This fruit, beloved by many, is rightfully considered one of the most desirable, due to its low calorie content and high nutritional value. In addition, it is rich in vitamins:

• Vitamin C ensures the elasticity of blood vessels;
• folic acid (B 9) takes part in blood formation;
• Vitamin K prevents the development of atherosclerosis.

Healthy pear fruits

Pears contain a record amount of potassium, which is necessary for cell regeneration and good functioning of the heart muscle. It tastes much sweeter than an apple, but contains less sugar. There is more fructose in this fruit than glucose, which has a beneficial effect on the functioning of the pancreas. Since the body does not need insulin to absorb fructose, sweet and sour fruits are recommended for people suffering from diabetes and obesity.

In addition, it contains organic acids that have a beneficial effect on digestion and metabolism. Thanks to essential oils, consuming this fruit will strengthen the immune system, relieve inflammation, and increase the body’s protective properties. One pear a day will provide the body with the necessary daily norm of cobalt, which is necessary for the functioning of the thyroid gland.

Preserving whole pears is an excellent option for preparing them for the winter, because the fruit turns out very appetizing and sweet. In winter, they can be eaten as a separate dish for dessert, and you can also create slices of fresh fruit, supplementing them with canned plums and peaches.

• Recipe for pears in their own syrup

Three-liter jars are better suited for canning whole pears. So, you need: 1.5 kg of pears, 0.5 kg of sugar (the amount depends on the sweetness of the fruit itself), 2 liters of water and citric acid (a teaspoon). Let's start by preparing the pears, rinse them and remove the stems. Now start preparing the sweet syrup: pour water into a saucepan and add sugar, bring to a boil so that the granulated sugar dissolves. Place the pears in jars and pour in the prepared syrup, leave to brew for 10 minutes, then pour the syrup back into the pan and bring to a boil. Then pour the fruit again, repeat the action a total of three times. Before rolling up the pear jars, add citric acid.

Pears in their own juice

• Sugar free recipe

To preserve fruits using this recipe, choose unripe fruits, which should be washed and peeled in a thin layer. Pears should be blanched in boiling water for about 10 minutes, then cooled and placed in sterilized jars. Be sure to add citric acid per 1 liter 1 g. Cover with a lid and you can sterilize for 15-20 minutes for 1 liter jars. After processing, seal and refrigerate.

• Pickled pear recipe

Choose pears that are ripe, but not overripe. They should be washed and the skin removed in a thin layer. Of course, if the pears are small, it is better to pickle them whole, but you can also cut them into quarters, removing the core. Those who love pears and have decided to preserve this fruit should know a little secret: to prevent them from darkening, you should keep them in a solution of citric acid for a couple of minutes (1 g per liter of water). Pears should be blanched over heat for no more than 40 minutes after boiling, then cooled under running cold water. Then the water in which the pears were blanched is used to prepare the marinade.

For a two-liter jar you will need: 300 ml of water, 250 g of granulated sugar, 17 g of acetic acid. Boil water with sugar for 10-15 minutes, then filter and add acetic acid. In a 2-liter jar put 8-10 allspice peas, cinnamon, 8 cloves, and then pears and pour hot marinade. Cover the jar with a lid and place to pasteurize in a pan of hot water for 25-30 minutes. After processing, screw the jars and leave to cool until the morning. This preparation will definitely appeal to lovers of juicy pears. It can be used as an original side dish, added to meat dishes or salads.

You can also prepare all kinds of compotes from whole pears. In this form, fruits of any variety are much juicier and retain their integrity much better. If you want to prepare compote as a drink, then you should add a minimum amount of fruit (5-8 pieces). Thanks to the delicate taste of pear, the compote is quite light and aromatic.

• Compote recipe without sterilization

So, to brew such a drink for the winter, you will need: a glass of sugar, 0.5 kg of pears, you can also add a couple of plums or, for example, if you wish. We prepare the fruits and put them in sterilized jars, boil the water. After the water has boiled, pour it into the jars and leave for 30 minutes, then drain it back, leaving the fruit in the jar, add sugar to the water and cook the syrup for 5-7 minutes after boiling. Now fill the pears with syrup and twist. For those who prefer sour compotes, we recommend adding a little citric acid.

Pear compote

• Compote with sourness: a simple recipe

Since any variety of pear is always sweet, and this fruit does not have natural acid, for those who do not like sugary drinks, we recommend adding fruits or berries - cherries or lemon. So, the necessary ingredients: pears 0.5 kg, sugar 100 g, 1.5 liters of water, vanillin, mint (optional), and fruits or berries chosen to your taste. You can make compote from whole pears if they are small, or cut them into halves. Place all the fruits in a jar, preferably a 3-liter jar, add sugar and pour boiling water over it. Everything is ready - screw on the lids and leave to cool.

Pear drink has antimicrobial properties, which is especially valuable in the autumn-winter period. This compote will help support the immune system and resist viral diseases. Therefore, spend a couple of hours preparing the preparations using our simple recipes.

In addition, there are a lot of recipes for making all kinds of compotes, preserves, marmalade, marmalade and the like. Moreover, all this can be prepared at home without much difficulty, so we take into account the recipes given below and can easily preserve our favorite fruits for the winter. Here are some of the most popular and at the same time simple recipes for canning these fruits.

Canning whole pears in syrup for the winter

Grocery list:

• pears - 2 kg;
• water - 2 l;
• sugar - 400 g;
• citric acid - ½ tsp.

Preservation stages:

1. Wash the fruits and remove their stems.
2. Next, you need to determine how many pears fit in one jar. To do this, fill it to the top with fruits, which then transfer to a saucepan and fill with water. Add sugar there too.
3. The fruits need to be sterilized, so put the pan with them on the fire.
4. As soon as the water boils, transfer the fruits to a previously prepared, that is, sterilized jar and fill with hot syrup.
5. Roll up the jar, place it on the lid (neck down), and send it “under the fur coat” until it cools completely.

After this, return them to the correct position and store them in a cool place.

Canning pears for the winter in slices: a step-by-step recipe

List of products for a 3 liter jar:

• pears and water - as much as will go in;
• sugar - 200 g;
• citric acid - 1 tsp;
• cinnamon - 1 tsp;
• cloves - 3 pcs.

Preparation steps:

1. Wash the pears, cut into quarters and remove the stem and core.
2. Next, place the quartered jars prepared in advance and sprinkle with lemon.
3. Pour boiling water on top and cover with a lid for 20 minutes.
4. Pour the water back into the pan. You need to add sugar to it to get syrup. It will be easier to drain the water if you use a special lid with holes.
5. While the syrup is boiling, add 1 teaspoon of cinnamon and 3 cloves to the containers.
6. As soon as the syrup boils, pour it into jars and seal them with sterile lids. Next, turn it upside down and wrap it up.

After a day, the preservation must be moved to a permanent storage location.

Canning fruit halves with lemon: recipe for vanilla-flavored compote

Ingredients for a 3 liter jar:

• pears (only strong fruits) - 1.5 kg;
• sugar - 400 g;
• vanilla sugar - 1 sachet;
• citric acid - half a teaspoon;
• water - 2 l.

Preservation stages:

1. Wash the pears thoroughly, cut them into halves and remove the core, tails and ends.
2. Place the halves cut side down in sterilized jars. The container must be filled to the hanger.
3. This compote is poured with syrup three times and then rolled up. To prepare the syrup, boil water with sugar, then pour it into a jar with pears. If there is not enough water, add boiling water from the kettle. After five minutes, pour the syrup back into the saucepan. This is one fill.
4. Repeat the procedure 2 more times, thereby obtaining a three-fold fill. After draining the syrup 3 times, add lemon and vanilla sugar and boil for about 2 minutes.
5. Pour the syrup back into the jar and seal it with a sterile lid.
6. Turn the container upside down and wrap it up. Keep it like this for at least 2 days, then turn it over and put it in a cool place for storage.

After pouring three times, the fruit will settle a little and take up only half the jar. Compote prepared in this way turns out incredibly tasty, and the fruits acquire a slight vanilla aroma. Instead of pears, you can also use apples in this recipe.

Delicious jam

Grocery list:

• pears - 2 kg;
• sugar - 2.4 kg;
• water - 400 ml.

Preparation steps:

1. Wash the pears, cut them and place them in a cooking bowl.
2. Then prick the pear pieces with a fork, sprinkle with sugar and leave for a couple of hours until the juice appears.
3. Water is used only if the fruits have produced little juice. After 3 hours, put the bowl of jam on the fire.
4. After boiling, reduce the heat and cook the jam for at least an hour, during which you need to stir it periodically.
5. The jam is ready. Now pour it into jars, which, like the lids, must be sterile, and roll up.

Adding 3 lemons to the jam will give it not only a light citrus aroma and taste, but also a beautiful color.

Pear jam in jars: step-by-step recipe

Grocery list:

• pears - 2 kg;
• sugar - 1.5 kg;
• vanillin - 1 sachet;
• cognac - 1 tbsp. l;
• lemon - 1 tsp.

Cooking steps:

1. Wash and core the pears. If you are using a variety with thick skin, remove it. Cut the remaining pulp into pieces and place in a saucepan for cooking.
2. Sprinkle sugar on top of the fruit and set the pan aside until the juice appears.
3. Then put the saucepan on the fire. As soon as the mixture boils, remove the foam that has formed on top and remove the pan from the heat.
4. Once the pear mass has cooled, put it back to boil.
5. Add vanillin and lemon to the boiling mass. Reduce heat and cook the jam for about half an hour, stirring frequently during the process.
6. Add cognac to the mixture and remove it from the heat. Next, the mixture needs to be turned into a puree. The easiest way to do this is with an immersion blender.
7. Place the jam in prepared jars and close with regular nylon lids.

Containers with jam should be stored in a cool place.

Easy recipe for moonshine from pear puree at home

Required Products:

• 5 kg of pears;
• 50 g dry yeast;
• 2 kg sugar;
• 10 liters of water.

Cooking steps:

1. Wash the pears, cut out the core and spoiled areas. Grind the remaining pulp to a puree by grating or passing through a meat grinder.
2. Place the resulting puree into a fermentation bowl and add half the water.
3. Heat the second half of the water to 30 degrees, add sugar into it and mix thoroughly until it is completely dissolved.
4. Next, pour the syrup into the fermentation container and add the yeast diluted according to the instructions. After combining all the ingredients, close the container tightly.
5. Leave the mixture to ferment in a warm place for about 10 days, during which time you will need to destroy the resulting top layer twice a day.
6. After 10 days of fermentation, drain the mash from the sediment and distill through a moonshine still.

The moonshine turns out to be quite strong (40 degrees) and has a pleasant taste.

Pears, canned without sterilization

This preservation turns out to be very fragrant and reminiscent of childhood. It is made quickly, just like it is eaten in winter.

Ingredients:

• greenish, hard pear fruits – 2-3 kg;
• sugar – 1 glass;
• citric acid – 5 g;
• mint – 2-3 leaves;
• vanillin – 1 sachet.

Cooking steps:

1. The jars should be washed thoroughly, preferably with a soda solution.
2. We make sure to sterilize the lids.
3. We wash all the fruits thoroughly.
4. We cut it into four parts, cut out the tail, the core and trim off the damaged areas.
5. All cores should be collected and boiled. This will be syrup.
6. Add vanillin and sugar to it during cooking.
7. All the slices are filled with acidic water so that they do not darken, then this water will be drained.
8. Then the pears are placed in a jar and filled with syrup.
9. It is also advisable to put a few mint leaves in the container and add citric acid.
10. We roll up the jars. Don’t forget to put them in the cellar after cooling.

Canned pears with apples

This preparation turns out amazing because it is made in syrup. In winter it’s nice to drink aromatic drinks and eat delicious fruits. Children especially love fruits prepared according to this recipe.

Ingredients:

• unripe pear fruits – 1 kg;
• unripe apple fruits – 1 kg;
• sugar – 1-2 cups/per person;
• lemon – 1 pc.;
• water – 500 ml.

Cooking steps:

1. You should first prepare the jars. Wash them with soda, rinse thoroughly, and let drain. Then fry in the oven for ten to fifteen minutes.
2. We sterilize the lids.
3. We select apples and pears. They should be strong, elastic, preferably unripe. Do not use broken, spoiled or wrinkled fruits.
4. We rinse them thoroughly under running water and allow them to dry.
5. Cut out the middle of pears and apples and remove the tail.
6. We cut large fruits into four parts, medium ones into two, small ones can be placed whole.
7. The lemon needs to be washed and cut into wide rings.
8. Pour water into a large container and place it on the stove.
9. Pour sugar into it and collect the white residue as it boils.
10. We put fruit slices and a lemon ring into the jars and fill everything with syrup.
11. Pasteurize the jars for five minutes after boiling. If you overdo it, the fruits will fall apart.
12. Roll it up, put it on the lid and wrap it up.

After complete cooling, the entire blockage must be taken to the cellar or any cool place.

Green canned pears

According to this recipe, the fruits are rolled whole, and they should not be completely ripe, or rather green. Every family member, from children to grandparents, will want to try this delicacy.

Ingredients:

• green pear – 1 kg;
• powdered sugar – 250-300 g;
• citric acid – 5 g;
• water – 1 l.

Cooking steps:

1. Jars and lids are being prepared. Washed and sterilized.
2. Pears are selected only of good quality and washed in water. Dried.
3. Fruits are placed in jars and sprinkled with powdered sugar and citric acid.
4. Boil water in a saucepan.
5. After boiling, pour it into containers filled with pear fruits.
6. Cover the top with lids and wait until the jars are sterilized for 20 minutes.
7. After this process, the lids are rolled up.
8. All containers are wrapped and, after they have cooled, placed in a cool place.

Using this recipe you can quickly make a large amount of preserves. Even our grandmothers used this recipe, and no one could tear themselves away from this blockage in the winter.

Fragrant pears in syrup for the winter (video)

Knowing these canning recipes will help you realize a large harvest of this fruit. Moreover, you can use absolutely all fruits, both overripe ones - for jam or preserves, and strong, green ones - for compote and canning whole fruits.

Fruits preserved whole or in slices in winter will remind you of a bright sunny summer. They are also great for filling any sweet pastries. Try it, you will definitely like it.

Preface

Canned pears are a tasty and healthy product. And preparing such a dessert for the winter is quite simple, the main thing is to know the recipes and prepare several kilograms of delicious fruit in the fall.

Pear is a healthy fruit, and it doesn’t matter in what form you consume it. Canned or dried, fresh, in the form of juice, jelly and jam - any kind is useful. The benefit of pear is that it contains organic and folic acids, tannins, vitamins, carotene and phytoncides, various enzymes, which the human body needs, especially in winter.

• Useful for those who suffer from intestinal disorders, as it improves digestion.
• Creates an acidic environment in the gastrointestinal tract, where the proliferation of pathogenic microbes is suppressed
• Promotes blood regeneration, strengthens blood vessels. Even doctors recommend daily use for pregnant women and people with cardiovascular pathology.
• One of the few fruits that can be eaten by people suffering from diabetes.
• Useful during acute respiratory viral infections due to the content of arbutin (a natural antibiotic).
• It has also found a place in cosmetology, since masks made from it are suitable for all skin types, give smoothness, tighten pores, and even out.

But you need to remember that frequent consumption may cause problems. That is why it is better to abstain in the presence of intestinal and stomach diseases due to the presence of stony cells in the pulp, which will irritate the mucous membranes.

Suitable for filling pies and for simple use. They can be served with caramel, whipped cream, or eaten with sweet pancakes. Besides, this is a great way.

Sealing pears for the winter requires, first of all, proper harvesting of fruits in the autumn. So, juicy and large fruits are suitable for seaming - small ones can break and lose their appearance during the cooking process. If the fruits are a little under-ripe, don’t worry, because during the cooking process the fruits will ripen and be very tasty.

It is very important that you wash the fruit thoroughly and sterilize the utensils.

In order to prepare canned pears for the winter, we will need:

• 2 kg of fruit;
• 1 tsp. citric acid;
• 500 g sugar;
• 1 pack of vanilla sugar;
• 1.5 liters of water.

The ingredients are designed to prepare one three-liter jar of pears - if you want to close more jars, be sure to follow the proportions.

Preparation:

• First of all, you need to prepare jars and other canning tools, wash them and sterilize them.
• Wash the fruits thoroughly, and after removing the tail, cut them into two halves. Using a small knife, remove the core and seeds so as not to damage the pulp.
• The prepared pears should be placed in dry and already sterilized jars so that there is 3-5 cm of free space left up to the neck of the jar.
• Fill the stacked fruits with boiling water up to the neck and leave for 5-10 minutes. During this time, the fruit slices will release juice.
• After this, pour the water into a saucepan, add sugar and bring to a boil.
• Pour the syrup over the fruits in the jars and leave for another 20 minutes. For the last time, pour the sweet syrup into the pan, add citric acid and vanilla sugar, bringing the mixture to a boil again.
• We roll up the jars with lids, for which you should use a seaming machine.

The jars can be stored at room temperature, but after opening it is advisable to put them in the refrigerator. This way you can cook and they will be just as tasty and healthy.

There are various recipes for rolling pears. One of the most delicious recipes is pears in syrup, which are quite easy to prepare. With them, you will always have a healthy product on your table with an amazing taste.

Required ingredients:

• 1.5 kg of fruit;
• 600 ml water;
• 100 ml 9% vinegar;
• 0.5 tsp. citric acid;
• 300 g sugar;
• 1 tbsp. l. ground cinnamon;
• 4 pcs sweet peas;
• 8 g dried cloves.

Pears in syrup turn out to be the best delicacy and dessert, which can not only be used as food, but also made into pies and casseroles.

Such a delicacy will always look not only appetizing, but also original. But in winter it is impossible to find pears, so they need to be preserved and then an experienced housewife will always have a jar of such a fragrant dessert at hand.

Preparing for canning

To preserve pears for the winter, they can be prepared either whole or in slices, or even cut into quarters. If the pears in syrup are whole, they will look great on any holiday table. But it’s still better to use the slices as stuffing to the pie. If the pears in syrup are quartered, then you shouldn’t think about how to decorate the holiday pie so deliciously. To cook this delicacy For the winter, like pears in syrup, you need to prepare the following ingredients:

1. Pears - 1 kilogram.
2. Sugar – 500 grams.
3. Vanilla – 2 tablespoons.
4. Citric acid – 2 grams.
5. Water -2 liters.

But not only the products are required to prepare a delicious pear delicacy for the winter, you also need to preserve such a dessert and utensils:

The volume of the jars will depend on the form in which the pears will be used for canning. If it’s slices, then you’ll get about one and a half liters of this delicacy. If the pears are cut in half, then you can first put them in jars, choosing their volume. It is known that the dimensions of the pears after its preparation decreases.

It is worth taking responsibly to the choice of fruits. So, only high-quality fruit should be used for cooking according to the recipe. The fruits should not have any dents or even rot. Any varieties of pears, except soft varieties, are suitable for such canning. If variety is very strong, then it is still better to cut the pears into slices, and it is worth preserving whole fruits.

Pears also require preparation for canning. First, they are washed well in cold water, and then the stalks are cut off. But you should do everything carefully so as not to damage the pulp. After this, the fruit is pierced with a toothpick and placed on the bottom of the pan. But fold them carefully and loosely so that they do not wrinkle. The jars are also thoroughly washed.

Every jar fill it about a third with cold and clean water, and only then place it in a saucepan, where a small layer of cold water is also poured. This pan is then placed over low heat and gradually brought to a boil. This whole process lasts about fifteen minutes.

A simple recipe for canning pears in syrup

The preparation of such a dessert from pears begins by first boiling the sugar syrup. To do this, add sugar to the water and put it on low heat.

This solution must be stirred constantly to sugar completely dissolved and only after that, after boiling for another 5 minutes, turn it off. This sugar syrup is poured into jars in which pre-prepared fruits have already been added. The pears are kept in this sugar syrup until they have cooled completely.

When the pears begin to cool, they immediately change their color. They may either turn white or become translucent. After this, they move on to the next stage of pear preservation.

Cook them like jam, over low heat and gradually stirring so that excess liquid can evaporate. But the fruits should not digest or even fall apart. As soon as the pears begin to boil at this stage, cook for another 5 minutes, then turn off and leave to cool.

The third stage of preparing such a delicacy from pears requires special care and attention. First, the pears are put back on the fire, but it should be low. Once they boil, boil for no more than 5 minutes. After this all the fruits carefully pulled out of the pan and placed in jars, but without syrup. They should be covered with lids for a while.

Now getting ready syrup. It is cooked over low heat by adding vanilla and citric acid. Stir the syrup until all additives have dissolved. Use a ladle to pour the syrup into the jars where the fruits have already cooled. Jars with lids are placed in a saucepan, where warm water has already been poured and sterilization is carried out. But it should last no more than 15 minutes. All that remains is to roll up the lids of the jars and wrap them in a towel. Leave it like this, without turning it over, until the jars have cooled.

Pears in syrup for the winter: recipe without sterilization

1. To prepare such a simple recipe, where there is no need to sterilize jars of ready-made pears in syrup, you will need the following products:
2. Pears - 1.5 kilograms.
3. Citric acid - 2 grams.
4. Water – 2 liters.
5. Sugar - 0.5 kilograms.

The calculation of these products is given for a three-liter jar of pear dessert for the winter. The cooking method remains unchanged. The fruits are thoroughly washed, the core and tail are removed. Banks are prepared separately, which must first be sterilize. When the jars have cooled, place the pears tightly in them and pour boiling water over them.

Cover with lids, leave for five minutes according to the recipe, and then pour into a saucepan to make syrup from it, which will then need to be poured back into the jars of fruit. But to prepare it necessary add sugar.

The second pouring of syrup is kept for about seven minutes and again the sweet water with pear aroma is poured into the pan. As soon as the liquid begins to boil, you should add citric acid to it and fill the jars again and roll up the lids.

In order for such pears in syrup for the winter to turn out ideal according to this canning recipe, it is necessary carefully Turn the jar over so that the lid is on the bottom. And then, carefully wrapping them in a blanket, keep them there until they cool completely.

Pears in syrup slices and with vanilla

There are many recipes for canning pears in syrup. You can, for example, add lemon zest or vanillin to this recipe. But they are perfect for recipes like this. fruit large and hard varieties. It is advisable to have unripe ones, as they will become soft when treated with boiling water. To preserve pears in syrup, you need the following products, which are taken per three-liter jar:

Before you start canning, you need to thoroughly wash the whole fruits and then cut them in half. Must be deleted ponytails they have the middle where the seeds are located. If the fruits are very large, you can cut them again. But it’s worth preparing not only pears, but also jars, which must be thoroughly washed and sterilized.

As soon as both the products and containers are ready, then Rush slices placed in jars, but so that the cut is on top. When the syrup is cooked, then these fruits will be poured with it so that they are completely covered.

The jars should be filled to the very neck with syrup. Give brew let the fruits sit in the syrup for five minutes and drain it all. Repeat this drain three times. But only the third time it is necessary to add citric acid and vanillin to this syrup. Therefore, when the syrup is ready, you should immediately pour it over the pears and immediately roll up the jars.

Banks with pears in syrup are turned upside down, carefully wrapped and kept in the kitchen at room temperature for a whole day so that they can gradually cool. Only after this can such canned dessert be stored in any conditions. But then such slices will look great on any pie or can be suitable for fillings in pies.

If the pear fruits are very large, then you don’t even have to cut them if previously, before preparing, remove the peel from them. But you need to cut it carefully so as not to damage the pear itself or change its shape.

And for such a procedure, a thin knife is ideal, but it must be very sharp. Then even large fruits will look simple in syrup fabulous. In addition, in order for pears to have an attractive appearance, it is necessary to take varieties of fruits that have a yellow color or a color with a slight pink color.

When the syrup is being prepared, do not cover the pan with a lid. This is necessary so that the liquid evaporates quickly, otherwise the syrup will be too liquid. For the same reason, you should not take varieties that are very juicy. By the way, citric acid can be replaced with lemon. It needs to be washed well, cut into slices and added to the syrup at the third stage of preparing the syrup.

But when the liquid is poured into jars, then it is worth removing such circles of lemon from the syrup first, and only then pouring it into jars. You should not leave it for the winter, as then bitterness will appear in such jars.

Harvesting pears is not exactly a simple, but not a complicated procedure either. There are many ways and recipes to preserve wonderful, fragrant fruits for a long time. The taste of pears is reminiscent of childhood. Everyone can handle preparing a delicious delicacy. You can prepare the fruits in different ways: preserve them in pieces, pickle them, roll the whole pears in sugar syrup, cook puree, syrup, compote, or dry them. In preparations, pears can be combined with other favorite fruits or berries: apples, grapes, lemons, currants, rowan. It would be appropriate to use spices. When canning pears, you can experiment and add ginger, cardamom or cloves. Candied fruits, jam, and pear marmalade prepared for future use are useful for baking, and sweet jam and marshmallows are useful for tea.

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The last notes

The taste of pear cannot be confused with anything else. She is a real symbol of midsummer. And that’s why many try to prepare these wonderful fruits for the winter. If you do this correctly, you can save up to 90% of the vitamins and nutrients contained in the fruits. And in winter, please your loved ones and friends with aromatic dishes and drinks.