In winter, you often want to feast on sweet, fragrant pears, but the harvest of these fruits is not always stored until frost. The way out in this situation is canned vegetables. There are several types of blanks that can be prepared at home. Further in the article are the best recipes and cooking rules.
Selection and preparation of ingredients
To prepare the winter harvest, use healthy whole fruits without rot and plaque. Before cooking, the fruit must be washed thoroughly. Further preparations depend on the specific recipe.
Winter pear recipes
Pears can be preserved in several ways. The most common and tasty preparations are whole fruits in syrup according to the classic recipe, as well as jam, jam and pear jam. Keep in mind that the number of servings in recipes is indicated from the calculation: 1 portion - 100 g.
Classic recipe
4070 minutes
small pears
12-15 pcs.
Energy value per 100 g:
Pure whole fruits in a glass container.
Pour boiling water over the pears to accurately measure the amount of water. The volume depends on the density and size of the fruit (the recipe shows approximate indicators).
Drain the boiling water and put in the pan exactly the same amount of clean water.
Add sugar and citric acid to the water, place the mixture on the stove. When the sugar has dissolved in water, remove the pan from the stove.
Place the jar of fruit in a deep, wide pot filled with boiling water. Boiling water in a large pan should be 5 cm below the throat of a glass container. Pour the syrup into a jar and cover with an iron lid.
Put the pot with glass containers on the fire for sterilization for 40 minutes.
After sterilization, roll up the jar with a lid using a seaming machine.
Pure whole fruits in a glass container.
Pour boiling water over the pears to accurately measure the amount of water. The volume depends on the density and size of the fruit (the recipe shows approximate indicators).
Drain the boiling water and put in the pan exactly the same amount of clean water.
Add sugar and citric acid to the water, place the mixture on the stove. When the sugar has dissolved in water, remove the pan from the stove.
Place the jar of fruit in a deep, wide pot filled with boiling water. Boiling water in a large pan should be 5 cm below the throat of a glass container. Pour the syrup into a jar and cover with an iron lid.
Put the pot with glass containers on the fire for sterilization for 40 minutes.
After sterilization, roll up the jar with a lid using a seaming machine.Video recipe
Classic recipe
Important! To preserve this recipe, use dense and slightly unripe fruits.
Pear jam
1380 minutes
Energy value per 100 g:
- From the washed fruit, remove the core with seeds, leave the peel.
- Cut the peeled fruit into bars and put in a saucepan.
- Add sugar, lemon juice, nutmeg.
- Put the mixture on a small fire.
- Wait for the pear pulp to drain juice, mix the mixture with a spatula.
- Increase the heat and bring the mass in a pan to a boil.
- When the mixture boils, make the fire minimal and let the jam simmer for 40 minutes.
- After the specified time, remove the mass from the heat and cool.
- Add vanillin.
- Beat the mixture with a blender until smooth.
- Boil the mass again.
- While mashed potatoes are boiling, sterilize the jars with lids.
- Once the jam reaches a boil, remove it from the heat.
- Pour the product into cans.
- Roll the container with iron caps.
Did you know? In the XVII century, pears in Russia were called "duli". This name comes from the Polish dula.
Pear Jam
152 days
Energy value per 100 g:
- Peel the fruit from the core, leave the skin as desired.
- Cut the flesh into small cubes and pass through a meat grinder. Instead of a meat grinder, you can use a blender.
- Put the resulting mashed potatoes in a saucepan.
- Add sugar to the mass, mix.
- Over high heat, bring the mixture to a boil.
- When the jam boils, reduce the heat to a minimum and leave on the stove for 60 minutes. Stir the mass periodically with a spatula.
- While the mixture is boiling, sterilize the jars and lids.
- One hour after boiling the mass, pour it into glass containers.
- Roll cans with iron lids.
Pear jam
1860 minutes
lemon acid
0.25 tsp
Energy value per 100 g:
- Peel the fruits from the core, do not cut the peel.
- Cut the peeled pulp into equal slices.
- Place the pears in a large saucepan, sprinkle with sugar, crush with light oppression and leave to sugary for 24 hours.
- When the flesh starts juice, put the mass on the fire.
- Bring to a boil, boil for 2 minutes and remove from heat.
- Close the mass with a lid and let cool for 8 hours.
- After the specified time, boil the jam again for 2 minutes.
- Leave the mixture overnight.
- After insisting, boil the mass over low heat for 15-20 minutes.
- While the jam is boiling, sterilize the jars and lids.
- Pour the jam into the jars and roll them under the iron lids.
Important! It is most convenient to start making jam in the morning. In this case, after sugaring, it will be possible to boil the jam in the morning of the next day, conduct the second boiling in the evening, and toRThe next step is to start the next morning.
How to store blanks
After rolling up, all the cans are still turned warm, wrapped in woolen scarves and left to cool. Preservation can be stored in the basement or in a dark and cool pantry. Despite long-term cooking, pear blanks can be easily made at home. This is a great way to preserve the taste and vitamins of sweet fruits for the winter.
