Pears in their own juice with sugar - a simple step-by-step photo recipe for cooking for the winter. Canned pear in own juice

Step 1: prepare the pears.

Choose ripe but firm pears. Can be taken with broken spots or dark spots, the main thing is to cut it all off during cleaning.
Rinse selected fruits thoroughly with warm running water. Cut off the skin, remove the twigs and seeds along with the core. After peeling the pears, cut lengthwise into beautiful small slices.

Step 2: Cooking pears in our own juice for the winter.

Put the peeled pears into clean glass jars. Let the fruit slices lie tightly together, but without fanaticism, do not break them. Fill the jars with pears up to the shoulders, but do not go higher.
Add to each jar 2 tablespoons granulated sugar and 4 grams citric acid. (Let me remind you that we are talking about banks, the volume of which is one liter.)

Loosely cover the jars filled with pears, sugar and citric acid and place them in a saucepan with warm water. At the same time, the bottom of the pan should be covered with a towel, and the water should cover the jars by 2/3 of their height. Put the pot with jars on medium heat, bring water to a boil and sterilize the workpieces for 20-25 minutes.
After that, hot jars with pears in their own juice must be removed and tightly closed with lids. As soon as the workpiece has cooled down, it can be removed to your other jams and pickles, where it will wait for its finest hour.

Step 3: serve the pears in their own juice.

Pears in their own juice are a win-win basis for many different desserts, and you can also cook salads and delicious pastries with them. Just imagine how good such pears will be on the winter table, with them you have every chance to amaze and delight your guests and family.
Bon appetit!

If you want to prepare pears in jars larger than one liter, simply increase the number of ingredients accordingly by multiplying them. So for a two-liter jar, you will need twice as many ingredients. You can prepare pears in half-liter jars, halving the number of ingredients.

Banks of different sizes require different times for sterilization. So half a liter will be enough for 15 minutes, one and a half liter - 25-30 minutes, and two liter jars need to be held for at least 35-40 minutes.

Fruits and berries

Description

Pears in their own juice for the winter, unlike jams and compotes, they are prepared very simply and quickly. You will see this from this step-by-step photo recipe with detailed instructions. It is worth closing such pears, if only for the sake of variety: so in your pantry by the winter there will be jams, marmalade, compotes, and even such delicious pear slices. A small amount of citric acid, which can be safely replaced with lemon juice, will give the taste of the prepared syrup a more refined and refreshing shade. Not only children, but also adults will be delighted with such a dessert.

Subsequently, such pears in their own juice can be used to prepare other desserts. Rich pear syrup is suitable for creating unusual cocktails or other drinks. The crushed pieces of pears can be adapted as a filling for puffs or pies. Of course, you can even just eat such a delicious sweet treat. The presented ingredients should be enough for one liter jar of the finished product, but you can safely prepare more of this dessert. Let's start cooking pears in our own juice for the winter at home.

If you are looking for delicious methods pear preparations for the winter, then the following recipes will surely interest you. They describe step by step the technology of their blockage and winter harvesting. All the proposed methods are simple, but quite diverse. The recipes described below will simplify the already simple pear rolling procedure. After all, fresh pear fruits are poorly stored; and in order to stock up on these fruits, you need to prepare preserves from them. Pear recipes for the winter are numerous; these are preserves and jam, compote and pickling methods, and much more. So, let's get started so that in the winter there is something to treat ourselves to!

"Pear compote for the winter"

This compote is also called "gourmet drink". It turns out unusually tasty, rich. For one can of three liters (based on one liter of water) is taken:
- 7-9 medium pears,
- 250 g of granulated sugar,
- 4 g of citric acid.

Fruits for compote are thoroughly washed, cut in half and cores and stalks are removed from them. They can be left in the form of halves or additionally cut into slices. Then the pieces of fruit are placed in jars. Syrup is boiled separately in a 3-liter saucepan. To do this, pour 3 glasses of water, fall asleep? part of the sugar, and they are brought to a boil. The resulting sugar syrup is poured into pieces of pears in a glass container and left for 5 minutes, after which the syrup is poured back into the pan. Another part of granulated sugar and a pinch of citric acid are added to the drained liquid. The syrup is boiled and the container is filled again. After the second filling, the jars are rolled up and left in a dry, warm place upside down. So the compote is aged until it cools completely and is stored in a cool place, like, in principle, all home preservation; including and .

« Canned pears»

Most popular pear blanks- This is canning in its own juice. By the way, they can even replace a gourmet dessert, poured with melted chocolate or fruit syrup (preferably bright). The recipe will appeal to those who, counting each calorie, love delicious desserts. So, for one liter jar of preservation you will need:
- 4-6 firm pears, slightly unripe
- 1 tbsp water,
- 1 tbsp granulated sugar.

The fruits are washed, a thin layer of peel is cut off with a sharp knife, and they are divided into halves, removing the stalks and seeds. Each half is cut into 2-4 parts, and they fit as tightly as possible into a sterilized container. There, right into the jars, sugar is poured and 1 tbsp is poured. water. If desired, ground cinnamon is sprinkled on top. Banks are closed and placed for sterilization in a pan with fairly hot water (approximately 70 C). The heat treatment time for a liter container is half an hour. After that, they are turned upside down and left in this position for a day. Storage method, like, for example, at, in a ventilated, cool room.

« Pickled pears»

For pickling, strong pears are sorted, small, not overripe. At the same time, they are not prepared entirely, but cut into pieces and sprinkled with ground cinnamon. From the products for pickling you will need:
- 0.7 kg of pears,
- 1.5 liters of water,
- ? tsp ground cinnamon,
- 0.6 kg of sugar,
- 150 ml of 5% table vinegar,
- a few cloves and peas of black allspice.
(the number of products is calculated for 5 containers with a volume of 1 liter each).

Washed and dried pears are cleaned of seeds, stalks and damaged areas. If possible, the peel is also removed. After all, peeled white slices will look much more appetizing in desserts in the future. Then the pear pulp is cut into longitudinal pieces. In a saucepan, bring 1 liter of water to a boil, with 1 g of citric acid dissolved in it. The pieces are blanched in acidified water for a couple of minutes, and immediately dipped in cold water and kept in it until cool. Liter containers are sterilized and dried. Peas of allspice, cinnamon and cloves are laid at the bottom in them, and pears are placed on top, filling the container only to the shoulders. Separately, marinade is boiled from water, vinegar and sugar, and filled jars are poured with it, which are immediately covered with lids and sterilized for a quarter of an hour in bubbling boiling water. After this marinade How to make blanks from pears rolls up, turns over and wraps himself in a blanket.

« Candied pear»

Of course, candied fruit is not quite pear blanks for the winter. But it is also a completely acceptable way to preserve this gift of nature for a long time. It can be said that candied fruits belong to the method with some interpretation. To begin with, sliced \u200b\u200bpears for candied fruits are boiled in syrup, and then dried. It comes out amazing sweet and crunchy treat! To prepare the dish you will need:
- 1 kg of pears and granulated sugar,
- 300 ml of water,
- 2-3 g of citric acid.

Slightly unripe, hard pears are cut into thin slices and seed boxes and any damage are cut out of them. Prepared pieces are blanched in boiling water for about 10 minutes. and then transferred to a container with very cold water. During their cooling, sugar syrup is prepared. Taking the pears out of the water and letting them drain a little, they are placed in a saucepan and poured with still hot syrup. In this position, they are left to soak for 3-4 hours. Next, the workpiece is boiled for 5-7 minutes, removed from the stove and left to cool again for 10 hours. A similar procedure is performed 2-3 times until the pieces of pears become almost transparent. At the end of the last cooking, citric acid is added to them. After gently stirring the brew, it leans back into a colander so that all the syrup drains from it. This takes up to 2 hours. After that, pear slices on a baking sheet lined with waxed paper are sent to an oven preheated to 40 C, where they are kept for 8-9 hours. Ready-made candied pear is stored in a dry glass or plastic container, covered with parchment.

« pear jam»

In the jam recipe, pear will be combined with lemon. They give an interesting combination of sweetness and freshness. with lemon is used as an addition to tea or as a filling for pancakes, buns and other homemade pastries. The following ingredients are needed for jam:
- 1 kg of pears,
- 1-2 lemons,
- 0.4 kg of granulated sugar.
The proposed method of jam cooking will not leave anyone indifferent after the sample taken into it. For him, ripe fruits are quickly boiled down, and at the same time, a lot of time is not spent on preparing products. The aroma of the finished delicacy is delicate and delicate, and the color is golden.

Fruits are washed and cleaned from rot, spoilage and cores. After that, they are cut into slices. Already chopped, they are blanched and poured into a saucepan, where 2-3 glasses of water are first poured. So, the slices are stewed until softened over low heat, stirring regularly. Next, the pears are rubbed on a sieve and mixed with the broth in which they were stewed. The resulting mass is boiled down to half the volume over low heat. Then granulated sugar is poured into the mass, freshly squeezed citrus juice is added, everything is mixed and then boiled for 20-30 minutes. until the food is ready. Ready jam is laid out in jars and closed with lids. It is kept refrigerated.

« Pear jam th"

Jam, like candied fruits, is made from dense small pears. It is cooked simply, and does not require any additional and auxiliary ingredients, except for vanilla and, of course, sugar. For similar delicious pears it will be necessary:
- 1 kg of pears,
- 0.5 kg of granulated sugar,
- 1 pinch of vanilla (optional)
It turns out the jam is rich, thick, with a pleasant aroma of added vanilla. It can be created not only in a sweet version, as many are accustomed to, but also prepared as an experiment as an original sauce for chicken and meat dishes.

The fruits are washed, cleaned in the ways described above, and the peel is cut off from them (although you can leave it). Then they are turned in a meat grinder or mashed with a blender until smooth. Sugar is added to it, and it is left for at least an hour to dissolve the grains. After 1 hour, the dishes with the mass are put on moderate heat, seasoned with vanilla, and boiled, stirring, until tender. After the moment of boiling, the strength of the fire can be increased, but do not forget to periodically stir the jam to prevent burning. The dish is checked for readiness in this way: a drop is made on a saucer with jam, if it thickens when cooled, then it is ready. The finished dish is set aside for the time being in the same bowl in which it was cooked, so that it stands and the foam on the surface dissolves. And only after that the jam can be poured into the prepared container and rolled up.

« Pears for the winter in their own juice»

In order to prepare pears in their own juice for the winter, you only need the fruits themselves, citric acid, some water and glass jars. Fruits for rolling are taken medium, unripe, with a thin peel (thick-skinned ones need to be peeled). Large fruits are cut in half or quarters and peeled. Small ones are preserved whole.

For pear preparations quickly peel off and cut in half. The cores are definitely cleaned out. Prepared, they are blanched in a solution of water and citric acid (for 1 liter of water - 1 g of acid). Blanching time - 10 minutes; for small fruits, five is enough. Then they are immersed in a bowl filled with cold water. The pears that have had time to cool down are placed in containers cleaned and scalded with boiling water in advance, and poured with boiling water. Citric acid is also added there (1 g per liter jar). The filled container - not rolled up and not closed - is sterilized in boiling water for a quarter of an hour. The sterilized pear blank is rolled up, turned upside down and covered with a blanket. After cooling, it is transferred to a dark, cool place.

« Pear jam with grapes»

The proposed jam with the addition of grapes can be classified as a delicacy. These fruits ripen at the same time, so not combining them in one dish is a big omission! You can cook such jam in one go or stretch the process into several five-minute steps. The amount of syrup to be prepared depends on the juiciness of the fruit and is adjusted individually. So, for cooking amazing jam you will need the following products:
- 2 kg of pears,
- 0.3 kg of seedless grapes,
- 1 lemon,
- 2.4 kg of granulated sugar,
- 300 ml of water.

Ripe, firm pears are washed and dried. Then they are cut into pieces. The grapes fall off the brush and are also washed. Syrup is boiled from half of the sugar and water, in which, without removing from the heat, grapes are laid. After a couple of minutes, pieces of pears are sent there, stirred in the total mass, brought to a boil and boiled over low heat for 15 minutes. The remaining sugar is added next, and the jam is boiled for about 1 hour until cooked, constantly stirring it with a wooden spoon. Like, 10 minutes before removing from the stove, lemon juice from one citrus is poured into the dish. The finished hot jam is packaged in jars and closed with lids pre-treated with boiling water.

Pear recipes for the winter are rich and varied. And this can be seen from the numerous Pear preparations. Photo". This is marshmallow, marmalade, spicy pear puree, pickled pears, combined jams and jams, juice ... Optionally, ginger, cinnamon, poppy seeds, sesame seeds, cardamom, nutmeg and other spices are sometimes added to the fruits to enrich and richen the flavor. And if you want to diversify your table in the winter, then you definitely need to pay attention to all kinds of recipes - original in taste and easy to perform! In addition, these blanks can be cooked in a slow cooker, which will save a lot of free time.

Juicy, appetizing and very fragrant pear, what could be tastier than it? Personally, for me and my family, nothing, we are obsessed with this fruit. We have a dacha outside the city, and of the trees there are only five pears, which we inherited from our grandmother, who also doted on them. It was she who instilled in us a love for this fruit. The harvest is always big, and of course we just can't eat it all. But, this does not matter, because many blanks can be prepared from this fruit (including). Fortunately, I have time-tested recipes.

How to cook with a photo step by step

Immediately wash the pears very thoroughly, cut off the ponytails. Cut fruit into pieces. Put the cut pieces in a jar. You can leave the peel on, or you can cut it off. Also, if you use jars with a large volume, you can not even cut the pears, but just put them tightly in the jar as a whole. In general, do what you like and feel more comfortable.

Take the most ordinary bowl or pan and pour water into it.

Then add sugar to the water and bring everything to a boil. It is not necessary to stir sugar, but if your pan is not with a thick bottom, then it is better to stir, otherwise it may burn, especially since there is not enough water.

Pour the pieces of pears with the resulting sweet syrup.