Canned whole pears - the taste comes from childhood! Various recipes for preserving pears for the winter.

Beautiful summer time with its fresh berries and fruits. So, let's not waste time and prepare for the future all these wonderful gifts of nature. Canned pears with citric acid for the winter, the recipe of which is simple, well stored, turn out tasty and fragrant.

Ingredients:
- pears - 2 kg.,
- water - 1.5 liters,
- sugar - 600 grams,
- citric acid - 2 grams.

Recipe with photo step by step:

To begin with, we will prepare the jars in which we will put the pears. Banks need to be sterilized, and metal lids should be thoroughly boiled.
Then we wash the pears, then cut the pears into two halves, if you wish, you can remove the core and the stalk, but if you washed the pear well, then this can not be done.
Then pour water into a large saucepan and add granulated sugar. Bring the water to a boil and stir the sugar until it dissolves completely. Then add citric acid to the boiling syrup, you can also use lemon or orange zest instead of acid, if desired. Then we dip the halves of the pears into the boiling syrup, add the fire to the maximum and bring the syrup to a boil. After we reduce the heat and cook the pears, stirring occasionally (gently) for no more than 5 minutes. Then put the pears in prepared jars and fill with syrup. We roll up the jars with lids, wrap them in a blanket for further sterilization and leave to cool completely.

We store canned pears with citric acid in a cool place. We also recommend preparing

Pears for the winter without sterilization is one of the easiest ways to spin the fruits for the period of winter cold. In addition to delicious pears, a delicious and healthy drink will also be waiting for you in the jar, which will easily become a substitute for juice from stores. Since pears do not contain a lot of acid, it is not easy to keep them until winter.

We offer a recipe that does not require long-term sterilization, but guarantees the safety of the product for a long period. Harvesting pears begins with the selection of fruits. Let's share a secret: always send hard pears to make compote, but you can make jam or mashed potatoes from soft pears.

To make the finished product not only tasty, but also fragrant, we recommend adding a mint leaf and a pinch of vanillin to each jar.

Pears for the winter without sterilization ingredients

Hard pears - 1.3 kilograms;
Water - 1 liter;
Citric acid - 4 grams;
Sugar - 300 grams.

Pears for the winter without sterilization cooking

My fruits. If they are small, we put them whole in a jar. We cut the large ones into pieces and also stack them. After that we prepare the syrup.

Dissolve sugar in water, bring to a boil in an enamel bowl. Pour boiling syrup into a jar, cover with a lid. We are waiting 5 minutes. We drain the syrup, boil again, and again fill the jar with it. We wait again for 5 minutes. For the second time, we pour it into the same bowl, dissolve citric acid in the syrup, boil, and fill the jars again.

It remains only to roll up and turn over. Ready!

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 fruits in the fall.

A pear is a healthy fruit, no matter how you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of a pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, that the human body needs, especially in winter.

Useful for those who suffer from indigestion, 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 for pregnant women and people with cardiovascular pathology.
One of the few fruits that people with diabetes can eat.
Useful during SARS, due to the content of arbutin (a natural antibiotic).
It has 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 refrain 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, eaten with sweet pancakes. Plus, it's a great way.

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

It is very important that you thoroughly wash the fruit 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 package 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 jars, be sure to follow the proportions.

Cooking:

First of all, you need to prepare jars and other tools for canning, wash them and sterilize them.
Thoroughly wash the fruits, and after removing the tail, cut into two halves. With a small knife, remove the core and bones so as not to damage the pulp.
Cooked pears should be laid out in dry and already sterilized jars in such a way that there is a free space of 3-5 cm to the neck of the jar.
Pour boiling water over the stacked fruits up to the very neck and leave for 5-10 minutes. Fruit slices will release juice during this time.
After that, drain the water into a saucepan, add sugar there and bring to a boil.
Pour fruit in jars with syrup and leave for another 20 minutes. For the last time, pour the sweet syrup into a saucepan, add citric acid and vanilla sugar to it, bringing the mixture to a boil again.
We roll up the jars with lids, for which you should use a seaming machine.

Banks can be stored at room temperature, but after opening it is advisable to refrigerate. Thus, 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, you will always have a healthy product with an amazing taste on your table.

Required Ingredients:

1.5 kg of fruit;
600 ml of water;
100 ml 9% vinegar;
0.5 tsp citric acid;
300 g of sugar;
1 st. l. ground cinnamon;
4 pieces of sweet peas;
8 g dried cloves.

In addition, there are many recipes for making all kinds of compotes, jams, jams, jams and the like. Moreover, all this is prepared at home without much difficulty, so we adopt the recipes below and easily preserve our favorite fruits for the winter. Here are some of the most popular and at the same time simple recipes for preserving these fruits.

Canning pears for the winter in whole syrup

Grocery list:

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

Conservation steps:

Rinse the fruits and remove their tails.
Next, you need to determine how many pears fit 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 pan with them on the fire.
As soon as the water boils, transfer the fruits to a pre-prepared, that is, sterilized jar and pour hot syrup over it.
Roll up the jar, put it on the lid (neck down), and send it “under a fur coat” until it cools completely.

After that, return them to the correct position and store in a cool place.

Canning pears for the winter with slices: a step by step recipe

Product list for 3L jar:

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

Cooking steps:

Rinse the pears, cut into quarters and remove the stem with the core.
Next, lay the quarters prepared in advance jars and sprinkle with lemon.
Top with boiling water and cover for 20 minutes.
Drain the water back into the saucepan. Add sugar to it to make syrup. It will be easier to drain the water if you use a special lid with holes for this.
While the syrup boils, add 1 teaspoon of cinnamon and 3 pieces of cloves to the containers.
As soon as the syrup boils, pour it into jars and roll them up with sterile lids. Then turn upside down and wrap.

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

Preserving fruit halves with lemon: recipe for compote with vanilla flavor

Ingredients per 3L jar:

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

Conservation steps:

Rinse the pears well, cut into halves and clean from the core, tails and tips.
Place the halves cut side down in sterilized jars. The container must be filled to the shoulders.
This compote is poured three times with syrup, after which it is rolled up. To prepare the 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, thus obtaining a triple filling. After 3 drains of 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 up with a sterile lid.
Turn the container upside down and wrap. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After filling three times, the fruit will settle a little and take up only half of the jar. Compote prepared in this way turns out to be incredibly tasty, and the fruits acquire a slight vanilla flavor. You can also use apples instead of pears 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 a bowl for cooking.
Then prick 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 fruits have given little juice. After 3 hours, put the 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 stirred periodically.
The jam is ready. Now pour it into jars, which, like the lids, must be sterile, and roll up.

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 jars: a step by step recipe

Grocery list:

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

Cooking steps:

Wash the pears and cut out the core. In the event that you are using a variety with a thick skin, remove it. Cut the remaining pulp into pieces and transfer to a saucepan for cooking.
Sprinkle sugar on top of the fruit and set the saucepan aside until the 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 down, put it back to boil.
Add vanillin and lemon to the boiling mass. Reduce the fire and cook the jam for about half an hour, stirring often in the process.
Add cognac to the mass and remove it from the heat. Next, the mixture must be turned into a puree. The easiest way to do this is with an immersion blender.
Arrange the jam in prepared jars and close with ordinary nylon lids.

Jam containers should be stored in a cool place.

An easy recipe for moonshine from pear puree at home

Required products:

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

Cooking steps:

Rinse the pears, cut out the core and spoiled places. Grind the remaining pulp to a puree state, grating or passing through a meat grinder.
Transfer the resulting puree 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 container and add the yeast diluted according to the instructions there. After combining all the ingredients, close the container tightly.
Leave the mixture to ferment in a warm place for about 10 days, during which twice a day it will be necessary to destroy the resulting top layer.
After 10 days of fermentation, drain the mash from the sediment and distill it through a moonshine still.

Moonshine turns out to be quite strong (40 degrees) and has a pleasant taste.

Pears, canned without sterilization

Such preservation turns out to be very fragrant and resembles childhood. It is done quickly, just like it is eaten in winter.

Ingredients:

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

Cooking steps:

Banks should be thoroughly washed, preferably with a soda solution.
Covers must be sterilized.
Wash all fruits thoroughly.
We cut into four parts, cut out the tail, core and cut off the spoiled places.
All cores should be collected and boiled. This will be the syrup.
Add vanilla and sugar to it while cooking.
All slices are filled with acidic water so that they do not darken, then this water will merge.
Then the pears are placed in a jar and filled with syrup.
It is also advisable to put a few mint leaves in the container and add citric acid.
Banks are rolling up. Do not forget to put them in the cellar after cooling.

Canned pears with apples

This preparation is amazing because it is made in syrup. In winter, it is nice to drink fragrant and eat delicious fruits. Children especially love fruits prepared according to this recipe.

Ingredients:

unripe pear fruits - 1 kg;
unripe fruits of apples - 1 kg;
sugar - 1-2 cups / for an amateur;
lemon - 1 pc.;
water - 500 ml.

Cooking steps:

Banks should be prepared first. Wash them with soda, rinse thoroughly, let drain. Then roast in the oven for ten to fifteen minutes.
Sterilize the lids.
We select apples and pears. They should be strong, resilient, best of all unripe. Do not use broken, spoiled and crumpled fruits.
Rinse them thoroughly under running water and let 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.
Lemon should be washed and cut into wide rings.
Pour water into a large container and put it on the stove.
Pour sugar into it and collect white bloom when boiling.
We put fruit slices in jars, 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.
We roll it up, put it on the lid and wrap it up.

After complete cooling, all blockage must be taken out 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 quite ripe, but rather green. Every member of the family, from children to grandparents, will want to try such yummy.

Ingredients:

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

Cooking steps:

Jars and lids are ready. Washed and sterilized.
Pears are selected only of good quality and washed in water. Are dried up.
Fruits are laid in jars, sprinkled with powdered sugar and citric acid.
Boil water in a saucepan.
After boiling, pour it into containers filled with pear fruits.
From above, cover with lids and wait until the jars are sterilized, for 20 minutes.
After this process, the lids are rolled up.
All containers are wrapped and after they have cooled, they are placed in a cool place.

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

Fragrant pears in syrup for the winter (video)

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

Canned whole or sliced \u200b\u200bfruits in winter will remind you of a bright sunny summer. They are also great for filling any sweet pastry. Try it, you will definitely like it.

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

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

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

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

Taste Info Sweet blanks

Ingredients per liter jar:

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

Cooking time - 40-50 minutes.

How to cook canned pears in syrup without sterilization

Thoroughly wash the fruits under cool water, while inspecting for damage and damage. If the peel of a pear is even slightly damaged, then we remove such fruits to the side - they are not suitable for canning. Carefully take out the tails or cut them so as not to violate the integrity of the pulp.

We sterilize liter jars over steam or in the oven, at the same time boil the lids for at least 5 minutes. We put whole pears in a dry, cooled jar, picking up the fruits so that they occupy the maximum space, while not disturbing each other. Therefore, it is preferable to use small or small pears for canning in a liter jar; we roll large fruits into three-liter jars.

In a thin stream, pour boiling water into a jar of pears. To prevent the jar from bursting, you can put a knife edge 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 a hundred grams of sugar into a jar of pears.

Bring the water drained from the jar to a boil over medium heat and boil for about 3-5 minutes. After that, again pour into a jar of pears and leave for 10-15 minutes. When the water cools down a bit and part of the sugar dissolves, pour the resulting syrup back into the pan 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 fruit attractive and appetizing, with citric acid they turn out to be glossy and beautiful.

Pour the pears for the third time, this time not just boiling water, but 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 kettle or immediately add it for safety net in the process of boiling the sweet syrup. We cover the cans with metal lids and roll them up turnkey.

After that, we turn the jars with canned pears over 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 twists and do not open the towel. To achieve the maximum effect of sterilization, the pears should cool very slowly. After that, the pears can already be put away for storage in a dark place, you can put them in the pantry. Subject to the preservation process and careful sterilization of dishes, whole pears in sugar syrup will stand all winter, if you have the patience not to eat them! Happy preparations!