Among the wide variety of canned drinks, pear compote is the tastiest. It should be prepared in " industrial scale”, because he always drinks first. During the season of pear abundance, you have a great opportunity to preserve such a compote.
It takes 1 hour to prepare such preservation, and from the ingredients listed here you get 3 liters of compote.
Ingredients:
- pears – 0.5 kg;
- sugar – 1 tbsp;
- water – 2.7 l.
Recipe
1. For compote, you should purchase the juiciest variety of pears you can find. The more juice the fruits release, the richer the drink will be. You should give preference to strong pears so that they do not become mushy during the cooking process. The fruits must be ripe, beautiful and without significant flaws.
2. Cut the pears into quarters. Remove any remaining seed pockets and fruit stems. If the pear pulp begins to darken, it should be sprinkled big amount lemon juice.
3. Cut the pear pieces into thin slices. Place them in an enamel bowl. Can be used for cooking compote and regular saucepan(but only with the presence of enamel).
4. Cover the crushed fruits with sugar. You can completely adjust its quantity to your own taste. Don't be afraid to miss the mark. If you give too little sugar, the compote can be boiled with an additional portion after opening. If there is too much of it, dilute the drink with boiled water.
5. Pour water over the pears with sugar. Stir everything with a wooden spatula to dissolve the sugar.
6. Place the bowl over medium heat. Bring the compote to a boil. Boil pears in syrup for 15 minutes. If you chose for compote hard grade fruits - then you can prepare the 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. Carefully fill the jar with pear pieces. Pour in half 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. Seal the jar hermetically with a key for preservation. Turn over and cover with a blanket. Give canned compote cool completely.
What can you say about pear compote? Only that you need to drink it. The indescribable taste and aftertaste cannot be compared with drinks made from concentrates, which are sold to us in the store as juice or nectar. I remember when I was sent to my grandmother in the village for the holidays, my first question was: can I eat a pear already? This tree was my refuge. I jumped along the branches like a squirrel and the most beautiful yellow, honey-colored fruits hanging on the very top of my head were not out of reach for me. I still remember the taste; my grandfather called it “lemonka”. And what jam we made! On the street, in a basin, on an open fire... all the bees and wasps visited us. When enough sweets had been cooked, they began to cover the compotes. All the banks that were on the farm were used. All relatives loved the drink made from pears. Grandma was still mixing different varieties, to the “lemon” I added “duchess”, and a little more greenish “berry”.
They trusted me to pluck them from the branches. I didn’t like collecting “scavengers”; other grandchildren received this task. And what a war there was for “licking the spoon” and trying the foam from the jam! Eh, childhood, childhood. I remembered this episode when I saw a box of these fragrant fruits at the market. I decided to please my family and treat them to a real pear drink.
Pear compote for the winter without sterilization with citric acid: the best recipe
While the weather is hot, it is difficult to do canning in the kitchen, and even to sterilize jars. A small amount of I decided to dry the pears. In winter, dried fruit compote will be a favorite. But such “drying” cannot be used for cake or cream. Only from natural compote. I had to look in my culinary diaries recipes without long boiling. I have some, I’ll cook them myself and share them with you. Happy cooking!
Ingredients:
- pears – 300g;
- sugar – 1/2 cup;
- water – 3l;
- citric acid – 1/4 tsp.
If you like the smell of mint, add a couple of fresh leaves.
How to seal pear compote for the winter in 3 liter jars
Pear compote for the winter: a simple recipe with sterilization
And another recipe for delicious compote, but with sterilization. I heard from friends - I closed it right away, but the lids swelled and the compote fermented. In my opinion, this happens if the container was poorly washed, the lid was not screwed on tightly, or the fruit was rotten. But in order not to risk it, sterilize it. Pear compote great drink and another bonus - a dessert made from pieces. The drink itself turns out to be pale yellowish. If you want to get a bright color, add dark-colored berries - currants, plums... I like assorted, mixed different fruits and it turns out incomparable taste juice But mine only require pears. You have to please. I am sharing the recipe with you, I hope that when you cook it, you will be satisfied.
This recipe is suitable for very ripe, soft varieties, which simply won’t stand up to cooking and will turn into mush.
Ingredients for 1 liter jar:
- pears – 2-4 pcs (depending on size);
- water – 1l;
- sugar - to taste.
How to make compote from soft fruits so that it does not become cloudy
Compote of whole pears for the winter recipes for a 3 liter jar
Summer is the time for canning vegetables and fruits, so we arm ourselves with proven recipes and prepare jars for the winter various blanks. Of the wide variety of fruits, today we will focus on pears. They are good both fresh and canned. You can make jam, marmalade, marmalade and compotes from them. To prepare the latter, we use any variety of pears that you like, the main thing is that they are juicy, sweet and ripe. Do not use fruits that are too green or overripe. Green fruits can be hard and unsweetened, but overripe fruits will not make a beautiful compote; they can become wrinkled and deformed during the cooking process. Having decided on the variety and purchased essential fruits at the market, let's do conservation. To prepare pear compote, we recommend using spices to give the drink the necessary aroma. These fruits themselves have sweet taste, but this is not enough to cook delicious compote. Add cinnamon, which will decorate the drink and give it an unforgettable aroma. To prevent the drink from turning out to be cloyingly sweet, we will use citric acid, which will give it a light and pleasant sourness, which the fruits themselves lack. You can use anise stars and dried clove buds as spices, but this is up to your taste and preferences.
Required Products:
- 500gr. pears;
- 1 liter of water;
- 150gr. granulated sugar;
- 1 pinch citric acid;
- 1 cinnamon stick.
How to make compote from whole fresh pears
Enjoy pleasant taste compote of whole pears with spices!
My jars store well both with and without sterilization. Follow all the cooking rules, and you will get a fragrant sunny drink! Choose from the suggested recipes which one you like best and cook with pleasure!
Many people associate pear compote with childhood memories. Grandmothers and mothers often treated us to this drink. But it has one drawback - pears do not contain acid at all, and without it the drink turns out to be too sugary. 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 great drink.
Getting ready to seal the pears in 3 liter jars
When you can something for the winter, the housewife’s main concern is that the jars do not swell, otherwise all the work will go down the drain. What needs to be done to prevent this trouble from happening?
1. Carefully sort through the fruits, choosing only the best. If we are talking about pears, then give preference to green, dense varieties, and also pay attention to ensure that the fruit is not damaged.
2. Wash the fruits well.
3. The peel should be removed only in case of minor damage.
4. Wash the container well and sterilize it, do not forget to do the same with the lids.
5. Twist correctly and tightly.
If at least one of the conditions is not met, the compote will spoil. Now let's talk about how to add acid to pear compote? To do this, many people use available berries - red or black currant, gooseberries, cherries or cherry plums, plums.
In this case, the compote will not only acquire a pleasant sourness, but will also be colored beautiful colour. If there are no berries, then citric acid will come to the rescue. For a 3 liter jar you need to add 1 teaspoon of this component.
Another important point, which you need to know - be sure to cut out 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 preparing pear compote for future use, it’s time to get acquainted with the recipes for the drink.
How to cook delicious compote in 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 don’t rush to throw them away. They will give a unique rich aroma to the compote. Set them aside for now in a separate bowl. Cut the fruits themselves into slices. To prevent them from darkening, place them in slightly acidified water.
How can we find out exactly how much water we need for canning per 3 liter jar? It's simple. Fill it halfway with pears and fill it 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 is per jar (on average, one and a half liters), for this amount of water you need to use 300 grams of sugar. If the pear variety is sweet, then you can add a little less granulated sugar.
So when you measured required quantity water, bring it to a boil, add sugar, boil for a minute to completely dissolve it. Then place the pear cores in boiling water. Cooking time is 5 minutes, after which the seed pods need to be removed with a slotted spoon. Now put sliced pears, acid, mint into the pan and cook for 10 minutes. Pour the prepared pear compote into jars and seal for the winter.
Preparing apples and pears for a 3-liter jar
Ingredients based on a 3 liter jar: 400 g pears, 400 g apples, sugar – 350 g, water – 2 liters.
For this recipe, choose sour, dense apples. Let's get started. Immediately put water to boil (about 2 liters per jar). Wash the fruits and remove the cores. Cut the fruit into slices and place the slices in boiling water. Boil them for 3 minutes.
Using a slotted spoon, carefully remove the fruit and place in jars, filling them two-thirds full. Blanching will help prevent the cuts from browning. Add sugar to the water in which the apples and pears were boiled. We wait for it to boil again and immediately pour the boiling syrup over the fruit. Cover with lids and leave to steep for a quarter of an hour.
After waiting the allotted time, pour the syrup into the pan again and boil. Again, pour the fruit into the jars and wait 15 minutes, covering with lids. Now we repeat everything again - drain the syrup, boil it, fill the jars with it and seal it.
If you don't want to bother with three-step boiling, there is another method - sterilization. In this case, the sweet boiling syrup is poured into the container once, and, covering with lids, the compote is sent to sterilize in boiling water for 25 minutes. Then the containers are screwed on. After prolonged heat treatment, the product can be stored for a very long time; the likelihood that the jars will swell is almost zero.
In a similar way, you can cook compote for the winter in jars with pears and any other fruit. But choose as a complement those that can compensate for the sweetness of the pears - sour plums, berries. Then the drink will be refreshing and pleasant.
Pears are a rather capricious fruit in terms of preservation. That is why when working with this fruit it is so important to maintain all proportions. How to cook delicious and aromatic compote from pears for the winter?
Ingredients
Pears 600 grams Sugar 500 grams
- Number of servings: 8
- Cooking time: 20 minutes
Pear compote without sterilization
- 0.6 kg of juicy pears;
- 2 liters of water;
- 0.5 kg sugar;
- 4 g citric acid.
Wash the pears and separate them into pieces. You can cut into halves or slices, whichever you prefer. Place the prepared pears in jars and fill them to the top with syrup. To prepare it, just dissolve sugar in boiling water.
Let the jars stand for 5 minutes, then drain the syrup, boil it and pour it into the jars again. After 5 min. repeat the procedure again, only before pouring it into jars, dissolve citric acid in the syrup. Roll up the jars with lids, turn them upside down and keep them like that until they cool completely.
Pear compote with vanilla
Vanilla will add already wonderful aroma The drink has even more delicate notes. To prepare the drink, prepare:
- 2 kg of ripe pears;
- 5 liters of water;
- 0.5 kg sugar;
- 1/3 tsp. vanilla sugar;
- 4 g citric acid.
Dissolve regular and vanilla sugar, citric acid. After that, add the pears. If they are large, they must first be cut into pieces and the cores removed. Small pears can be placed whole. Once it all boils, reduce the heat and simmer the drink for 10 minutes.
Sterilize liter jars for 20 minutes. Place the boiled pears on them. Strain the remaining syrup through a sieve and boil. Pour it into jars and roll up the lids.
Compote with pears and rum
It's unlikely you've ever tried this drink. Of course, it is not suitable for children, but for adults it will become a real table decoration. You will need:
- 1 kg of pears;
- 2 liters of water + for soaking pears;
- 0.5 kg sugar;
- 50 ml rum.
- ¼ tsp. citric acid.
Cut the pears into 4 parts, remove the core and soak in water with citric acid. Separately, boil 2 liters of water and dissolve the sugar there. Place the fruit in the syrup and cook until soft. Place the pears in sterile jars.
Let the syrup boil again and then mix it with the rum. Pour the resulting mixture into jars and seal them with lids.
Compote with pears and rose hips
It will not be just a compote with the addition of rose hips, but pears stuffed with rose hips. This delicacy looks very beautiful. To prepare you need:
- 2 kg of pears;
- 750 ml water + for soaking;
- ¼ tsp. citric acid;
- 300 g sugar;
- large rose hips according to the number of pears.
Gently peel whole pears and soak them in water mixed with lemon juice to prevent them from starting to darken. After 20-30 minutes, use a knife to remove the cores from the side of the cup. Try to do this as carefully as possible so as not to damage the integrity of the pears. Place 1 rosehip berry into the resulting depressions.
Place the stuffed pears into jars. Pour syrup into them. To do this, dissolve the amount of sugar specified in the recipe in boiling water. After this, the jars need to be sterilized. Please note that 0.5 liter jars are sterilized for 30 minutes, 1 liter - 45 minutes, 3 liters - 1 hour. The final stage is rolling up the jars with lids.
If you have already mastered all the recipes described above, you can safely experiment by combining pears with fruits and berries. Particularly good in in this case Rowan berries and apples are suitable. Such sweet mixes will appeal to both children and adults.
Although in modern stores you can easily buy any sweet soda, juice, fruit drink or lemonade, many people get a special pleasure when they manage to enjoy homemade compote. Properly prepared drink from fresh fruits and optimal quantity sugar perfectly quenches thirst and is therefore indispensable in the heat.
How to make pear compote for the winter
The reputation of compotes in our country was significantly damaged by catering establishments that served “third” not very well. delicious drink from dried fruits or low-quality berries, the sweetish taste of which did not go well with lunch. However, some gourmets in the USSR appreciated just such a set of dishes, and continue to order compote even with a large selection of drinks. And as a quality independent dish, in the heat, it is irreplaceable!
Pear compote for the winter is rightfully considered inexpensive, so the housewife can provide her family with at least ten liters of this delicacy along with or apricot, but it will turn out to be cheap only for those who grow berries at their own dacha. Important rule: for preparing a drink, it is better to choose solid ones, not too ripe pears no dents or bruises. You don't have to cut off the skin.
Buy fruits from a trusted person in the market. The result directly depends on the type of fruit. Small Asian pears are best suited for compote, and it is recommended to choose slightly unripe fruits. After all, fruits that are too soft and potato-like will instantly lose their shape when cooked, and the drink will turn out cloudy and unsightly. Hard fruits will allow you to cook a transparent compote of a light caramel sunny color.
Blanching pears for compote for the winter
Before putting the drink into jars, the fruit must be blanched. This will require 1-2 liters of water and a pinch of citric acid. Follow the following algorithm of actions:
- Add citric acid to the water.
- Bring the solution to a boil.
- Turn off the heat (or reduce to low) and place the pre-washed whole pears there.
- Leave the fruit in hot water for 10-15 minutes.
- Then immediately lower it into cold water for 5 minutes. After this, the dessert can be placed in jars.
How to make pear compote
If you are thinking about how to close the compote for the winter and are using small fruits, start with blanching described above. When the pears are already placed in jars, cook the syrup, and the ratio of sugar should depend on the initial sweetness of the fruit. If the juice from the pears is already sweet, then you need a weak syrup, you can even acidify it with lemon juice. For fruits with more delicate taste A rich syrup will do.
Banks must be sterilized in advance. Experienced housewives For this, they use a pan of boiling water and a special lid attachment, however, in exceptional cases, sterilization before canning can be done on the spout of an old kettle. Pour hot syrup over the blanched pears placed in jars and close immediately. Before storing the workpiece in the cellar, closet or mezzanine, allow it to cool.
To completely guarantee the safety of the drink, it is recommended to sterilize the entire preparation, already in closed banks. To do this, the preservation needs to be loosely covered with a lid and cooked in boiling water for about half an hour, maintaining low heat. After this, wrap the workpieces in a warm blanket or rug to ensure slow cooling, and only after a couple of days put them away in a place where they are permanently stored for the winter.
Pear recipes for the winter
Exist various recipes preservations that you can choose depending on the result you want to get. If the compote is from fresh pears For the winter you need it as a drink, pour plenty of liquid over the fruit. If you want to enjoy canned fruit, there may be a minimum dose of syrup. In addition, pears can be combined with other fruits and berries.
Gourmet tastes differ. Some people prefer to combine them with sweet berries like strawberries or raspberries, while others prefer a piquant, sour combination with white grapes and red currants. If you successfully master one or two basic recipe compotes for the winter, then in the future you will be able to change them to suit your mood depending on your own culinary preferences.
Pear compote for the winter without sterilization
If you don’t know how to cook compote for the winter, try recipes that do not require sterilization. For the simplest recipe you will need following ingredients(in proportion to a three-liter jar):
- pears – 1 kg;
- a glass of sugar;
- a pinch of citric acid;
- a pinch of vanillin;
- a few sprigs of mint.
This combination of spices gives the drink a special spicy taste. You need to cook it like this:
- If the fruits are large, it is better to cut into slices. It is not necessary to cut off the skin, but it is better to peel the rough, thick skin.
- Experienced housewives do not recommend throwing away the core. Having cut it out, you need to dip it in syrup and cook there: you get a special aroma.
- Blanch the pear pieces according to the method described above.
- Place the fruits in sterilized jars, filling them up to the shoulder. Add vanilla and mint.
- Pour in hot syrup made from a liter of water and a glass of sugar.
- Roll up the lids immediately. Cover the jars with a blanket to allow them to cool slowly.
How to cook compote for the winter with pears and lemon
Many gourmets prefer to acidify the compote. If you want to make this option, blanch the pears and prepare the syrup according to the recipe described above, but instead of spices, put one or two sliced lemon slices along with the zest in each jar. You can also add a little lemon juice to the syrup for a nice flavor. It is better to drink this compote chilled.
Canned pears for the winter in their own juice
Sometimes compote is not brewed as a drink, but in order to preserve its bright rich taste fresh fruit. Delicious dessert it will work out if you make a blank with the following components (based on a liter jar):
- pears – 3-4 pcs.;
- sugar – 2 tbsp. spoons;
- citric acid – 4 g.
A tasty preparation will turn out if the pears fit evenly into the jar, filling it up to the shoulders. It is advisable to cut them into halves or slices. Do this:
- Place the fruits in jars.
- Pour sugar and citric acid into each jar.
- Take a large saucepan and line the bottom with a towel.
- The jars need to be loosely covered with lids and placed on the bottom of the pan (three or four jars fit in a standard five-liter pan).
- Fill with water. It should cover the cans up to the hangers. Then they need to be boiled and boiled for 20-25 minutes.
- The fruits will produce juice that will fill the jars. After this they need to be rolled up. This recipe preserves vitamins.
How to make compote for the winter from pears and apples
The most popular fruits in Russian gardens are suitable for any seaming. If you already know how to cook pear compote long winter, try combining them with apples for a change. Maintain proportions:
- apples – 500 g;
- pears – 500 g;
- a glass of sugar;
- water – 2.5 l.
Standard utensils will be three liter jar. Do this:
- Cut the fruits in half. The core must be removed.
- Cut them into slices and place them in water with a pinch of citric acid so that they do not have time to darken.
- Weld sugar syrup.
- Place the slices in pre-sterilized jars. Fill with syrup.
- Roll up the jars. After this, they need to be turned over on their necks and left for a day.
Pear compote with berries
Those who know exactly how to prepare compote for the winter will like it sweet and sour recipes with the addition of berries. Try to upgrade famous recipes, replacing apples with black or red currants, raspberries, blueberries or any other of your favorite berries. Gooseberries go well. However, remember that when cooked, berries give a richer and more concentrated taste and aroma than fruit, so you need to add them a little.
In addition, adding to the drink gives an interesting effect. fragrant herbs, for example, sprigs of basil or mint. When cooking the syrup, you can add a cinnamon stick or a vanilla pod, or a couple of clove inflorescences. Some people with a sweet tooth love the combination of pears with honey or grapes. Don't forget that you can use not only fresh, but also dried fruits, if you managed to make such reserves for the winter.
Video: how to cook pear compote for the winter
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