Fruit recipes for the winter: canning pears in their own juice

Dessert, with a pleasant aroma on the winter table, is, of course, pears in their own juice. This winter recipe will help you prepare these delicious fruits while maintaining their sweet and unmatched taste. For canning, you can use any kind of pear, adjusting the sweetness of the food 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 the pear

Pear is quite a healthy fruit. The presence of folic acid, iodine, potassium, vitamin C, nutrient fibers make this fruit indispensable for maintaining the performance of some human organs. Nutritionists strongly recommend introducing pear fruits to the menu to make the body work in the right direction. Cosmetologists advise making masks from pears 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 its natural taste, but this is impossible in the winter season. Resourceful hostesses, lovers of cooking and conservation, took care of how to keep this fruit intact with its unusual taste and aroma. From year to year, recipes for fruit preservation are passed down from generation to generation. 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 methodology.

Pears for blanks, you can prepare both whole and cut into pieces. The finished provisions will taste slightly different. Whole pears will retain the entire flavor range, and sliced ​​pears will be added to the syrup. Therefore, the choice is yours, what flavor you want to feel in the end.

Pears are not recommended to be consumed before bedtime, suffering from stomach diseases.

Pears in their own juice with sterilization without peel, whole

For those who do not like fruit with peels - just this recipe. It is also intended for people suffering from obstipation and bloating, who are better off eating a pear without a peel. When canning, take into account the extra peeling time that will go into preparing the ingredients. To cook pears in your own juice, the recipe includes the following ingredients: pears, your own person, 2 tablespoons of sugar, half a spoonful of citric acid. All these ingredients are designed for 1 liter jar.

Canning:

1. Wash dense, ripe pears. If there are small spots on the pears, they can be cut off during the peeling process.
2. Separate the peel from the pear.
3. Put peeled pears in pre-sterilized jars, not too tightly to each other, so that they do not spoil the shape during storage. Put the fruits in 2/3 of the jar, this is just over half.
4. Pour in citric acid and sugar in the prescribed proportions. Cover with a lid.
5. Prepare the pan for sterilization: put a clean cotton cloth on the bottom, so as not to damage the cans along the way. Put glass containers on it and fill the pan with warm water so that the water reaches the hangers of the jars. Sterilize for 25 minutes.Pears caught in a hot environment begin to secrete juice, which fills the entire jar, if some part remains empty, then the missing gap should be refilled with boiling water at the end of sterilization.
6. Take out the jars and immediately tighten the lids. Do not turn over and wrap up.
7. The pear food is ready!

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 calculated in a three-liter glass jar.

Canning:

1. Pears are washed thoroughly, because the peel will also be preserved and it should be as clean as possible.
2. Fruit is laid out in a container.
3. 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 component for 10 minutes. At this point, the juice from the pears begins to release into the water.
4. Then the aromatic pear water is poured back into the pan, citric acid is added and boiled. The boiling syrup is again poured into the jars and sealed.
5. Turn over and wrap up until the next day.
6. The conservation is complete!

A three-liter jar holds 1.5 kg of small pears

Chunks of pears in their own juice

A recipe for harvesting pears in their own juice for the winter with cut pieces at home will help to get the dessert in ready-made pieces on the winter table. The taste is concentrated and very sweet.

Canning:

1. Peel the pears, cut into the desired number of pieces, remove the core with seeds.
2. Sterilize glass containers and lids.
3. Place fruit slices in jars to the brim. Add 2 tablespoon sugar and citric acid to the tip of a knife for 1 liter jar.
4. Cover the blank with lids and sterilize it in a saucepan until the extracted juice fills the entire jar. If the juiciness of the pears does not allow filling the container entirely, then boiling water should be added.
5. At the end of sterilization, take out the jars with the contents and tighten the lids tightly. Turn over and wrap with warm linen.
6. The sweet preparation for the winter is ready.

Recipes for the winter of ripe pears in their own juice allow you to enjoy the sweet taste with hints of honey and caramel. To add additional flavor to the food, you can add other ingredients or spices to the preparation. For example, to dilute the sweet taste of pears, it can be combined with sour apples or plums; cinnamon will give the workpiece subtle notes of a spicy aroma; honey will add floral aroma and softness to canned pears.