Stewed pears for the winter: recipes with other fruits, berries, vanilla, in a slow cooker

Unripe, dense pears are suitable for compote. Overripe, soft fruits are best left on jam or jam. Crumpled, deformed specimens with signs of decay will not work. Thick-skinned fruits are best peeled.

Sterilize or not

Pear compote according to any recipe can be prepared without sterilization. This means that it is not necessary to heat the cans for a long time before twisting them. Wash them well with baking soda, dry them, and scald them with boiling water before laying products.

The ingredients contained in the spin - sugar, sour berries and fruits, alcohol, citric acid - will contribute to the preservation process, preserve compote for the whole winter. If nevertheless it is decided to sterilize, then there are three ways to do this.

1. Steam. Soak the container over boiling water. This can be done using a grill, sieve or a special cover with a hole. Place the fixture over a large pot of bubbling liquid. Place containers on top of the neck.
2. Boiling. Convenient for processing cans of small volume. Pour water into them, set on the bottom of the pan. Put the covers next to them. Pour water over the neck of the container. Boil the required amount of time.
3. Oven. The washed cans, without wiping, put on the neck in a cold oven. Put the covers next to them. Set 120-150 ° C, heat the required amount of time.

Exposure depends on the volume of the container. For a long time - it doesn’t mean good, the dishes can overheat and burst from a simple touch. The table shows the recommended holding time for different containers by each processing method.

Table - Sterilization time for dishes of different volumes

Recipe Selection

Before cooking, you must select the fruits, calculate the proportions. It is not necessary to strictly follow the recipe. If you put more or less pears per 100 g, nothing bad will happen. However, the amount of water, sugar may require a little different.

Finding out exactly how much fluid is needed is simple. Fold the prepared fruits in a storage container, fill with water. Drain the liquid into the pan using gauze or a special lid with holes. Get the exact amount of water. During boiling, part of the moisture will evaporate, so add another 100-200 ml of liquid.

Compote is prepared in several stages:

• training - washed fruits are placed in clean jars;
• cooking syrup - water boils with sugar;
• fill - pears are filled with sweet water;
• spin - containers are clogged, turned over, stored under a blanket until cool.

In a jar, liquid and solid components are usually located in a proportion of 50:50. Often, fruits occupy less than half the jar, and water is poured to the very neck. Do not densely fill the container with fruit, otherwise you will get pears in syrup, not compote.

Traditional

Description. The simplest recipe. You can take as a basis, to taste, add different fruits and berries, taking into account the proportions.

What to prepare:

• pears - 1 kg;
• sugar - one glass;
• water - 3 l.

How to do

1. Wash the fruit well.
2. Cut wrinkled, rotten places, tear off petioles.
3. Put in prepared containers.
4. Boil water, pour into jars.
5. Soak for half an hour.
6. Drain the liquid back into the pan.
7. Pour sugar, cook over low heat.
8. When the syrup boils, boil for five minutes, remove from the stove.
9. Fill the liquid in the container; screw it on.

Citric

Description. Citrus fruits bring a touch of freshness and vigor to any drink. In addition, sour juice is a natural preservative.

What to prepare:

• pears - 1 kg;
• sugar - 800 g;
• lemon - one;
• water - 2 l.

How to do

1. Put water on fire.
2. Pour sugar after boiling.
3. Wait for it to dissolve and boil.
4. While the liquid is boiling, rinse the pears, cut out the cores.
5. Cut the lemon peel with a white layer, cut the flesh into slices.
6. Put the fruit on the bottom of a clean jar.
7. Pour boiling syrup, roll.

Orange

Description. It is recommended to serve a beautiful refreshing compote with a lemon slice and a sprig of mint. The amount of sugar can be increased at will. The drink is allowed to taste after three hours.

What to prepare:

• pears - eight pieces;
• a small orange - four pieces;
• sugar - 60 g;
• water - 1 l;
• honey - 100 ml;
• lemon juice - two tablespoons;
• cloves - three buds.

How to do

1. Peel pears, core.
2. Mix lemon juice with sugar, add honey, cloves, water.
3. Put the pears, put the mixture on the stove.
4. After boiling, reduce heat, cook under the lid for 15 minutes.
5. Remove the pears with a slotted spoon, place in prepared containers.
6. Peel oranges, divide the pulp into slices.
7. Put in syrup, boil for five minutes.
8. Take out orange slices, transfer to pears.
9. Boil the liquid for five minutes.
10. Pour fruit and roll up.

Grape

Description. Any grape is suitable for compote - with or without seeds, white, dark, sour, sweet. You can mix different varieties so that the drink acquires a pleasant pinkish color and a sour note.

What to prepare:

• pears - 150 g;
• raisins - 50 g;
• sugar - 100 g;
• water - 800 ml;
• lemon slice - two pieces;
• citric acid - 1 g.

How to do

1. Cut the washed pears into quarters, cut the seed boxes.
2. Cut each quarter into two.
3. Separate the grapes from the branches, rinse.
4. Put prepared fruits in jars, add lemon slices.
5. Boil water.
6. Pour sugar, stir until dissolved.
7. Add acid, mix.
8. Wait for the boil, pour into fruit containers.
9. Roll up, leave to cool.

Cranberry

Description. The “swamp” berry is rich in vitamin C, gives the drink a characteristic sour taste. Red berries ripen at about the same time as late pear varieties. It turns out autumn compote, which is prepared in 30-40 minutes.

What to prepare:

• pear - 200 g;
• cranberries - 50 g;
• water - 2.5 l;
• sugar - three tablespoons;
• cloves - two pieces.

How to do

1. Cut the cores, chop the pears coarsely.
2. Rinse berries, discard spoiled.
3. Pour the prepared ingredients with water, put on fire.
4. Wait for the boil, add the cloves, add sugar.
5. Boil for five to ten minutes.
6. Remove from heat and pour into containers.

Quince

Description. Usually astringent dense quince fruits do not eat fresh.But the fruits are excellent in harvesting and preservation. The combination with a pear allows you to create a drink with a delicate aroma, saturated with color.

What to prepare:

• pear - 400 g;
• quince - 400 g;
• water - 2 l;
• sugar - 200 g.

How to do

1. Peel the fruit, remove the seeds, cut into small cubes.
2. Pour fruit slices with sugar, leave for 20-30 minutes.
3. Pour in water, put on the stove.
4. Cook until boiling, stirring occasionally.
5. Boil for another seven to eight minutes, remove from heat.
6. Put the fruit in a jar with a slotted spoon.
7. Boil the syrup, pour into containers.

Currant

Description. Currant berries ripen in mid-summer, and most pears in August-October. To cook compote by combining the ingredients in one jar, freeze or dry the berries. Scalp dried currants with boiling water before use.

What to prepare:

• dense pears - 1 kg;
• currants - 500 g;
• water - 2.5 l;
• sugar - 1 kg.

How to do

1. Cut pears, cut seeds.
2. Go through the berries, discard the spoiled ones.
3. Put the pear slices in a clean jar.
4. Put the berries on top.
5. Pour sugar in carefully.
6. Boil water, pour jars of boiling water.
7. Cork, put on the lids.

Apple

Description. Apple-pear union - a classic of tastes. Fruits perfectly complement each other, especially if you combine different varieties - sour and sweet. Malic acid makes the drink not so sweet, shades honey pear notes.

What to prepare:

• pear - 200 g;
• apple - 500 g;
• sugar - 350 g;
• water - 2.2 liters

How to do

1. Wash and dry the fruit.
2. Cut in half, cut out the cores.
3. Put the pieces in clean jars.
4. Boil water, pour into a container.
5. Soak for 20 minutes.
6. Drain, set on fire.
7. Pour in sugar, mix.
8. Boil for about five minutes after boiling.
9. Pour into a container with fruit, roll up.

Mountain ash

Description. Fruits ripen at about the same time, look good in a jar. Chokeberry gives the drink a tart taste, a beautiful color. Use only ripe berries.

What to prepare:

• pears - 1 kg;
• chokeberry - 300 g;
• sugar - 300 g;
• water - 2.5 l.

How to do

1. Cut the pears, cut the seeds.
2. Put in clean jars.
3. Wash the berries, add to the pears.
4. Boil water, pour into containers.
5. Cover with lids, leave to infuse for ten minutes.
6. Drain the infusion, put on the stove.
7. After boiling, keep on low heat for two minutes.
8. Pour the syrup again, leave for ten minutes.
9. Boil, pour for the last time.
10. Roll up and turn over the cans.

From dried fruit

Description. Under the influence of hot water, fruits are filled with moisture, preserving most of the nutrients. Compote turns dark, saturated color.

What to prepare:

• dried pears - 200 g;
• water - 1 l;
• sugar - 100 g.

How to do

1. Rinse the pears with boiling water.
2. Pour the fruit with water, put to a boil.
3. After boiling, boil, covered with a lid, over low heat for 35 minutes.
4. Add sugar, mix well.
5. Heat until the sugar grains are completely dissolved.
6. Remove from the stove, pour into containers.

Rosehip

Description. Fragrant and healthy drink will prepare for frost, energize. Dried rosehip berries are the absolute leaders in vitamin C content (1.2 g per 100 g).

What to prepare:

• pears - 500 g;
• water - 3 l;
• rosehip - 200 g;
• sugar - 200 g.

How to do

1. Pour dry berries, put on fire
2. After boiling, cook on low heat for a quarter of an hour.
3. Cut seeds from pears, cut into slices.
4. Add to berries, cook to a boil.
5. Pour in sugar, boil for six to eight minutes.
6. Remove from the stove, leave to insist for an hour.
7. Pour into jars.

Thorny

Description. It is recommended to supplement wild plum with wild game - small wild pears. The combination of fruits will create a healthy drink that improves digestion and helps with colds. According to the same recipe, you can make compote from garden sweet varieties.

What to prepare:

• Wild - 1 kg;
• thorns - 700 g;
• water - 3 l;
• sugar - 200 g.

How to do

1. Wash and dry the fruit.
2. Take seeds out of berries, break off petioles in pears, cut large fruits in half.
3. Pour boiling water over the berries for five minutes.
4. Put prepared fruits in clean jars.
5. Boil three liters of water, pour into containers.
6. Soak for at least an hour until completely cooled.
7. Drain, add sugar.
8. Wait for boiling, soak for five minutes.
9. Pour liquid into containers.

Vanilla

Description. Vanilla should be added carefully - large doses will make the drink bitter. Just put a quarter of a teaspoon. For a richer flavor, instead of vanilla or with it, you can use a cinnamon stick.

What to prepare:

• pears - 2 kg;
• sugar - 500 g;
• water - 5 l;
• lemon juice or diluted "lemon" - two tablespoons;
• vanillin - a third of a teaspoon.

How to do

1. Cut in half and clean the pears from the seeds.
2. Pour sugar, vanilla, lemon juice into the water.
3. After boiling add fruit slices.
4. Wait for boiling, reduce the heat.
5. Boil for ten minutes.
6. Put the pears with a slotted spoon in a bowl.
7. Boil the syrup, pour the fruit.
8. Roll up, wrap until cool.

In a slow cooker

Description. A slow cooker is a convenient and versatile appliance in which it is easiest to cook pear compote.

What to prepare:

• pear - 1 kg;
• water - 2 l;
• sugar - 500 g;
• lemon juice - two tablespoons;
• cloves - two buds.

How to do

1. Peel the washed pears from the skin.
2. Cut in half, cut out the cores.
3. Fold in a clean jar.
4. Pour water into a bowl, pour sugar.
5. Set the "Multi-cook" or "Extinguishing" mode to 160 ° C.
6. Wait for boiling, pour in the juice, throw the clove buds.
7. After five minutes, turn off the appliance, pour the fruit with hot syrup.

Children

Description. Sugar-free compote can be prepared for healthy baby food. It is recommended to give a drink from seven to eight months. For reliability, sterilize filled cans.

What to prepare:

• A pear is one;
• an apple is one;
• water - 700 ml.

How to do

1. Rinse fruit, peel, scrub seeds.
2. Cut the pulp into small pieces.
3. Fill with water, cover with a lid, leaving a small gap, put on the stove.
4. Wait for boiling, turn off the burner.
5. Close the lid tightly, insist an hour.
6. Pour into containers, put into storage.

Any compote recipe can be changed to fit your needs. It is allowed to reduce or increase the amount of sugar, fruit, water. Acidic varieties, especially mixed with sour berries, are recommended to sweeten abundantly. As a preservative, you can add not only sugar and lemon juice. Save the drink with rum, aromatic liquor or fruit vinegar.

Reviews

Compote On a 3l jar, cut pears or apples, or you can mix both, it turns out not bad, so that the bottom is closed 2-3 cm up. Pour a glass of sugar and pour boiling water. I advise you how to make a compote of pears so that it does not explode, let the jar stand for about 3-4 minutes, tap on the edges of the jar so that the bubbles float out and roll the jar.It takes a long time and very rarely explodes, and the taste is simply delicious.

Markiza, http://www.flowers-house.ru/showthread.php?t=3414

Pears for stewed fruit decided to blanch. Blanch apples, quince. All other fruits with soft pulp are immediately poured with boiling syrup. It is better to cook the syrup with the addition of citric acid: On a 3-liter jar of compote, half a liter of fruit and berries, and 2.5 liters of water, sugar for about 1 cup or less (more), boil, pour 1 tsp. citric acid, let it boil and pour fruit over this syrup. The reaction between the sugar solution and the acid is violent, so the water in the pan should be 4 fingers below the edge.

Elena Kazak, https://otvet.mail.ru/question/169274595

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