Billets from pears for winter - quick recipes with a photo of cooking
Remember from childhood a hilarious riddle: "Hanging pear - you can not eat"? So, if we talk about real pears, then eat them as much as possible and necessary, because this fruit contains useful microelements and vitamins.
However, unlike his fellow apple, pearcan not be stored for long. Therefore it is very important to prepare pears for the winter, making a variety of dishes and desserts. Examples of blanks you will find below in this article.
How to make billets from pears for the winter. Quick recipes with photos
Ingredients: pears (about two-thirds of a three-liter can), a pair of ripe large apples, about 3/4 cup sugar and a little citric acid (literally at the tip of a kitchen knife).
Preparation (for one 3-liter jar):
1. We begin to prepare pears. Choose the most ripe, beautiful ones, and then cut off the pear roots.
2. Now thoroughly wash the pears with apples and place them in the jar so that the apples are in the center of the jar between the pears. What are apples for? They will give sourness, and in this case the harvesting will last the whole winter. Top with a little citric acid.
3. Boil the water and pour it into the jar right after boiling. After pouring, you need to wait about 10 minutes, pour the water back into the pan and boil again, then add half of the prepared portion of granulated sugar (in this example, just under half a glass).
4. Again, pour "sugar marinade" into the jar and wait another 10 minutes.
5. Again merge the water in a pan, add the rest of the sugar, bring to a boil and fill the jar with pears.
6. It's time for sterilization: a jar of water, apples and pears should be placed in a large saucepan filled with water and boiled for a maximum of 10-12 minutes.
7. Thoroughly roll up the jars. After that, turn the neck down and wrap it with a warm cloth, and wait for the pears to cool completely.
8. Store canned pears in a dark place (storage room, closet, cellar).
Compote of pears for the winter
1. Take ripe fruit of medium size and try them in a boiling solution: 1 liter of water + 1 gram of citric acid. Blanching is done within 15 minutes or slightly less.
2. After the pears become softer, they should be removed from the boiling water and gently placed in cold water.
3. Now spread them over the cans and prepare a sugar syrup from one liter of water, 180-200 grams of sugar and one gram of "lemon". Syrup pour into cans.
4. Sterilize the jars for about half an hour (three-liter). Roll and store under the blanket upside down until the compote finally cools.
5. You can prepare the compote, as from whole fruits, and dividing them into halves or quarters.
Pear Fruit
Products: 2 kg of pears and half a kilo of currant (black).
1. Wash the pears well and remove the core with seeds and the tail. If desired, you can clean the pear and peel.
2. Place the pears in a large wide bowl and add a little water (3-4 tablespoons).
3. Chop the berries of black currant and mix with pears.
4. Cook on the stove, stirring occasionally.
5. It is necessary that the mixture becomes very thick, so the resulting juice should be drained off.
6. Now cook the brewed thick mixture thoroughly in a blender or meat grinder. It will be a mashed potatoes.
7. Place on the baking tray a baking sheet or foil, spread the mashed potatoes on it and dry in the oven until the mashed potatoes are dry. Dry it is desirable at low temperatures, but before drying it is necessary to warm up the oven to 90-100 degrees.
8. Store the pastille in glass jars.
Author: Katerina Sergeenko
