skinA table is, of course, pears in its own juice. The recipe for the winter will help you to prepare these matchless fruits with the preservation of their sweet and unsurpassed taste. For canning, you can use any kind of pear, adjusting the sweetness of the provisions with sugar. Juicy fruits in their own juice will complete any holiday table or simply delight with their taste without a side dish. A little bit about pear
Pear is quite a useful fruit. The presence of folic acid, iodine, potassium, vitamin C, nutritional fibers make this fruit indispensable for maintaining the health of certain human organs. Nutritionists strongly recommend entering pear fruits into the menu to get the body to work in the right direction. Beauticians advise you to make masks from mashed pears to tone the skin and saturate it with vitamins.
Popular recipes for canning pears in own juice
Sometimes you want to eat a whole pear and feel its natural taste, but this is not possible in the winter season. Resourceful hostesses, lovers of cooking and preservation, took care of how to preserve the integrity of this fruit with its unusual taste and aroma. From year to year, generation to generation recipes are transmitted fruit canning. And each generation complements it with its own characteristics. Below are the most popular recipes for winter pears in their own juice. After reviewing them, you can choose the most appropriate method.
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Pears for harvesting can be prepared both whole and in sliced pieces. The taste of ready-made provisions will be slightly different. Whole pears will retain all the flavor range in themselves, and sliced pears will be given to the syrup. Therefore, the choice is yours, what taste you want to feel in the end.
Pears are not recommended to be used before bedtime, suffering from gastric diseases.
Pears in their own juice with sterilization without peel as a whole
Not for lovers of fruit with peel - just this recipe. It is also intended for people suffering from the disease - obstipation and bloating, which is better to use a pear without peel. When canning should take into account the extra time to clean the skin, which will go into the preparation of ingredients. To cook pears in its own juice, the recipe includes the following components: pears, self, 2 tablespoons of sugar, half a spoonful of citric acid. All of these ingredients are designed for 1 liter jar.
Canning:
- Dense, ripe pears wash. If pears are small spots - they can be cut off in the process of peeling.
- Separate the peel from the pear.
- Put the peeled pears into the pre-sterilized jars not too close to each other so that they do not spoil the shape during storage. Fruits lay on 2/3 of the can, it is just above half.
- Pour in citric acid and sugar in the given proportions. Cover with a lid.
- Prepare the pan for sterilization: lay a clean cotton cloth on the bottom, in order not to damage the cans along the way. Put glassware on it and pour warm water over the saucepan so that the water reaches the hangers of the cans. Sterilize for 25 minutes. Pears that have fallen into a hot environment begin to secrete juice, which fills the entire jar; if some part remains empty, the missing gap should be added with boiling water at the end of sterilization.
- Take out the jars and immediately screw on the lids. Turn and wrap is not worth it.
- Pear provisioning ready!
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Pears in their own juice without sterilization whole with
peel Those who want not to miss a single vitamin with a fruit miracle, preserve it whole and in the peel. After all, the pear skin is saturated with tannins, which favorably affect the intestinal mucosa, prevent inflammatory processes 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:
- Pears are thoroughly washed, because the skin will also be preserved and it should be as clean as possible.
- Fruit laid out in tare.
- 1-1.5 liters of water is poured into an enamel pan, diluted with sugar and boiled. The resulting sweet water is poured into a jar of pears and allowed to saturate with this ingredient for 10 minutes. At this point, the juice from the pears begins to stand out in the water.
- The fragrant pear water is then poured back into the pot, citric acid is added and boiled. The boiling syrup flows back into the jars and clogs them.
- Turn over and wrap until the next day.
- Conservation complete!
A three-liter jar holds 1.5 kg of small pears
Pears in its own juice with pieces of
Get a dessert ready-made pieces on the winter table will help recipe pear in their own juice for the winter cut into pieces at home. The taste is concentrated and very sweet.
Canning:
- Peel the pears, cut into the desired number of parts, remove the core with stones.
- Sterilize glass containers and lids.
- Place the fruit sliced in the jars to the brim. Add sugar 2 tablespoons and citric acid at the tip of a knife with the calculation of 1 liter jar.
- Cover the blanks with lids and sterilize in a saucepan until the selected juice fills the entire jar. If the juiciness of the pears does not allow to fill the tank entirely, then boiling water should be added.
- At the end of sterilization, remove the jars with contents and tighten tightly with the lids. Turn and wrap in a warm cloth.
- Sweet billet ready for winter.
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Recipes for the winter of ripe pears in its own juice allow you to enjoy the sweet taste with a hint of honey and caramel. To add additional flavor to the food, other ingredients or spices can be added to the billet. For example, to dilute the sweet taste of pears, it can be combined with the fruits of sour apples or plums;cinnamon will add a subtle note of spicy flavor to the preparation;Honey will bring floral flavor and softness to canned pears.
