Pear puree for the winter

Pears grow in almost every orchard in our country, and they usually bear fruit well. If the year was fruitful, it becomes necessary to properly dispose of the fruit. The best use for fruits is their preservation. Pear jam, according to some housewives, turns out to be overly sweet. An alternative can be a puree of pears. In the winter it can be prepared with a small amount of sugar and completely without it. Sweeteners can make a sweeter preparation, supporters of a healthy diet - without adding sugar. Application of such a delicacy can be found in any family.

Cooking Features

It is quite simple to make a tasty mashed pears for the winter, especially if the house has such kitchen appliances as a blender or meat grinder. The task will be feasible even for an inexperienced chef. To get the best result, he will need to know a few things.

Immature or over-ripe fruits are not very suitable for mashing. The choice is better to stop on just ripened fruit or slightly overripe. It is important that the fruits do not have rot, damage, otherwise the workpiece will be tasteless, of little use and will not stand for a long time.
It is possible to grind pears for mashed potatoes with the peel, but this dessert has a somewhat coarse texture and is not suitable for feeding children. Once in the esophagus, the peel pieces can cause a gag reflex in a baby, and it will be difficult to persuade him to eat healthy fruits. Plots with seeds from the fruit must be removed, even if the mash is eaten only by adults.
For homemade pears, homemade pear puree is not suitable for feeding, even if it is made without sugar. Without adding citric acid is not enough: dessert will spoil. And this component is not given to babies. However, homemade pear leaves made for children over 3 years of age are well suited for food, and they usually like this food. For younger children, it is better to choose a recipe for mashed potatoes, where pears are combined with fruits or berries that can be preserved without the addition of citric acid. These fruits include apples.
The less sugar and citric acid added to the pear puree, the more demanding it is for storage conditions. If puree is made without adding these ingredients, it can only be stored in the freezer. Cooked without sugar, but with the addition of citric acid, it should be stored in a cool room or even in the refrigerator. Pear mashed potatoes, closed with sugar and citric acid, usually stand well at room temperature.
Regardless of the recipe for pear puree made and under what conditions it will be stored, the jars for it must be sterilized. Covers can be used only metal, providing tightness. Before use, they also need to be sterilized. To this end, they are boiled for at least 5 minutes.

Pear puree is tasty by itself, but adding honey, nuts, cinnamon and other spices can improve its organoleptic qualities.

Puree of pears without sugar

Composition (for 0, 8-0, 9 l):

pears - 1 kg;
citric acid - 1 g;
water - 50 ml.

Method of preparation:

Wash pears, remove the twigs. Peel the fruit. Cut the fruit into large slices, cut out of them the areas with seeds.
Chop the pear flesh into small pieces, put in a bowl. Add water to them.
Place the bowl on a slow fire, bring the water to a boil. Then pears 10-15 minutes, until they properly soften. You can cook the pears by placing them in a baking dish in a preheated 180 degree oven for 20 minutes.
Allow the pears to cool. Rub them through a sieve or grind with a blender. The first option allows you to get a more delicate texture, but is time consuming.
Put the pear puree in a bowl, add citric acid. Heat over low heat and cook for 10-20 minutes, until you get the desired consistency.
Sterilize the jars. It is more convenient to use small capacity containers.
Fill jars with hot mashed potatoes, close with pre-sterilized lids. Some hostesses prefer for reliability to sterilize mashed potatoes in a water bath before closing the cans. Sterilization time is 5 minutes, if the bank is taken with a capacity of 0.25 liters. If it has a larger volume, the sterilization time increases proportionally.
Turn the jars over, cover with a blanket. Cooling in the conditions of a steam bath, canned food will be subjected to additional sterilization, thanks to which they will stand better.

Pear mashed potatoes, cooked without added sugar, can only be stored in a cool place.

Pear puree with sugar

Composition (per 1-1, 2 l):

pears - 1 kg;
citric acid - 2 g;
sugar - 0, 3 kg;
water - 60 ml;
cinnamon or vanilla (optional) - 1 g.

Method of preparation:

Wash and blot the pears with a towel. Remove seeds, dried stamens, twigs. Pear pulp, not peeling, cut into pieces about 1-1,5 cm in size, put in a pan.
Pour water into the pan. Over low heat bring it to a boil and put out the pears for a quarter of an hour.
Grind pears to a puree state with an immersion blender.
Add sugar and citric acid to the puree, mix.
Bring the mashed potatoes to a boil and boil down to the desired thickness. You need to cook for a short time - from 5 to 15 minutes. 2-3 minutes before readiness add vanillin or cinnamon, mix. Putting both vanilla and cinnamon at the same time is not worth it: they can interrupt the scent of each other.
Spread the mashed potatoes over sterilized cans and roll them up.
Leave to cool upside down under a blanket.

Pear mint prepared according to this recipe is well worth it at room temperature.

Puree of pears with honey and lemon

Composition (1 l):

pears - 1 kg;
honey - 50 ml;
lemon juice - 20 ml.

Method of preparation:

Wash, peel the pears, remove the coarse areas. Pulp cut into slices, put in a baking dish.
Pour lemon juice on pears.
Put the form in the oven, preheated to the minimum temperature. At 50 degrees torment them for an hour. At a temperature of about 100 degrees, it is enough to bake pears for 30-40 minutes.
Grind softened pears with a blender.
On the steam bath, melt the honey, pour it to the pear sauce, mix.
Spread out a treat in small jars, put them in a bowl or pan. At the bottom pre bed towel.
Pour water into the basin so that its level is 1-1.5 cm below the edge of the cans, cover the cans themselves with clean covers.
Heat the water in the basin to a boil, sterilize the dessert in it for 10-20 minutes, depending on the volume of the cans (10 minutes is enough if their capacity does not exceed 0.5 l).
Roll up the cans, place them upside down and wrap them up.

After cooling down, the dessert must be removed to a cellar or other cool place. This delicacy is not only tasty and fragrant, but also useful.

Pear puree will not be difficult to cook for the winter, such preparation will be inexpensive. Opening a bottle of this delicacy in the cold season will give you real pleasure. Children, too, will not give up such treats.

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