The taste of the pear does not confuse with anything. She is a real mid-summer symbol. And therefore many try to prepare these wonderful fruits for the winter. If you do this correctly, you can save up to 90% of the vitamins and the beneficial substances contained in the fruits. And in the winter to delight close and friends with fragrant dishes and drinks.
We are accustomed to using pears for desserts - in the form of jam or compotes. However, this wonderful fruit can be prepared in different ways. Pear frozen and dried, canned in their own juice, marinate, uroat and boil their wonderful puree.
Drying is one of the simple methods of preventing pears for the winter at home. Dried pears contain ascorbic acid and therefore are necessary during the period of winter avitaminosis. In addition, they have a pronounced diuretic and fixing effect. Dried pears are useful to eat anyone who is experiencing problems with pancreas. Potassium, which is part of this product, helps with cardiovascular diseases, and iron - with reduced hemoglobin.
For drying, ripe or slightly unripe fruits with a grainy and dense pulp are suitable. Pears wash, cut in half, remove the core and cut them into slices with a thickness of up to 1 cm. After that, pears are decayed into one layer on the contrary, shining parchment paper. So that slices lay separately, without overlapping each other. If you dry the pears outdoors, it is best to do this on a veranda or attic, in conditions of constant ventilation. Such a drying will take about a week. We must not forget to periodically turn the slices to dry evenly.
Slide the process can be used with the oven. To do this, it is put in the mode of blowing (up to + 45 ° C) and periodically open the door to get out redundant moisture.
Dried pears are used as useful snacks. They are added to dairy products and porridges. From such a workpiece, excellent compotes and baking fillings are obtained. The only condition is to soak the product before use.
How to store dried pears? At room temperature, in a dark place and without excessive humidity. When stored in a cellast (at temperatures below + 10 ° C), as a rule, mold begins to form on them. At least once a month, the container with dried pears must be inspected. If a suspicion arose that the product began to deteriorate, it should be dried on the oven.
Freeze Pear
If the volumes of the freezer allow you to store a large number of products, pears for the winter can be freezed. This is a great way to maintain nutrients, as well as save strength and time on conservation.
Ripe, dense medium-sized fruits are suitable for freezing. Pears wash, cut into quarters and hit the core. After that, fruits should dry a little on a paper towel or cutting board. Freeze pears is better, placing separate pieces from in a freezing chamber. After a while, when the fruit is frozen, they are folded into polyethylene packages portion. For example, measuring the amount of pears that will be needed to prepare one compote. Then remove all air from the packages, closed them hermetically and store the workpiece in the freezer at -18 ° C. Another way of workpiece is to push the pieces of pear with sugar and put in the freezer.
Frozen fruits - excellent baking filling. They are very tasty desserts and fragrant drinks. However, the use of frozen pears has its own characteristics. They should not be kept more than eight months. In addition, the frostbed fruits are quickly becoming "piercing", so if there is a desire to use fruits as a filling, then put them in a cake or piers, not deficiting.
Canned pears
Pears canned in their own juice are considered one of the most exquisite desserts. It is delicious in itself, as well as very good with various additives, for example, with chocolate or berry syrup and ice cream.
For preservation, too ripe fruits are not needed. Initially, pears wash and thin knife purify from peel and seeds. Canning fruit can be halves or sliced \u200b\u200bon slices. Pears are tightly placed in pre-sterilized banks, pumped 1 tbsp. a spoon of sugar sand (at the rate of row of fruit) and, if desired, cinnamon powder. Then plot 1-2 tbsp. Water spoons are covered with covers, and put banks to sterilize in a saucepan with water. It is best that water does not boil, and had a temperature of + 70 ° C. Sterilization of 0.5 L can take 30 minutes, 1 l - 40-45 minutes. Then the banks are silent, turn over the bottom and give them to cool down the blanket.
You can get acquainted with a step-by-step recipe on our website.
Marinated pears
Marining pears for the winter allows you to prepare a product that then can be used as a side dish to dishes from meat and birds. Marinated pears are good and as a fragrant spicy snack.
For such a method of home billets, dense fruits having a thin gentle skin are suitable. And it is best to stop your choice on less tart pears. As spices, which shade the taste of fruit, use bay leaf, carnation and pepper pepper. And if at home they like more acute food, it is worth putting chili in marinade and pepper. Selection of spices and greenery for marinades depends on the desire of culinary. Replacing the ingredients, it is easy to get a finished product with completely different taste. Therefore, marination, as a type of workpiece, so like many hostesses.
Pears wash, cut into quarters, cleaned from seeds and placed with a bowl or a pan with a slightly salted water. Then they begin to prepare the marinade: 300 g of sugar dissolve in 1 liter of water and put a saucepan with marinade on fire. When water boils, 125 ml of table vinegar is added to it. After that, Marinade boil another 5 minutes. Spices are placed on the bottom of sterilized cans, placed inside the pear and pour all the contents of hot marinade. Sterilization of 0.5 l cans takes 10-15 minutes, liter - 20-25 minutes. After that, they are clocked with covers and leave for cooling.
Middle pears
Many people like the spice and sharpness of the uroin products. For such billets, dense textures are excellent, slightly unripe and small pears. Washing fruits are placed in enameled dishes or spacious tube down a bowl. Between the layers of fruits are placed fragrant leaves of black currant. For urine, rye straw is also well suited, spilled by boiling water. She lay the layers of pears and covers so straw all over.
Then the wort is prepared for the urine: 150 g of rye flour or as much in weight of grinding rye superstars are stirred with 0.5 liters of water. Then add two more 2 liters of boiling water. When the liquid coolsches, it is necessary to strain through the gauze and add 1 tablespoon of mustard powder and 1.5-2 tablespoons of salt. Then fasten the wort cooled water with a boiled water to a volume of 10 liters. This solution is poured to pears.
Capacities are covered with a clean cloth, a wooden circle and set the oppression. The first week, clumsy pears must be in the room. And it is necessary to constantly check that the fluids are enough - it should cover the fruits completely. Then the container is transferred to the cellar for constant storage. Temperature here should not be below 0 ° C. Surium pears will achieve the desired condition, 40 days later.
How to cook the fragrant will tell our site.
Pear
Probably there is no man who would not like the delicate taste of jam prepared from ripe pears. Such a blank for the winter contains a large stock of trace elements and vitamins. In addition, if people who have problems with the gastrointestinal tract in the raw form to eat pears are often not recommended, then in the form of jam, this product will be absolutely safe for them.
So that pear pieces remain in jam, you need to pick up dense, a little immature fruits. Initially, pears are washed, cleaned from the core and cut by slices. Then, 1 kg of sugar sand is poured into a separate pan (per 1 kg of pears), fill 0.75 liters of water and put it on fire. When the syrup boils, they remove the foam from it. Slices of pears are placed in syrup and boil, stirring, until readiness. Jam is ready when the pieces become translucent, and the droplets of the jam will not be spread on the saucer.
The finished jam is unfolded by clean dry banks and covered with covers. It can be stored at room temperature. Pear has its own fragrance. But, nevertheless, to diversify the taste of the finished product, often add a lemon zench, rowan berries, sour apples or cinnamon in jam. Small fruits for pear jam can be used entirely, leaving even the frozen.
On the video, Natalia Litvinova will talk about a simple recipe for making a pear jam with lemon and orange.
Puree from pears
Puree, like a blank for the winter, make for various reasons. It is convenient to use as an independent dish, especially in children's and dietary food. Mashed puree as a filling in homemade pies, as well as in combination with ice cream, serve as dessert. If the puree was not very sweet, it can be an original additive to hot meat dishes. And one more plus: cooking fruit puree - the task is not complicated. And everything is coped with it, even the most inexperienced cooks.
For puree, fruits are in whole form baked or boiled. For cooking pears, they are pre-cleaned from the skin, fruits and seeds. Bake the fruits can be intended. In this case, they are cleaned later. Ready fruits are kneaded to a state of homogeneous puree. In order for the product to be preserved for a long time, it is laid out into the jars, cover with covers and sterilize in water saucepan: 0.5 l cans - 15-20 minutes, 1 l - 20-25 minutes.
