Garden pear compote for the winter recipes. Compote from wild pears for the winter: a recipe for delicious compote from whole pears without sterilization

Pears are relatively high in sugar and low in acid, so keeping them fresh is not always possible. And in a city apartment, this is generally unrealistic. Therefore, we will preserve pears! Pear compote for the winter is perhaps the easiest thing to cook. For compote, unripe pears should be selected, with dense pulp, without flaws and bruises. Small pears can be preserved whole. It is better to cut large ones into 2 or 4 parts and remove the core. If the skin of the fruit is dense, hard, it must be peeled. This can be done with a special knife that does not destroy vitamins, or a knife for peeling potatoes, so the skin will be removed in a thin, even layer. So that the peeled pears do not darken, they must be poured with acidified citric acid. cold water. Do not keep pears in water for a long time, otherwise it will take a lot of vitamins from the fruit. Prepare syrup for compote, focusing on the taste of pears - the sweeter they are, the less sugar is needed for the syrup, but at the same time you need to add a little citric acid.

Compote from some pears is tasty, but looks pale. For improvement appearance in a jar of pears, you can add a handful of brightly colored berries - mountain ash, viburnum, raspberry, chokeberry, black currant, etc. Assorted compotes are very beautiful and tasty. Several recipes for compotes from natural pears or assorted compotes "Culinary Eden" brings to your attention.

Pear compote without sterilization

1 kg 300 g pears,
110 g sugar
3 liters of water
citric acid - to taste.

Cooking:
Wash the pears and place in a bowl. Pour in water, bring to a boil and boil for 15 minutes over medium heat. Place the pears in a sterilized jar. Add sugar and citric acid to the decoction of pears, mix until completely dissolved. Bring the syrup to a boil and pour over the pears in the jar. Roll up, turn over.

Pear compote without sterilization in another way

Filling Ingredients:
1 liter of water
200-300 g of sugar,
4 g citric acid.

Cooking:
Fill jars up to shoulder length with whole or cut pears. Boil the syrup (without citric acid), pour the pears to the very top, cover with lids and leave for 5 minutes. Then drain the syrup, bring to a boil and pour over the pears again. After 5 minutes, drain the syrup again, bring to a boil, add citric acid and pour over the pears in jars so that it slightly overflows. Roll up, turn over.

Filling Ingredients:
1 liter of water
400-500 g of sugar,
1 lemon.

Cooking:
Peel large pears, cut into slices, remove the core and put in acidified water. Place the pears in sterilized jars up to their shoulders, put a circle of lemon in each jar, pour over hot syrup and set to sterilize as usual (8, 12 or 15 minutes, depending on the volume of the jars). Roll up.

Ingredients:
2 kg pears,
5 liters of water
500 g sugar
4 g citric acid,
1/3 tsp vanilla sugar.

Cooking:
Boil syrup from water, sugar, citric acid and vanilla sugar. Put whole or sliced ​​peeled pears into boiling syrup, bring to a boil, reduce heat and simmer for 10 minutes. Then put the pears in sterilized jars up to their shoulders, strain the syrup, bring to a boil and pour into jars. Sterilize for 20 minutes (1 liter jars), roll up.

Ingredients:
1 liter of water
500 g sugar
50 g of rum.

Cooking:
Pears cut into quarters, cut out the core and put in acidified water so as not to darken. Boil the syrup of water and sugar, dip the pears in it and cook until softened. Put the pears in sterilized jars, boil the syrup, combine with rum and pour over the pears. Roll up, turn over, wrap up.

Pear compote with berry juice

Filling Ingredients:
1 liter of water
200 g sugar
juice of black or red currant, raspberry, etc.

Cooking:
Prepare the pears, put them in jars up to their shoulders and pour cold sugar syrup over them. For each liter jar add ½ stack. berry juice. Set to sterilize for 8-10 minutes. Roll up.

Pears natural

Ingredients:
5 kg pears,
6 liters of water
6 g citric acid + citric acid for blanching.

Cooking:
Slightly unripe pears peel, cut into slices and remove the core. Dilute citric acid in boiling water and blanch pear slices within 5-10 minutes. Cool, put in sterilized jars, pour boiling water and add 0.5 g of citric acid for each 0.5-liter jar. Leave to sterilize for 15 minutes. Roll up, turn over.

Ingredients:
1 liter of water
1 stack honey,
1 tsp citric acid.

Cooking:
Peel the pears from the skin (if the skin is tender, then this step can be skipped), cut into 2 or 4 parts and cut out the core. hard pears blanch in boiling acidified water for 5-7 minutes until they are easily pierced with a needle. Place the pears in sterilized jars up to their shoulders and pour over the boiling syrup. Cover with lids and sterilize: 1-liter jars - 20 minutes. If the pears were not blanched, then the sterilization time should be increased by 5 minutes.

Compote of pears stuffed with rose hips

Ingredients:
2 kg pears,
750 ml of water
300 g sugar
¼ tsp citric acid,
large rose hips - by the number of pears.

Cooking:
Peel the skin off the pears and immediately put them in water acidified with citric acid so that they do not darken. With a vegetable knife, remove the core from the side of the cup and insert a rosehip berry into the resulting recess. Lay the pears on the sterilized jars on the shoulders, pour in the syrup and set to sterilize: 0.5-liter - 30 minutes, 1-liter - 45 minutes, 3-liter - 60-70 minutes. Roll up.

Pear compote stuffed with raspberries

Ingredients:
1 kg pears,
¾ stack. raspberries,
1 stack Sahara,
1/3 tsp citric acid,
1 liter of water.

Cooking:
Cut the pears in half, remove the core and place the raspberries in the resulting voids. Fold the halves of the pears and put them in jars. Boil the syrup of sugar and water, add citric acid at the end. Pour hot syrup over pears in jars and sterilize for 10-12 minutes. Roll up.

Pear and apple compote

Cut large pears and apples into slices, remove the core. Prepare syrup based on 1 liter of water - 400 g of sugar, boil it. Put the fruits in sterilized jars, pour hot syrup over and set to sterilize: 0.5-liter - 15-20 minutes, 1-liter - 20-25 minutes, 3-liter - 30-40 minutes. Roll up.

Pear and chokeberry compote

Ingredients for a 3 liter jar:
1 kg of pears (more possible),
200-300 g of chokeberry,
1.5 stack. Sahara.

Cooking:
Place the washed pears and berries in sterilized jars about half the volume, pour boiling water, cover with lids and let stand 10 minutes. Then drain the water, add sugar and bring the syrup to a boil. Boil for 2 minutes, pour over the pears and again let stand for 10 minutes under the lids. Drain the syrup, boil, boil for 2 minutes, pour over the pears and immediately roll up. Flip.

Pear compote with olives

Pears cut into slices, pour boiling water and leave to cool. Then put a bowl of pears on slow fire bring to a boil, remove from heat and let cool completely. Repeat this operation 5 more times, and then last time pour the hot compote into sterilized jars and put 10 olives or olives in each. Roll up, turn over. This compote is prepared without sugar, so choose the sweetest pears for it.

Ingredients:
3 kg pears,
1.3 kg cherries,
syrup (at the rate of 280 g of sugar per 830 g of water).

Cooking:
Cut the pears into quarters and remove the core, remove the stones from the cherries. Pack pears and cherries tightly into jars and pour over hot syrup. Cover with lids and sterilize: 0.5-liter - 10 minutes, 1-liter - 15 minutes. Roll up.

Compote of pears and plums

Ingredients:
2.5 kg of pears,
2 kg plums,
syrup (at the rate of 400 g of sugar per 1 liter of water).

Cooking:
Cut the pears and remove the core, cut the plums in half and remove the stone. Place in jars, fill with hot syrup and sterilize: 0.5-liter - 15-20 minutes, 1-liter - 25-30 minutes, 3-liter - 45-50 minutes. Roll up, turn over.

Assorted pear compote

Remove the skin from the pears, if it is tough, cut into halves and remove the core. Take any berries and fruits to taste - plums, peaches, apricots, raspberries, gooseberries, mountain ash, viburnum, chokeberry, cherries, etc. - and put in prepared jars on the shoulders. Pears should be at least half the volume. Prepare a syrup at the rate of 300-400 g of sugar per 1 liter of water, and if non-acidic berries and fruits are used in the assortment, then add citric acid (2-3 g per 1 liter of syrup). Pour hot syrup over fruits in jars and sterilize: 1-liter - 10 minutes, 3-liter - 20 minutes.

Pear and cherry plum compote

Ingredients:
2 kg pears,
1 kg cherry plum,
1 liter of water
100 g sugar.

Cooking:
Pears cut into slices, dip in boiling sugar syrup, bring to a boil and remove from heat. Leave in syrup for 10 minutes. Throw the pears in a colander, put them in jars with cherry plum, pour hot syrup over and sterilize: 1-liter - 8 minutes, 2-liter - 12 minutes, 3-liter - 15 minutes. Roll up.

Good luck preparing!

Larisa Shuftaykina

Be sure to prepare this drink (photo above). It turns out very fragrant and rich. Compote is prepared quickly, since it does not require sterilization and double fill. This moment greatly facilitates the cooking process itself, and time is saved due to the same.

Ingredients for one 3 liter jar:

• 3-4 pears,
• 1 medium or large branch of grapes
• three liters of water (it is better to use filtered water, not from the tap),
• cup granulated sugar(150 grams).

How to make compote:

Wash the jar well, preferably with soda to degrease it. Dry the jar, for this you can simply put it in the sun or send it to the microwave for a minute. Thus, a three-liter jar will go through the sterilization process. Pears cut into large pieces, put them on the bottom of the jar.

Wash the grapes, pick each berry from the branch. Wash and place on top of the pears.

Now add sugar.

Pour water into a saucepan, put on high heat and bring to a boil.

Pour boiling water very carefully so as not to burn yourself and pour directly into the jar. Seal the jar immediately metal lid. Leave the compote of pears and grapes to infuse room temperature day, and only then transfer it to a dark place for storage.

Compote with pears, honey and orange

An amazing combination of products in a drink energizes for the whole day and quenches thirst well.

Ingredients:

• honey - 1 glass;
• granulated sugar - 50 g;
• lemon juice - 3 tbsp. l.;
• cloves - 3 buds;
• pears - 10 pcs.;
• large oranges - 2 pcs.;
• lemon - 1 pc.;
• water - 2 liters.

Cooking:

First, prepare the syrup, mix honey, cloves in a saucepan, pour lemon juice, water, add granulated sugar, mix everything, put on a slow fire, bring to a boil.

Before adding sugar, taste the syrup, if it is sweet enough for you, then do not add granulated sugar.

Sort the pears, leaving only dense and undamaged fruits, rinse, peel, cut into two parts, remove the core. Send to cook in syrup for 10 minutes. Peel oranges, divide into slices, transfer to a saucepan with pears, cook for another 10 minutes. Rinse the lemon well running water and rub the skin with a hard sponge. Slice thinly into half rings and add to fruit syrup.

Boil the resulting compote for about 10 minutes, pour into a sterilized jar and seal with a lid. Cool down naturally, store away.

And also try to cook compote from zucchini and cherry plum with pineapple taste, it turns out very unusual.

Compote of pears and apples without sterilization

For those who do not want to process 3 liter jars by sterilization, but really want to roll up a few liters of pear compote for the winter, I recommend using this particular recipe.

Ingredients:

• pears - 4 pcs.;
• apples - 3 pcs.;
• sugar - 1 cup;
• water - 2.5 liters.

Cooking:

Wash the jars with the addition baking soda. Rinse the fruits, cut into slices, removing the core and tails. Transfer to banks.

So that the preservation does not explode, it is necessary to choose fruits with a dense peel.

Boil water, pour it into a container with chopped fruits, cover with a lid and after 20 minutes pour the water back into the pan. Add granulated sugar to the pan and cook the syrup over low heat for 5 minutes. Fill 3 liter jars with pear and apple with boiling syrup, roll up the lids, turn over and wrap in a warm thing until cool.

Pear compote and plums for the winter in a 3 liter jar

Have you ever cooked the most fragrant pear compote? If yes, then I propose to improve it a little and add more plums. In addition, I recommend rolling up this kind of drink for the winter and already in winter time years enjoy it amazing taste. It is not necessary to cook compote on the stove in order for the fruits and berries to remain completely intact. It is enough just to bring water to a boil and pour the fruit in a jar and just roll up the lid tightly. As you can see, there is nothing intricate in the cooking process, so I recommend that you immediately go to the list of ingredients, and only then to the cooking process.

So, prepare the following ingredients:

• pears,
• plums,
• sugar to taste
• three liters of filtered water.

How to cook:

In addition to the listed ingredients, you can add a couple of lemon slices to the compote to give it even more flavor. interesting taste. Yes, and sprigs of mint will make their own adjustments, making the drink even better. Also, some add to compote thin slices orange. I think it would be appropriate too.

So, first of all, wash the pears. Cut them or leave them whole, cutting off only the tails. Pour into a 3 liter jar.

Sort plums, be sure to discard soft and spoiled ones. good berries wash, and put in a jar without choosing the bones.

Now add sugar. I add 150 grams of sugar to such a volume of the jar, and the compote comes out sweet to taste. You can safely reduce its amount if you like compotes not sweet, but sweet and sour. Pour the filtered water into a suitable saucepan, put it on the fire, let it boil completely. Now pour boiling water into a jar of plums and pears.

Seal the jar tightly with a lid using a special seaming key for this purpose.

Compote will not immediately become beautiful, usually it changes color no earlier than in a day. It is best to store the drink in the pantry, away from direct sunlight.

Pear compote recipe with mint for the winter

I really like the mint flavor, so I decided to add it to the drink. Everyone was satisfied with the result.

Ingredients:

• pears - 1 kg;
• sugar - 1 cup;
• vanillin and citric acid - on the edge of a knife;
• water - 3 l;
• mint - 2 sprigs.

Pear compote is associated with childhood memories for many. Grandmothers and mothers often treated us to such a drink. But he has one drawback - pears do not contain acid at all, and without it the drink turns out to be too cloying. There are two ways to solve this problem, "Popular about health" will tell you how. We will look at several proven recipes for pear compote for the winter, and the list of ingredients in each of them will be designed for three-liter jar. Just follow the instructions and you will have a wonderful drink.

Getting ready to close the pears in 3 liter jars

When you preserve something for the winter, the hostess is most worried about the fact that the jars do not swell, otherwise all the work will go down the drain. What should be done to prevent this trouble from happening?

1. Carefully sort out the fruits, choosing only the best. If we are talking about pears, then give preference to green dense varieties, and also pay attention that the fruit is not damaged.

2. Wash fruits well.

3. The peel should be removed only in case of minor damage on it.

4. Wash the containers well and sterilize them, do not forget to do the same with the lids.

5. Screw in correctly and tightly.

If at least one of the conditions is not met, the compote will deteriorate. Now let's talk about how to add acid to pear compote? To do this, many use the available berries - red or blackcurrant, gooseberry, cherry or cherry plum, plum.

In this case, the compote will not only acquire a pleasant sourness, but will turn into beautiful colour. If there are no berries, then citric acid will come to the rescue. For a 3 liter jar, add 1 teaspoon of this component.

Another important point what you need to know - be sure to cut the cores of pears, as the seeds contain poison. Compotes made from fruits with seeds are not intended for long-term storage. Now you know all the intricacies of making pear compote for the future, it's time to get acquainted with the drink recipes.

How to cook delicious compote for a 3 liter jar for the winter?

A simple recipe without sterilization

Ingredients for a 3 liter jar: pears - 700 g; sugar - 300 g; citric acid - 5 g; mint - 5 leaves; water - 1.5-2 liters.

After washing the fruits, cut them in half. The cores need to be cut out, but do not rush to throw them away. They will give a unique rich aroma to the compote. Set them aside for now in a separate bowl. Slice the fruits themselves. So that they do not darken, put them in slightly acidified water.

How to find out exactly how much water we need for canning per 3 liter jar? It's simple. Fill halfway with pears and fill with water. Then pour it into the pan and add about 10 percent more, because during the cooking process, some of the liquid will evaporate. The resulting volume falls on one jar (on average, one and a half liters), for this amount of water it is necessary to use 300 grams of sugar. If the pear variety is sweet, then you can put a little less granulated sugar.

So when you measured right amount water, bring it to a boil, put sugar, boil for a minute to completely dissolve it. Then send pear cores into boiling water there. Cooking time - 5 minutes, after which the seed boxes must be removed with a slotted spoon. Now put pear slices, acid, mint in a saucepan, cook for 10 minutes. Pouring into jars ready compote from pears and twist for the winter.

Harvesting apples and pears in a jar of 3 liters

Ingredients based on a 3 liter jar: 400 g pears, 400 g apples, sugar - 350 g, water - 2 liters.

Apples for this recipe, choose sour, dense. Let's get started. Immediately put water to boil (about 2 liters per jar). Wash the fruits, remove the cores. Cut the fruit into slices and lower the sliced ​​\u200b\u200bboiling water. Boil them for 3 minutes.

Carefully remove the fruit with a slotted spoon and place in jars, filling them two-thirds full. Blanching will help prevent browning of the cuts. In the water in which apples and pears were boiled, add sugar. We expect re-boiling and immediately pour the fruit with boiling syrup. Cover with lids, leave to infuse for a quarter of an hour.

After waiting for the allotted time, pour the syrup back into the pan and boil. Again, pour the fruit in jars and wait 15 minutes, covering with lids. Now we repeat everything again - drain the syrup, boil it, fill it with jars and cork.

If you don't feel like messing around with the 3-step boil, there's another way - sterilization. In this case, the sweet boiling syrup is poured once into the container, and, covered with lids, the compote is sent to be sterilized in boiling water for 25 minutes. Then the containers are twisted. After a long heat treatment, the product can be stored for a very long time, the probability that the jars will swell is almost zero.

Similarly, you can cook compote for the winter in jars with pears and any other fruits. But choose as an addition those that can compensate for the sweetness of pears - sour plums, berries. Then the drink will be refreshing and pleasant.

The pear is considered one of the healthy treats. The fruits of this tree contain fiber, organic acids, mineral and biologically active substances as well as many vitamins. Pears have the ability to remove various toxins and heavy metals from the body. Pear blanks for the winter are indispensable in the family diet. Many do not want to harvest pears for the winter, considering them too soft and tender raw materials, but if you know how to cook pear compote for the winter, then the fruits will not soften in syrup and will retain their shape.

Relevance this recipe confirmed huge amount jars that housewives close year after year. This wonderful compote of pears on suitable for winter both adults and children. Compote has delicate taste and no less pleasant aroma. It perfectly quenches thirst, refreshes and at the same time has a whole set of vitamins that are not destroyed during the heat treatment of pears.

Required Ingredients:

• pears (medium size) - 1000 g;
• lemon peel - 1 pc. (2×2 cm);
• citric acid - 1 tsp. (calculation for 1 liter of water);
• granulated sugar - 350 g;
• pure water for syrup - 700 ml.

Pear compote for the winter is a simple recipe:

1. We need fruits without external defects, dense and unripe. Selected, for the preparation of compote, wash the fruits thoroughly.
2. We process pears: cut off the stalks, peel, cut in half and remove the seed pods.
3. Fruits cut into halves should not darken, for this they must be placed for 5 or 10 minutes in a special solution (we dilute a teaspoon of citric acid in a liter of cold water, if this is not enough, do more based on this calculation).
4. We take a jar for compote traditionally for three liters, wash and sterilize with any convenient way, also applies to the metal cover.
5. Put a piece at the bottom of the treated container lemon peel and prepared pears, cover with a lid and set aside for now.
6. Let's start preparing the syrup - bring the water in a saucepan to a boil and dissolve the required amount of granulated sugar in it - the whole procedure will take about 15 minutes. Don't forget to stir constantly.
7. Remove the saucepan from the heat and pour in a thin stream hot syrup in a jar, cover with a lid and wait 5 minutes.
8. Now you need to sterilize filled to the brim glass jar within 10-15 minutes.
9. Rolling up pear compote for the winter, we warm the inverted container with compote and wait for natural cooling.

Spicy compote with rum pear

Rum will add piquancy to ordinary pear compote. They add it in a small amount, but even this is enough to pear drink acquired a very original taste. Rum pear is a wonderful delicacy for adults, but for young children this type of compote is not suitable because of the proportion of strong alcohol it contains.

Required Ingredients:

• pears - 3 kg;
• rum - 50 g;
• ordinary water - 2 l;
• granulated sugar - 1 kg.

How to make pear compote for the winter:

1. For compote, we choose ripe and strong pears, wash them, remove the peel, cut each into 4 parts, cut out the core with seeds.
2. We put the peeled slices in any dish with pre-acidified water for several minutes so that the flesh does not darken.
3. We put a pot with two liters of water on big fire, as soon as boiling occurs, pour a kilogram of granulated sugar into it, stirring constantly, wait for it to dissolve completely.
4. In the resulting boiling syrup, dip all the chopped fruits and cook until they soften.
5. We take out the pear slices and arrange them in jars.
6. We boil the sweet fragrant solution in a saucepan again and add rum this time.
7. Boiling water should be poured carefully and slowly, otherwise the glass of the jars may crack.
8. We close the pear compote for the winter and wrap it upside down with any thick blanket, leave it for 24 hours.
9. Jars with lids must be sterilized in advance.

Pear-apple compote for the winter

Assorted pears and apples are considered traditional for compote. This drink can be given to babies from 7 months. The combination of pear sweetness and apple sourness gives the compote a pleasant and rich taste. A mixture of these fruits ensures the long-term preservation of the workpiece, since assorted pears, together with apples, will not allow the drink to ferment, respectively, the cans will not explode.

Required Ingredients:

• ripe pears - 4 pcs.;
• fresh apples - 3 pcs.;
• spring water - 2 liters;
• granulated sugar - 350 grams.

Pear compote for the winter recipe:

1. Wash all fruits thoroughly in cold water.
2. We cut each fruit into 4 parts, remove the stalks, small defects (if any) and seed pods.
3. We sterilize a three-liter jar with a lid (by any available method).
4. We put the pear-apple mix in the prepared container, the fruit will take about half a jar.
5. Boil water in a separate pan, then pour the chopped fruits in a jar with it, cover tin lid and leave to blanch for 20 minutes.
6. After a certain amount of time, we merge fragrant water back to the pan, to make it more convenient to do this, use a special plastic lid with holes - it will hold the pieces of fruit when draining the water and prevent them from getting enough sleep.
7. Bring the pear infusion to a boil and pour in the sugar, stirring constantly, wait for all the sugar crystals to dissolve.
8. As soon as the syrup has become homogeneous, pour it into a jar of pears and apples.
9. Close with a tin lid, twist, wrap with any thick thing and leave for 1 day. The bank must be turned over.

Pear compote recipe with plums and mint

An easy-to-prepare recipe for this compote will delight anyone with its original taste. The fruit tandem of pears and plums yields not only a healthy, but also a beautifully colored drink. Pears acquire a pinkish color, and their natural sweetness is set off by plum sourness. The addition of mint leaves has a calming effect on human body and leaves a pleasant feeling light freshness in the mouth.

Required Ingredients:

• pears (juicy varieties) - 2 pieces;
• ripe plums - 7 pieces;
• mint leaves - 2 grams;
• bottled water - 2 liters;
• sugar - 250 grams.

Pear compote recipe for the winter:

1. Fruits and mint should be thoroughly washed in running water. cold water fruits must be firm, ripe and undamaged.
2. We are engaged in the processing of the main components: we cut the pears into slices and remove all the seeds and the core, we pierce the plums in several places with a toothpick, so they will burst less during heat treatment, you do not need to remove the bones from them.
3. Set aside the fruit and sterilize the jar and metal lid.
4. Put mint, plums and chopped pears in a clean container.
5. Boil water in a separate bowl, as soon as it boils, pour it into a jar to the edge of the neck and cover with a lid, wait 30 minutes.
6. After a while, pour the fragrant fruit-mint infusion back into the saucepan with the addition of sugar, bring to a boil and wait until the syrup becomes homogeneous, let it gurgle for another 5 minutes and remove from heat.
7. Pour the mint-fruit mix a second time, also to the edge of the jar, it's not scary if the water overflows a little.
8. We twist the tin lid with a seaming machine and turn the compote upside down. We wrap it with something dense and thick, for example, with a blanket and let it stand for a day. Then the jar can be removed to any dark place.

If after cooking you still have fruits, then you can cook from them, and, instructions for the manufacture of which we also included in our piggy bank of recipes on the site.

Pear-olive exotic in a jar for the winter

This recipe does not contain sugar, so when choosing fruits, pay attention to the variety of pears, they should be quite juicy and sweet. Despite the original, even exotic composition compote, he has enough pleasant taste. Olives, like pears, are very useful for the human body: they are rich in vitamins, microelements, minerals, and also have a beneficial effect on the work of the stomach and intestines. Such a drink can definitely surprise and delight guests. Try our pear compote, the recipe will surprise you.

Required Ingredients:

• pear fruits (sweet varieties) - 1 kg;
• olives - 8-10 pieces.

What to cook with pears:

1. We choose strong fruits for compote, without visible damage, wash them thoroughly in cold water, remove the “tails”, cut each into two halves and cut out the core along with the seeds, then cut the pears into small slices (try to make them thinner).
2. Wash and process the jar, do the same with the tin lid that you will close.
3. We spread the sliced ​​\u200b\u200bfruits in any deep dish, which can then be put on the stove (for example, an iron basin or a pan).
4. IN a separate pan recruiting clean water(preferably bottled), put on a big fire and wait for it to boil.
5. Pour the slices of chopped pears with the resulting boiling water and wait for complete cooling.
6. As soon as the pear infusion has cooled down, put the dishes in which it is located on small fire and patiently waiting for the next boil.
7. Water with pears "gurgled", remove the container from the heat and leave to cool again. This procedure is recommended to be done 3 more times, that is, there will be a total of 5 times (along with the first two described). We do this in order to gradually draw out the sweetness from the pears, getting a natural syrup.
8. After the last boil, we pack the hot compote in a jar, you can shift the pears with a long-handled spoon, throw in the olives, and sweet water slowly pour in a thin stream to glass container did not burst from overheating.
9. We roll up the jar filled to the brim and warm it, after turning it over. After 24 hours, put in a dark cool place.

Some varieties of sweet pears for compote: "Children's", "Lada", "Thumbelina", "Autumn Sweet", "Berezhnaya", "Yeseninskaya", "Vidnaya", "Otradnenskaya", "Oily Sweet", "Summer Duchess".

Pear blanks for the winter contain many useful substances, even though the fruit has been subjected to heat treatment. The presence of arbutin in fruits provides an antimicrobial effect in kidney diseases and urinary tract. Pear fruit compote strengthens the body's immunity, and also perfectly tones, which is very important in the winter.

Among the wide variety canned drinks pear compote is the tastiest. It should be prepared in industrial scale because he always drinks first. In the season of pear abundance, you have a great opportunity to preserve such compote.

It takes 1 hour to prepare such preservation, and 3 liters of compote are obtained from the ingredients listed here.

Ingredients:

• pears - 0.5 kg;
• sugar - 1 tbsp.;
• water - 2.7 liters.

Recipe

1. For compote, you should buy the juiciest variety of pears that you can find. How more juice highlight the fruits - the richer the drink will be. Strong pears should be preferred so that they do not boil during cooking. The fruits must be ripe, beautiful and without significant flaws.

2. Cut the pears into quarters. Remove the remnants of seed pockets and fruit legs. If the flesh of the pear begins to darken, it should be sprinkled a small amount lemon juice.

3. Cut the pear slices into thin slices. Put them in an enameled bowl. You can use for cooking compote and a regular pan (but only with the presence of enamel).

4. Pour crushed fruits with sugar. You can completely adjust the amount to your own taste. Don't be afraid to miss the proportion. If you give too little sugar, then the compote can be boiled with an additional portion after opening. In the case when it is too much - dilute the drink with boiled water.

5. Pour pears with sugar with water. Stir everything with a wooden spatula to dissolve the sugar.

6. Put the bowl on medium fire. Bring compote to a boil. Boil pears in syrup for 15 minutes. If you chose compote hard grade fruits - then you can prepare a drink for 20 minutes.

7. Treat the jar and lid with soda. Then rinse everything with water. Sterilize the neck of the container with boiling water. Boil the lid in water for a couple of minutes. Gently fill the jar with pear slices. Pour in half of the hot compote (so that the container does not burst).

8. Fill the jar with compote to the brim. If there is not enough syrup, add boiling water. The container must be well filled so that the compote sterilizes the inside of the lid. Roll up the jar hermetically with a conservation key. Turn over, cover with a blanket. Give canned compote cool down completely.