Pear compote

syrup:

1 l water

2-3 glass sugar

4 g citric acid

Pears are washed, cut in half and placed in jars. Solid fruit blanched in 0.1% solution of citric acid (1 g of acid per 1 liter of water) at a temperature of about 100&# 8242; C for 10-15 min. Then the fruit is cooled in water, and placed in jars poured syrup. Banks with sterilized compote: liter cans - 8 minutes, two-liter - 12, three-liter - 15 minutes. Compote of whole pears sterilized for 5 minutes longer.