Pear blanks for the winter: 13 best step-by-step cooking recipes

Opening a jar of fragrant pear blank, you can easily remember the smell of summer and cheer up with the sweet, tart taste of the dish. August is replete with berry and fruit crops, this is the perfect time to save fruits for the winter. With proper preparation during heat treatment, up to 85-90% of vitamins, minerals, sugars, organic acids are preserved. Pear preparation is made in different ways, fruits are suitable for canning, pickling, soaking, boiling.

Features of harvesting pears for the winter

Pears have poor keeping quality and are not suitable for long-term storage.Cut fruits tend to darken quickly, this will help spray pear slices with lemon juice. Fruits have a high sugar content, therefore, in order to avoid cloying, it is necessary to dilute the workpiece with citric acid.

Pear jam is often supplemented with spices, spices, other fruits and berries:

• cinnamon;
• star anise;
• carnation;
• allspice;
• nutmeg;
• marjoram;
• basil;
• cardamom;
• sage;
• lingonberries;
• sea buckthorn;
• cherries;
• apples;
• oranges.

The main ingredients for long-term storage of spin are granulated sugar and malic acid.With their deficiency, putrefactive processes develop in the fruits, entailing the spread of bacteria. Butter will help to avoid abundant foam while cooking jam.

Specific selection of fruits

For jam, it is effective to use the fruits of Limonka and Severyanka. Lemon has yellow-white flesh, dense structure, sourness, weak aroma, lemon flavor. Severyanka is characterized by crispy, juicy, slightly aromatic, sweet and sour pulp.

Jam, marmalade, confiture are brewed from ripe, overripe pear fruits.

For compotes, juice is characterized by the use of green, hard fruits. From unripe, you can also make marmalade, marshmallow. Drying is subject to small mature or overripe specimens, the use of damaged fruits is allowed. The affected part is removed, leaving he althy areas. It is recommended to freeze green fruits.Jam is allowed for children and people with diabetes, the main thing is to use unsweetened pear varieties.

How to properly prepare the dishes

Canning containers must be sterile, without signs of damage, cracks or chips, especially at the neck. They are thoroughly washed in a soapy or soda solution, rinsed 2-3 times. Jars with lids can be steam or oven sterilized.

What can be done from pears at home

Fruits make the best dishes like:

• compote;
• jam;
• marmalade;
• mashed potatoes;
• jam;
• candied fruits;
• marshmallows;
• juice;
• tinctures.

When canning, the blank is used as an independent dessert, also used as a filling for pies, buns, cake.

Pear jam without cooking

You can make "raw" jam using:

• pears 2 kg;
• sugar 1 kg.

Cooking technology:

1. The fruits are washed, peeled, the seed box is removed, finely chopped. The bottom of a sterilized jar is covered with pears, sprinkled with sugar.
2. The thickness of the top layer of granulated sugar is 10 mm. Banks are subject to steam or oven sterilization.

A jar of fruit content is rolled up with polyethylene or metal lids.

Pear jam without sugar

For jam you will need:

• 1 kg main ingredient;
• 2 tbsp. l. lemon juice;
• 2.5 tbsp l. pectin.

How to cook:

• washed, peeled fruits are chopped, mashed to a puree state, mixed with lemon juice, pectin;
• put the pan on the stove, boil on medium heat, add granulated sugar, stirring occasionally.

Readiness is checked drop by drop on a saucer - if it does not spread, the dish is ready. The thickened mass must be hermetically sealed, wrapped in a warm blanket.

Homemade compote

You can cook fragrant compote from the following products:

• pears 2 kg;
• water 5 l;
• sugar 0.5 kg;
• citric acid 0.5 tsp;
• vanilla sugar 0.5 tsp

Cooking Methodology:

1. Fruits are washed, peeled, seed box. Sugar syrup is boiled in a saucepan, mixed with vanilla sugar and citric acid.
2. Pour pears cut into 4 parts into a saucepan, boil, reduce heat, boil for 10 minutes.

After cooking, the fruit must be transferred to a sterilized bottle, pour strained syrup, roll up.

Freezing pears

When frozen, the whole usefulness of the fruit is preserved. For storage in the freezer, ripe, dense, medium-sized pears are stocked. Their preliminary preparation consists in washing, cleaning, cutting and drying. Fruits are laid out on a flat surface, sent to the freezer for 2-3 hours, then transferred to plastic containers or bags. You can prepare frozen pears for making delicious desserts, flavored drinks. The maximum storage period is 7-8 months.

Dried pears

Dried fruits are rich in ascorbic acid, have a diuretic, tonic effect. High concentration of potassium has a beneficial effect on the pancreas, circulatory system, magnesium increases the level of hemoglobin in the blood.

Washed fruits are cut in halves, seeds and stalk are removed, cut into slices. A baking sheet is covered with pears, put in a heated oven or dried in the open. The process of drying in the oven takes 7 hours at 45-50 ^{оС, under natural conditions, the fruits are dried for 7 days. Dried pears can be used to make compotes, pies, mix with cereals and other products.}

Easy jam recipe

Jam is put in rolls, pies, cakes, cookies. It is necessary to preserve jam from:

• 1 kg pears;
• 600g sugar;
• 0.5 liters of water.

Cooking technology:

1. The bottom of the pan is covered with washed, peeled, chopped pears. The mass is put on fire, boiled until softened, ground to a state of gruel.
2. The puree is boiled until the volume is reduced by 1.5-2 times. The gruel is mixed with sugar, it should completely dissolve.

Pour hot jam into a sterilized container, clog it. The twist is stored under a blanket for 2-3 days, then transferred to a permanent storage location.

Preservation of whole fruits without sterilization

Whole fruits are used as an independent dessert.

Components:

• 2.5 kg of pears;
• 250g sugar;
• 1 tsp citric acid;
• 4 mint leaves;
• 10 g vanillin.

Step-by-step cooking:

1. Fruits are washed, peeled, chopped and poured with acidified water to avoid browning.
2. Syrup is boiled from the cores, mixed with vanilla and sugar. The fruits are filtered from acidic water, transferred to a container, poured with syrup.
3. The workpiece is mixed with mint, citric acid.

Bottles must be twisted, turned over, wrapped in a warm blanket.

Pear juice

Pear juice spins are liked by adults and children, they quench their thirst, nourish the body with vitamins and minerals.

Components:

• pears 5 kg;
• granulated sugar 1 kg.

Fruits are washed, dried, cut into medium slices. The fruits must be crushed with a meat grinder, juicer or blender. The liquid is filtered through a piece of gauze, heated, mixed with sugar. After boiling the juice, it is poured into bottles, rolled up.

Marmalade

Pears make delicious, sweet and fragrant gummies that young children love.

Products:

• fruit 1 kg;
• lemon 1pc;
• sugar 300-400 g.

Cooking:

1. The fruits are washed, peeled, cut and poured with cold water. The lemon is peeled, wrapped in cheesecloth and boiled with fruits.
2. The mass should soften, after which it is ground with a sieve. The gruel is mixed with sugar and lemon juice, boiled.

Thickened marmalade is packed in sterilized containers, rolled up.

Candied fruits

Candied fruits are prepared in large pieces. For cooking you will need:

• sugar 1.2 kg;
• 1.5 cups of water;
• 1 kg pears.

Prepared fruits are poured with boiling syrup, boiled for 15 minutes, infused for 8-10 hours. The procedure is repeated 2 times, after which the fruits are laid out on a flat surface and dried.

Pear puree

Recycling comes from:

• 1 kg fruit;
• 2 cups of granulated sugar;
• 1 sachet of vanilla;
• 100 g of water.

Prepared fruits are poured with water, citric acid, boiled for 30 minutes and crushed with a blender. The mass is mixed with sugar, vanilla, boiled until tender. Hot gruel is poured into bottles, rolled up.

Soaked pears

With fruits spread currant, cherry leaves or rye straw.The contents of the pan are poured with wort from rye flour (150 g), water (2 l). After cooling, the mixture is filtered, mixed with ground mustard (1 tablespoon) and s alt (2 tablespoons), after which the jars are rolled. Soaked fruits are ready to eat in 1-1.5 months.

Pickled pears

You can preserve fruits for salad, vegetable stew, garnish for meat dishes.

Products:

• fruit 1 kg;
• sugar 4.5 tbsp. l.;
• acetic acid 4.5 tbsp. l.;
• citric acid 2g;
• ginger 1pc;
• ground cinnamon ½ tsp;
• cloves 4-5 pcs;
• water 1 l.

How to:

• prepared fruits are blanched, laid out in bottles;
• marinade with sugar, spices, vinegar is boiled in a saucepan;
• The contents of the jars are poured with brine.

Capacities are hermetically sealed, turned over, transferred to a permanent storage location.

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