Soaked pears for the winter: recipes

Few people make soaked pears for the winter. The product is underestimated when canning vegetables, other fruits, and berries. Preparing apples, tomatoes or cabbage is a common practice. Pears can rarely be found among preserves, only fresh or in the form of jam or jam. But soaking is also a good way to prepare fruit.

Rules for choosing pears for urination for the winter

Wetting pears at home involves a preliminary selection of products. Fruits are selected based on the following rules:

• the fruit should be medium-sized and ripe;
• if possible - without rocky formations;
• take dense fruits, soft ones are not suitable;
• the fruits must be of the same degree of ripeness;
• broken, wrinkled, rotten, damaged pears are not suitable.

The variety of fruit is of secondary importance, the main thing is the sweet or sour-sweet taste, density, integrity of the skin. Occasionally it is permissible to take sour varieties, then sweeten them more strongly.

How to wet pears for the winter

There are few general recommendations for urinating fruits.The main requirement is purified or boiled water. Press and spices are used as needed.

How to wet pears at home in jars

The recipe for soaked pears in jars is universal. Required:

• 5 kg of fruits;
• 2.5 liters of water;
• 125 g sugar;
• 75 g flour.

Next perform the following actions:

1. The fruits are packed tightly into jars.
2. Flour and sugar are diluted with water.
3. The solution is poured over the fruit.
4. Maintain at a temperature of 18 degrees for up to two weeks.
5. After fermentation stops, put away for storage.

Cinnamon, cloves, and vanilla can be added to the water. Then the dish acquires more flavor shades.

How to soak pears in a barrel for the winter

It is not always convenient to cook soaked pears in barrels in an apartment; the area may not allow for enough space. To soak in barrels you will need:

• 10 kg of fruits (more is possible, as the container allows);
• 5 liters of water;
• 250 g sugar;
• 150 g flour;
• rye straw.

The quantity of products is changed according to needs, adjusting the entire recipe proportionally. Prepare the dish like this:

1. The barrel is lined with straw, previously washed and scalded.
2. The fruit is laid in layers, with straw placed between each row.
3. Sugar and flour are diluted with water. If the solution is hot, cool it.
4. Pour liquid over pears.
5. The product is kept at a temperature of 16 °C for up to 16 days.

After 30 days the dish is ready.

Recipes for soaked pears

There are three main ways to prepare the fruit:

• with lingonberries, it doesn’t matter what else is put in the jar, the preparation always has a sour taste;
• with honey – the point is to replace sugar in the recipe, this is considered a healthier way;
• with wort – use malt instead of flour.

An ordinary recipe that does not require additional components is usually called classic.

Classic soaked pears for the winter

To prepare the workpiece you should take:

• 20 kg of fruits;
• 1 kg mustard;
• 10 – 15 liters of cool boiled water.

Manufacturing is simple:

1. The raw materials are washed with cold water and wiped with a woolen cloth.
2. Place in pre-washed jars. Mustard is poured onto each layer.
3. Keep the container for a day in a cool, dark place.
4. Fill with water.
5. Cover the jars with parchment and tie with twine.

After 1 month the dish is ready.

Soaked wild pears

Soaked wild pears in jars are prepared according to a recipe that requires the following ingredients:

• 10 kg of fruit;
• 250 g sugar;
• 150 g flour, preferably rye;
• 5 liters of water.

The preparation goes like this:

1. The fruits are packed tightly into jars with a minimum volume of 5 liters. It is recommended to line the jars with straw, like barrels.
2. Flour is diluted with water, sugar and salt are added and stirred.
3. The solution is poured into the contents of the jar.
4. The containers are kept for 7 days at 18 °C.
5. Next, add liquid, put the workpiece in the basement, refrigerator, or entryway.

Do not store soaked foods in a warm room.

Homemade soaked pears with lingonberries

For the recipe with lingonberries you will need:

• 10 kg of fruits;
• 0.5 kg lingonberries;
• 10 liters of water;
• 10 teaspoons of curdled milk;
• currant leaves, spices to taste;
• 2 tablespoons salt;
• 1 tablespoon mustard powder.

Prepare according to this scheme:

1. Fruits and lingonberries are placed in rows in an enamel bucket or pan, one after another.Some of the rows are laid with currant leaves.
2. Mix water, salt, mustard, yogurt.
3. Fill the container with the solution.
4. They insist for 10 days.
5. Transfer for storage to the basement, canopy or other suitable place.

Pickled fruits prepared using this method may have a sour taste.

Recipe for soaked pears at home with honey

To prepare soaked pears with honey you will need the following products:

• 10 kg of pears;
• 5 liters of water;
• 200 g of honey, can be replaced with 300 g of sugar;
• 100 g salt;
• 200 g flour, preferably rye.

It is recommended to prepare 0.5 kg of straw to line the container. Preparation involves the following steps:

1. Line the bottom and sides of the dish with scalded, washed straw.
2. Carefully place the pears in rows in a pan, barrel, bucket or jar. Put the oppression on.
3. Dissolve honey and salt in hot water. Mix with rye flour. Boil.
4. Pour the cooled liquid over the pears. Leave for 1 week at a temperature of 20 degrees.
5. Next, move to a room with a temperature of 15 degrees for 9 days.
6. Then put it away for storage.
7. After 5 weeks the product is ready for use.

The optimal place to store barrels and buckets of pickled fruit is the basement.

Soaked pears in jars in rye wort

To prepare the product you will need the following ingredients:

• 5–10 kg of pears;
• 10 liters of water;
• 300 g sugar;
• 150 g salt;
• 100 g rye malt.

Prepare soaked pears according to the following scheme:

1. Fruits, washed with water, are placed in barrels in layers. It is advisable to place straw, or currant or cherry leaves between them.
2. The barrel is covered with bottoms with holes.
3. Malt, salt and sugar are diluted with cool water.
4. The solution is boiled and cooled.
5. They pour it over the pears.
6. The barrels are kept for a week at a temperature of 18 degrees, removing the foam every day.
7. Wort is added as needed.
8. The barrels are sealed and put into the basement.

After 1 month, fermentation will end and the product will be ready for consumption.

Reviews of soaked pears

Terms and conditions of storage

It is easy to preserve harvested fruits by following these rules:

• a dark place is best for storage;
• coolness will extend the shelf life of the product;
• if a dish in jars can be put in the refrigerator, then barrels, tubs and buckets are not kept in the rooms;
• If there are basements, hallways, or cold hallways, canned fruits are stored there.

The total shelf life of the finished product is 6 months. Sterilization and refrigeration increase shelf life.

Conclusion

Preparing soaked pears for the winter is quite simple. It is enough to be patient and stock up on the necessary products. Then it's a matter of technology. First, about an hour of work, then a month of waiting and the supplies are replenished with an interesting, tasty dish that pleases the whole family.

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