Compote of pears without sterilization for the winter - simple recipes with a photo

Pear is a very delicious and healthy fruit, but it contains a lot of sugar, and therefore it can not be kept fresh for a long time. A good way out of their situation is compote from pears without sterilization for the winter, it is rich in vitamins, perfectly quenches thirst, it is loved by adults and children. As a rule, a canned drink is prepared in the summer or in the autumn, when there are plenty of fresh fruits and berries. On the most common recipes for making pears, let's talk further.

How to choose pears for compote

Pear canned drinks are very useful, they are recommended for use with obesity, diabetes( if the compote was not added sugar), inflammation of the urinary tract. Pears raise hemoglobin, treat the thyroid gland, have antipyretic properties. Compote with pears is a healing drink and a delicious treat. In each region of the country pear trees of different varieties are grown, so each owner can cook compote. But before you start preparing the winter sunset, you need to pick the right fruit:

• Varieties of pears are huge, some ripen in late August( ordinary), others in early September, the rest in October( winter, Far Eastern).Any type can be used for canning, but it is important that the fruits are not spoiled, beaten, with flaws or wormhole.
• For compotes from autumn and winter pear varieties, it is recommended to use fruits that are ripped from the tree even by green ones, as they mature out of the tree, they become more delicious and sweeter.
• The most delicious is the compote with fresh pears.
• If you want to get a fragrant drink, use pears of Asian varieties.
• Perfect fruits for compote do not fit, they quickly boil and create an ugly look in the jar.
• You are going to roll up whole pears, choose fruits of small sizes, large or medium fruits are suitable for preservation with lobules.
• Pears with a dense or hard skin do not completely saturate the drink with their own taste, so it is recommended to clean them beforehand of the skins. That the kind of the cleared fruits has not deteriorated and has not darkened, pour them with water with citric acid.
• Ideal for compote - a little unripened pear with dense pulp. Check it is possible by lightly pressing the thumb on the top of the fruit. If there was a weak dent - the fruit is ready for canning.

How to close a compote without sterilization: step-by-step recipes with a photo

Modern housewives do not have enough time to devote to preparing a drop for drinking, so they prefer to do conservation in an accelerated way - without sterilization. This procurement process allows you to save time and save energy. Compotes without sterilization by taste and useful properties are not inferior to ordinary canned drinks, however their shelf life is not so long( not more than one year).

In order not to develop bacteria and microbes that affect the safety of the product in winter preparations, you need to prepare the cans. To do this, use the following methods to choose from:

• Hold the glass container 3-5 minutes above the steam.
• Fill the jars with water and send for 1-2 minutes in the microwave.
• Dry the washed glass containers well in the oven, at a temperature of 180 degrees.

Pear compote, depending on additional ingredients, spices and spices, can have different flavors. Someone likes to add cinnamon to the compote, other dried cloves, some prefer fruit assortment. Everyone has his own special recipe: the fruit is cooked on the stove, in the multivark, rolled up raw, but there are some rules and secrets of preparing a tasty preservation:

• After cutting, the flesh of pears quickly darkens, so it is recommended to spray slices of fruit with lemon juice.
• To taste the compote was less sugary, it is recommended to add to it acid lemon or vinegar, to pour less sugar.
• Spices, spices and berries such as cinnamon, cloves, sweet pepper, buckwheat, blackberries, marjoram, black-billed hawthorn, sage, sea buckthorn, mountain ash, cowberry, melon, cardamom, nutmeg are perfectly combined with pears.
• It is not recommended to keep pears in water for a long time, they lose their vitamin properties.
• Sugar in the syrup is added depending on the taste of the pears.
• Pear compote has a light unpresentable appearance, therefore it is recommended to add bright berries and fruits.
• Banks with ready compote are stored in a dark cool place.

A simple recipe for compote made from green pears and apples of

bottles. We present to your attention a recipe of a simple pear-apple compote. Thanks to the combination of tastes of two types of fruits, apple sour and pear sweetness, compote receives a rich spicy taste. Ingredients that make up the drink, ensure its long-term preservation and rich flavor. In this recipe, we do not use citric acid, it will be replaced by apple. To prepare the billet for the winter we will need the following ingredients:

• fresh pears - 2-3 kg;
• apples raletki - 2-3 kg;
• drinking water;
• sugar - 300 grams per three-liter jar.

Preparation:

1. Prepare the cans first. Wash them thoroughly, treat them with boiling water or hot steam so that they do not leave bacteria that provoke the fermentation process.
2. Then rinse well the apples and pears.
3. Cut the fruit in half, cut the core with bones. For the sunset, we need only the flesh of the fruit, which must be crumbled into lobules.
4. Sliced ​​fruit pieces, rinse again in water, but do not soak them.
5. Spread apples and pears on cans, filling them in 1/3 or of the whole volume( as you like).
6. Next we prepare the syrup. To do this, dissolve the sugar in water, and boil it. Finished sweet hot liquid fill up the cans of fruit to the top.
7. Tighten the compote with lids.
8. Turn over the cans with compote down the neck, wrap up with a blanket, hold in that position for 24 hours.

Delicious compote of fresh pears of wild

Compote from wild pears is considered the most useful and vitamin. In appearance and taste, wild pears do not differ from garden ones, choose mature and beautiful fruits. For 1 three-liter jar we will need:

• pear wild - 1.5 kg;
• sugar - 500-750 g;
• citric acid - by eye;
• water.

Preparation:

1. Wash the pears well, peel it, cut the pulp into medium sized cubes, previously removing the core with bones.
2. Then the fruits need to boil a little, for this, lower the fruit in a pot of water and cook them over low heat for 10-15 minutes.
3. At this time, sterilize the jars by holding them over the steam for 3-5 minutes.
4. After the time has elapsed, pull the pear pieces from the pan and fill them with the can to the shoulders.
5. In the remaining pear broth sprinkle sugar, add citric acid. All mix, boil.
6. Pour the sweet pot of boiled water with a pear to the top.
7. Roll over the covers.

How to make a drink from home garden pears and plums

A compote with cherry plum and summer or domestic pears is very useful for digestion. It is prepared with the addition of blue or yellow plums. Alycha, like a pear, has excellent taste qualities and useful properties. For compote, only a ripe plum with intact skin is needed. The ratio of fruits in the sunset is determined by yourself depending on your taste preferences. For compote we need the following ingredients:

• juicy yellow pears - 2 kg;
• mature blue or yellow plum-1 kg;
• sugar - 100-200 g;
• vanillin sachet.
• water.

How to prepare by steps:

1. Wash the pears under running water, wipe them with a paper towel and cut the fruit in small slices. In this recipe, pears do not necessarily need to be peeled.
2. Plum berries wash, cut in half and remove the stone.
3. Next, prepare the sugar syrup, bring it to a boil.
4. In the boiling syrup, lower the sliced ​​pears, boil again. Then turn off the gas.
5. Leave the pears to infuse in the syrup for 10-15 minutes.
6. Next, put the fruit in a colander, allow a little to drain the liquid.
7. The strained segments of pears and the previously prepared cherry plum are placed in cans.
8. Then pour to the top of the container with hot syrup, roll up the lids.

Pears with halves with cinnamon and lemon

We offer to prepare a refreshing pear compote. To give the drink a piquant taste, we add a few cinnamon sticks, a sour lemon will provide sourness, we will get a beautiful color of the compote with the help of currants. The necessary ingredients for a 3-liter pot are as follows:

• small sweet pears - 1 kg;
• currant - 1 glass;
• sugar - 150-200 g;
• lemon - several rings;
• water.

Preparation:

1. Pour the cinnamon sticks with 1 liter of boiling water, leave for 15-20 minutes to infuse. Meanwhile, wash the pears, cut them in half, remove the core with seeds.
2. Rinse the currant.
3. Cut lemon into rings without cutting the peel. If there is no lemon, prepare compote with citric acid.
4. Put the boiled pot with water. While the water is boiling, fill the jars with fruit.
5. We pour pears, currants, and sugar to half the packaging.
6. In boiling water, pour out a brown tincture, once again bring to a boil and pour into a jar.
7. Close the lids, put the seam up top, wrap, leave in this position at night.

Conservation from Siberian pear

Pears of Siberian varieties have a specific sweet and sour taste and a hard skin. Fruits are small in size, so they are used to twist them entirely. To make compote with Siberian pear, we need to prepare the following ingredients:

• raisins - 50 g;
• butter - 2 tbsp.spoons;
• lemon juice - 1-2 tbsp.spoons;
• sugar - 1 cup;
• vanilla sachet;
• cinnamon - 1 teaspoon;
• ginger - a pinch;
• nutmeg nut - pinch;
• apples - 1 kg;
• Siberian pears - 1 kg;
• water.

Method of preparation:

1. Pre-sterilized jars under hot steam.
2. Apples, pears, raisins are washed with running water.
3. Butter is mixed with raisins, lemon juice, sugar, vanillin, spices. We put it on the fire and warm it up a little. Then add water.
4. When the mixture boils, pour out the peeled and cut into large cubes of apples and pears.
5. All cook on low heat for 15-20 minutes.
6. Ready compote poured into jars, roll up lids.

How to make an assortment of pears, grapes, peaches with orange

Compote-assortment is a very tasty vitamin cocktail: pears - help with cold, oranges - improve the digestive process, grapes - tones up the body, peaches - increase immunity. The required ingredients are as follows:

• mature solid pears - 1 kg;
• green peaches - 1 kg;
• grapes - 300-400 grams;
• orange - 1-2 pieces;
• sugar - 300 g;
• water. How to prepare:
  1. For compote choose peaches and pears a little unripened so that during cooking they are not boiled. All the fruits are mine, cleaned of dirt.
  2. Separate the grapes from the branches.
  3. Peaches cut in half, remove the stone, remove the skin with a knife. Half of the peach is sliced.
  4. Oranges, and that the skin is not bitter, for 1 minute we immerse in boiling water, then into cold water. Then we cut the fruit into slices.
  5. Pears peeled, cut into 4 parts, without core.
  6. Pour water into the pan and boil it. As soon as the water boils the sugar, when it completely dissolves we reduce the fire, cook for another 10-15 minutes.
  7. In pre-sterilized jars we fall asleep fruit.
  8. Then top up the syrup.
  9. Jars roll, turn the lid down, wrapped in a warm towel, leave for the night.

  Frequently Asked Questions

  Before taking the sunset to the storeroom for preservation, we recommend that you observe them for 1-2 weeks to determine if the compote is not spoiled. For example, if the drink is cooked correctly, after a few days the fruits lighten, become transparent. When the banks can see dregs, gas bubbles, foam, it means that your product starts to deteriorate, can ferment or whiten.

  Why the drink is clouded in the banks of

  Sometimes it happens that the compote starts to sour or mold, while becoming cloudy. The reason is:

  • Insufficient canister sterilization.
  • Bad gaskets on covers. Badly washed fruit.
  • Glass containers have a defect.

  To avoid the appearance of mold and opacification of the drink, it is necessary: ​​

  • Blanch fruits.
  • Fill only with hot syrup.
  • Use unferized fruit.
  • Keeps the cleanliness of the jars and the absence of defects on them.

  Why the compote explodes

  The lids are broken for the following reasons:

  • For the preservation, stale fruit was used.
  • Fruits were poorly washed.
  • The rules for the heat treatment of fruit are not observed.
  • We used old tin covers, with elastic bands that lost their elasticity.
  • The roller of the grinding machine is defective, as a result of which the seam sealing of the sealing seam is broken.
  • The tin cap has defects( cracks, punctures).

  The main conditions for quality seaming are careful preparation of dishes and selection of products:

  • Before canning, the cans are inspected, well washed and sterilized.
  • Lids should be boiled.
  • Fruits and vegetables well rinse, remove places where there is rot.

  Video: Recipe for whole small pears at home

  Recipes for canning pears mass. They are rolled in halves, slices, cubes, with a skin and without a skin, and also whole. Fruits in the bank look all the more beautiful, less boiled and do not lose their vitamin properties for a long time. How to make such a pear conservation at home, turn-by-turn instructions, all the secrets and nuances of the process of sunset look in the next video.