Of pears, all blanks are good. But especially fruit is a fruit in sugar or honey syrup. Fruits can be preserved in this way in whole or by pre-cleaning them and cutting into slices or slices. With some possible variations in the preparation of pears in syrup for the winter, you can see below in our detailed recipes.
Whole pears in syrup for the winter - recipe
Ingredients:
- pears are ripe, but strong - 1,6-1,9 kg;
- granulated sugar - 410 g;
- filtered water - 2.1 liters;
- sugar vanilla - 45 g;
- citric acid - 5 g.
Preparation
For canning, it is entirely necessary to take ripe fruit with a dense flesh, wash it, trim the peduncles and lay it in a suitable vessel. Pour in the same water, sprinkle sugar, vanilla sugar and heat the contents to a boil, from time to time stirring to allow the sugar crystals to dissolve at the bottom.
At the appearance of the first signs of boiling, we shift the pears with a sterile spoon or a spoon into the sterilized jar, pour in the lemon acid and pour in a well-boiling syrup. We seal the containers cooked in advance for five minutes with lids, turn the cans on them and wrap them up properly for slow cooling and self-sterilization.
Pears in syrup for the winter lobules - recipe
Ingredients:
- pears strong - 1,9 kg;
- granulated sugar - 580 g;
- filtered water - 720 ml;
- cloves - 9-12 buds;
- sugar vanilla - 45 g;
- citric acid - 5 g.
Preparation
To implement this recipe, choose pears with strong pulp, you can even a little unripe. Whole fruits are soaked initially in water at room temperature, after which we wipe them dry, peel, remove the core with seeds and shred with neat, thin slices.
Now put the slices in a saucepan, pour the purified water and boil the contents for five minutes. After that, merge the pear slices into a strainer, and pour sugar, vanilla sugar and clove buds into the broth, stand on the fire until all the crystals are blown and add pears.
Cook the fruit slices until lightly soft for five to seven minutes, then remove the vessel from the plate and leave for a day. After a lapse of time, add the lemon acid to the container with pears and syrup, give the preparation to boil and cook the treat with periodic stirring for ten minutes, then spread out the pear slices with a sterile spoon over the prepared sterilized vessels, pour intensively with boiling syrup, seal the containers and leave under warm "Coat" slowly cool and sterilized.
Pears preserved in honey syrup for the winter
Ingredients:
- pears strong - 1,9 kg;
- honey natural - 340 g;
- filtered water - 1.2 liters;
- citric acid - 10 g.
Preparation
Pears are prepared exactly the same way as for the previous recipe, peeling off the peel and seeds, and also cutting them into slices or large pieces. Now, in a slightly acidified water, boil the prepared slices within seven minutes and immediately shift them into clean jars.
For the syrup we mix honey and water, add citric acid and boil the sweet and sour liquid for three minutes. Pour the prepared honey syrup prepared pear slices in jars, cover the containers with covers and put sterilized in a vessel with boiling water. We maintain a workpiece of liter volume for eight minutes, and three-liter cans boil for about fifteen minutes. We then cap the lid, turn the jars on them and leave them in this form until the cooling is complete.