Harvest of domestic pears can be preserved in many ways: to make jam, cook a delicious compote for the winter. They can also be marinated separately and together with citrus fruits. In the article you will find information about simple recipes with photos and features of canning fruits.
Ingredient preparation
Canning begins with the preparation of containers and raw materials. Banks must be thoroughly washed and sterilized. Sterilization time depends on the volume. Average - 5-10 minutes. The lids are steamed with boiling water for 5 minutes.
It is advisable to pickle not fully ripened pears. They retain their shape better and have a more crisp flesh. They must be sorted by maturity. Then they wash and let the water drain. Cut into slices, remove seeds, stalks and damaged areas.
In some recipes, it is recommended to prepare fruits without peels so that its texture does not violate taste sensations later. When cleaning, the skin must be cut very thinly, keeping the shape of the fruit. Slices are stored in cold water until further processing.
Important! To prepare marinades, use dishes that do not react with acids and salts. It can be enameled, stainless steel, glass.
Recipes for harvesting canned pears for the winter
In the process of pickling, the activity of microorganisms is blocked with a solution of food acid. This creates a preservative effect for fruits. As food acid, vinegar or citric acid is usually used.
Canned fruits are both whole and halves. In winter, they are used as a separate dish or for decorating desserts. To change the taste, citric acid, herbs, citrus fruits, and alcohol are added to the marinade.
No sterilization
10 (100 g each) 45 minutes
Energy value per 100 g:
The fruits are washed, cut into quarters, the stalks and seeds are removed. If this is a variety with soft skin, then you can not cut it.
Glass containers are washed and sterilized, lids are prepared. Prepared fruits are laid out in jars.
Water for pouring is put on fire and as soon as it boils, remove and pour fruit.
Let it brew for 15-20 minutes.
Drain the liquid back into the pan, bring to a boil.
Sugar and lemon juice are added. Boil for 5 minutes.
Then pour pears and cork jars.
The fruits are washed, cut into quarters, the stalks and seeds are removed. If this is a variety with soft skin, then you can not cut it.
Glass containers are washed and sterilized, lids are prepared. Prepared fruits are laid out in jars.
Water for pouring is put on fire and as soon as it boils, remove and pour fruit.
Let it brew for 15-20 minutes.
Drain the liquid back into the pan, bring to a boil.
Sugar and lemon juice are added. Boil for 5 minutes.
Then pour pears and cork jars.The finished product can be wrapped in a towel until it cools completely or left to cool naturally. The difference is that when warm, the fruits are better saturated with syrup.
Important! The speed of impregnation of the fruit with syrup or marinade depends on their size, so choose single-sized specimens for canning.
Video recipe
Without sterilization
Whole
1230 minutes
Energy value per 100 g:
- Prepare a sterile jar and lid.
- Rinse the fruit, remove the stalk and cut out the damaged skin.
- Prepare a hot solution (dissolve citric acid in water) and blanch pears in it for 5 minutes.
- Place the fruits in the bank.
- In a saucepan, boil the syrup from sugar and water.
- Prepared syrup pour the jar.
- Roll up the jar and leave to cool at room temperature.
Did you know? In Europe, pear leaves were used for smoking instead of tobacco until it was brought from America.
Slices
845 minutes
Energy value per 100 g:
- Wash pears, cut into slices, remove the seeds and stalks.
- Lemon and orange are also washed, cut into circles, and the bones are removed.
- Pour citrus 2 tbsp. boiling water and boil over medium heat for 2-3 minutes.
- Citrus fruits are taken from the syrup, sugar is added to it and boiled for 2 minutes.
- Pears and citrus fruits are put in a jar, filled with syrup.
- The jar is covered with a lid and put in a pot of water for sterilization for 20 minutes.
- After that, the jar is sealed and left to cool at room temperature.
Did you know? The ancient Greeks considered the pear a cure for nausea. Homer called them "gifts of the gods" for the useful properties that were attributed to them at that time.
Home storage
Store preservation in a cool, dry place. It can be a basement, pantry or balcony. Desired storage temperature - not higher than + 5 ° С. When storing in an apartment, it is important that direct sunlight does not fall on the banks. Under their influence, the quality of conservation is deteriorating.
Pear improves digestion, therefore, preparations from it will be useful to everyone who has problems with the gastrointestinal tract. Pickled fruits will create an acidic environment in the digestive tract, contributing to the inhibition of pathogenic microflora. Due to its low calorie content, this fruit can be consumed by those who are on a diet while losing weight. If you have never covered pears in the winter, just try one of these recipes.
