Recipe for canning pears in slices. Pears in syrup for the winter - a simple recipe

Of course, you can buy pears in syrup in the store, but they are incomparable to homemade ones. To prepare pears in syrup for the winter, it is better to take small, ripe pears. Since pears in syrup are prepared without sterilization, the double filling method is used. The main difference from compote in this preparation is that it contains a lot of fruit and little syrup. Delight your family with a delicious pear preparation!

To prepare pears in syrup for the winter without sterilization, I prepare the products according to the list.

Wash the pears, cut them in half, cut out the core with seeds and stalks.

Peel the pear halves in a thin layer.

I pour water into a large bowl, add citric acid (reserve literally 2 pinches for the syrup), and stir. I dip the peeled pear halves into this water to prevent them from darkening.

I put the pear halves into dry, sterilized half-liter jars (since I had large pears, I cut each half into 2 more parts).

I pour boiling water over the pears to the very top of the jars.

I cover the jars with boiled metal lids.

I let the jars sit for about 7 minutes and drain the water into a saucepan.

I add sugar and citric acid to the water and let the syrup boil well. I pour boiling syrup over the pears.

I immediately roll up the lids on the jars. I turn the jars over and wrap them until they cool.

Pears in syrup without sterilization are ready for the winter!

Enjoy your meal!

Cooking time: Not indicated

For harvesting for the winter, you should choose juicy varieties with large fruits, as small pears can break or become very soft. If the pears are a little under-ripe, there is no need to worry; under the influence of the temperature of the syrup, they will reach just right.

Since the workpiece undergoes minimal heat treatment without additional sterilization of the finished product in jars, it is necessary to strictly adhere to safety measures and sterilize the dishes, and carefully monitor the cleanliness of the pears.

So, we prepare canned pears in slices.

— citric acid – 1 tsp;

— granulated sugar – 0.5 kg;

— vanilla sugar – 1 packet;

All ingredients are designed for a three-liter bottle; if you plan to seal a larger number of pears, these proportions must be observed.

We also thoroughly wash the pears, and, removing the stems, cut them in half. Using a knife, remove the core with seeds, trying not to damage the juicy pulp of the pear; for this you can use a fruit knife with a thin and curved blade.

Place the prepared pears in sterile and dry jars. We try to place the pears without adding 3-4 cm to the top.

Fill the pears placed in jars with boiling water up to the neck and leave in this state, first covering them with metal lids, for five minutes. During this time, the pears will release juice under the influence of heat.

Drain the water from the cans into a separate pan, add granulated sugar and bring to a boil, stirring until the sugar dissolves in the syrup.

Pour the hot syrup over the pears in the jars again and leave for 15 minutes. Then drain the syrup again and, adding vanilla sugar and citric acid, bring to a boil.

Pour the finished syrup into jars, roll up their lids using a seaming machine. Canned pears in slices do not require additional sterilization. Bottles can be stored at normal temperature, and after opening in the refrigerator under a nylon lid.

Canned pears - a sweet slice of summer!

Canned pears are a tasty and healthy product. And preparing such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare several kilograms of delicious fruit in the fall.

1 Why is it good to eat pears in winter?

Pear is a healthy fruit, and it doesn’t matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, which the human body needs, especially in winter.

• Useful for those who suffer from intestinal disorders, as it improves digestion.
• Creates an acidic environment in the gastrointestinal tract, where the proliferation of pathogenic microbes is suppressed
• Promotes blood regeneration, strengthens blood vessels. Even doctors recommend daily use for pregnant women and people with cardiovascular pathology.
• One of the few fruits that can be eaten by people suffering from diabetes.
• Useful during ARVI, due to the content of arbutin (a natural antibiotic).
• It has also found a place in cosmetology, since masks made from it are suitable for all skin types, give smoothness, tighten pores, and even out.

But you need to remember that frequent consumption may cause problems. That is why it is better to abstain in the presence of intestinal and stomach diseases due to the presence of stony cells in the pulp, which will irritate the mucous membranes.

2 Canned pear halves: recipe

Suitable for filling pies and for simple use. They can be served with caramel, whipped cream, or eaten with sweet pancakes. This is also a great way to preserve pears for the winter.

Sealing pears for the winter requires, first of all, proper harvesting 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 fruits are a little under-ripe, don’t worry, because during the cooking process the fruits will ripen and be very tasty.

It is very important that you wash the fruit thoroughly and sterilize the utensils.

In order to prepare canned pears for the winter, we will need:

• 2 kg of fruit;
• 1 tsp. citric acid;
• 500 g sugar;
• 1 pack 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.

• First of all, you need to prepare jars and other canning tools, wash them and sterilize them.
• Wash the fruits thoroughly, and after removing the tail, cut them into two halves. Using a small knife, remove the core and seeds so as not to damage the pulp.
• The prepared pears should be placed in dry and already sterilized jars so that there is 3-5 cm of free space left up to the neck of the jar.
• Fill the stacked fruits with boiling water up to the neck and leave for 5-10 minutes. During this time, the fruit slices will release juice.
• After this, pour the water into a saucepan, add sugar and bring to a boil.
• Pour the syrup over the fruits in the jars and leave for another 20 minutes. For the last time, pour the sweet syrup into the pan, add citric acid and vanilla sugar, bringing the mixture to a boil again.
• We roll up the jars with lids, for which you should use a seaming machine.

The jars can be stored at room temperature, but after opening it is advisable to put them in the refrigerator. You can cook canned apples this way, they will be just as tasty and healthy.

3 Preserving pears for the winter: a delicious dessert

There are various recipes for rolling pears. One of the most delicious recipes is pears in syrup, which are quite easy to prepare. With them, you will always have a healthy product on your table with an amazing taste.

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

• Fruits should be thoroughly washed, blotted with a towel and cut into quarters, not forgetting to remove the seeds.
• At the same time, boil water along with citric acid, where we throw pieces of pears - the fruit needs to be boiled for about 7-10 minutes.
• After this, place the pears in a colander and place them tightly in liter jars.
• Add spices and sugar to the remaining water, bring the mixture to a boil and carefully pour in the vinegar.
• Fill the pear pieces with hot syrup, set them to sterilize (for 15 minutes) and roll up the lids.

The pears turn out very tasty and are somewhat reminiscent of marmalade! Now you know how to properly preserve pears for the winter and you can enjoy delicious desserts prepared by yourself without spending much money.

Canned pears for the winter - dessert recipes Video

Canned pears for the winter are a tasty and healthy product that adults and children will enjoy. Our video tutorials will help you prepare desserts quickly and tasty.

Culinary recipes and photo recipes

Canned pears

Canned vanilla pear is a healthy and tasty delicacy that even an inexperienced cook can prepare with just a few ingredients. For this dessert, you need to use a pear that is juicy, dense, and without significant damage. This method of preserving pears in slices allows you to preserve the structure of the pear as much as possible, as well as its rich color. Vanilla gives the dessert a zest, which goes well with pear, creating a fragrant duet.

Ingredients for preserving pears in slices:

Canned pears in slices - recipe with photo:

The pear should be thoroughly washed with water, the tails should be torn off, cut in half and the unnecessary entrails carefully removed. Then cut the pears into slices; if desired, you can trim off the skin.

The container for twisting must be washed well with soda, dried completely, doused with steam, or another sterilization method must be used. Do the same with the lids. The indicated quantity of products is designed for approximately 3 0.5 liter jars.

Load the pear slices as tightly as possible into the prepared container so that there are no strong gaps. Fill with hot water to the very edges and set aside for a couple of minutes.

Then pour the water from the cans into an aluminum container and leave the pears in the cans. Place a bowl of water on the stove, pour in a measured amount of granulated sugar.

After boiling, reduce the heat to minimum, add acid and vanillin. After a minute, set the bowl on the table.

Pour the prepared syrup back into the jars with pear pieces. Then it is necessary to pasteurize the cans with the contents without sealing. Pasteurization time is 20 minutes.

Afterwards, seal the jar hermetically and place it bottom up, and cool the glass under a thick cloth.

Pears canned in slices according to this recipe are perfectly stored in the apartment.

In winter, pear slices can be stuffed into baked goods, and the syrup can be used to soak them.

Pear slices in syrup for the winter

On cold winter evenings we will warm ourselves up with aromatic tea and homemade, independently prepared desserts. Yes, of course, the shelves of today's supermarkets are filled with absolutely everything, including canned goods, but homemade products are definitely much healthier and tastier. Everyone in my family really likes pears in syrup for the winter. This is a very simple recipe, without sterilization - even a novice cook can handle it. The site also has a selection of pear jam recipes.

Pear slices can be eaten simply with tea; in addition, they will perfectly complement various casseroles, fruit salads, ice cream, pies, and decorate various dishes. But the resulting syrup will serve as an excellent impregnation for biscuits; it can also be diluted with boiled water, resulting in a delicious homemade drink.

• Type of dish: preparations
• Cooking method: boiling
• Servings: 1 l
• 30 min

Ingredients:

• pears – 650-670 g
• filtered water – 460 ml
• sugar – 120 g
• citric acid – 2 pinches
• spices - to taste.

How to cook:

Let's prepare acidic water for the pears; we need it so that the peeled slices do not immediately darken. If you prepare a sufficient amount of dessert, and if the pears are ripe, without an acidic environment they will darken very quickly, and the aesthetic appearance will be lost. Therefore, take a bowl, pour in cool water, season with a pinch of acid so that the water is slightly acidic.

We cut each pear lengthwise into two halves, remove the seed capsule, and also tear off the tails. If desired, remove the skin, only in a very thin layer. You can also cut the pears into two halves. Place the peeled slices into water and continue working with the remaining fruit.

When all the pears are prepared, let's move on to the jars. This is not difficult to do - wash it in a soda solution and sterilize it in any convenient way. Place the lids in boiling water and let them boil for 5 minutes.

Now fill the jars with pear slices, shake the jars a little so that the fruit fits tightly.

Immediately pour boiling water into each jar, covering all the pear slices. Place lids on the necks of the jars and leave them alone for five minutes.

After 6-7 minutes, pour the water into a saucepan, season with a portion of sugar and two pinches of citric acid, and boil for several minutes.

We quickly return the syrup to the jars with the steamed pear slices; all that remains is to seal the jars with lids.

Let it cool for a day, while placing the jars upside down and wrapping them in a warm blanket or rug. We store preserved food in the pantry or

Pears in syrup for the winter without sterilization - a simple recipe with photos

Covering delicious pear slices in syrup for the winter is not difficult - the whole process is very simple. The result is an amazing dessert.

Various recipes for preserving pears for the winter

Pears are a sweet and tasty fruit that is classified as highly perishable. The most delicious fruits are those that ripen closer to autumn, that is, those grown under natural conditions. Simple preservation recipes will help you preserve them until winter. Moreover, you can preserve not only fruit slices, but also whole fruits.

In addition, there are a lot of recipes for making all kinds of compotes, preserves, marmalade, marmalade and the like. Moreover, all this can be prepared at home without much difficulty, so we take into account the recipes given below and can easily preserve our favorite fruits for the winter. Here are some of the most popular and at the same time simple recipes for canning these fruits.

Canning whole pears in syrup for the winter

1. Wash the fruits and remove their stems.
2. 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 too.
3. The fruits need to be sterilized, so put the pan with them on the fire.
4. As soon as the water boils, transfer the fruits to a previously prepared, that is, sterilized jar and fill with hot syrup.
5. Roll up the jar, place it on the lid (neck down), and send it “under the fur coat” until it cools completely.

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

Canning pears for the winter in slices: a step-by-step recipe

List of products for a 3 liter jar:

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

1. Wash the pears, cut into quarters and remove the stem and core.
2. Next, place the quartered jars prepared in advance and sprinkle with lemon.
3. Pour boiling water on top and cover with a lid for 20 minutes.
4. Pour the water back into the pan. You need to add sugar to it to get syrup. It will be easier to drain the water if you use a special lid with holes.
5. While the syrup is boiling, add 1 teaspoon of cinnamon and 3 cloves to the containers.
6. As soon as the syrup boils, pour it into jars and seal them with sterile lids. Next, turn it upside down and wrap it up.

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

Canning fruit halves with lemon: recipe for vanilla-flavored compote

Ingredients for a 3 liter jar:

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

1. Rinse the pears thoroughly, cut them into halves and remove cores, stems and tips.
2. Place the halves cut side down in sterilized jars. The container must be filled to the hanger.
3. This compote is poured with syrup three times and then rolled up. To prepare the syrup, boil water with sugar, then pour it into a jar with pears. If 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.
4. Repeat the procedure 2 more times, thereby obtaining a three-fold fill. After draining the syrup 3 times, add lemon and vanilla sugar and boil for about 2 minutes.
5. Pour the syrup back into the jar and seal it with a sterile lid.
6. Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After pouring three times, the fruit will settle a little and take up only half the jar. Compote prepared in this way turns out incredibly tasty, and the fruits acquire a slight vanilla aroma. Instead of pears, you can also use apples in this recipe.

Delicious jam

1. Wash the pears, cut them and place them in a cooking bowl.
2. Then prick the pear pieces with a fork, sprinkle with sugar and leave for a couple of hours until the juice appears.
3. Water is used only if the fruits have produced little juice. After 3 hours, put the bowl of jam on the fire.
4. After boiling, reduce the heat and cook the jam for at least an hour, during which you need to stir it periodically.
5. The jam is ready. Now pour it into jars, which, like the lids, must be sterile, and roll up.

Adding 3 lemons to the jam will give it not only a light citrus aroma and taste, but also a beautiful color.

Pear jam in jars: step-by-step recipe

1. Wash and core the pears. If you are using a variety with thick skin, remove it. Cut the remaining pulp into pieces and place in a saucepan for cooking.
2. Sprinkle sugar on top of the fruit and set the pan aside until the juice appears.
3. Then put the saucepan on the fire. As soon as the mixture boils, remove the foam that has formed on top and remove the pan from the heat.
4. Once the pear mass has cooled, put it back to boil.
5. Add vanillin and lemon to the boiling mass. Reduce heat and cook the jam for about half an hour, stirring frequently during the process.
6. Add cognac to the mixture and remove it from the heat. Next, the mixture needs to be turned into a puree. The easiest way to do this is with an immersion blender.
7. Place the jam in prepared jars and close with regular nylon lids.

Containers with jam should be stored in a cool place.

Easy recipe for moonshine from pear puree at home

1. Wash the pears, cut out the core and spoiled areas. Grind the remaining pulp to a puree by grating or passing through a meat grinder.
2. Place the resulting puree into a fermentation bowl and add half the water.
3. Heat the second half of the water to 30 degrees, add sugar into it and mix thoroughly until it is completely dissolved.
4. Next, pour the syrup into the fermentation container and add the yeast diluted according to the instructions. After combining all the ingredients, close the container tightly.
5. Leave the mixture to ferment in a warm place for about 10 days, during which time you will need to destroy the resulting top layer twice a day.
6. After 10 days of fermentation, drain the mash from the sediment and distill through a moonshine still.

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

Pears, canned without sterilization

This preservation turns out to be very fragrant and reminiscent of childhood. It is made quickly, just like it is eaten in winter.

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

1. The jars should be washed thoroughly, preferably with a soda solution.
2. We make sure to sterilize the lids.
3. We wash all the fruits thoroughly.
4. We cut it into four parts, cut out the tail, the core and trim off the damaged areas.
5. All cores should be collected and boiled. This will be syrup.
6. Add vanillin and sugar to it during cooking.
7. All the slices are filled with acidic water so that they do not darken, then this water will be drained.
8. Then the pears are placed in a jar and filled with syrup.
9. It is also advisable to put a few mint leaves in the container and add citric acid.
10. We roll up the jars. Don’t forget to put them in the cellar after cooling.

Canned pears with apples

This preparation turns out amazing because it is made in syrup. In winter, it’s nice to drink aromatic pear and apple compote and eat delicious fruit. Children especially love fruits prepared according to this recipe.

• unripe pear fruits – 1 kg;
• unripe apple fruits – 1 kg;
• sugar – 1-2 cups/per person;
• lemon – 1 pc.;
• water – 500 ml.

1. You should first prepare the jars. Wash them with soda, rinse thoroughly, and let drain. Then fry in the oven for ten to fifteen minutes.
2. We sterilize the lids.
3. We select apples and pears. They should be strong, elastic, preferably unripe. Do not use broken, spoiled or wrinkled fruits.
4. We rinse them thoroughly under running water and allow them to dry.
5. Cut out the middle of pears and apples and remove the tail.
6. We cut large fruits into four parts, medium ones into two, small ones can be placed whole.
7. The lemon needs to be washed and cut into wide rings.
8. Pour water into a large container and place it on the stove.
9. Pour sugar into it and collect the white residue as it boils.
10. We put fruit slices and a lemon ring into the jars and fill everything with syrup.
11. Pasteurize the jars for five minutes after boiling. If you overdo it, the fruits will fall apart.
12. Roll it up, put it on the lid and wrap it up.

After complete cooling, the entire blockage must be taken to the cellar or any cool place.

Green canned pears

According to this recipe, the fruits are rolled whole, and they should not be completely ripe, or rather green. Every family member, from children to grandparents, will want to try this delicacy.

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

1. Jars and lids are being prepared. Washed and sterilized.
2. Pears are selected only of good quality and washed in water. Dried.
3. Fruits are placed in jars and sprinkled with powdered sugar and citric acid.
4. Boil water in a saucepan.
5. After boiling, pour it into containers filled with pear fruits.
6. Cover the top with lids and wait until the jars are sterilized for 20 minutes.
7. After this process, the lids are rolled up.
8. All containers are wrapped and, after they have cooled, placed in a cool place.

Using this recipe you can quickly make a large amount of preserves. Even our grandmothers used this recipe, and no one could tear themselves away from this blockage in the winter.

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

Fruits preserved whole or in slices in winter will remind you of a bright sunny summer. They are also great for filling any sweet pastries. Try it, you will definitely like it.

Canning pears for the winter: recipe for slices in syrup, without sterilization, halves, at home, with lemon, green in jars, puree, with apples, moonshine

Canning pears for the winter is a great way to preserve delicious fruit and please yourself during the cold season.

Wash the pears under cold running water. Dry.

Carefully peel the pears, cut into slices or in half, removing the seed capsule. Place peeled and chopped pears in a bowl of cold water, add a little citric acid. This is necessary so that the pears do not darken and look beautiful in jars. Leave the pears in the water for a few minutes.

Remove the pears from the water and place in pre-sterilized jars.

Then pour the water into a saucepan, add sugar and a small pinch of citric acid (acid and sugar can be adjusted to suit your taste), bring to a boil and boil the syrup until the crystals are completely dissolved. Pour hot syrup to the very top of the jar with pear slices. Cover the jar with a boiled lid and roll up. Turn the jar of pears in syrup upside down and wrap it in a warm blanket until it cools completely.

Delicious pear slices in syrup are ready for the winter. Store in a cool place.

During the cold season, it is so pleasant to open a jar of fragrant and sweet pears, harvested at the end of summer and beginning of autumn. The canned delicacy is not only tasty, but also very healthy. It can be used to make cocktails, added to baked goods, or simply enjoyed as a dessert. Pears in syrup can be covered either whole or in pieces. In both cases, the fruit retains its original taste and elasticity, and the resulting pear drink is no worse than any compote.

Recipes for pears in sugar syrup are quite simple. Anyone can make preparations for their family. Let's look at the most popular and delicious options.

Whole pears in syrup for the winter

To jar whole pears, use fruit that is firm and slightly greenish and free from dents or spoiled areas.

The main ingredients are taken in the following ratio:

• pears – 2 kg;
• water – 2 liters (if the jar is filled tightly);
• granulated sugar – 350-400 grams;
• citric acid – 5 grams (or a slice of lemon).

Preparation

If you are using large pears, seal them in 3-liter jars, as it will be much more difficult to achieve a tight fit in small containers. For medium-sized fruits, this criterion is not so important.

Before placing pears in jars, wash them thoroughly and remove the stems.

It is also better to sterilize the jars themselves. Keep them over steam for 10-20 minutes. Clean the lids with baking soda and keep in boiling water for a few minutes.

After this, fill the jars with pears.

Boil the required amount of water in a large saucepan and pour it into jars (a 1.5-liter jar contains 0.8-0.95 liters of liquid). Cover the neck with lids and leave the pears for 10-15 minutes.

When the water has cooled slightly, pour it back into the pan. Boil the liquid again, add sugar to it.

Pour a small amount of citric acid (up to 0.5 tsp) into each jar or throw in a slice of lemon. Fill the pears with sugar syrup and roll up the containers with lids.

Carefully turn the jar upside down and check the lid for leaks. If the syrup does not pour out, place the canned pears in a cool place and cover with a blanket.

When the pieces have cooled completely, turn them over and place them in a storage area for preservation.

The most delicate canned pear without skin in syrup for the winter

You can close pears for the winter without peeling them. In this case, the fruits will be maximally saturated with sugar and will be tender and juicy.

For 1 kg of fruit you will need:

• 150-200 grams of sugar;
• 600-700 ml of water;
• 5-6 tablespoons of citric acid.

Preparation

Prepare the pears as follows. Take a small amount of water into a saucepan and add half the citric acid. Make sure the powder is completely dissolved.

Cut the pears into 2 parts. Cut out the seed pod and remove the skin. Immediately dip the pear into water with citric acid. This will prevent the fruit from darkening.

When all the pears are prepared, place them in jars. Cover the pieces completely with boiling water. Cover the jars with lids for preservation and leave until the liquid cools. After 10-15 minutes, drain the water into a large container.

Once again, bring the required amount of liquid to a boil (according to the recipe and the amount of fruit) and dissolve the remaining citric acid in it. Add sugar to the water and pour the syrup over the pear pieces. Close the containers tightly with lids.

Spicy pear pieces in sugar syrup for the winter

If the fruits have already begun to spoil, do not rush to throw them away! From pieces of pear you can make a tasty and original delicacy that will certainly please all family members.

To cover pears in pieces for the winter, prepare the following components in advance (calculated for a 3-liter jar):

• pears (as many will fit in the container);
• granulated sugar - 0.75 cups per jar;
• acid or lemon slice – 1 tsp. (1 circle);
• carnation flowers – 2-3 pieces;
• cinnamon powder – 1 tsp.

Preparation

Cut out all spoiled areas from the fruit and remove the core.

Place the slices in jars, pour boiling water over them, cover with a lid and leave to sterilize for 5 minutes.

Drain the water and sprinkle the pears with citric acid and cinnamon. Add dried cloves to the jar.

Boil water, stir sugar in it.

Fill the pears with the resulting syrup up to the neck, close the jars with screw caps or roll them up using a machine. Turn containers with canned pears upside down and wrap them in a blanket. After a day, remove the preserved food to a cellar or other storage place.

Pears prepared in this way in syrup for the winter can be stored for several years. At the same time, they do not lose their beneficial properties that have a beneficial effect on our body in winter.

Ingredients

Sugar – 350-500 g (to taste)

Citric acid - to taste

Additionally (optional to choose from):

Cinnamon – 0.5 sticks or ground to taste

Vanilla - to taste

Cloves – 1-2 pcs.

Star anise – 1 star

• 94 kcal
• 40 min.

Cooking process

Canning in syrup is a great way to preserve your harvest and stock up on aromatic and juicy fruits for a long time.

Using this recipe, I prepare various fruits for the winter, but I have a particularly reverent attitude towards pears. For me, pears in syrup are more than just a preparation for the winter, they are a real delicacy.

These pears can be “warmed up” in mulled wine or baked for a few minutes in the oven with nuts and honey, served with ice cream or yogurt. Use as a filling for baked goods and pies, serve with cheeses and baked meats, or simply open the jar and eat if you want something tasty in the middle of the night.

Fragrant, juicy, sweet, they are an excellent dessert in themselves. And as a filling or additional component, they will add a touch of sophistication and sophistication to any dish.

Preparing pears in syrup for the winter will not take you much time, and their aroma and amazing taste will delight you for a long time. Shall we begin?!

Prepare the ingredients according to the list.

Spices in this list are an auxiliary ingredient. If the pears are initially very aromatic, you don’t need to add spices.

My pears are juicy, but not very aromatic, and therefore, and also because I like the combination itself, I add a little spice. Pears generally go very well with spices. A small amount is enough - a slice of lemon, a small piece of cinnamon, a pinch of vanilla, 1 piece of clove - and the taste subtly changes, intensifies and reveals a new side.

Sort the pears, wash and dry. If desired, peel and divide into halves or quarters. Remove the seed pod. When preparing pears, keep the already peeled fruits in acidified water, so they will not darken.

Place the pears in the prepared jars, trying to place the slices cut side down. Fill the jars tightly; the pears will shrink in volume during the canning process.

Boil water and fill the jars with pears with hot water to the very rim. Cover with a lid and let steep for 5-7 minutes.

If you peeled the pears during the preparation process, it can also be used in the preparation. Pour cold water over the peel and seed pods, bring to a boil and cook for 10 minutes. Turn off the heat and let sit for 15 minutes. Strain the resulting pear broth. Discard the peels and seed pods, bring the broth to a boil again and pour it over the pears instead of using regular water.

After 5-7 minutes, drain the water into the pan. If using whole spices, add them to the syrup at this stage. So, by tasting the syrup during the cooking process, you can adjust the intensity of their taste. When you feel the spices taste optimal for you, remove the spices from the syrup.

Add sugar and, stirring, bring to a boil. Cook for 2-3 minutes. Pour the hot syrup over the pears, cover with a lid and leave for 5 minutes.

Then drain the water and bring the syrup to a boil again. Add citric acid to taste and, if desired, ground spices or vanilla sugar. Cook for another 5 minutes.

Pour boiling syrup over the pears, filling the jar up to the neck. Seal with sterilized lids. Turn over, wrap warmly and leave until completely cool.

Pears in syrup are ready for the winter. Bon appetit!

A proven recipe for preparing pears in syrup for the winter, step by step with photographs.

Pears in syrup for the winter

Well, of course, preparing food for the winter is a troublesome task, and today you can buy anything in the store. But nevertheless, I never stop making delicious winter preparations for my family - it’s homemade! So today I am sharing with you a recipe for pears in syrup - a fragrant, beautiful and tasty dessert that is good both on its own and as part of many sweet dishes.

Cooking pears in syrup for the winter will be without sterilization, that is, we will use the double-filling method. I give the mass of pears (already peeled) and the amount of other ingredients for 1 jar with a capacity of 500 milliliters, so if you roll a lot, calculate how much you will need.

Ingredients:

Number of servings: 1

Cooking time: 1 hour

in 100 grams – 57 kcal

Cooking the dish step by step with photos:

In order to prepare pears in syrup for the winter without sterilization, we will need the following ingredients: medium-sized ripe selected pears, water, granulated sugar and citric acid. In the ingredients, I indicated that a half-liter jar of the finished product requires a pinch of citric acid, but you should prepare more, since we will need it for soaking the fruit.

So, the longest part of this delicious winter preparation recipe is to carefully peel the pears. Wash the fruit and cut each pear in half lengthwise. Cut out the seed pod and tail, then remove the skin in a thin, thin layer. Pour cold water into a large saucepan and add citric acid. How many? To the eye, or rather, to the taste, the water should be noticeably sour. What is it for? It's simple: ripe sweet pears without skin begin to darken very quickly, and we need beautiful pieces. That is why we send peeled fruit halves to an acid bath. I made 4 jars of pears in syrup for the winter at once, so I had to peel them for quite a long time, but thanks to the water with lemon, they practically did not darken.

Now firmly, but not pressing too hard, so as not to damage, place the pear halves into pre-prepared jars. I sterilize jars in the microwave - wash them in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each.

Now boil the water and pour boiling water directly over the pears to the very top of the jars. Cover with lids (boil for about 5 minutes) and let stand for 5-7 minutes.

Then drain the water from the jars into a saucepan, add granulated sugar and citric acid (a pinch per jar). Let the syrup boil, keep it on the fire for a couple more minutes.

Then pour boiling syrup over the pears - again to the very top. Immediately roll up the lids or screw them on if you have screw ones.

We turn the jars upside down, wrap them in a thick towel, blanket or blanket and leave them until they cool completely. Due to this procedure, the lids will be additionally processed, reducing the likelihood that the pears will spoil for some reason.

Well, in winter. What can I say: we open the fragrant pears in syrup and enjoy the homemade delicacy with great pleasure. Do you know how much canned pears cost in the store? Much more expensive than those you can prepare for future use at home!

Well, of course, preparing food for the winter is a troublesome task, and today you can buy anything in the store.

Recipe for pears in syrup for the winter without sterilization

Summer is the time when every housewife prepares for winter, I prepare various preparations. If you want to do it quickly, I advise you to roll it without sterilization. Today I will describe for you 2 recipes for a delicious sweet preparation - pears in syrup.

Pear is a very healthy, tasty fruit, the fragrant fruits of which ripen at the end of summer. The only drawback of the fruit is that it does not last long. Canning will help preserve pears for a longer time. There are many simple recipes for harvesting fruits. The most famous is pears in syrup for the winter, a simple recipe without sterilization for which I will describe to you today. In this way, you can prepare fruits whole and in slices, while the fruits retain their taste and aroma well. After a long time, it’s nice to open a jar of pears and enjoy their magical taste.

Pear slices in syrup

A simple recipe for preparing pear slices in syrup will preserve the delicate taste and delicate aroma of the fruit and does not require sterilization. The center of the fruit is removed, so the preservation will be stored well.

Ingredients:

• ripe pears - 3 kg.,
• sugar - 450 grams,
• citric acid - 10 grams,
• cinnamon - a few sticks,
• prepared boiled or bottled water - 1 liter.

Preparation:

Step 1.Take a deep saucepan, pour the prepared water into it, add sugar, citric acid, put it on the fire and bring to a boil.

Step 2.Cut the pears in half, cut out the stem and core, cut into slices and drop into boiling syrup. Let the fruits simmer for 10-15 minutes and add cinnamon sticks.

Step 3.We carefully spray the pre-washed and sterilized jars with steam, add pear slices, fill them with boiling syrup and quickly close them.

Step 4.Wrap the jars with a blanket and leave until completely cool. Then we place it in long-term storage.

Whole pears in syrup

For this preparation, we take ripe, but not too soft fruits.

Ingredients for 1 three-liter jar:

• pears - 1.5 kg.,
• citric acid - 2 grams,
• sugar - 500 grams,
• water - 1.5 liters.

Preparation:

Step 1.Sterilize or steam the prepared canning jars.

Step 2.Wash the pears thoroughly, cut off the stems, cut out the core on the other side and remove the seeds.

Step 3.Boil water. Place the prepared pears in a jar up to the neck, pour boiling water over it, cover with a lid and let steep for 5-7 minutes.

Step 4. Pour the resulting pear infusion into a saucepan, add sugar and prepare syrup. Bring to a boil and let the syrup simmer for 5 minutes.

Step 5.Then pour it over the pears again and hold for 10 minutes. After the time has passed, pour the liquid back into the pan, boil and add citric acid. Pour the prepared syrup over the pears and quickly seal.

Step 6.Keep the preserves indoors until they cool completely, after turning the jars over (this way you can check whether they are tightly sealed) and wrapping them in a blanket. We take the cooled canned food into the basement or pantry.

If you don’t want to spend a long time making preparations for the winter, prepare them without sterilization. Today I propose to prepare very tasty pears in syrup. A simple recipe will help you do this quickly