Dessert, with pleasant aroma on the winter table - these are, of course, pears in own juice. A recipe for the winter will help you prepare these incomparable fruits while maintaining their sweet and unsurpassed taste. For canning, you can use any variety of pear, adjusting the sweetness of the provisions with sugar. Juicy fruits in their own juice will complete any festive table or simply delight with their taste without a side dish.
A little about pear
pear enough useful fruit. The presence of folic acid, iodine, potassium, vitamin C, nutritional fibers make this fruit indispensable for maintaining the health of some human organs. Nutritionists strongly recommend adding pear fruits to the menu to make the body work in the right direction. Cosmetologists advise making masks from pear puree to tone the skin and saturate it with vitamins.
Popular recipes for canning pears in their own juice
So sometimes you want to eat a whole pear and feel it natural taste, but this is not possible in winter period of the year. Resourceful hostesses, lovers of cooking and preservation, took care of how to keep this fruit intact with its unusual taste and aroma. From year to year, recipes for preserving fruits are passed on from generation to generation. And each generation complements it with its own characteristics. Below are the most popular recipes for the winter pears in their own juice. After reviewing them, you can choose the most appropriate method.
For blanks, you can prepare both whole and chopped pieces. The taste of ready-made provisions will be slightly different. whole pears flavor range they will keep it in themselves, and the rifled ones will be given to the syrup. Therefore, the choice is yours, what flavor you want to feel in the end.
Pears in their own juice with sterilization without peel whole
Not lovers of fruits with peel - just this recipe. It is also intended for people suffering from a disease - obstipation and bloating, for whom it is better to use a pear without a peel. When canning, take into account the additional time for peeling the skins, which will go into preparing the ingredients. To cook pears in their own juice, the recipe includes the following ingredients: pears, own person, 2 tablespoons of sugar, half a spoonful of citric acid. All these ingredients are designed for 1 liter jar.
Canning:
Pears in their own juice without sterilization, whole with peel
Those who want not to miss a single vitamin with a miracle fruit can preserve it whole and in the peel. After all, the peel of a pear is saturated with tannins, which have a beneficial effect on the intestinal mucosa, prevent inflammation, and so on. For canning you will need: 10 medium-sized pears, 200-250 grams of sugar, depending on the variety, a pinch of citric acid if desired. The ingredients are designed for a three-liter glass jar.
Canning:
IN three-liter jar holds 1.5 kg of small pears
Pears in own juice
Get dessert ready-made pieces for winter table a recipe for harvesting pears in their own juice for the winter in sliced \u200b\u200bparts at home will help. The taste is concentrated and very sweet.
Canning:
Recipes for the winter ripe pears in their own juice allow you to enjoy a sweet taste with hints of honey and caramel. To give the provisions an additional taste, other ingredients or spices can be added to the preparation. For example, to dilute sweet taste pears, it can be combined with fruits sour apples or plum; cinnamon will give the workpiece subtle notes spicy aroma; honey will bring in canned pears floral aroma and softness.
Incredible dessert for the winter - pears in syrup! Enjoy and decorate pastries - options for blanks for every taste!
Warm up on cold winter evenings fragrant tea and homemade, self-prepared desserts. Yes, of course, the shelves of today's supermarkets are littered with absolutely everything, including conservation, but do-it-yourself blanks are definitely healthier and tastier at times. All my family members really like pears in syrup for the winter. This is a very simple recipe, without sterilization - even a novice cook can handle it.
- pears - 650-670 g
- filtered water - 460 ml
- sugar - 120 g
- citric acid - 2 pinches
- spices - to taste.
We choose pears in the market or collect pears in our garden, they must be ripe, juicy and without rotten places. We wash the selected pears in cool water, then lay them out on a kitchen towel, give time to dry a little.
Let's prepare acidic water for pears, we need it so that the peeled slices do not immediately darken. If you are preparing enough dessert, and if the pears are ripe, without an acidic environment they will darken very quickly, the aesthetic appearance will be lost. Therefore, we take a bowl, pour in cool water, flavor with a pinch of acid so that the water is slightly acidic.
We cut each pear lengthwise into two halves, remove the seed box, and also cut off the tails. If desired, remove the skin, only a very thin layer. Also, pears can be cut into two more halves. We load the peeled slices into water, we continue to work with the remaining fruits.
When all the pears are prepared, let's take care of the banks. This is not difficult to do - wash in soda solution, sterilize in any convenient way. We put the lids in boiling water, let them boil for 5 minutes.
Now we 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 slices of pears. We throw lids on the neck of the jars, leave them alone for five minutes.
After 6-7 minutes, pour the water into a saucepan, flavor with a portion of sugar, two pinches of citric acid, boil for several minutes.
We quickly return the syrup to the jars to the steamed pear slices, it remains only to close the jars hermetically with lids.
Let's leave to cool for a day, while we put the jars upside down, wrap them with a warm blanket or blanket. We keep preserves in the pantry.
Recipe 2: pears in syrup for the winter (step by step photos)
Pears in syrup for the winter according to a recipe, in slices - this is not only a wonderful delicacy that is so well suited for cold tea parties winter evenings. Transparent amber slices will be an excellent decoration for various confectionery- pies, cakes, pastries. And with a sweet, medium-thick syrup, you can soak cakes and other pastries. It is not difficult to make this blank - everything is prepared according to a similar scheme as many "five-minute" ones. In the process of cooking, the juice from the slices turns into sugar syrup, which acquires a delicate pear aroma and taste. The pear slices themselves become transparent and hold their shape well.
For this preparation, pears of durum varieties or incomplete maturity are suitable. The output of the finished product is 2 jars of 0.5 liters.
- pear - 1100 g (900 g slices);
- sugar - 800 g;
- citric acid - 0.5 tsp;
- water - 140 g.
Pears need to be washed and cut first into halves, and then (cutting out the middle) into slices. The skins do not need to be peeled. Ready slices should be immediately put in cold water with a small pinch of citric acid. This is necessary so that they do not darken and retain their color well.
Prepare syrup. Since the pear will release juice and the syrup may be too thin, little water is used in this recipe. So that the sugar does not burn and dissolves evenly, it is most convenient to boil water first, and then add sugar to it in several portions. The syrup that is being prepared must be stirred all the time.
After the syrup boils and the sugar is completely dissolved, you need to pour it (boiling) slices, before that, drain the water from them and leave everything for 6-8 hours (preferably overnight).
After this time, you need to boil the pear for 2-3 minutes for a very small fire. Then set aside for another 6 hours.
After 6 hours, you need to boil them a second time for 5 minutes, again on a very low heat, so that the pear does not boil soft and retains its shape well. Although there will be little foam, it must be removed, otherwise the syrup may become cloudy.
After the second cooking, set aside the slices to cool completely. After they have cooled, you need to boil them for another five minutes - the third and last time. During the third cooking, add half a teaspoon of citric acid. This is done both to improve the taste and to ensure that the syrup does not sugar during storage.
After the third cooking, pour the slices with boiling syrup into sterilized jars and roll up. Turn the jars upside down immediately and leave to cool.
The syrup will thicken even more as it cools. Ready pear in syrup can be stored even when room temperature.
Recipe 3, step by step: pear slices in syrup for the winter
The most common way to preserve a pear is to roll it into slices or slices in glass jars with sugar syrup. The jars are either sterilized or use the double-fill method to preserve the flavor properties as much as possible.
To make this dessert classical technology, on a liter jar take such ingredients as:
- medium-sized pears (lemon variety or something similar) - 350 g;
- granulated sugar - 50-70 g;
- pure water and citric acid (1-1.5 teaspoons).
Fruits are selected, washed with water and cut into medium-sized slices or slices, removing seeds and tail. To obtain a more delicate texture, the skin from the fruit can be removed, but this is not necessary.
Clean cold water is poured into the prepared pan with a teaspoon of citric acid or natural lemon juice(1-2 tablespoons). While the pears are taking an acidic “bath”, glass jars are prepared, which are washed and sterilized together with the lids for 10-15 minutes by steaming or in the microwave.
Peeled slices in a dense layer, carefully, so as not to damage the structure, are placed in prepared containers. All are filled with freshly boiled water to the neck. In this form, the pears should stand for 7-10 minutes until they cool completely. Next, the water from the cans is poured back into the pot on the stove, a little sugar, citric acid or juice is added and the liquid is brought to a boil.
Then the contents of the jars are again poured with hot syrup and the lids are immediately rolled up, the blanks are turned upside down and wrapped in a warm blanket until they cool completely, and then they are placed on dry shelves in a dark and cool room where they should be stored.
Recipe 4: whole pear in sugar syrup (step by step)
Whole pears in syrup for the winter - amazingly beautiful and delicious treat, a wonderful independent dessert and very beautiful decoration for cakes with airy protein cream and cupcakes. Neither an adult nor a child will refuse this delicacy, and its preparation is quite simple - you only need a minimum of skills and a little patience. As a result, we get an excellent and ideal dessert in all respects, which has no analogues. Unexpected guests will not take you by surprise - you will always have an amazing treat on hand just by uncorking a jar of pears in syrup.
- pears - 3 kg
- sugar - 3 kg
- water - 6 glasses
- citric acid - 1 tsp
For cooking amazing dessert you will need slightly underripe pears, which are small in size, slightly tough skin and dense, but very juicy middle. If the pears are large, then you can put only two or three candied fruits in a jar, if they have little juice or too soft skin, they will not soak well enough, and as a result of cooking they risk turning into jam with “tails”.
We sort the pears, wash them well in running water and dry them, blotting with multilayer paper napkins or a towel made of natural fibers. Prepared pears must always have stalks - this is a kind of dessert trademark. The remains of dry stamens, carefully cut out (as shown in the picture) with a sharp short knife or special device for cleaning vegetables and fruits.
After processing all the pears, we proceed to the next, no less important, action: we make several fairly deep punctures throughout the pear, which will help to soak the entire fruit with syrup in the process of further preparing the treat. This can also be done with a short, well-sharpened knife. We put the pears in a deep bowl and proceed to the main cooking process.
Let's cook the syrup, having previously dissolved a kilogram of sugar in a deep saucepan, poured over two glasses cold water. Stir the sugar well before putting the syrup on the stove to avoid caramelization. Pot or deep bowl sweet water, in which we will cook pears, put on the stove and bring its contents to a boil over medium heat.
Carefully dip all the pears into the hot sugar syrup, dropping one by one on a spoon with long handle. Bring the mass to a boil and leave for at least eight hours (preferably overnight) until the boiled pears in it cool completely and soak them.
The cooled mass must again be put on a medium fire and brought to a boil. After that, reduce the heat to a minimum, cook for two hours, preventing the syrup from spilling and stirring it occasionally. Before turning off the stove, add one teaspoon of citric acid to the syrup with pears and mix well. Boiled in sugar syrup Remove the pears from the heat again and leave to soak and cool overnight.
Before the last heating of the pears in sugar syrup, prepare jars for rolling dessert and lids for them. The optimal volume of cans is one liter. Three kilograms of pears will make three such jars of goodies, and a couple more sugar pears with a “tail” will remain for sampling. In water with the addition baking soda wash three liter jars or required amount jars, the total volume of which will be three liters. After washing, rinse the dishes in running water and sterilize: for a couple at the rate of five minutes for each jar, in the microwave for ten minutes at full power, filling a quarter hot water, in the oven for twenty minutes, taking into account the time of heating and cooling the container to room temperature, choosing the heating mode of 180 degrees Celsius.
While the jars are being sterilized, we wash the lids suitable for long-term storage preservation, rinse in running water, and then boil them in water for two minutes. Elastic bands, if any, are removed from the lids so that they do not lose their elasticity.
Sterile jars are set on a lined silicone mat or with a towel on the table with the neck up and temporarily cover with a clean towel. We lay the gum in the cooled lids and put them next to the jars.
We heat the pears in sugar syrup to a boil with constant stirring, and with a clean spoon quickly lay them out in sterile jars. After the pears are divided equally among the banks, fill them with caramel fragrant syrup and let cool unrolled to avoid condensation, and then mold, in jars.
We roll up the cooled pears with prepared lids and take them to a permanent storage place - a dry basement or a cool pantry, into which direct contact is limited. sun rays and having good ventilation to avoid condensation and damage to the lids. At favorable conditions storing pears in sugar syrup will last all winter, but this is only theoretical, because if you cook only two liter jars, the second one will be eaten at the New Year's table.
Recipe 5, simple: fragrant pears for the winter in syrup
Fragrant pears in syrup for the winter are an excellent preparation, pears turn out to be very tasty with vanilla flavor, they can be dipped for dessert or used to make desserts, and the syrup is diluted with water and you get a wonderful drink. For this piece you need hard pears. The calculation of products is given for one three-liter jar.
- Pears - 1.8-2 kg;
- Sugar - 400 g;
- Water - 1.8-2 l;
- Citric acid - 1 tsp;
- Vanilla sugar - 10 g;
Pears cut in half lengthwise, remove the core.
Fill jars with pears.
Pour in boiling water. Leave for 10 minutes.
Pour sugar into a saucepan, pour water from a jar into it. Let it boil.
And put it in a jar. Leave for 10 minutes.
Then pour the syrup into a saucepan, add citric acid And vanilla sugar. Bring to a boil, cook for 2 minutes.
Pour into a jar, close with a screw cap or roll up.
Turn over and wrap very well in something warm, self-sterilization lasts 2 days.
Recipe 6: how to close pears in syrup for the winter with cinnamon
Our offer is pears in cinnamon syrup. This sweetness is perfect for decorating desserts and for baking pies with fruit filling.
For a 0.5 liter jar:
- Small pears - 8-10 pcs.
- Sugar - 50 g
- Cinnamon - 1 pinch
The number of ingredients in the recipe for preserving pears in syrup for the winter is calculated for a 0.5-liter jar.
Before implementing the recipe, the jars must be sterilized, along with the lids.
So let's prepare right amount ingredients for harvesting pears in syrup for the winter. Our preparation uses pears small size which is very convenient.
How to cook pears in syrup for the winter: we wash the pears very well under ordinary running water.
Now cut each pear into two halves. We cut off the tails.
With a small or dessert spoon carefully remove the core. So that the pears do not darken in the process, we lower them into cold water in which citric acid is diluted (the water should be sour). Peels can be cut off if desired.
Place the prepared halves cut side down in sterilized jars.
Pour boiling water over pears for 5 minutes. We cover with a lid.
Then pour the water into a saucepan. We fall asleep the prescribed norm of granulated sugar.
Let's not forget the cinnamon. Boil the contents in a saucepan.
Pour hot syrup over pears in a jar.
We seal the pears in cinnamon syrup in a convenient way. Cool down completely.
We store canned pears for the winter in a cool place. Successful blanks for the winter!
Recipe 7: canned pears for the winter (with photo)
Pears in syrup for the winter can become great dessert in multiple versions at once. First, the syrup can be used as a drink, diluted a little with water if it is too sweet for your taste. Secondly, pear fruits can not only be eaten separately, but also used for various pies.
For the preparation of pears in syrup for the winter, hard varieties of pears are suitable. In this case, you can use even a few unripe fruits. By this recipe It turns out 4 liter jars.
- Pear - 5 kg.;
- Sugar - 1 kg.;
- Purified water - 2.5 liters;
- Citric acid - 8 gr.
First you need to thoroughly rinse all the pears and put them for convenience in a capacious dish.
Pears need to be peeled. It is convenient to do this with a housekeeper, but you can handle it with a simple knife. From the removed skins from pears, you can cook compote.
We cut the pears into 4 parts, cut out the stem and remove the core.
We spread the pears in sterilized jars to the shoulders. Pour the pears with boiled purified water and let stand for about 10 minutes, covered with a lid.
After 10 minutes, drain the water back into the pan, bring to a boil and again pour the pears in syrup for the winter. This time also let stand for about 10 minutes. After that, pour the water into the pan and add sugar at the rate of 400 grams per 1 liter, citric acid and bring to a boil. Pour the pears with this syrup, roll them up with sterilized lids, turn them upside down and wrap them in a blanket for a day.
Foreword
Canned pears - delicious and useful 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 delicious fruits still in autumn.
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 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 made 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 abstain 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. In addition, this 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. Draining for the last time sweet syrup in 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- 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.
Pears for the winter without sterilization is one of the easiest ways to spin the fruits for the period of winter cold. Except delicious pears, in the bank you will also find delicious and healthiest drink, which will easily become a replacement for juice from stores. Since pears do not contain a large number acids, it is not easy to keep them until winter.
We offer a recipe that does not require long-term sterilization, but guarantees the safety of the product for a long period. Harvesting pears begins with the selection of fruits. Let's share a secret: always send hard pears to make compote, but you can make jam or mashed potatoes from soft pears.
To finished product was not only tasty, but also fragrant, we advise you to add a mint leaf and a pinch of vanillin to each jar.
Pears for the winter without sterilization ingredients
- Hard pears - 1.3 kilograms;
- Water - 1 liter;
- Citric acid - 4 grams;
- Sugar - 300 grams.
Pears for the winter without sterilization cooking
My fruits. If we have small ones, we put them whole in a jar. We cut the large ones into pieces and also stack them. After that we prepare the syrup.
Dissolve sugar in water, bring to enamelware to a boil. Pour boiling syrup into a jar, cover with a lid. We are waiting 5 minutes. We drain the syrup, boil again, and again fill the jar with it. We wait again for 5 minutes. For the second time, we pour it into the same bowl, dissolve citric acid in the syrup, boil, and fill the jars again.
It remains only to roll up and turn over. Ready!
Pears in syrup are the most the best delicacy and a dessert that can not only be used as food, but also cooked from it pies and casseroles.
Such a delicacy will always look not only appetizing, but also original. But only in winter it is impossible to find pears, so they must be preserved and then at hand. experienced hostess There will always be a jar of such a fragrant dessert.
Preparation for canning
To preserve pears for the winter, they can be cooked both whole and in slices, or even cut into quarters. If the pears in syrup are whole, then they will look great on any holiday table. But the slices are still better to use as stuffing to the pie. If the pears in syrup are closed with quarters, then you should not think about what to decorate with such an appetizing birthday cake. To prepare this delicacy for the winter, like pears in syrup, you need to prepare the following ingredients:
- Pears - 1 kilogram.
- Sugar - 500 grams.
- Vanilla - 2 tablespoons.
- Citric acid - 2 grams.
- Water -2 liters.
But not only products are required to prepare delicious pear treats for the winter, it is also necessary to preserve such a dessert and dishes:
The volume of cans will depend on the form in which the pears will be used for canning. If it is slices, then such a delicacy will turn out to be about one and a half liters. If the pears are cut in half, then they can first be placed in jars, choosing their volume. It is known that the dimensions of the pears decrease after cooking.
It is worth taking responsibly and the choice of fruits. So, the fruit for cooking according to the recipe should be used only high-quality. The fruits should not have any dents or even rot. For such preservation, any variety of pears is suitable, except soft varieties. If grade very strong, then all the same better than pears cut into slices, and whole fruits should be preserved whole.
Pears also require training to conservation. First, they are washed well in cold water, and then the stalks are cut off. But you should do everything carefully so as not to damage the pulp. After that, the fruit is pierced with a toothpick and placed on the bottom of the pan. But fold them neatly and loosely so that they do not wrinkle. Banks are also thoroughly washed.
Every bank pour about a third of the cold and clean water, and only then they are installed in a saucepan, where a small layer of cold water is also poured. Then this pan is placed on a slow fire and gradually brought to a boil. The whole process takes about fifteen minutes.
A simple recipe for canning pears in syrup
The preparation of such a pear dessert begins with the fact that sugar is first boiled. syrup. To do this, add sugar to the water and put on a small fire.
It is necessary to constantly stir this solution in order to sugar completely dissolved and only after that, having boiled for another 5 minutes, turn it off. This sugar syrup is poured into jars in which fruits prepared in advance have already been added. In this sugar syrup, pears are until they cool completely.
When the pears begin to cool, they immediately change their color. They can either turn white or become translucent. After that, they are already moving on to the next stage of preserving pears.
They are boiled like jam over low heat and gradually stirring so that the excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as the pears begin to boil at this stage, they are boiled for another 5 minutes, then turned off and left to cool.
The third stage of preparing such a delicacy from pears requires special care and attention. First, the pears are again put on fire, but it should be weak. Once they boil, then boil for no more than 5 minutes. After that, all fruits carefully pulled out of the pan and placed in jars, but without syrup. Cover them for a while.
Now getting ready syrup. It is cooked over low heat, adding vanilla and citric acid. Stir syrup until all additives are dissolved. Pour the syrup into jars with a ladle, where the fruits have already cooled. Jars with lids are placed in a saucepan, where it is already poured warm water and sterilization is carried out. But it should last no more than 15 minutes. It remains to roll up the jars with lids and wrap them with a towel. Leave as is, without turning, until the jars have cooled.
Pears in syrup for the winter: a recipe without sterilization
- For cooking like this simple recipe, where it will not be necessary to sterilize jars with ready-made pears in syrup, you will need following products:
- Pears - 1.5 kilograms.
- Citric acid - 2 grams.
- Water - 2 liters.
- Sugar - 0.5 kilograms.
The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Banks are prepared separately, which are necessarily pre-necessary sterilize. When the jars are cool, then they need to tightly lay the pears and pour boiling water.
Having covered with lids, according to the recipe, leave for five minutes, and then pour it into a saucepan to make syrup out of it, which will then need to be filled again with fruit jars. But for its preparation necessary add sugar.
The second filling with syrup is aged for about seven minutes and again sweet water with pear aroma merges into a saucepan. As soon as the liquid begins to boil, it is worth adding citric acid to it and again pour the jars and roll up the lids.
To make such pears in syrup for the winter according to this preservation recipe perfect, you need carefully Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them like that until they cool completely.
Pears in syrup with slices and vanilla
There are many recipes for how to preserve pears in syrup. You can, for example, add to such a recipe lemon peel or vanillin. But these recipes are perfect. fruit large and hard varieties. It is desirable that they are unripe, as they will become soft when treated with boiling water. To preserve pears in syrup, the following products are needed, which are taken based on a three-liter jar:
Before proceeding with canning, it is necessary to thoroughly wash the whole fruit, and then cut them in half. Must be removed ponytails they have and middle where the seeds are. If the fruits are very large, then you can cut them again. But it is worth preparing not only pears, but also jars, which must be washed and sterilized well.
As soon as both products and containers are ready, then g rush slices stacked in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured over them so that they are completely covered.
Banks should be filled with syrup to the very neck. Give insist fruits in syrup for five minutes and drain it all. Repeat this drain three times. But only for the third time, citric acid and vanillin must be added to this syrup. Therefore, when the syrup is ready, you should immediately fill it with pears and immediately roll up the jars.
Jars of pears in syrup are turned upside down, carefully wrapped and kept in the kitchen at room temperature for a whole day so that they can gradually cool. Only after that store such canned dessert possible under any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.
If the pear fruits are very large, then they can not even be cut, if previously, before preparing, remove the peel from them. But you need to cut it carefully so as not to damage the pear itself and not change its shape.
And for such a procedure, a thin knife is ideal, but it must be very sharp. Then even large fruits will look simple in syrup. fabulous. In addition, so that the pears are attractive appearance, it is necessary to take such varieties of fruits that would have a yellow color or a color with a slight pink color.
When the syrup is being prepared, the pan must not be closed with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy. By the way, citric acid can be replaced with lemon. It must be washed well, cut into slices and added to the syrup at the third stage of preparing the syrup.
But when the liquid is poured into jars, it is worth removing such circles of lemon first from the syrup, and only then pour it into jars. You should not leave it for the winter, as then bitterness will appear in such jars.
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