Aromatic, juicy, bright pears like everyone without exception. Special pleasure is given late varieties, ripening in the fall, when the summer is behind, and the sunny hello in the form of a sweet fetus still remained. Pears, unlike apples, are poorly stored, so to keep this sweet piece of warm season, it is best to prepare home preservation for the winter.

From pears you can make a lot of blanks for the winter - compotes, jam, puree, jumped and much more. Canned pears are good not only as a self-dessert, but also as a filling for pies, buns, cake decorations.

Canned pears

This is a real dessert that can fully replace the calorie baking. Canned pear in their own juice can be simply used as a snack, but you can prepare delicious desserts - pears under chocolate, filling for cakes, fruit salads.

Products:

• pears 4-6 pcs.,
• sugar 2 tbsp. l.,
• water 2 tbsp. l.

Cooking:

1. Pear rinse. Slise skin with a sharp knife, cut pears in half, remove seeds and fruits. You can canned halves, and you can cut into thin slices.
2. To the prepared sterilized liter bank to put pears tightly. Put with sugar and add a canteen spoonful water. Close the jar tightly and put in a saucepan with water (at least 70 degrees).
3. Sterilize for half an hour.
4. Turn over the bank upside down and leave in this position before the cooling.

Tsukati from Pear

Better treats for winter tea do not come up with. Quite dietary, while sweet and fragrant. Such zucats can be added to porridge, cottage cheese, sweet casseroles, biscuits. It is best to store in glass tanks with dense lids.

Products:

• pears - 1 kg.,
• sugar - 1 kg.,
• lemon Acid - 2-3 g.
• water - 300 g

Cooking:

1. Wash pears, remove the middle and fruits, do not cut thick slices. Slices Blanch in boiling water for 10 minutes. Place the pear pieces into cold water.
2. Prepare sugar syrup, dissolving sugar in boiling water.
3. Put pears in a saucepan, pour with boiling syrup and let it brew at least 4 hours. Then approve them within 5-8 minutes. Remove from the fire and leave again for 10 hours.
4. This procedure repeat 2-3 times until the pears are transparent. With the most recent cooking, add citric acid. Mix, joke, fold on the colander so that the syrup with the pear stack. This will happen in about an hour.
5. Heat the oven to 40 degrees and send candied tuts on the baking sheet, faded with baking paper. Cooking time is about 9 hours.

Pear jam

Almost every house has its own secret recipe for pear jam. Our option is very fast in preparation and delicate taste.

Products:

• flesh pears - 4 cups,
• lemon juice - 2 tbsp. l.,
• pectin - 2-3 tbsp. l.

Cooking:

1. My and clean pears, cut into small pieces, a little by adjacent by a spoon, so that the pulp of the juice.
2. We add lemon juice and pectin. We put on the middle fire and bring the mass to a boil. Pour sugar and stirring cooking on low heat until ready.
3. Jam is ready if his drop, posted on a saucer, does not spread.
4. We shift to the jar and ride.

Marinated pears

Pears in this form can be added to salads, meat dishes, stew, use as an original side dish.

Products:

• pears - 1 kg.,
• water - 1 l.,
• lemon Acid - 2 g.
• sugar - 5 tbsp. l.,
• vinegar - 5 tbsp. l.,
• cinnamon, carnation, ginger to taste.

Cooking:

1. Pear mine, remove the fruit.
2. We add citric acid into water and blanch pears in boiling water for 3-5 minutes.
3. Enjoy the fruits in cold water. We put into pasteurized and dry banks.
4. Cooking hot marinade. To do this, we add sugar, vinegar, spices to boiling water.
5. Flip the hot marinade pear. Sterilize liter banks in hot water for about 15 minutes. Care and turn banks to cooling.

Pear compotes

One of the most delicious fruit compotes. Therefore, if you cook it, then not one bank. He drinks very quickly and with pleasure.

Products:

• pears - 1 kg.,
• water - 1 l.,
• lemon Acid - 2 g.
• sugar - 200 g.

Cooking:

1. My, we clean with small pears from fruits.
2. Blanch them entirely in boiling water with the addition of 1 gram of citric acid about 10 minutes. When pears become soft, cool them in cold water. If you do compote from pieces, you can skip this stage.
3. We fold pears into banks.
4. Preparing sugar syrup. To do this, we dissolve sugar, 1 gram of citric acid in a liter of water and bring to a boil.
5. Fill pear syrup. Sterilize three-liter banks for 30 minutes in hot water.
6. We roll around with covers and turn over to cooling.