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Pear puree without sterilization for the winter

0
606
Kitchen European
Calorie content 103 kcal
Portions 0.3 l.
Cooking time 35 minutes
Proteins * 0.2 g
Fats * 0.1 g
Carbohydrates* 35.2 g
* per 100 gr. product
Pear puree without sterilization for the winter
Content

It is with great pleasure that I want to share a delicious and incredibly fragrant pear puree without sterilization for the winter. Fruit puree turns out to be extremely tender. It can be used as a stand-alone dessert or as fillings for baking.

Ingredients

Cooking process

step 1 out of 5
First, measure out the required number of pears. Choose ripe, sturdy pears. Wash them thoroughly under cold running water using a vegetable and fruit brush.
step 2 out of 5
Dry the prepared pears on a clean kitchen towel, or use paper towels, then peel them off with a vegetable peeler. Cut the peeled pears into small pieces of arbitrary shape, after removing the core with the seeds. Then grind with an immersion blender or pass through a meat grinder.
step 3 out of 5
Put the chopped mass in a saucepan with a thick bottom, put on low heat and bring to a boil, then reduce the heat, add the required amount of granulated sugar and citric acid. Cook the pear puree for about 10-15 minutes. Wash the jars well. Pour boiling water over the lids or boil. Sterilize clean cans in a convenient way.
step 4 out of 5
Put the hot pear puree in sterile jars, and roll up with sterile lids using a seaming machine. Turn the fruit puree jars upside down and wrap them in a warm blanket. Leave in this position until completely cooled for about a day, then move the jars to a dark, cool place.
step 5 out of 5
Serve pear puree with fresh aromatic bread to accompany your favorite tea or coffee.

Bon Appetit!

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