2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
In the season of canning products for the winter, we offer you two recipes for the preparation of dried and pickled pears.
Dried pears
Pre-washed fruits are cut into slices, well cleaned of seeds. Place in 1% tartaric acid solution (10 g of tartaric acid per 1 liter of water) so as not to darken.
Then the fruits are blanched for no more than 2-3 minutes. There are two options for their actual drying - in the oven or outdoors.
If you choose the first method you need to know that the initial temperature should be around 85-90 degrees. Gradually the temperature should be reduced to 65 degrees.
When drying outside for the first two or three days, the pears should be exposed to the sun. Then you need to move them in the shade in a ventilated room.
Keep in mind that from 10 kg of fresh fruit is obtained about 1-2 kg of dried pears.
Marinated pears
For them you need healthy pears with a thick flesh. The fruits are cleaned of stalks and seeds and cut. Pears with injuries on the surface should be peeled, this does not apply to fruits with a thin and smooth skin.
If you have chosen hard pears, it is necessary to blanch them for 1-2 minutes in boiling water in which citric acid (2 g per 1 liter of water) was placed. If you have chosen more ripe fruits, blanching is unnecessary.
Then arrange the slices tightly in jars. Pour over the hot marinade, consisting of 1.5 liters of water, 500 g of sugar and 150 ml of vinegar. Additionally, put 2 cloves and 0.5 g of cinnamon in each jar of pears.
After closing, the jars are sterilized for 20 minutes. Then it is necessary to pour cold water into the cooking vessel.
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