Pear compote for the winter without sterilization

Pear is a dietary product and a natural source of energy. To provide the family with vitamins for a long time, you can make blanks. Pear compote for the winter is the best solution. The principle of canning is simple, and even young housewives can handle it. It is enough to choose your favorite compote recipes for the winter from garden pears or wild game, and the aromatic drink will warm you on cold, winter days.

How to cover pears for the winter with compote

For cooking, you can use any varieties:

• lemon;
• moldavian;
• wild;
• williams;
• October.

Fruit size, sweetness and color do not play a big role in the preparation of fortified treats. The main requirement is ripe fruits without mechanical damage and without signs of rot. You can determine the ripeness by lightly pressing your finger, if there is a small dent, then the fruit is ready for conservation.

To prevent the preservation from fermenting and changing color, you need to heed the advice of experienced chefs:

1. When using hard varieties, they must first be blanched.
2. The pulp, after contact with the metal, tends to darken, so before rolling it is sprinkled with lemon juice.
3. Pear is a very sweet fruit; you cannot use a lot of sugar when preparing the drink.
4. Granulated sugar can be replaced with honey.
5. To make the taste rich, and not cloying, the cans are half filled.
6. Since the peel contains many vitamins, it is better not to remove it.
7. Seaming jars should be rinsed with soda solution and sterilized.
8. Boiling water is poured over the lids.

How to blanch pears for compote

Before making a harvest, the fruits must be blanched. For this:

• inputs add 8 g of citric acid and bring to a boil;
• whole fruits are spread into a hot solution and left for several minutes, then immediately dipped into cold water;
• after 5 minutes they are ready for preservation.

What is the combination of pear in compote

The pear drink has a yellowish color, and the fruit itself is a little bland. For a variety of taste and to obtain a beautiful color, the workpiece can be diversified with fruits, berries and spices. Raspberry, chokeberry, orange, plum, apple, grapes and much more go well with the fruit.

As for spices, star anise, cinnamon, nutmeg, cloves, basil or marjoram work well. 2-3 leaves of mint or lemon balm will give the drink an unforgettable taste and aroma.

The classic recipe for pear compote for the winter

The preservation for long-term storage, prepared according to this recipe, has a good taste and unique aroma.

• wild - 8 fruits;
• water - 6 l;
• sugar - 200 g;
• lemon juice - 1 tsp.

Performance:

1. The fruit is selected and washed thoroughly. The ponytails are not removed.
2. The prepared game is transferred to a cooking container, water is poured and boiled for several minutes.
3. The game is carefully taken out of the container and placed in sterilized jars.
4. Sugar and lemon juice are added to the water where the fruits were cooked.
5. Fruit is poured with sugar syrup, the jars are sealed with metal lids.
6. After cooling, the aromatic drink is put into the refrigerator.

The easiest recipe for pear compote for the winter

An uncomplicated cooking recipe that even an inexperienced housewife can handle.

• variety Moldavskaya - 5 pcs.;
• sugar - 100 g;
• water - 2.5 liters.

Performance:

1. The fruits are thoroughly washed, cut into 4 parts and sprinkled with granulated sugar.
2. Place the saucepan on the stove and add cold water.
3. Bring to a boil and cook for about half an hour. To prevent the fruits from falling apart during cooking, they are mixed no more than 2 times.
4. While the drink is being brewed, the cans are prepared. They are washed and sterilized.
5. The cooked delicacy is poured into containers up to the very neck and rolled up with metal lids.

Pear compote for the winter: a recipe without sterilization

Garden pear compote for the winter can be cooked without sterilization. This is a simple recipe for a delicious, fortified drink.

• grade Oktyabrskaya - 1 kg;
• granulated sugar - 250 g;
• lemon juice and vanillin - 1 tsp each;
• mint - 3 leaves.

Performance:

1. The washed fruits are cut into small pieces. If the variety is thick-skinned, the skin is cut off and the fruits are blanched before use.
2. Sugar syrup is boiled with 1 liter of water and sugar.
3. Fruits are poured with ready syrup, mint leaves and vanilla are placed on top.
4. The jars are closed, wrapped in a blanket and left to cool overnight.

Pear compote in three-liter jars

For this recipe, it is better to use small fruits or wild game.

Products for a 3 l can:

• wild - 1 kg;
• granulated sugar - 180 g;
• water - 2 l.

Performance:

1. The fruits are washed and pierced with a toothpick in several places.
2. Prepared fruits are placed in a container for seaming, poured with boiling water and left at room temperature.
3. After half an hour, the liquid is poured into a saucepan, sugar is added and the syrup is boiled.
4. The game is poured with hot syrup, the jars are corked and put away for storage.

Wild pear compote recipe

Wild pear compote has a beautiful color and good taste. Due to its small size, fruits can be put into the jar whole.

Ingredients:

• wild - 8 fruits;
• sugar - 200 g;
• water -3 l;
• lemon juice - 8 ml.

Performance:

1. The fruits are thoroughly washed, blanched and placed with tails in a prepared container.
2. Sweet syrup is made from water and sugar.
3. The hot dressing is added to the game and left for a few minutes.
4. The liquid from the cans is poured into a saucepan, brought to a boil and citric acid is added.
5. Fill a jar with hot sugar syrup, seal with a lid and leave to cool.

Pear and grape compote for the winter

Recipe for making wild pear and grape compote. The grapes give the drink a pleasant taste and aroma.

Ingredients:

• wild - 4 fruits;
• seedless grapes - a bunch;
• sugar - 180 g;
• water - 2.5 liters.

Performance:

1. Syrup is prepared from water and sugar.
2. While the syrup is boiling, the grapes are sorted out, removing the crumpled and rotten berries.
3. The fruits are blanching.
4. Grapes, wild game are placed in prepared jars and poured with hot syrup.
5. The workpiece is sterilized, then covered with lids and sent to storage.

Pear compote for the winter with cinnamon

Wild pear compote, cooked for the winter with the addition of cinnamon, turns out to be delicious and very aromatic.

Ingredients:

• wild - 500 g;
• cinnamon - 3 sticks;
• sugar - 1 tbsp.;
• water - 3 l.

Execution:

1. The game is washed, the cinnamon is soaked in a glass of hot water.
2. Prepare sweet syrup. At the end of cooking, add pre-brewed cinnamon along with water.
3. Fruits are laid out in containers, poured with sweet dressing.
4. The preservation is sealed with metal lids and, after cooling, is removed to a cool room.

How to cook pear and apple compote

Pear goes well with apple. Thanks to this, a delicious fortified apple-pear compote for the winter is obtained.

Ingredients:

• ripe fruits - 500 g each;
• sugar - 1 tbsp.;
• water - 3 l.

Performance:

1. The fruits are washed, cut in half and cored.
2. Each half is cut into slices so that the pulp does not darken, it is sprinkled with lemon juice.
3. Sweet dressing is made from sugar and water.
4. Prepared fruits are placed in a jar and poured with hot syrup.
5. The workpiece is rolled up, turned over with the lids down and left overnight.

Plum and pear compote for the winter

Since pears and plums ripen at the same time, they can be used to make a delicious treat for the winter.

Ingredients:

• fruits - 2 kg each;
• sugar - 180 g;
• water - 1 l.

Preparation:

1. The pears are divided into 5 parts, the stone is removed from the plum.
2. Prepared fruits are laid out in containers and poured with hot sweet dressing.
3. In order for the drink to be stored for a long time, it is necessary to sterilize the cans. To do this, put a towel at the bottom of the pan, put cans, pour water and bring to a boil. Liter cans are sterilized for half an hour, 3-liter cans - 45 minutes.
4. The container is sealed and stored after 12 hours.

Fragrant pear compote with lemon for the winter

The fortified lemon drink prepared according to this recipe has a sweet and sour taste and a high content of ascorbic acid

• grade Limonka - 4–5 pcs.;
• sugar - 0.5 kg;
• water - 2 l;
• lemon - 1 pc.

Preparation:

1. The fruits are washed and cut into small wedges.
2. The zest is removed from the citrus and cut into small pieces.
3. The cut products are placed in jars. 3-4 lemon slices are enough for each jar.
4. Fruits are poured with hot sweet syrup, the jars are corked and, after cooling, are removed for long-term storage.

Pear compote with citric acid for the winter

Pear delicacy is a godsend for gourmets. Due to the high content of vitamins, it is indispensable on cold evenings. Pear compote with citric acid has a sweet and sour taste and a pleasant aroma.

Ingredients:

• Williams grade - 4 pcs.;
• citric acid - 2 tsp;
• sugar - 180 g;
• water - 3 l.

Step by step execution:

1. Liquid is poured into a saucepan and brought to a boil, the fruits are thoroughly washed.
2. The fruits are cut into small wedges.
3. Sliced ​​fruit pieces are placed in boiling water, sugar and citric acid are added. Cook for 15-20 minutes.
4. The finished aromatic drink is poured into prepared containers, removed for long-term storage or, after cooling, is served to the table.

Pear and cherry plum compote for the winter

The fortified drink with the addition of cherry plum turns out to be beautiful, aromatic and with a rich taste.

Ingredients:

• wild and cherry plum - 2 kg each;
• sugar - 500 g;
• lemon juice - 3 tsp;
• mint - a few leaves.

Performance:

1. Fruits and mint are washed under running water and poured over with boiling water.
2. The game is left whole or cut, the bone is removed from the cherry plum.
3. Prepared fruits are put in a container for rolling, several leaves of mint are laid out on top.
4. Liquid is poured into a saucepan, granulated sugar, lemon juice are added and sweet syrup is boiled.
5. Fruits are poured over the neck with hot dressing and immediately rolled up with lids.

How to cook pear compote with berries for the winter

A fragrant drink for the winter will become even tastier and more beautiful if you add garden berries to it.

Products for pear compote in a 2-liter jar:

• variety Moldavskaya - 2 pcs.;
• raspberries - 120 g;
• black currants and gooseberries - 100 g each;
• sugar - 1 tbsp.;
• water - 2 l.

Execution:

1. The products are selected and washed thoroughly.
2. If the fruit is large, cut it into small wedges.
3. Water is poured into a saucepan, sugar is added and syrup is boiled.
4. Fruits and berries are placed in clean jars. The jars are filled to ½ the volume and filled with hot syrup.
5. The drink is closed with a lid and, after cooling, is placed in the refrigerator.

Pear compote without sugar

A pear contains a large amount of sugar, so the preparation for the winter can be cooked without granulated sugar. This aromatic drink can be used for diabetes and those who follow a strict diet.

Ingredients:

• water - 6 l;
• variety Limonka - 8 fruits;
• juice of ½ lemon.

Preparation:

1. The fruit is washed and cut into wedges, removing the core.
2. If a wild pear is used, it is first blanched and then laid out in jars.
3. Water is poured into a saucepan, freshly squeezed juice is added, and brought to a boil.
4. Fruits are poured with hot water, the cans are rolled up with metal lids.

How to cook compote from pears and rose hips for the winter

A vitamin drink for the winter can also be prepared with the addition of rose hips. The recipe is easy to prepare and does not require large expenditures and a lot of time.

Ingredients:

• variety Oktyabrskaya and rosehip - 10 pcs.;
• sugar - 1 tbsp.;
• water - 2 l;
• citric acid - on the tip of a knife.

Performance:

1. The fruit is washed, cut in half and cored.
2. The rose hips are washed, all seeds are removed and cut into small cubes.
3. The fruit is stuffed with chopped rose hips and placed in prepared jars.
4. Jars are filled with hot syrup, covered with lids and set to sterilize.
5. The finished blank with rose hips is closed and, after cooling, is stored in a cool room.

Pear and orange compote for the winter

Canning can also be made with an orange. The fortified drink will have a beautiful appearance and citrus aroma.

Ingredients:

• Williams grade - 8 pcs.;
• orange - 4 pcs.;
• honey - 2 tbsp. l .;
• water - 2 l;
• vanilla, cinnamon, mint - to taste.

Performance:

1. Citrus is washed and immersed for several minutes, first in hot water, then in cold water.
2. The prepared orange is peeled.
3. Juice is squeezed out of the pulp, the zest is cut into thin strips.
4. The fruit is cut into small wedges and sprinkled with orange juice.
5. Pour water into a saucepan, add orange zest and cook for about 5 minutes.
6. Slices of pears with orange juice are placed in a boiling solution, boiled for another 7 minutes.
7. At the end of cooking, add honey and leave the pan to cool completely.
8. The finished drink is poured into clean cans, sterilized and removed to a cool room.

How to make pear and chokeberry compote for the winter

Chokeberry will give the compote a beautiful color, unique taste and aroma.

Ingredients:

• grade Oktyabrskaya - 1 kg;
• chokeberry - 500 g;
• sugar - 1 tbsp.;
• water - 1 l.

Performance:

1. The berries are sorted out and washed well.
2. The fruit is cut into small wedges.
3. Banks are washed and sterilized.
4. Fruit slices and chokeberry are laid out in jars and poured with hot syrup.
5. The finished preservation is closed with lids, turned upside down, wrapped in a blanket and left to cool completely.

Peach and pear compote for the winter

The pear and peach drink has a good aroma and taste, and the canned fruit can be used as a pie filling or as a dessert.

Ingredients:

• Williams grade - 500 g each;
• sugar - 2 tbsp.;
• water - 2 l.

Preparation:

1. The fruits are washed, peeled and cut into slices, peaches - in half, the seeds are removed.
2. The water is brought to a boil, sugar is added and boiled for 5 minutes.
3. The ingredients are laid out in clean jars and poured over with hot syrup.
4. After cooling, the aromatic drink is stored away.

How to cook pear and quince compote for the winter

Sweet varieties go well with quince.

Ingredients:

• water - 1 l;
• granulated sugar - 6 tbsp. l .;
• variety Moldavskaya - 2 pcs.;
• quince - 1 pc.

Preparation:

1. The washed fruits are cored with seeds and cut into small wedges.
2. The slices are covered with sugar and left at room temperature.
3. After half an hour, the fruit is poured with water and boiled for 20-30 minutes.
4. The finished compote is poured into jars, sterilized, sealed with lids and put away for long-term storage.

Pear compote with mint

Compote for the winter from pear slices with the addition of mint turns out to be very aromatic and has a calming effect.

Ingredients:

• fruits - 7 pcs.;
• sugar - 250 g;
• mint - 6 leaves;
• water - 3 l.

Method of execution:

1. The fruit is thoroughly washed and cut into slices.
2. Place the chopped pears in a saucepan, add sugar, water and bring to a boil.
3. At the end of cooking, add mint.
4. The hot aromatic drink is poured into sterilized jars and sealed with lids.

Compote for the winter from homemade pears with honey

Fresh pear compote can be made without added sugar. Granulated sugar can be replaced with honey for several reasons: it is healthier and tastier.

Ingredients:

• fruits - 6 pcs.;
• honey - 250 ml;
• water - 2.5 liters.

Performance:

1. The pear is washed, peeled and divided into 4-6 slices.
2. Put the fruits in a saucepan, add water and cook for 5-10 minutes.
3. At the end of cooking, add honey.
4. The finished drink is poured into cans and closed with sterilized lids.

How to roll pear compote with cranberries for the winter

Harvesting from pears and cranberries turns out to be not only tasty, but also very useful.

Ingredients:

• fruits - 4 pcs.;
• cranberries - 100 g;
• cloves - 2 pcs.;
• water - 2 l;
• granulated sugar - 3 tbsp. l.

Performance:

1. The fruits are washed and cut into small pieces.
2. The cranberries are sorted out and washed.
3. The prepared ingredients are transferred to a saucepan, water is added and brought to a boil.
4. After 5 minutes, add sugar and cloves.
5. After the sugar is completely dissolved, the drink is poured into cans.

How to cook pear compote for the winter in a slow cooker

Pear drink is an ideal preservation, which, thanks to the large amount of vitamins, will help to cope with vitamin deficiency in the winter. In order not to spend a lot of time on preparation, you can use a multicooker to prepare a fragrant drink.

Ingredients:

• fruit - 1 kg;
• water - 1.5 l;
• granulated sugar - 2 tbsp.;
• lemon juice - 2 tbsp. l .;
• carnation - 2 buds.

Preparation:

1. Fruits are washed, blanched and peeled. Fruits are cut into slices.
2. Water and sugar are added to the multicooker bowl and sweet syrup is prepared using the "Cooking" program.
3. After 5 minutes, add lemon juice and cloves.
4. Fruit slices are laid out in jars and poured over with syrup.
5. The finished delicacy is cooled and removed to a cool room or immediately served.

Possible reasons for failure: why pear compote turned cloudy and what to do

Pear is a delicate fruit with a good taste and aroma; at the slightest damage, it begins to quickly rot and deteriorate. Often housewives notice that the prepared workpiece darkens and over time begins to ferment. This is due to many reasons:

• when using damaged fruits;
• poorly washed cans and lids;
• insufficient or large amount of granulated sugar;
• improper storage.

Rules for storing pear compote

In order for the drink to retain all the beneficial substances for a long time, you need to know how to store the preservation:

• compote is poured only into pre-sterilized jars;
• rolled up with sterile metal lids;
• after cooking, the workpieces are turned over, wrapped in a blanket and left to cool completely;
• before transferring cans to storage, they are left for 2 days at room temperature to make sure that the cans are rolled up properly.

It is better to store preserves in a cellar, basement, balcony or refrigerator. The optimum storage temperature should be in the range from +2 to +20 degrees, the air humidity should not exceed 80%. The shelf life is 4–6 months.

Conclusion

Pear compote for the winter is not only a healing drink, but also a tasty, aromatic delicacy.If you follow the rules of preparation, you can enjoy a vitamin drink all winter, and fruit from compote will become an ideal dessert for the whole family.

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