Compote of pears with citric acid

So, let's get started:

- my pears, cut into slices-quarters, cut out the seed box;

- in the prepared jars (the products are designed for two liter cans, but you can take any volume, the main thing is to observe the proportions) we lay pear slices for about one third of the total volume;

- boil the water and pour boiling water over the pears, very carefully and slowly, so that the jar does not burst;

- then drain the water into a suitable saucepan, pour sugar and citric acid, mix and send to the fire;

- when the syrup boils, we pour it into jars with pears, cover them with tin lids and send them for sterilization;

- sterilize as usual: place the jars in a spacious saucepan, put a kitchen towel under the bottom, pour hot water so that it reaches the level of the hangers of the jar or a little higher, send the pan to the fire. We sterilize half-liter cans for 10 minutes, liter cans for 15 minutes, half-liter cans for 20 minutes, etc. The time is counted from the moment the water boils;

- the finished compote is rolled up, turned upside down on a flat surface, wrapped in a blanket and left to cool completely, that is, for 24 hours.

We transfer the blanks to the cellar - they are perfectly stored there.

Have a cozy winter and delicious compote!