Pear compote with lemon for the winter

It is worth mentioning that it is better to use dense pears for compote, so that during subsequent heat treatment they do not deform and do not make the drink cloudy. We rinse them thoroughly in plenty of water. In order to remove all surface contamination, we use a soft brush. We wash the lemon in hot water also with a brush. Cut the prepared clean pears into two halves. If the fruits are large, then it is better to cut into longitudinal slices. The peduncle must be removed, and the trace from the ovary and seed pods can be left, if desired. Cut the lemon into circles five to seven millimeters thick. Remove the bones and discard. I wash the jars and lids with a soda solution and sterilize in any convenient way. Put pieces of pears in the prepared container

Pour granulated sugar on top of the pears. The amount can be adjusted to your liking, depending on the sweetness of the fruit and personal preference. After the sugar, put lemon circles.

Bring water in the specified amount to a boil and pour it into fruit jars. Cover with lids and steam the raw material for fifteen minutes. Then pour the liquid back into the pan (the fruit remains in the jar) and bring it to a boil again. Re-pour the steamed pears with lemon with boiling syrup.

After filling, we immediately tightly roll the cans with lids using a special device.

After seaming, turn the cans upside down to check the tightness and cover them with a blanket. Leave the compote to cool slowly. We remove the cooled blanks in a dark cool place for storage.