Pears can be preserved in a variety of ways. In addition to preserving, drying the fruit has proven to be useful. In the following text you will find easy-to-follow and tasty recipes.
How to preserve pears?
Pears can be preserved by boiling them in jars or drying them. When preserving, a pear compote is prepared by filling pear pieces, sugar water and spices into sterilized jars and heating them. When dehydrating, pear slices are dried at a low temperature.
How to preserve pears
Since soft pear varieties break down quickly when canned, it is recommended to only preserve ripe types with firm flesh.
In addition to the fruits, you will need jars with a rubber ring and a clamp or screw-top jars that are not too small for preserving. Alternatively, glasses with a clip closure are suitable. All containers must be carefully sterilized before adding the fruit.
Recipe for pear compote
Ingredients:
- 1 kg pears
- 450 ml water
- 100 g sugar
- 1 – 2 cinnamon sticks
- 3 cloves
- 1 sachet of vanilla sugar
- Juice of 1 lemon
- 3 glasses with 500 ml content
Preparation
- Wash the pears, peel them, quarter them and cut out the core.
- Boil the water with the lemon juice, sugar and spices until the sugar has dissolved.
- Put the pear pieces in the glasses. Leave at least two centimeters of space above.
- Pour the sugar-water mixture over it. The bulbs should be completely covered.
- Place the jars in the preserving pot; they must not touch each other.
- Fill water into the pot so that three quarters of the containers are in the liquid.
- Soak at 80 degrees for 25 – 30 minutes.
Alternatively, you can can the pears in the oven. To do this, place the jars in a roasting pan filled with water and cook the fruit at 180 degrees for about 30 minutes.
Drying pears
Fruit was already preserved by drying in the Middle Ages. Unfortunately, pears often become very dark when dried, which doesn't look so good. The reason for this is the process of oxidation, which the industry prevents with sulfur.
At home, simply place the fruit pieces to be dried in a bowl with a liter of water for 5 minutes, to which you add 4 teaspoons of ascorbic acid powder or half a liter of lemon juice.
Ingredients
- Ripe but by no means mushy pears.
- A dehydrator. Alternatively, you can dry the fruit in the oven. There are also practical dehydrating inserts for many hot air fryers.
Preparation
- Wash the pears thoroughly but do not peel them.
- Quart the fruits and cut out the core.
- Plane into slices.
- Place the pear quarters side by side on the drying rack and dry at 55 degrees for about 15 hours.
- The pears are ready to be dried when you can no longer feel any moisture in the thick part. The surface then feels rough and quite hard.
Tip
You can also freeze pears. However, this makes the fruits very soft. However, when thawed they can be easily processed into jam or compote.
