Whole canning of pears for the winter. Canned whole juicy pears

A pear is a very tasty and healthy fruit, but it contains a lot of sugar, and therefore it cannot be kept fresh for a long time. A good way out of their situation is pear compote without sterilization for the winter, it is rich in vitamins, perfectly quenches thirst, adults and children love it. As a rule, a canned drink is prepared in summer or autumn, when there are many fresh fruits and berries. We will talk about the most common recipes for making pear compotes later.

How to choose the right pears for compote

Pear canned drinks are very useful, they are recommended for obesity, diabetes (if sugar was not added to the compote), inflammation of the urinary tract. Pears increase hemoglobin, treat the thyroid gland, and have antipyretic properties. Compote with pears is a healing drink and a delicious treat. In each region of the country, pear trees of different varieties are grown, so every housewife can cook compote. But, before you start cooking winter seaming, you need to choose the right fruit:

• There are a huge number of varieties of pears, some ripen at the end of August (ordinary), others at the beginning of September, the rest in October (winter, Far Eastern). Any variety is suitable for canning, but it is important that the fruits are not spoiled, beaten, with flaws or a wormhole.
• For compotes from autumn and winter varieties of pears, it is recommended to use fruits that are plucked from the tree while still green, since when they ripen outside the tree, they become tastier and sweeter.
• The most delicious will be compote with fresh pears.
• If you want to get a fragrant drink, use Asian varieties of pears.
• Overripe fruits are not suitable for compote, they quickly boil soft and create an ugly look in a jar.
• If you are going to roll whole pears, choose small fruits; large or medium fruits are suitable for preservation in slices.
• Pears with a dense or hard skin do not fully saturate the drink with their taste, so it is recommended to pre-clean them from the skin. So that the appearance of the peeled fruits does not deteriorate and does not darken, fill them with water with citric acid.
• An ideal option for compote is a slightly unripe pear with dense pulp. You can check this by lightly pressing your thumb on the top of the fruit. If a slight dent appears, the fruit is ready for canning.

How to close compote without sterilization: step by step recipes with photos

Modern housewives do not have enough time that can be devoted to preparing seams for drinking, so they prefer to do conservation in an accelerated way - without sterilization. This harvesting process saves a lot of time and energy. Compotes without sterilization in terms of taste and useful properties are not inferior to ordinary canned drinks, but their shelf life is not so long (no more than one year).

So that bacteria and microbes that affect the safety of the product do not develop in winter preparations, you need to prepare jars. To do this, use the following methods to choose from:

• Hold the glass container for 3-5 minutes over the steam.
• Fill jars with water and send for 1-2 minutes in the microwave.
• Dry the washed glass containers thoroughly in the oven, at a temperature of 180 degrees.

Pear compote, depending on the additional ingredients, spices and spices, may have different flavors. Someone likes to add cinnamon to compote, others like dried cloves, some prefer fruit platter. Everyone has their own special recipe: fruits are boiled on the stove, in a slow cooker, rolled up raw, but there are some rules and secrets for making delicious preserves:

• After cutting, the pulp of pears quickly darkens, so it is recommended to spray the fruit slices with lemon juice.
• To make the taste of compote less cloying, it is recommended to add citric acid or vinegar to it, pour less sugar.
• Such spices, spices and berries as cinnamon, cloves, allspice, star anise, blackberry, marjoram, chokeberry, sage, sea buckthorn, mountain ash, lingonberry, melon, cardamom, nutmeg go well with pears.
• It is not recommended to keep pears in water for a long time, they lose their vitamin properties.
• Sugar is added to the syrup depending on the taste of the pears.
• Pear compote has a light, unpresentable appearance, so it is recommended to add bright berries and fruits.
• Banks with ready-made compote are stored in a dark, cool place.

A simple recipe for compote from green pears and apples

We present to your attention a recipe for a simple pear-apple compote. Due to the combination of tastes of two types of fruits, apple sourness and pear sweetness, compote gets a rich spicy aftertaste. The ingredients that make up the drink ensure its long-term preservation and rich taste. In this recipe, we do not use citric acid, it will be replaced by malic acid. To prepare the blank for the winter, we need the following ingredients:

• fresh pears - 2-3 kg;
• ranetki apples - 2-3 kg;
• drinking water;
• sugar - 300 g per three-liter jar.

Cooking method:

1. First of all, prepare the jars. Wash them thoroughly, treat them with boiling water or hot steam so that there are no bacteria left on them that provoke the fermentation process of the drink.
2. Then rinse apples and pears well.
3. Cut the fruit in half, cut out the core with seeds. For seaming, we only need the pulp of the fruit, which needs to be crushed into slices.
4. Rinse the cut fruit pieces again in water, but do not soak them.
5. Arrange apples and pears in jars, filling them 1/3 or from the entire volume (as you like).
6. Next, prepare the syrup. To do this, dissolve sugar in water and boil it. Fill jars of fruit to the top with the finished sweet hot liquid.
7. Screw the compote with lids.
8. Turn the cans of compote upside down, wrap them in a blanket, keep in this position for a day.

Delicious compote of fresh wild pear

Compote from wild pears is considered the most useful and vitamin. In appearance and taste, wild pears do not differ from garden ones; choose ripe and beautiful fruits. For 1 three-liter jar we need:

• wild pear - 1.5 kg;
• sugar - 500-750 g;
• citric acid - by eye;
• water.

Cooking method:

1. Wash the pears well, peel them, cut the flesh into medium-sized cubes, after removing the core with stones.
2. Then the fruits need to be boiled a little, for this, put the fruits in a pot of water and cook them over low heat for 10-15 minutes.
3. At this time, sterilize the jars by holding them over the steam for 3-5 minutes.
4. After the time has elapsed, pull the pear slices from the pan and fill the jar with them up to the shoulders.
5. Pour sugar into the remaining pear broth, add citric acid. Mix everything, boil.
6. Fill the jar with pears to the top with sweet boiling water.
7. Roll up the lids.

How to make a drink from home garden pears and plums

Compote with cherry plum and country or homemade pears is very useful for digestion. It is prepared with the addition of blue or yellow plums. Cherry plum, like a pear, has excellent taste and useful properties. For compote, only a ripe plum with an intact peel is needed. Determine the ratio of fruits in the seaming yourself, depending on your taste preferences. For compote we need the following ingredients:

• juicy yellow pears - 2 kg;
• ripe blue or yellow cherry plum - 1 kg;
• sugar - 100-200 g;
• vanillin - a bag.
• water.

Cooking method step by step:

1. Rinse the pears under running water, wipe them with a paper towel and cut the fruits into small slices. Pears do not need to be peeled in this recipe.
2. Wash cherry plum berries, cut in half and remove the stone.
3. Next, prepare the sugar syrup, bring it to a boil.
4. Dip the chopped pears into the boiling syrup, boil again. Then turn off the gas.
5. Leave the pears to infuse in the syrup for 10-15 minutes.
6. Next, put the fruit in a colander, let the liquid drain a little.
7. Put the strained pear slices and previously prepared cherry plum into jars.
8. Then pour hot syrup to the top of the container, roll up the lids.

Pears halves with cinnamon and lemon

We suggest preparing a refreshing pear compote. To give the drink a spicy taste, add a few sticks of cinnamon, lemon will provide sourness, and we will get a beautiful compote color with the help of currants. The required ingredients for a 3 liter jar are as follows:

• small sweet pears - 1 kg;
• currant - 1 cup;
• sugar - 150-200 g;
• lemon - a few rings;
• water.

Cooking method:

1. Pour cinnamon sticks with 1 liter of boiling water, leave for 15-20 minutes to infuse.
2. Meanwhile, wash the pears, cut them in half, remove the core with seeds.
3. Wash the currants.
4. Cut the lemon into rings without cutting the peel. If there is no lemon, prepare compote with citric acid.
5. Put a pot of water on to boil. While the water is boiling, fill the jars with fruit.
6. Pour pears, currants, sugar up to half the container.
7. Pour brown tincture into boiling water with water, bring to a boil again and pour into a jar.
8. We close the lids, put the rolls upside down, wrap them up, leave them in this position overnight.

Canned pear Siberian

Siberian pears have a specific sweet and sour taste and a hard skin. The fruits are small in size, so they are used whole for twisting. To make Siberian pear compote, we need to prepare the following ingredients:

• raisins - 50 g;
• butter - 2 tbsp. spoons;
• lemon juice - 1-2 tbsp. spoons;
• sugar - 1 cup;
• vanilla - a bag;
• cinnamon - 1 teaspoon;
• ginger - a pinch;
• nutmeg - a pinch;
• apples - 1 kg;
• Siberian pears - 1 kg;
• water.

Cooking method:

1. Banks are pre-sterilized under hot steam.
2. We wash apples, pears, raisins with running water.
3. Mix butter with raisins, lemon juice, sugar, vanilla, spices. We put it on the fire and warm it up a little. Then add water.
4. When the mixture boils, pour out the apples and pears, previously peeled and cut into large cubes.
5. We cook everything on low heat for 15-20 minutes.
6. Pour the finished compote into jars, roll up the lids.

How to make assorted pears, grapes, peaches with orange

Assorted compote is a delicious vitamin cocktail: pears help with colds, oranges improve the digestive process, grapes tones the body, peaches boost immunity. The required ingredients are as follows:

• ripe hard pears - 1 kg;
• greenish peaches - 1 kg;
• grapes - 300-400 grams;
• orange - 1-2 pcs.;
• sugar - 300 g;
• water.

Cooking method:

1. For compote, we choose peaches and pears a little unripe so that they do not boil during the cooking process. All fruits are washed, cleaned of dirt.
2. We separate the grapes from the branches.
3. Peaches cut in half, remove the stone, remove the skin with a knife. Cut peach halves into slices.
4. Wash oranges, and so that the skin does not taste bitter, dip in boiling water for 1 minute, then in cold water. Then cut the fruit into slices.
5. Peel the pears, cut into 4 parts, without the core.
6. Pour water into a saucepan and boil. As soon as the water boils, pour out the sugar, when it is completely dissolved, reduce the heat, cook for another 10-15 minutes.
7. Pour fruits into pre-sterilized jars.
8. Then pour the syrup to the top.
9. We roll up the jars, turn the lid down, wrap it with a warm towel, leave it overnight.

FAQ

Before taking the seamings to the pantry for storage, we recommend watching them for 1-2 weeks to determine if the compote is spoiling. For example, if the drink is prepared correctly, then after a few days the fruits brighten, become transparent. When turbidity, gas bubbles, foam are seen in the jars, this means that your product begins to deteriorate, it may ferment or turn white.

Why did the drink in the jars turn cloudy

Sometimes it happens that the compote begins to turn sour or moldy, while becoming cloudy. The reason is:

• Insufficient jar sterilization.
• Bad seals on lids.
• Poorly washed fruits.
• The glass container is defective.

To avoid the appearance of mold and turbidity of the drink, you need:

• Blanch fruit.
• Pour the fruits only with hot syrup.
• Use unripe fruits.
• Monitors the cleanliness of the jars and the absence of defects on them.

Why compote explodes

Covers are broken for the following reasons:

• Stale fruits were used for conservation.
• The fruits were not well washed.
• The rules of heat treatment of fruits are not observed.
• Old tin lids were used, with rubber bands that had lost their elasticity.
• The roller of the seaming machine is faulty, as a result of which the tightness of the seaming fold is broken.
• The tin cover has defects (cracks, punctures).

The main conditions for high-quality seaming is the careful preparation of dishes and the selection of products:

• Before canning, the jars are inspected, washed well and sterilized.
• The lids must be boiled.
• Wash fruits and vegetables well, remove places where there is rot.

Video: Recipe for whole small pears at home

There are a lot of recipes for canning pears. They are rolled up in halves, slices, cubes, with and without skin, as well as whole. Whole fruits in a jar look more beautiful, boil less and do not lose their vitamin properties for a long time. How to cook such pear preservation at home, step-by-step instructions, see all the secrets and nuances of the seaming process in the next video clip.

Summer is in full swing and you need to prepare as many goodies as possible so that later in the winter you can replenish your body with vitamins. One of these goodies is pear compote. This drink was very often served in school canteens. Of course, there the compote was not from fresh pears, but from dried wild pears.

But from fresh pears, compote is even tastier, since pears have a lot of sugar and little acid, which leads to spoilage of the drink. Compote from pears is rarely harvested for the winter in large quantities, but in vain. This beautiful fruit has a lot of useful vitamins that can help the body during spring beriberi.

There is a small explanation for the fact that many refuse to prepare compote for the winter, since very often such compotes explode and all the work spent on preparing the drink is in vain. But I offer you proven recipes. Having prepared a compote for them, they will stay with you for quite a long time.

Ingredients for 3 liters of compote:

• Pears 10-15 pcs.
• Sugar 200-250 grams.
• Water 2.5 liters.

Cooking process:

For compote, you should choose ripe, clean and whole fruits. Before cooking, carefully sort out the cooked fruits, as if a bad pear comes across, it can ruin everything.

1. And so wash the pears, cut into 4-6 parts, put them in a saucepan, cover with sugar.

2. Pour boiled cool water and put on the stove.

3. Bring to a boil and cook on low heat for about 15-20 minutes. During cooking, you can mix the pears 1-2 times. Since if you mix often, then the pears will fall apart.

4. While the pears are cooking, prepare the jar. We will well wash it from dirt and dust. Wash again with baking soda and sterilize.

5. Pour the cooked compote into jars. It is important that the liquid fits under the very neck of the jar.

6. We twist the lids (the lids must first be doused with boiling water), turn over and wrap the jars.

7. Let the compote cool completely and only then can you turn the jars to their normal position. It is best to watch the compote for several days, and only after making sure that the lids do not swell and do not let air in, you can transfer the blanks to a place for long-term storage.

Pear compote is ready. I wish you a pleasant appetite.

Wild pear compote

The pear grows very well in the wild, of course, the fruits are a little smaller, but this is even for the better. You can cook compote from whole pears. In this recipe, we will not boil pears for a long time. We will take the easy way. To keep more vitamins in fruits.

Ingredients:

• Pear wild 2 kg.
• Sugar 300 grams.
• Water 2 liters.
• Citric acid 4-5 grams.

Cooking process:

1. Again, it is important that all cooked pears are whole and not spoiled. Rinse pears 2-3 times before cooking. You can even leave ponytails.

2. Arrange the fruits in the balloons, filling them a little less than half.

3. Prepare syrup from sugar and water. To do this, dilute sugar in water and boil the syrup.

4. Pour hot syrup into jars with pears, cover with lids and let stand for 5-10 minutes.

5. Drain the water back into the pot. Add citric acid to a boil and pour back into jars.

6. Cover with lids and twist them with a special key.

7. After the can, you need to turn over and wrap.

That's the whole recipe for making wild pear compote.

Pear compote with lemon for the winter

Pear, as you know, is a very sweet fruit, and if you add a little tropical fruit, you get a slightly sour-sweet taste of compote, which is very original.

Ingredients for 1 kg of pears:

• Homemade pears 1 kg.
• Lemon 1 pc.
• Sugar 500 grams.
• Water.

Cooking process:

1. Sort the pears, wash, cut into 5-6 slices. Seeds and partitions are best removed.

2. Peel the lemon. It is important to peel the lemon. Since if this is not done, the zest will give bitterness and the compote will turn out to be very tasty. Cut the peeled lemon into slices.

3. Put the chopped fruits in pre-sterilized jars. We fill the jars with pears and lemon slices a little more than half.

4. For 1 jar no more than 3-4 slices of lemon.

6. We take boiled water, put it on the stove, bring it to a boil and dilute sugar in it.

7. When preparing syrup, the following proportions should be taken into account for 2.5 water, not more than 250 grams of granulated sugar. And so we dilute the sugar, prepare it with syrup and pour the hot syrup into jars with pears and cover the jars with lids.

8. Leave the syrup in jars for 5-10 minutes. Then pour the liquid back into the pan, boil again and pour it back into the jars.

9. This time we twist the lids tightly. And then turn over the knurled can and wrap it up until it cools completely. After turn over and transfer to the pantry.

Pear compote with plums

Pears and plums ripen practically together and why not make compote by combining these fruits together.

Ingredients:

• Pear 2 kg.
• Plums 2 kg.
• Sugar 300 grams per 1 liter of water.

Cooking process.

1. Sort the pears and wash well. Cut into 5-6 pieces, removing the core.

2. Sort the plums, wash, cut in half, remove the stone.

3. Arrange fruit in jars.

4. Fill with ready-made hot syrup.

5. Put jars with compote for sterilization.

6. Pour water into the pan, lower the cans of compote, bring the water to a boil. Leave jars in boiling water.

Half liter jars 15 minutes, liter jars 30 minutes, 3 liter jars 45 minutes.

7. Then screw the caps on tightly. Banks with compote turn over and wrap.

Pear and cinnamon compote

When there are a lot of pears, you can try to cook compote according to a new recipe, with cinnamon. I think that not many cooked compotes with cinnamon. Well, why not. What's more, the taste is excellent.

Ingredients:

• Pear 500 grams.
• Cinnamon 2-3 sticks.
• Sugar 1 glass.
• Water 2.5 liters.

Cooking process:

1. Before preparing compote, it is necessary to brew cinnamon sticks, so to speak. Put the cinnamon in a glass and fill them with hot water, not boiling water, but just hot water.

2. Pears also need to be prepared a little. They need to be peeled. But do not rush to throw away the peels, they will still come in handy.

3. We cut the peeled pears into 5-6 parts, removing the middle with membranes and seeds.

4.Now to the skins. We put them in a small saucepan and put on fire, first pour 1 liter of water. Boil the skins for 15-20 minutes.

6. Add another 1.5 liters of water to it and pour the pre-brewed cinnamon to boil.

7. Add sugar and pears to the broth and put it on the stove again and boil.

After the second boiling, remove the heat completely and let the compote cool down a bit. After that, you can serve fragrant pear compote with cinnamon on the table.

Pear compote with mint

Ingredients:

• Pears 6-7 pieces.
• A glass of sugar.
• Mint 5-6 leaves.
• Water.

Cooking process:

1. Sort the pears, wash, cut into several pieces. Be sure to cut out partitions with seeds.

2. Transfer the chopped pears to a saucepan, pour water over it and put it on the stove.

3. Rinse the mint leaves and put them in a saucepan along with the pears.

4. Bring the liquid to a boil, pour out the sugar. Boil for 5-7 minutes.

5. Pour the finished compote into jars and tighten the lids.

Bon appetit.

Pear compote video recipe

Bon appetit

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, pour the water into the pan, 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.

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