with sugar and leave for a couple of hours until the juice appears.
Water is used only if the fruit has yielded little juice. After 3 hours, put a bowl of jam on the fire.
After boiling, reduce the heat and cook the jam for at least an hour, during which it must be periodically mixed.
The jam is done. Now pour it into jars, which, like the lids, must be sterile, and roll it up.

The 3 lemons added to the jam will give it not only a light citrus aroma and taste, but also a beautiful color.

Pear jam in banks: a step-by-step recipe

Grocery list:

pears - 2 kg;
sugar - 1.5 kg;
vanillin - 1 sachet;
cognac - 1 tbsp. l;
lemon - 1 tsp.

Stages of preparation:

Wash the pears and core. In case you use a variety with a thick peel, remove it. Cut the remaining pulp into pieces and transfer to a cooking pot.
Pour sugar on top of the fruit and set aside the saucepan until juice appears.
Then put the saucepan on the fire. As soon as the mass boils, remove the foam formed on top and remove the pan from the heat.
Once the pear mass has cooled, set it to cook again.
Add vanilla and lemon to the boiling mass. Reduce the heat and cook the jam for about half an hour, often stirring in the process.
Add cognac to the mass and remove it from the heat. Next, the mixture needs to be turned into mashed potatoes. This is easiest to do with a hand blender.
Lay the jam on prepared jars and close with ordinary nylon covers.

Jam containers should be stored in a cool place.

Easy homemade moonshine recipe from pear puree at home

Required Products:

5 kg of pears;
50 g dry yeast;
2 kg of sugar;
10 liters of water.

Stages of cooking:

Rinse the pears, cut out the core and spoiled places. Grind the remaining pulp to a puree state by grating or passing through a meat grinder.
Transfer the resulting mashed potatoes to a fermentation bowl and fill with half the water.
Heat the second half of the water to 30 degrees, pour sugar into it and mix well until it is completely dissolved.
Next, pour the syrup into the fermentation tank and add the yeast diluted according to the instructions there. After connecting all the ingredients, close the container tightly.
Put the mixture in a warm place for about 10 days, during which twice a day it will be necessary to destroy the formed upper layer.
After 10 days of fermentation, drain the mash from the sediment and distill through the moonshine still.

Moonshine is quite strong (40 degrees) and has a pleasant taste.

Pears canned without sterilization

This preservation is very fragrant and reminds one of childhood. Done quickly, as well as eaten in winter.

Ingredients:

greenish, hard fruits of pears - 2-3 kg;
sugar - 1 cup;
citric acid - 5 g;
mint - 2-3 leaves;
vanillin - 1 sachet.

Stages of preparation:

Banks should be washed thoroughly, preferably with a soda solution.
We need to sterilize the covers.
All fruits are thoroughly washed.
We cut into four parts, cut the tail, the core and cut the corrupted places.
All cores should be collected and boiled. It will be syrup.
When boiling, add vanillin and sugar.
All slices are filled with acidic water so that they do not darken, then this water will merge.
Then the pears are put in a jar and poured with syrup.
It is also advisable to put a few mint leaves in a container and add citric acid.
Roll up the banks. After cooling, do not forget to put them in the cellar.

Canned Pears with Apples

This preparation is amazing because it is made in syrup. In winter, it is pleasant to drink aromatic and eat delicious fruits. Kids especially love fruits cooked with this recipe.

Ingredients:

unripe pear fruit - 1 kg;
unripe fruits of apples - 1 kg;
sugar - 1-2 glasses / per lover;
lemon - 1 pc.;
water - 500 ml.

Stages of preparation:

Pre-cook jars. Wash them with soda, rinse thoroughly, drain. Then fry in the oven for ten to fifteen minutes.
We sterilize the covers.
We select apples and pears. They must be strong, resilient, best of all immature. You can not use beaten, spoiled and crumpled fruits.
Rinse them thoroughly under running water and allow to dry.
For pears and apples, cut out the middle and remove the tail.
We cut large fruits into four parts, medium ones into two, small ones can be put whole.
Rinse the lemon and cut into wide rings.
Pour water into a large container and put it on the stove.
Pour sugar there and collect a white coating when boiling.
In jars we put slices of fruit, as well as a ring of lemon, pour everything with syrup.
We pasteurize the jars for five minutes after boiling. If overexposed, the fruits will fall apart.
Roll up, put on the lid and wrap.

After complete cooling, the entire blockage must be removed to the cellar or to any cool place.

Green Canned Pears

According to this recipe, the fruits are rolled whole, while they should not be completely ripe, or rather green. Every member of the family will want to try such a yummy, starting from children and ending with grandparents.

Ingredients:

green pear - 1 kg;
icing sugar - 250-300 g;
citric acid - 5 g;
water - 1 l.

Stages of preparation:

Preparing cans and lids. Wash and sterilize.
Pears are selected only of good quality and washed in water. Are dried.
Fruits are laid in jars, sprinkled with powdered sugar and citric acid.
In a saucepan, boil water.
Pour it after boiling in containers filled with pear fruits.
Top should be covered with lids and wait until the banks are sterilized, for 20 minutes.
After this process, the covers roll back.
All containers are wrapped up and, after cooling down, put in a cool place.

With this recipe, you can quickly make a large amount of conservation. Even our grandmothers used this recipe, and no one could tear themselves away from this blockage in the winter.

Fragrant pears in syrup for the winter (video)

Knowing these canning recipes will help you realize a large harvest of this fruit. Moreover, you can use absolutely all the fruits, both ripe - for jam or jam, and strong, green - for compote and preservation of the whole fruit.

In winter, canned whole or sliced \u200b\u200bfruits will remind you of a bright sunny summer. They are also great for filling any sweet pastries. Try it, you will love it.

Foreword

Canned pears are a tasty and healthy product. And to prepare such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare a few kilograms of delicious fruit in the fall.

A pear is a healthy fruit, and it doesn’t matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefits of pears are that it contains organic and folic acids, tannins, vitamins, carotene and volatile, various enzymes, which the human body needs, especially in winter.

Useful for those who suffer from an upset bowel, as it improves digestion.
Creates an acidic environment in the gastrointestinal tract, where the reproduction of pathogenic microbes is suppressed
Promotes blood regeneration, strengthens blood vessels. Even doctors advise daily intake to pregnant women and people with cardiovascular disease.
One of the few fruits that people with diabetes can eat.
It is useful during acute respiratory viral infections, due to the content of arbutin (a natural antibiotic).
I also found a place in cosmetology, since masks from it are suitable for all skin types, give smoothness, narrow pores, and even out.

But you need to remember that with frequent consumption, problems can arise. That is why it is better to abstain in the presence of diseases of the intestines and stomach due to the presence of stony cells in the pulp, which will irritate the mucous membranes.

Suitable for filling pies, and for a simple reception. They can be served with caramel, whipped cream, eat with sweet pancakes. It’s also a great way.

Pearing for winter requires, first of all, the proper collection of fruits in the autumn. So, juicy and large fruits are suitable for seaming - small ones can break and lose their appearance during cooking. If the fruit is slightly ripened, do not worry, because during the cooking process the fruits will arrive in time and will be very tasty.

It is very important that you thoroughly wash the fruits and sterilize the dishes.

In order to cook canned pears for the winter, we need:

2 kg of fruit;
1 tsp citric acid;
500 g of sugar;
1 pack of vanilla sugar;
1.5 liters of water.

The ingredients are designed to prepare one three-liter jar of pears - if you want to close more cans, be sure to observe the proportions.

Cooking:

First of all, you need to prepare cans and other canning tools, wash them and sterilize them.
Thoroughly wash the fruits, and after removing the tail, cut into two halves. With a small knife we \u200b\u200bremove the core and the bones so as not to damage the flesh.
Cooked pears should be laid out on dry and already sterilized jars so that up to the neck of the jar there is free space of 3-5 cm.
Pour the stacked fruits with boiling water to the very neck and leave for 5-10 minutes. Slices of fruit during this time let the juice.
After this, pour the water into the pan, add sugar there and bring to a boil.
Pour fruit syrup in jars and leave for another 20 minutes. Last time, pour the sweet syrup into the pan, add citric acid and vanilla sugar to it, once again bringing the mixture to a boil.
We roll the cans with lids, for which you should use a seaming machine.

Cans can be stored at room temperature, but after opening it is advisable to refrigerate. In this way you can cook and, they will be just as tasty and healthy.

There are various recipes for rolling pears. One of the most delicious recipes is pears in syrup, which are quite simple to prepare. With them on your table will always be a healthy product that has an amazing taste.

The right ingredients: