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 the most liked compote recipes for the winter from garden pears or wild game, and the fragrant drink will warm you on cold, winter days.

How to close pears for the winter with compote

For cooking, you can use any variety:

• lemon;
• Moldavian;
• wilding;
• williams;
• October.

Fruit size, sweetness and color do not play a big role in the preparation of a fortified treat. 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 a small dent remains, then the fruit is ready for conservation.

So that conservation does not ferment and does not change color, you need to heed the advice of experienced chefs:

1. When using durum 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. A pear is a very sweet fruit, and you should not use a lot of sugar when making a drink.
4. Sugar can be replaced with honey.
5. To make the taste rich, and not cloying, the jars are filled halfway.
6. Since the peel contains many vitamins, it is better not to remove it.
7. Cans for seaming should be washed with soda solution and sterilized.
8. The lids are covered with boiling water.

How to blanch pears for compote

Before harvesting, the fruits must be blanched. For this:

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

What is combined with a 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 varied with fruits, berries and spices. Raspberry, chokeberry, orange, plum, apple, grapes and much more go well with the fruit.

From spices star anise, cinnamon, nutmeg, cloves, basil or marjoram are well suited. 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

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

• wild game – 8 fruits;
• water – 6 l;
• sugar – 200 g;
• lemon juice – 1 tsp

Performance:

1. Fruits are selected and washed thoroughly. Tails 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 removed from the container and placed in sterilized jars.
4. Sugar and lemon juice are added to the water where the fruits were cooked.
5. Fruits are poured with sugar syrup, jars are corked with metal lids.
6. After cooling, the aromatic drink is removed in the refrigerator.

The easiest pear compote recipe for the winter

A simple cooking recipe that even an inexperienced hostess can handle.

• variety Moldavskaya – 5 pcs.;
• sugar – 100 g;
• water – 2,5 l.

Performance:

1. The fruits are thoroughly washed, cut into 4 parts and sprinkled with sugar.
2. Put the pan on the stove and add cold water.
3. Bring to a boil and cook for about half an hour. So that the fruits do not fall apart during cooking, they are mixed no more than 2 times.
4. While the drink is brewing, prepare the jars. 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

Compote from garden pears 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 from 1 liter of water and sugar.
3. Fruits are poured with ready-made syrup, mint leaves and vanilla are laid on top.
4. Banks are closed, wrapped in a blanket and left to cool all night.

Pear compote in three-liter jars

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

Products for 3 l jar:

• wild game – 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 wild game is poured with hot syrup, the jars are clogged and put away for storage.

Pear compote recipe

Compote of their wild pears has a beautiful color and good taste. Due to its small size, the fruit can be put into the jar whole.

Ingredients:

• wild game – 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. A sweet syrup is made from water and sugar.
3. Hot dressing is added to the game and left for a few minutes.
4. The liquid from the jars is poured into a saucepan, brought to a boil and citric acid is added.
5. Fill a jar with hot sugar syrup, cork with a lid and leave to cool.

Pear and grape compote for the winter

Recipe for compote of wild pear and grapes. Grapes give the drink a pleasant taste and aroma.

Ingredients:

• doe – 4 fetuses;
• seedless grapes – a bunch;
• sugar – 180 g;
• water – 2,5 l.

Performance:

1. Syrup is made from water and sugar.
2. While the syrup is being boiled, the grapes are sorted, removing the crushed and rotten berries.
3. The fruits are blanched.
4. Grapes, wild game are laid out in prepared jars and poured with hot syrup.
5. The blank is sterilized, then closed with lids and sent for storage.

Pear compote for the winter with cinnamon

Wild pear compote, prepared for the winter with the addition of cinnamon, turns out to be tasty and very fragrant.

Ingredients:

• game – 500 g;
• cinnamon – 3 sticks;
• sugar – 1 Art .;
• 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, pre-brewed cinnamon is added along with water.
3. Fruits are laid out in containers, poured with sweet dressing.
4. Preservation is corked with metal lids and after cooling is cleaned in a cool room.

How to cook compote from pears and apples

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

Ingredients:

• ripe fruits – 500 g each;
• sugar – 1 Art .;
• water – 3 l.

Performance:

1. The fruits are washed, cut in half and the core is removed.
2. Each half is cut into slices so that the flesh does not darken, it is sprinkled with lemon juice.
3. A 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 upside 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. Pears are divided into 5 parts, a 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 jars. To do this, put a towel on the bottom of the pan, put jars, pour water and bring to a boil. Liter jars are sterilized for half an hour, 3-liter jars – 45 minutes.
4. The container is sealed and after 12 hours removed for storage.

Fragrant pear compote with lemon for the winter

Vitaminized drink with lemon, prepared according to this recipe, has a sweet and sour taste and a high content of ascorbic acid.

• variety Limonka – 4–5 pcs.;
• sugar – 0,5 kg;
• water – 2 l;
• lemon – 1 pcs.

Preparation:

1. The fruits are washed and cut into small pieces.
2. Remove the zest from the citrus and cut into small pieces.
3. Chopped products are placed in jars. 3-4 slices of lemon are enough for each jar.
4. Fruits are poured with hot sweet syrup, the jars are corked and after cooling they 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:

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

Step by step execution:

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

Compote of pears and cherry plums for the winter                

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

Ingredients:

• wild game 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 wild game is left whole or cut, a bone is removed from the cherry plum.
3. Prepared fruits are put into a container for seaming, a few mint leaves are laid out on top.
4. Liquid is poured into the pan, granulated sugar, lemon juice are added and sweet syrup is boiled.
5. Hot dressing is poured up to the neck of the fruit 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 garden berries are added to it.

Products for pear compote for a 2-liter jar:

• variety Moldavskaya – 2 pcs.;
• raspberries – 120 g;
• black currant and gooseberry – 100 g each;
• sugar – 1 Art .;
• water – 2 l.

Execution:

1. Products are selected and washed thoroughly.
2. If the fruit is large, cut it into small pieces.
3. Pour water into the pan, add sugar and boil the syrup.
4. Fruits and berries are laid out in clean jars. Banks are filled to ½ volume and poured with hot syrup.
5. The drink is covered with a lid and after cooling is removed in the refrigerator.

Pear compote without sugar

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

Ingredients:

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

Preparation:

1. Fruits are washed and cut into slices, removing the core.
2. If a wild pear is used, it is first blanched and then laid out in jars.
3. Pour water into the pan, add freshly squeezed juice, bring to a boil.
4. Fruits are poured with hot water, jars are rolled up with metal lids.

How to cook pear and rosehip compote 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 expenses and a lot of time.

Ingredients:

• variety Oktyabrskaya and wild rose – 10 pcs.;
• sugar – 1 Art .;
• water – 2 l;
• citric acid – on the tip of a knife.

Performance:

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

Compote of pears and oranges for the winter

Preservation can also be prepared with an orange. A fortified drink will have a beautiful appearance and citrus aroma.

Ingredients:

• variety Williams – 8 pcs.;
• Orange – 4;
• honey – 2 st. l .;
• water – 2 l;
• vanilla, cinnamon, mint – to taste.

Performance:

1. Citrus is washed and dipped for a few minutes, first in hot water, then in cold.
2. Prepared orange is peeled.
3. Juice is squeezed out of the pulp, the zest is cut into thin strips.
4. Fruits are cut into small slices and sprinkled with orange juice.
5. Pour water into the pan, add orange zest and cook for about 5 minutes.
6. Pear slices with orange juice are laid out 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 jars, sterilized and cleaned in 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 Art .;
• water – 1 l.

Performance:

1. The berries are sorted and washed well.
2. Fruit is cut into small pieces.
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.

Compote of peaches and pears for the winter

A drink made from pears and peaches has a good aroma and taste, and canned fruit can be used as a filling for pies or as a dessert.

Ingredients:

• Williams variety – 500 g each;
• sugar – 2 Art .;
• water – 2 l.

Preparation:

1. The fruits are washed, peeled and cut into slices, peaches – in half, the bones are removed.
2. Bring water to a boil, add sugar and cook for 5 minutes.
3. The ingredients are laid out in clean jars and poured with hot syrup.
4. After cooling, the aromatic drink is removed for storage.

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. In the washed fruits, the core with seeds is removed and cut into small slices.
2. The cut is covered with sugar and left at room temperature.
3. After half an hour, the fruits are poured with water and boiled for 20-30 minutes.
4. The finished compote is poured into jars, sterilized, corked 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 fragrant and has a calming effect.

Ingredients:

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

Execution method:

1. The fruit is thoroughly washed and cut into slices.
2. Sliced ​​pears are placed in a saucepan, sugar, water are added and brought to a boil.
3. Mint is added at the end of cooking.
4. A hot aromatic drink is poured into sterilized jars and corked with lids.

Compote for the winter from homemade pears with honey

Compote from fresh pears can be prepared without adding sugar. Sugar can be replaced with honey for several reasons: it is healthier and tastier.

Ingredients:

• fruits – 6 pcs.;
• honey – 250 ml;
• water – 2,5 l.

Performance:

1. The pear is washed, peeled and divided into 4-6 slices.
2. Fruits are put in a saucepan, water is added and boiled for 5-10 minutes.
3. At the end of cooking add honey.
4. The finished drink is poured into jars and closed with sterilized lids.

How to roll pear compote with cranberries for the winter

Pear and cranberry preparation is not only tasty, but also very healthy.

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. Cranberries are sorted and washed.
3. The prepared ingredients are transferred to a saucepan, add water and bring to a boil.
4. After 5 minutes, sugar and cloves are reported.
5. After the sugar is completely dissolved, the drink is poured into jars.

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

A pear drink is an ideal preservation, which, thanks to a large amount of vitamins, will help to cope with beriberi in the winter. In order not to spend a lot of time preparing, you can use a slow cooker to prepare a fragrant drink.

Ingredients:

• fruit – 1 kg;
• water – 1,5 l;
• granulated sugar – 2 tbsp.;
• lemon juice – 2 tbsp. l .;
• cloves – 2 buds.

Preparation:

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

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

A 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 cooked billet darkens and begins to ferment over time. This is due to many reasons:

• when using damaged fruits;
• poorly washed jars 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 useful 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 the jars to storage, they are left for 2 days at room temperature to make sure that the jars are rolled up qualitatively.

Preservation is best stored in the cellar, basement, balcony or refrigerator. The optimum storage temperature should be between +2 to +20 degrees, humidity should not exceed 80%. Shelf life is 4-6 months.

Conclusion

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