Preserving pears: How to preserve them
Contents
After the pear harvest is before boiling down: With these step-by-step instructions and recipes we will show you how to preserve the fruit.
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Friedrich Strauss Pears can be boiled down like any other pome fruit and thus have a longer shelf life |
boiling down pears is a proven method to make the fruit last longer and make it edible for longer.
Basically, pears are first prepared according to a recipe during the preserving process,
then filled into clean preserving jars,
heated in a pot or oven and then cooled down again.
By boiling them down in a hot water bath,
germs are completely or largely killed and enzymes that lead to spoilage are inhibited.
Pears are usually boiled down in the stew pot like other fruits and vegetables.
However, it is also possible to prepare the fruit in the oven.
During the boiling down process,
an overpressure is created in the boiling vessel.
The air escapes through the lid,
which can be heard as a hissing sound when the fruit is boiled down.
When cooling down, a vacuum forms in the vessel,
which sucks the lid on the glass and seals it airtight.
As a result, the pears can be kept for
several months - and can be enjoyed as a sweet side dish beyond the autumn.
Which pears are suitable for preserving?
Basically, any type and variety of pears can be used for preserving.
It is best if the fruits are just before they are
fully ripe - neither too hard nor too soft.
It is also important that they have no rotten spots.
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Friedrich Strauss For boiling down pears, special glasses with rubber ring and swing stopper are available |
Boil down the pears: The preparation
Ideal containers for preserving pears are jars with a swing
stopper and rubber ring, jars with a screw cap or with a rubber ring
and closing clips (so-called preserving jars).
It is best to use glasses of the same size.
This is because the contents can lose volume at different rates
with different sizes and the boiling-down time cannot be determined exactly.
It is important for the shelf life of the pears that
the preserving jars are absolutely clean and that the glass rim and lid are undamaged.
Clean the preserving jars in hot detergent solution and rinse them with hot water.
Be on the safe side when sterilizing
the jars shortly before use: Place the jars in a pot of hot water and submerge them.
Bring the water to the boil and leave them in boiling water for five to ten minutes.
Remove the jars with tongs and let them drip off on a clean tea towel.
You should wash the pears, halve or quarter them,
peel them and cut out the core. The preparation varies depending on the recipe.
At what temperature do you boil pears in?
You can either boil down the pears in a stew pot or in the oven.
Pome fruit like pears should be boiled
down at 80 to 90 degrees Celsius for about 30 minutes,
in the oven 175 to 180 degrees Celsius are necessary.
From the time when bubbles start to rise during the boiling-down in the oven,
switch off the oven and leave the glasses in it for another 30 minutes.
Recipe: Boil down pears as compote
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iStock/zeleno Pear compote can be stored for several months and is a great addition to desserts like Kaiserschmarrn, pancakes or semolina porridge |
Ingredients for 3 preserving jars of 500 milliliters each:
- 500 ml water
- 100 g sugar
- 1 cinnamon stick
- 3 cloves (alternatively vanilla/alcohol)
- Juice of 1 lemon
- 1 kg pears
Preparation:
Boil the water with the sugar,
cinnamon stick and cloves until the sugar has dissolved.
Then add the lemon juice.
Wash the pears, cut them into quarters and cut out the core.
Peel the pears and quickly put the pieces into the prepared glasses.
It is advantageous to layer the pear pieces slightly.
Pour the jars immediately with the sugar-lemon water so that the pears
do not turn brown. The pears must be completely covered with the liquid.
Please note: The glasses may only be full to two or three
centimeters below the rim. This is important because
the liquid filled in boils up during boiling.
Close the jars and boil the fruit at 80 degrees Celsius for 23 minutes in the preserving pot.
The glasses should not touch each other in the stew pot.
Pour so much water into the pot that no more than three quarters of the jars are in the water.
After the boiling-down period, remove the glasses with tongs,
place them on a damp cloth and cover them with another cloth.
This allows the vessels to cool slowly. Label the jars with the contents and the filling date and store them in a cool and dark place.
Alternatively, you can also put the pears in the oven:
Place the jars filled with liquid in a roasting pan filled with water
and leave the pears in the oven at 180 degrees Celsius for
about 30 minutes. Afterwards,
proceed in the same way as when you boil them down in a pot.
Shelf life tip: If the lid of the preserving jars opens or the screw cap bulges upwards during storage, you must dispose of the contents.
Recipe: Boil down pears as puree
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iStock/HeikeRau Pear puree is made relatively quickly and is especially popular with children |
Ingredients for 3 preserving jars of 500 milliliters each:
- 1,5 kg ripe pears
- Juice of 3 lemons
- 2 cinnamon sticks
- 5 cloves
- Grated lemon peel
- 1 pinch of nutmeg
- 300 g sugar
Preparation:
Wash the pears, peel, core and cut into small cubes.
Put the cubes in a pot with a little water,
the lemon juice and the spices and bring them to the boil.
Pass the pears together with the spices with the Flotte Lotte so that a puree is formed.
Bring the fruit pulp to the boil again and add the sugar.
Stir the mixture until the sugar is completely dissolved.
Pour the still hot puree into the prepared vessels,
close them tightly and leave them to cool down.
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