Winter pear preparations recipes. Pears for the winter - the most delicious recipes for sweet preparations and more! Canned Siberian pear

Pear is a genus of fruit and ornamental trees and shrubs of the Rosaceae family. Different varieties of pears are used as ornamental or actual fruit trees.

The fruits of the pear tree are one of the healthiest delicacies.

In 2005, global pear production was 15 million tons (USDA estimate). The largest producer of pears is China.

Calorie content of pear

Pears have low energy value and amount to only 42 kcal per 100 grams of product.

Benefits of pears

Pear fruits weighing from 25 to 300 g, fleshy, with stony cells, yellow or green, contain on average 10.4 percent sugars, 0.3 organic acids, 0.03 tannins,2.6 - fiber, 0.02 mg per 100 g of fruit mass of vitamin B1, 0.1 mg per 100 g of fruit pulp of nicotinic acid (vitamin PP), 4 mg per 100 g of fruit of ascorbic acid (vitamin C), there is carotene and microelements. These compounds accumulate in large quantities in winter pear varieties during storage, when the stony fibers mature and the substances that cement the cells dissolve.

Pears are rich in sucrose, fructose and glucose. Because of all these beneficial vitamins and minerals, pears are often used in dietary nutrition. They are often recommended as a dessert for diabetics.

Pears improve digestion and help in the treatment of kidney stones. They can be included in baby food, as they do not cause allergies. Pear fruits have an antimicrobial effect, support the immune system, strengthen the heart and blood vessels. Pear is recommended for people weakened after illness, with lack of appetite, fatigue and frequent dizziness. The fruits help restore the body's strength and resistance.

Pears have an invigorating, refreshing and cheerful effect, improving mood.

Pear juice and fruit decoctions have antibacterial activity due to the content of the antibiotic arbutin. They are also used as a means to strengthen the walls of blood vessels. Pear juice is also an excellent restorative, tonic and vitamin remedy; it is also extremely useful in the treatment of certain gastric diseases.

Due to its low calorie content, pears recommended in various diets.

For cosmetic purposes They use ripe pear fruits (a paste of them), preferably wild, stale pears - they contain more vitamins, organic and biologically active substances.

Pear contraindications

Sour and very tart varieties of pears strengthen the stomach and liver, stimulate appetite, but they are more difficult to digest by the body (calorizator). Therefore, this type of pear is contraindicated for elderly people and those who suffer from severe disorders of the nervous system.

The pleasant crunch when biting into a pear is explained by the presence of stony cells in the pulp, the shells of which consist of lignified fiber. This same fiber irritates the mucous membrane of the small intestine, so during exacerbations of gastrointestinal diseases, it is better to refrain from eating pears.

Use of pear in folk medicine

Pears have long been used in folk medicine. They are characterized by predominantly fixative, diuretic, disinfectant, antipyretic and antitussive effects.

This effect is possessed not only by fresh, but also by dried fruits, as well as juice, decoctions (of fresh and dried fruits), and jelly. But only ripe, aromatic, juicy, delicate fruits have medicinal properties.

Ancient doctors valued pear fruits as a means of promoting rapid healing of wounds and reducing fever. Ancient Arabic medical works indicated that pears help treat lung diseases.

Pear fruits should be consumed correctly: eat on an empty stomach and drink water. Also, they should not be eaten with meat or enjoyed earlier than half an hour after finishing the meal.

There are summer, autumn-winter and winter varieties. Summer ones include: Summer Duchess, Limonovka, autumn-winter ones - Bera Loshitskaya, Maslyanistaya Loshitskaya, Pyshnaya Efimova, winter ones - Belorusskaya Pozdnaya, etc.

Pears can be dried, canned, processed into compotes, candied fruits, wine, marmalade, etc.

Subtleties of preparing pear preparations

Pears quickly darken after cutting, so you need to sprinkle the cut fruits with lemon juice.

To prevent pear preparations from being cloying, you should add citric acid to them and be careful with sugar.

Sugar and acid are natural preservatives for pears. Without them, due to a lack of their own sugars and malic acid, the fruits quickly deteriorate and bacteria multiply in them.

If you are making jam and want it to not foam, add a small piece of butter while cooking.

The most suitable companions for pears are cinnamon, star anise, cloves, allspice, nutmeg, basil, marjoram, sage, cardamom, lingonberry, and sea buckthorn.

Store preserved jars in a cool, dark place.

Pear jam

1 kg of pears, 1.1 kg of sugar, 3/4 cup of water.

Sweet, juicy pears without any damage, ripe but still firm, rinse thoroughly in cold water, peel, remove the seed nest, cut along the fruit into 2 cm thick slices or halves, blanch in boiling water for 4-6 minutes, cool . Then place in a bowl of syrup prepared using the water in which the pears were blanched and cook until the slices turn light.
The cooking of the jam must be continuously monitored, and if some of the pear slices are already ready (become light), they must be removed from the basin and placed in another bowl, and the rest must be cooked until fully cooked. At the end of cooking, put the slices previously selected from the basin back, then remove the basin from the heat. Place the pears in jars, pour syrup, close the lids and sterilize half-liter jars for 20 minutes, liter jars for 30 minutes. After sterilization, immediately roll up the hot jars.

Pear jam with apple juice and citric acid “Smolyanskoe”

Ingredients:
1 kg of firm, sweet pears 1 glass of apple juice 1 kg of sugar 4-5 g of citric acid

Cooking process:
Cut the peeled pears into slices and cook for 5-6 minutes in boiling water. Then cool and put in syrup made from sugar and apple juice.
Cook the resulting mixture in 3 doses with breaks of 6 hours. Just before it's ready, add citric acid. Place the finished hot jam into sterilized jars and seal.

Pear compote

For the syrup: for 1 liter of water - 100 g of sugar, 4 g of citric acid, a pinch of vanilla sugar.

Place whole or halved pears in a saucepan with boiling syrup and bring to a boil. Cook over low heat for 10 minutes. Separate the pears in a colander and place in jars up to their shoulders. Prepare syrup using the water in which the pears were boiled, fill the jars with boiling syrup and sterilize for 15-20 minutes, then roll up.

Pear jam

For 1 kg of pears- 500 g sugar, 4 g citric acid.

Peel ripe pears, cut into slices, remove the core, and place in a blanching basket or cheesecloth. Pour 2-3 glasses of water into a saucepan, place a basket or cheesecloth with pears in it and simmer over low heat until the pears are completely softened. Rub the steamed fruits through a sieve, mix with the broth and boil in a saucepan to half the volume. Then add sugar, mix thoroughly and cook until tender. Place into jars while hot and seal.

Pear marmalade

For 1 kg of chopped pears- 3-4 peas of allspice, 5 buds of cloves; for 1 kg of puree - 0.4 kg of sugar.

Wash the juicy pears, cut into quarters, remove the core and place in cold water to prevent the fruits from darkening in the air. Place allspice and cloves in a gauze bag and place it in a saucepan with pears. Boil the pears until softened. Take out the bag and rub the pears through a sieve. Transfer the resulting puree into a bowl, add sugar, lemon peels and cook over moderate heat, stirring constantly, until tender. When hot, place the marmalade into jars and close. To obtain a denser consistency, it is recommended to add apple puree to the marmalade (20-25 percent of the total puree mass).

Pear jelly

For 1 liter of juice- 750 g sugar, juice of one lemon.

Peel ripe and juicy pears from stems and seeds, wash thoroughly, cut into 4 or 8 pieces and cook in plenty of water at high boil until the pears become soft. Then place them on a clean cloth and collect the dripping juice in a bowl. After 24 hours, drain the juice that has settled in the vessel, thus separating it from the sediment formed at the bottom, add sugar and lemon juice to it. Bring the juice to a boil and simmer, carefully skimming off the foam with a wooden spoon until the jelly reaches the required thickness (a drop of jelly on the saucer should solidify). It is better to add lemon juice at the end of cooking. Pour the finished jelly into hot jars, cover with lids and roll up. For better taste, you can add rum, cinnamon or other spices to the jelly.

Natural pear in its own juice

For a liter jar- 2 tbsp. spoons of sugar, 4 g citric acid, spices

Peel ripe and firm pears, cut into slices and place tightly in jars up to the hanger. Place sugar, citric acid, and spices in each jar. Sterilize in boiling water: half-liter jars - 15 minutes, liter jars - 20-25, two-liter jars - 25-40 minutes.

Pear in lingonberry juice

For 2 kg of pears- 1.6 kg of lingonberries, 160 g of sugar (for lingonberries), 1.2 kg of sugar (for juice).

Wash the juicy but strong pears, divide into 4 parts, peel and remove sepals, stalks and seed nests. Sort out the lingonberries, rinse them, put them in a saucepan, add sugar and cook over high heat until the lingonberries become soft. Then strain the mixture on a stretched cloth. Bring the resulting lingonberry juice to a boil, add sugar to it, add the cooked pears and cook slowly until soft. Then place the pears in prepared jars, add juice and sterilize half-liter jars for 25 minutes, liter jars for 30 minutes, and three-liter jars for 45 minutes. After sterilization, immediately roll up the hot jars.

Pickled pears

For filling: 1 liter of water, 300 g of sugar, 0.8 g of cinnamon, 0.4 g of cloves, 0.4 g of star anise, 0.4 g of allspice, 8 g of vinegar essence.

Wash the pears thoroughly in cold water, peel (for delicate varieties, you can leave the skin if desired), cut in half, remove the seed nests. For pears that can be preserved whole (fruits up to 40 mm in diameter), trim the stalk, remove the sepals, seed nest and cut off the skin.
Blanch the pears for 2-7 minutes in a boiling 0.1% citric acid solution and place in jars.
At the same time, prepare the filling with sugar and spices, boiling it for 5-10 minutes, then add acetic acid or vinegar. Mix everything thoroughly, strain, and distribute the spices remaining after straining evenly among the jars. Pour the prepared marinade over the pears. Cover the jars with lids and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes, and three-liter jars for 30 minutes. After sterilization, immediately roll up the jars.

Soaked pear with lingonberries

For 10 kg of pears- 2 kg of lingonberries; for preparing the wort: 10 liters of water - 10 teaspoons of yogurt, 2 tbsp. spoons of salt, 1 tbsp. spoon of dry mustard.

Place pears with dense flesh (sprigs up) and lingonberries in rows in a tub or enamel bowl, arranging them with blackcurrant leaves, and pour in the wort. After 8-10 days, store the pears in a cool place.

Pears in vinegar with sugar

For solution for 1.2 kg of pears - 250 g of water, 400 g of sugar, 500 g of table vinegar, 10 g of cinnamon, zest of one lemon.

Rinse small pears in cold water and peel (the stem is cut in half, the core is removed). After this, place the pears in water with a teaspoon of salt dissolved in it so that they do not darken. Then prepare a solution with the addition of sugar, vinegar, cinnamon and lemon zest. Place the pears in the solution and cook over high heat until soft, then remove from heat. The next day, place the pears in jars, fill with infusion and sterilize half-liter jars for 12 minutes, liter jars for 18 minutes, and three-liter jars for 25 minutes. After sterilization, immediately roll up the jars.

Preparation of pears in Bulgarian style

For a three-liter jar- 2 kg pears, 1 tbsp. a spoonful of salt, 4-5 geranium leaves, 100 g dogwood, a pinch of citric acid, 1.3 liters of water.

Take small pear fruits, you can even wild ones, peel them from the stalks, rinse them well, and carefully put them in a three-liter jar. Add salt, geranium leaves, ripened dogwood berries, and citric acid. Pour in cold boiled water. After a day, turn the jar upside down and back 10 times. 20 days will pass - and the pickle is ready.

Pear sauce

For 1 kg of pureed mass - 100 g of sugar.

Wash the pears thoroughly in cold water, place in a saucepan, fill 1/3 with water and put on fire for 10-15 minutes. Then rub the fruits, along with the liquid remaining in the pan, through a colander, put the resulting mass in the pan and add sugar. Bring to a boil and cook over high heat for 5 minutes, stirring continuously. Pour the hot sauce into jars, cover with lids and sterilize half-liter jars for 15 minutes, liter jars for 20 minutes. After sterilization, roll up the jars.

Sauce of peaches, pears, and apples with onions, tomatoes, sweet peppers, celery and coriander “Fruit and vegetable chutney”

Ingredients:
6 peaches 6 pears 6 apples 20 tomatoes 3 pcs. sweet green pepper 3 pcs. sweet red pepper 6 onions 1 stalk of celery 2 cups sugar 1 cup 5% vinegar 1 teaspoon mixture of chopped bay leaf, coriander and black pepper hot fresh or ground pepper and salt - to taste

Cooking process:
Peel, core and pit the fruit. Remove seeds from sweet peppers. Pass all vegetables and fruits through a meat grinder or grind in a blender. Cook the resulting mixture for 3-4 hours over low heat, adding spices and vinegar at the end of cooking.
Place the hot mass into sterilized jars, roll up, turn upside down, wrap and leave until completely cool. Serve as an appetizer, as a sauce for meat and poultry dishes, with hard cheeses, on toast.

Candied pear

You can't think of a better treat for winter tea drinking. Quite dietary, at the same time sweet and aromatic. These candied fruits can be added to porridge, cottage cheese, sweet casseroles, and biscuits. It is best to store candied fruits in glass containers with tight lids.

Ingredients:
Pears1 kg
Sugar1 kg
Citric acid2-3 g
Water300 g

Cooking method:
Wash the pears, remove the cores and stems, cut into thin slices
Blanch the pieces in boiling water for 10 minutes.
Place pear slices in cold water.
Prepare sugar syrup by dissolving sugar in boiling water.
Place the pears in a saucepan, pour boiling syrup over them and let sit for at least 4 hours.
Then cook them for 5-8 minutes. Remove from heat and leave again for 10 hours. Repeat this procedure 2-3 times until the pears become transparent. During the very last cooking, add citric acid. Stir, finish cooking, place in a colander to drain the syrup from the pears. This will happen in about an hour.
Preheat the oven to 40 degrees and place the candied fruits on a baking sheet lined with baking paper. Cooking time is about 9 hours.

Pear and orange confiture “Memorable”

Ingredients:
1 kg pears 300 g oranges 1 kg sugar

Cooking process:
Boil syrup from water and sugar and cool it. Cut off the stalks of pears, remove the seed chambers, and chop the pulp. Peel the oranges and cut the peeled segments in half.
Place the fruits in a container for making jam and cover them with sugar. Leave the prepared mixture for at least 12 hours at room temperature to allow the juice to release.
After this time, place the container on low heat and simmer the contents until the sugar is completely dissolved. If there is too little juice and there is a risk of burning, add water at the rate of 100 ml per 1 kg of fruit.
After about 1 hour, remove the bone from the heat. The next day, cook the mixture for another 20 minutes. Place the hot confiture into sterilized jars and close them with screw caps.

Pear and apple marmalade

Ingredients:
Pears – 1 kg; Apples – 1 kg; Granulated sugar – 1-1.2 kg.

Preparation:
Wash the apples, cut out the core, bake in the oven until tender, rub through a sieve. Mix the finished puree with sugar and cook until it is reduced by one and a half to two times. If the marmalade is being prepared for the winter, then it is better to put the mixture into jars and roll it up, but if it is not being prepared for a long time, then gently put the hot marmalade into a mold and take it out into the cold, when it hardens, cut it into portions.

Marmalade can also be prepared according to any jam recipe, you just need to cook longer so that it reduces by 1.5-2 times.

Dried pears

Summer and autumn varieties containing at least 12% dry matter are suitable for drying. The fruits should be ripe, with a small content of stony cells. It is recommended to use Bessemyanka, Tonkovetka, Autumn Bergamot, Summer William and others, as well as wild pears.

The fruits, depending on their size, are cut into halves or quarters (small ones are dried whole) and dipped in acidified or salted water. After the water has drained, the slices are placed on sieves or baking sheets and dried for 10-12 hours, first at 70-80°C, and finally at 50-55°C. Ready pears are kept in a box or box for 5-6 days to equalize humidity.

Mastarda - Italian preparation

To prepare this dish, a whole assortment of various fruits is used (apple, pear, plum, peach, melon, fig, etc.), as well as candied fruits, water, sugar, wine and mustard. Preparing mastarda is quite simple - the fruit is simply boiled over very low heat in syrup for several hours or placed in ready-made sugar syrup. Water can sometimes be replaced with white wine, and mustard powder is added only a few minutes before the dish is ready. In general, everyone can master the preparation of mastarda - you just need to want to.
In Italy, mastarda is prepared in different ways. We will look at the most classic recipe for this preparation, common in the Lombardy region, in particular in the city of Cremona.

You will need:
1 liter of water, 500 ml of dry white wine, 900 g of sugar, 30 g of dry mustard, 25 small candied fruits, 10 yellow plums, 8 red plums, 4 figs, 3 peaches and pears each, 2 apples, ½ melon.

How to cook mastarda:
Pour sugar into a saucepan, add water, bring to a boil, simmer over low heat until the sugar is completely dissolved. Wash the berries and fruits, clean them of everything unnecessary - stalks, seeds, peels, chop them arbitrarily, not finely and not too coarsely. Put the prepared products and syrup, pour in the wine, cook over low heat until tender (the fruit is softened and transparent), add mustard powder, stirring everything with a spoon, cook for a few more minutes and remove from the stove. Place the fruit in syrup in clean jars, then place the jars in a large container with water and pasteurize from the moment of boiling for 40 minutes, then seal with lids. You will be able to eat mastarda no earlier than after 2 months.

Pear wine

Due to the fact that the smell of ripe pears is well transmitted to the prepared wine, the drink turns out aromatic and very tasty. It is made in many regions of Russia. When the time comes to pick the fruits, I advise you to remember this recipe for homemade pear wine. The time spent on preparation will not be wasted.
For pear wine, you can use not only sweet, juicy varieties, but also fruits that are not consumed fresh, for example, wild pears. The taste of the finished drink depends little on the variety. It is difficult to obtain pure juice from pear fruits; in terms of complexity of preparation, this recipe is second only to wine from plums. We will adhere to a similar preparation technology, but with some nuances that allow us to preserve the aroma of the original raw materials.

Ingredients:
pears – 10 kg;
sugar – 5 kg;
water – 15 liters;
raisins (fresh grapes) – 100 grams.

It is better not to boil water; this is done only in cases where its quality leaves much to be desired. I advise you to prepare (wash and thoroughly dry) the fermentation container in advance. This could be a keg, bottle or jar. As a last resort, a food-grade plastic container.

Cooking process:
1. Dissolve sugar in warm (20-27°C) water. Add unwashed raisins or crush a few unwashed fresh grapes. Wild wine yeast lives on the surface of the berries, which will ferment the prepared pear must.
2. Wash the pears, clean them of rot and cut them into small slices.
3. Add the slices to the fermentation container.
4. Pour in the sugar syrup obtained at the first stage and mix. It is better to leave a third of the volume of the bottle free, so that there is room for foam and carbon dioxide that will appear during the fermentation process.
5. Put a water seal on the bottle or a regular medical glove with a hole in one of the fingers.
6. Place the container in a warm (18-26°C) dark place for fermentation for several weeks.
7. After the end of fermentation (the signet has blown away, the water seal does not release bubbles for several days, sediment has formed at the bottom), pour the wine through a straw into another container, without touching the sediment at the bottom. Close the bottle tightly with a stopper or install the water seal again (preferable).
8. Transfer the young wine to a dark, cool (10-16°C) place and leave for 2-3 months to age. Then drain the sediment again, pour into bottles and seal tightly with stoppers.
It is better to store homemade pear wine in the basement or refrigerator; it does not have a clearly defined expiration date; over time, the drink becomes lighter and tastier.

Roll up pear compote

The principles of harvesting pears are simple and easy to implement. In addition, these fruits contain a large amount of sugars and are practically not stored in apartment conditions. In order not to lose a large harvest, it is best to process the fruits into preparations for the winter. The best thing is to cook compote from them using our simple recipes.

The simplest method that does not require much time.

Fruits are preserved whole, using slightly unripe fruits, small in size, without damage. The most suitable varieties in this case are “Limonka”, wild pear or any other types of fruits with small fruits.

Required ingredients for preparing a three-liter jar of compote:

• one kilogram of fruit;
• 100 - 150 grams of granulated sugar - sugar varies depending on the sweetness of the pears;
• three liters of water;
• citric acid - optional (ideally, take half a teaspoon for a three-liter jar, however, even without it the jars will not explode, since they contain a lot of pear base). I recommend playing it safe and adding it anyway.

Winter preparation process:

1. Wash the pears thoroughly, do not tear off the stems, to avoid premature leakage of juice and to maintain the integrity of the fruit during cooking.
2. Pour cold water over the fruit and let it simmer for about a third of an hour after boiling.
3. Place the cooked pears in a sterilized canning container.
4. Boil syrup from pear broth and granulated sugar, and after boiling, add citric acid to it.
5. Fill the jars with pears with hot sweet liquid and roll up.
6. Turn the jars on their sides and wrap them warmly.
7. After cooling, take it to the cellar.

Compote in quarters without sterilization

Modern scientists have discovered a substance in pear fruits that helps adults and children cope with certain types of urolithiasis, which undoubtedly indicates the beneficial qualities of these fruits and canned food prepared from them.

This harvesting option is suitable for fruits that have fallen from the tree and have some defects. They also make delicious food, the recipe for which we have already published. If the pears have a dense, harsh skin, it is better to remove it with a paring knife.

If you take summer or dessert varieties, be sure to add citric acid!

Necessary products for canning in one three-liter jar:

• one liter of water;
• two hundred to three hundred grams of granulated sugar;
• four grams of citric acid (half a teaspoon).

Cooking process:

1. Wash the collected fruits thoroughly, remove damaged or spoiled areas, and divide into four parts.
2. Remove stalks and seeds with partitions.
3. Place the chopped pears in fat-free and sterilized jars up to the shoulders.
4. Boil the syrup from the sugar and water specified in the recipe, fill the jars with fruit to the top.
5. Cover the workpieces with metal lids.
6. After five minutes, drain the syrup and bring it to a boil.
7. Pour in the pear quarters again and keep them covered again for five minutes.
8. Drain the liquid a third time, bring to a boil, add citric acid.
9. Fill the jars with boiling solution to the very edge and roll up.
10. Turn the finished compote over and wrap it in something warm.
11. After complete cooling, remove the workpiece to a suitable place for winter storage.

Colored compote, sterilized

Pears have been known to mankind for more than three thousand years; even the ancient Greeks and Romans admired the taste of these fruits and prepared all kinds of desserts and more from them.

The pear was also popular in Rus', in particular, in the manuscript “Domostroy”, written in the old days, there are instructions for growing the tree and caring for it.

The pear compote itself is very tasty, but it looks a little pale. To add brightness to it, you can preserve fruits with various juices. Juices need to be prepared immediately before canning - then they will not lose their beneficial qualities.

Required components:

• liter of water;
• a glass of granulated sugar;
• half a glass of juice from brightly colored berries: raspberries, black currants, etc., for each liter jar;

The process of preparing seaming for the winter:

1. Wash the pears and remove the skins using a potato peeler.
2. Cut each fruit into four to six pieces, remove the core with seeds and membranes.
3. Place the prepared fruits in a sterilized container up to the hangers.
4. Prepare syrup from sugar and water, cool.
5. Fill the jars with cold syrup and berry juice, place them in a large container on a fabric mat, fill them with water up to the necks of the jars, and cover with metal lids.
6. Sterilize within a quarter of an hour from the moment the water boils in the sterilizer.
7. Roll up and turn over.
8. Cover with a warm cloth and cool. Remove the twist for storage.

Compote of pears stuffed with rose hips

An unusual vitamin drink can be prepared in the second half of September from autumn varieties of pears and rose hips, which by this time have acquired the full composition of vitamins.

The pear itself is a source of many macronutrients necessary for the human body. The combination with rose hips turns an ordinary drink into a healthy addition to the everyday table, which not only perfectly quenches thirst, but is also an excellent prevention of colds and seasonal viruses.

Required Products:

• two kilograms of fruit;
• seven hundred and fifty grams of water;
• three hundred grams of granulated sugar;
• a quarter teaspoon of citric acid;
• large rose hips - one fruit for each pear.

Harvesting method:

1. Wash the fruits, peel them, leaving the stems.
2. Dilute water with citric acid, put pears in it, each immediately after peeling, so that the fruits do not darken from contact with air.
3. Using a paring knife, make a depression in each fruit on the side opposite the tail and place the washed rose hips in it.
4. Place the stuffed fruit in jars up to the shoulders.
5. Boil syrup, cool.
6. Fill each prepared jar to the top, place for water sterilization, and cover with lids for canning.
7. Sterilize canned food, depending on the volume of cans: liter - half an hour, three-liter - about an hour
8. Remove from the sterilizer and seal immediately.
9. Turn over and cover with a warm blanket.
10. After cooling, the compote is ready for use and long-term storage in a dark, cool place.

Compote for the winter “Assorted”

A very beautiful and pleasant-tasting drink is made from a mixture of pears and various berries. It is only necessary to take into account the number of fruits so that the pear aroma is not lost against the background of the berry mixture, since it is more delicate. The berry mixture should have a rich color; citric acid is added if the fruits are not sour enough.

Required products and their proportions:

• 2 kilograms of pears;
• a kilogram of various fruits and berries - plums, raspberries, chokeberries, and so on;
• liter of water;
• four hundred grams of granulated sugar;
• three grams of citric acid (half a level teaspoon).

Method and subtleties of canning:

1. Wash the pears, remove the skin.
2. Cut the fruit in half, remove the seeds and membranes.
3. Rinse the berries and remove the pits from the plums.
4. Place in sterilized jars so that the pears contain more than half of the total fruit volume up to the shoulders.
5. Boil the syrup, pour the hot solution into the container with the raw materials, and place for sterilization.
6. Sterilization time after boiling water: liter jars - ten minutes; three-liter - a third of an hour.
7. Remove, seal tightly, turn over.
8. Wrap the canned food in a warm blanket or blanket and cool.

The drink is ready to drink.

Compote of pears and apples for the winter

A very simple recipe, apples and pears get along well together and delight with their delicate taste in the cold winter season. Suitable for very large, slightly unripe fruits with firm flesh.

Sugar solution recipe:

• liter of water;
• four hundred grams of granulated sugar;
• equal number of pears and apples.

Preparation principle:

1. Wash the fruit, cut into small pieces of equal thickness and remove the core.
2. The cleaned pieces should be kept in water acidified with lemon juice. You can use citric acid or a solution of table vinegar.
3. Boil syrup from water and sugar, cool to room temperature.
4. Place apples and pears in equal quantities in prepared containers up to the shoulders, pour syrup to the edges of the container.
5. Cover with metal lids, sterilize - liter for half an hour, three-liter for about an hour.
6. Seal tightly, place on its side and insulate with a thick blanket.

The product is ready for use and storage for a long time. By the way, we published a recipe for canning apple juice.

Often, in fruit compotes, the fruit mixture remains in the jar while the liquid is drunk instantly. The boiled fruits should be placed in a colander, boiled over low heat until the required thickness and granulated sugar should be added to taste. Use as a filling for pies and rolls. Lightly toasted and ground walnuts in a meat grinder work well with this jam as a thickener.

Harvesting pears is not exactly a simple, but not a complicated procedure either. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears is reminiscent of childhood. Everyone can handle preparing a delicious delicacy. The fruits can be prepared in different ways: canned in pieces, pickled, rolled whole pears in sugar syrup, cooked into puree, syrup, compote, or dried. In preparations, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, rowan. It would be appropriate to use spices. When canning pears, you can experiment and add ginger, cardamom or cloves. Candied fruits, jam, and pear marmalade prepared for future use are useful for baking, and sweet jam and marshmallows are useful for tea.

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The last notes

The taste of pear cannot be confused with anything else. She is a real symbol of midsummer. And that’s why many try to prepare these wonderful fruits for the winter. If you do this correctly, you can save up to 90% of the vitamins and nutrients contained in the fruits. And in winter, please your loved ones and friends with aromatic dishes and drinks.