You should not waste time searching for original recipes for canning pears, our distant ancestors knew the answer. There is nothing more tasty, fragrant and, most importantly, healthy than stewed pears. In this selection, the simplest and most delicious preparations for the winter, as well as the secrets of craftsmanship.
Material Content:
Simple pear compote for the winter
“It’s not a matter of simplicity, but mastery,” the real housewives say, and they offer a recipe in which pears act as real heroes at this celebration of life.
The composition of the ingredients on a three-liter jar:
- pears - 1 kg;
- sugar - 200-230 g;
- water;
- citric acid –1/2 tsp (without top).
Cooking method:
- Prepare pears - select the most beautiful, without damage, wormholes, the same size, rinse, remove the stalk.
- Rinse and sterilize the jars (above the boiling water tank in the oven).
- Put pears in jars.
- Pour boiling water for 15-20 minutes.
- Drain water from cans, boil again.
- Pour the pears in the jars again for 15 minutes.
- Make sugar syrup.
- Drain the aromatic water from the cans, boil.
- Add sugar, stop heating, stir until sugar is completely dissolved.
- Add citric acid, mix until it dissolves.
- Pour the fruits with hot syrup.
- Cork with sterilized tin lids, cover with a warm blanket for additional sterilization.
The next day, rearrange the pears in a cold place. With this method of preservation, the fruits will retain elasticity and taste.
To improve flavor, add a little vanilla, lemon zest to the pear compote.
With apples
Pear compote, harvested for future use, sometimes "explodes", this is due to a lack of acid. To avoid losses, you can add citric acid, but it is even better to make a harvest of apples and pears.In winter, the Druzhba compote will please your family and friends with a delicate aroma more than once, and a slight sourness will remind you of sunny summer and its gifts.
The composition of the ingredients on a three-liter jar:
- pears - 700 g;
- apples - 300-400 g;
- sugar - 200-250 g;
- citric acid - at the tip of a knife;
- water.
Cooking method:
- Prepare pears and apples - wash, rub, remove with wormholes or damaged.
- Cut the fruits in half, into quarters.
- Remove stalks, seeds.
- Blanch individually in hot water: pears - 15 minutes, apples - 10 (they are softer).
- Put the fruits mixed in glass containers.
- Prepare a classic syrup from water, sugar with citric acid.
- Pour the cooked pears and apples, send the compote to sterilize for 20 minutes.
- Cork with boiled tin lids. Provide additional sterilization - cover with a blanket, a blanket.
Apples must be taken dense, with a high acid content, the most suitable varieties are Antonovka, Pepin saffron, Semerenko, Welsey.
How to cook from a wild
Wild pears, as a rule, produce a rich harvest. Mistresses who found such a tree can be calm - a family without vitamins for the winter will not remain. From the fact that the fruits of the wild game are very, very firm, the ideal preparation is compote.
The composition of the ingredients on a three-liter jar:
- pears - 1 kg;
- sugar - 250 g;
- citric acid - 0.5-1 tsp.
- water - a little less than 3 liters.
Cooking method:
- Sort the prepared fruits, choose the most beautiful and healthy, rinse, cut the stalks, do not cutput in cans.
- Pour boiled pear wild boiling water, leave for 25 minutes, covering with lids.
- Drain, boil, pour into jars for another 25 minutes.
- For the third time, drain the water, boil it, add sugar, dissolve, add citric acid and immediately fill the jars.
- Sterilize the lids in boiling water and seal the jars.
- Leave to cool, you can cover with a warm blanket for additional sterilization.
Stewed pear-wild compote has a rich, tart taste, the taste of this summer!
Pear compote without sterilization
All Soviet recipes for canning pears suggest an additional sterilization process, which greatly complicates the work of the hostess. Because of this, many refuse such preparations for the winter. But in vain, because there are simple and reliable recipes for pear compotes, where you can do without sterilization. Here is one of them.
Ingredients (for each three-liter jar):
- pears - 1 kg;
- sugar - 200 g;
- lingonberry - 1 tbsp .;
- water.
Cooking method:
- Wash the selected fruits, cut the stems, put in pre-sterilized jars.
- Boil water, pour pears for blanching for 20-25 minutes.
- If the pears are solid, repeat the blanching process - drain the water, bring to a boil and refill the pears for 20-25 minutes.
- Put lingonberry berries on top, sort it out first, remove leaves, garbage, rinse under running water.
- Prepare the syrup in the classical way - add sugar to the drained water from the containers, boil it, immediately, in hot form, pour into jars, cork.
With this technology, additional sterilization is not required, blanching allows you to warm the fruits well, and the necessary acid will give cranberries.
Cooking from plums
Pear compotes are poorly stored due to lack of acid. Beginning housewives make up for it with citric acid, while experienced housewives make compotes with the addition of acidic fruits and berries. Plums give an excellent result, the taste acquires a pleasant acidity, and the syrup - a very beautiful pink tint.
The composition of the ingredients based on a three-liter jar:
- pears –700 g;
- plums - 300 g;
- water (a little less than 3 liters);
- sugar - 200-250 g.
Cooking method:
- Prepare the pears - take the whole, not overripe, without wormholes fruits, rinse.
- Blanch pears in hot water - 15-20 minutes (to become softer).
- Prepare plums - sort, rinse, cut in half, remove the seeds.
- Sterilize the jars, put the pears, on top of the plum, so as not to get squeezed, pour hot syrup.
- Cover the jars with sterilized tin lids (do not cork!), Put in a container with hot water for sterilization, for 20-30 minutes.
- Now cork, leave to cool completely.
Compote stores most of the vitamins, which is important in the winter. Plums and pears can be used as a filling for the pie.
Conservation for the winter from pears Severyanka
Delicious compote from pears Severyanka is prepared quite easily, there are recipes without additional sterilization. And there are opportunities for gastronomic experiments, if you add lemon zest, vanillin, cranberries, cranberries, lemon balm leaves in different banks, you can get compotes with different tastes.
The composition of the ingredients for a three-liter jar:
- pears - 1 kg;
- water - about 3 liters.
- sugar - 250 g;
- citric acid - ½ tsp;
- natural vanilla powder, berries, lemon zest, lemon balm (optional).
Cooking method:
- Prepare fruits for preservation - choose the best for compote, rinse, cut the stem, cut in half, remove the seeds.
- Put in boiling water, blanch for 15 minutes.
- Place the pears in previously sterilized containers.
- Add berries, vanillin, zest (optional).
- Boil the syrup from water and sugar, add citric acid at the very end, remove from heat and pour pears.
- Put on additional sterilization in a container with hot water for 15-20 minutes.
- Seal with pre-sterilized caps.
We prepared one compote of pears for the winter, but we got assorted dishes, the hostess and the household are happy!
