Usually, for icing, peaches are cut into small pieces or at least in half to remove the pit and get a more tasty syrup mixed with juice, but you can preserve these fruits whole, right with the pits. Although this also has its own nuances, and primarily they are related to the storage time of such a workpiece.
Preserving peaches with pits for the winter
Peach pits contain a small amount of a substance that, after processing in the human digestive system, breaks down into a number of components, one of which is poisonous. hydrocyanic acid. In each peach this amount is very small, not even hundredths, but when there are a lot of them and when they are preserved along with the pits, this substance accumulates, and the longer they lie, the higher the probability and amount of accumulation will be.
It is unlikely that you will actually be poisoned by them, but still you should not store peaches canned with pits, be it compote, marinade or other preservation, for more than a year - the substance from the pits, amygdalin, will pass into the pulp and liquid around it.
If you forget about the jar for a longer period of time, but at the same time you absolutely need to eat its contents, pour out all the syrup, cut the peaches, remove the seeds, and boil the pulp for half an hour. The risk of poisoning will be reduced.
Peaches, no matter how small they turn out to be, are still quite large fruits, and to preserve them you will need either a wide-mouth jar or something better than a bank from 2 l. and more. Only 3-4 fruits will fit entirely in a liter container. But even a two-liter jar will not contain very many peaches themselves, and perhaps there will be more syrup than there would be in a liter jar. Optimal size whole peach for canning - no less than 4 cm; fruits that are too small should also not be taken, they may turn out to be unripe. The density of the peaches should be quite high, but they should not seem like stone or rubber.
Whole canned peaches for the winter - recipe
Whole peaches can be preserved in much the same way as sliced peaches. You will need peaches, water and sugar (per kilogram of fruit - approximately 800-900 g of sugar, but you can take up to a kilogram). You can also add a little spice for desserts - for example, a pinch of vanilla or cinnamon will not particularly affect the taste, but will add a pleasant note to the smell.
- The peaches can be peeled (then it is best to scald them with boiling water, and the skin will be easy to remove), or you can simply wash them and prick them several times with a toothpick or fork so that they do not swell in the jar and are well soaked in syrup. Be sure to cut out the stalk and then put the fruit in a separate bowl.
2. You can now cover the peaches with sugar and then prepare a syrup based on the juice they gave, but when these fruits are covered entirely, this is not done very often. If you want to make a simple syrup without the juice, you can place the peaches directly in the jars. Try not to squeeze the pulp too hard.
3. Prepare syrup by adding sugar to boiling water and stir thoroughly. It shouldn't be very thick, at least not like molasses - check this by scooping some out and pouring it back into the pan: a string of liquid should trail from the spoon, but pour out fairly quickly and completely.
7. Pour the syrup over the peaches in the jars. Then sterilize the jars with their contents in boiling water for at least half an hour and seal them according to the usual rules.
Whole peaches in marinade
Peaches with pits in marinade are very tasty. This recipe is good because you can eat the fruit and drink the drink in which they were preserved for the winter.
Cooking time - 1 hour.
Number of servings - 1.
Note! At the end you will get 7 liters of finished product.
Ingredients
These are the components we need for home canning:
- drinking water - 4 l;
- whole peaches - 3 kg 300 g;
- granulated sugar - 400 g;
- citric acid - 2 tsp. with "top".
Cooking method
This type of preparation for the winter is easy to do.
1. Sterilize the jars in which you plan to twist the workpiece in any convenient way. Rinse the peaches thoroughly in running water. You don’t have to cut off the skin, but leave it as is. But it is important to dry the fruit completely so that no moisture remains on it at all.
2. Place peaches in prepared container. Pour boiling water over them. Cover the containers with lids, but do not screw them on. Leave the fruits in boiling water for 30-40 minutes.
3. Drain the fruit into a saucepan. Pour into liquid citric acid and granulated sugar. Place the mixture over low heat. As soon as the composition begins to boil, reduce the heat. Stir the marinade until the crystals in it disperse completely.
4. When the marinade boils, immediately remove the sweet liquid from the stove and pour it over our peaches with pits, which remained in the jar. Immediately tighten the containers with a wrench. Be sure to check that the lid does not rotate. Turn over the container with preserved food. Leave the jars of peaches in the marinade in this form for a day.
In winter, such a delicacy will turn out to be the most delicious of all fruit preparations!
Canned peaches without sugar
If for one reason or another you have given up eating sugar and foods containing it, you will definitely like this recipe.
Cooking time: 40 minutes.
Number of servings - 1.
Ingredients
To prepare one three-liter jar conservation is necessary:
- medium-sized peaches - 12 pcs.;
- drinking water - 2 l.
Cooking method
These peaches, left whole, are not difficult to prepare.
1.Rinse the fruit. Pour boiling water over them and leave for 10-15 seconds. Move to cold water. Remove the skins from them and place them in jars that have previously been thoroughly washed and sterilized.
2. Pour boiling water over the fruit. Cover with sterilized lids. Cover the top with something warm (handkerchiefs, thick towels, blankets, etc.) and leave it like that for 20 minutes.
3. Pour the broth into a saucepan and boil it over moderate heat, without adding sugar or other auxiliary ingredients, for 5 minutes. Pour the liquid back into the jars. Place the workpieces in a free pan, the bottom of which is best covered with an old towel, and sterilize for 10-15 minutes. Only then are the containers sealed with turnkey lids. Turn over. Wrap in something warm and leave for 12-15 hours.
Ready! Bon appetit!
Video recipes
The proposed video recipes will make the process of home preservation easier:
Which fruit (berry) do you like best for winter desserts?
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Summer is a time of fruit abundance. Each fruit is good for our body in its own way, since the vitamins contained in fruits are extremely useful. Not the least of the summer fruits is the peach.
Peach is a heat-loving fruit plant native to China. Peach fruits contain carotene, pectin, vitamin C, and many other beneficial minerals. Doctors even advise eating peaches in any form as an addition to people’s diet to strengthen the body.
Especially in winter, when the human body feels a lack of vitamins, peaches harvested in summer will become a real find. They will strengthen the immune system and reduce the risk of catching a cold. These will come in handy here winter preparations, like peach compote for the winter, peach jam for the winter, peach jam for the winter. Canning peaches for the winter is possible different ways. For example, if you decide to preserve the natural taste and aroma of the fruit as much as possible, you should prepare peach halves in syrup for the winter. Or there is another great option - storing peaches for the winter without sterilization. This method gives excellent result, but requires a particularly careful approach to storing the product.
The aroma of peach cannot be confused with any other fruit. Its secret is the presence of esters of some rare acids contained in the pulp of this fruit, which create such a unique miracle.
To smell this scent all year round In addition to traditional canning, other methods of preparation are also used. Great option are dried fruits from peaches. They are even healthier than canned ones because no preservatives are used during drying. An important and necessary event is the preparation of peaches for the winter. Recipes for such preparations are described in detail on our website. Choose the version of peaches for the winter, the recipe with photo of which you like best. And don't be discouraged if you haven't done this before. Simple recipes peaches for the winter are just as good and tasty as more complex ones. Start with them!
And let our advice help you with this:
Peaches should not be cut into halves for drying; they will quickly darken and spoil. Be sure to cut them into small pieces;
Only sweet, sour and sweet varieties of peaches are suitable for drying;
Cooking of jam is carried out using a repeated method of alternating heating and cooling;
For jam you need strong, large, ripe, but in no case overripe peaches;
To freeze peaches, cut them into slices, sprinkle with sugar and place in freezer in packages;
Canned peaches are sealed in jars, which immediately after sealing must be turned over, wrapped and left in this position to cool completely;
All types of preparations require dividing the peaches into at least halves and removing the pit;
When making jam, keep in mind that peaches go well with pears.
Mar-16-2018
About peaches:
Ripe peach fruits are rich in sugars, potassium and microelements. The fruits also contain organic acids, vitamins (ascorbic, nicotinic acid, carotenoids), pectin substances and essential oils.
Peaches are recommended for children and weakened persons to improve appetite. They enhance the secretory activity of the digestive glands, help improve digestion fatty foods. Peaches come with pits that are easily and difficult to separate from the pulp.
Peach compote is one of the most delicious and aromatic. He has an attractive appearance and excellent taste.
Existing varieties of peaches can be divided into 2 large groups: fruits with a detachable pit and fruits with a non-separable pit. The former have more tender pulp and are easier to boil during sterilization. The best ones for canning are peaches with a non-separable pit and a flesh of a denser consistency. However, when canning at home, peach varieties with a detachable pit are preferred. To prepare compote, you should choose peaches that have the size, color and taste characteristic of ripe fruits, but are still quite firm.
Overripe peaches are not suitable for canning as they have bad taste and are difficult to peel. Objective indicators characterizing the ripeness of peaches are their size, color and hardness.
How to prepare peaches for the winter?
The most popular recipes for homemade preparations.
Peach juice:
- 1.7 kg peaches
Wash ripe fruits in running water and let it drain. Cut the fruits into halves, remove the seeds, press or evaporate.
Let the juice sit for 2-3 hours and filter. Then pour it into enamel pan, heat to 70–75 °C and filter again.
Then heat it to 92–95 °C and at this temperature pour it into steamed jars, filling them to the top.
Seal them tightly with lids, turn them upside down, cover with a thick cloth and cool slowly.
Juice of peaches, apples and pumpkins with pulp:
- 700 g peaches
- 2 liters apple juice
- 1 liter pumpkin juice
Pour the prepared peaches (pitted) with a small amount of apple juice and cook for 10 minutes. Then rub the cooked mass through a sieve, pour in the remaining apple and pumpkin juice, bring to a boil, cook for 5 minutes.
Pour the mixture into prepared jars and seal with lids.
Natural peaches halves:
Sort the fruits according to the degree of ripeness and color, remove the stalk and wash cold water, cut into halves along the groove, remove the seeds and place in prepared jars.
Packing peaches into jars should be tight.
Pour boiling water over the stacked fruits, cover with the prepared lids, place the jars in a pan with water heated to 55–60 °C and sterilize:
0.5 l capacity - 9 minutes,
1 liter capacity - 10 minutes.
After sterilization, immediately seal the jars with lids, turn them upside down and cool.
Peaches in apple juice:
- 700 g peaches
- 350 ml apple juice
Peel the fruit, cut into halves and remove the seeds. Pour over the peaches apple juice, bring to a boil, cook for 5 minutes. Pour into sterilized jars and seal.
Peaches in wine:
- 1.5 kg peaches
- 500 g granulated sugar
- 300 ml water
- 150 ml white wine
- 1 tbsp. spoon of lemon juice
- carnation
- ground cinnamon
- ground ginger
Wash the peaches, place in boiling water for 2 minutes, remove and leave to dry.
Then peel them and press a clove into each one. Boil water with sugar, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger and peaches, boil for 10 minutes and leave to cool.
In a few hours sugar solution drain, add wine, lemon juice, bring to a boil and cook until almost done.
Place the peaches in heated jars, bring the broth to a boil and pour the boiling water over the peaches.
Cover with sterilized lids, turn upside down and leave to cool.
Peach compote for the winter:
Peach compote can be made from peeled and unpeeled fruits.
Compote made from unpeeled peaches has the worst taste.
When canning peaches with skin, before cutting the fruit, it is necessary to remove the fluff from them using a dry woolen cloth.
Cut the peaches in half, exactly along the groove, remove the pits. When preparing compote from peeled peaches, you can use the following methods to remove the skin:
- Remove the skin with a sharp stainless steel knife. This method is very labor-intensive. In addition, after sterilization, the compote becomes cloudy due to the deposition of a significant amount of small particles of pulp at the bottom of the jar.
- Heat treatment of fruits. Place the cut halves with the convex side up in a sieve and immerse in boiling water for 3-4 minutes (wrap them in a piece of thin cloth). Immediately after this, take them out and immerse them in cold water. The skin of fruits processed in this way is easily separated from the pulp. Peel off any remaining remaining skin using a knife.
The resulting cleaned halves have a good appearance and do not require additional processing. They should only be washed and placed in jars.
Place the peeled halves in jars with the convex side up. This installation method makes it possible to place in jars large quantity fruits Pour the fruits placed in jars with sugar syrup heated to 85–90 °C.
The filling level should be 1.5–2 cm below the top edge of the jars.
Sugar syrup for pouring peaches, prepare with a strength of 35 or 40%, depending on the ripeness of the fruit. For fully ripe peaches, 35% is enough, and for greener peaches, 40%.
To 1 liter of water, add 600 and 670 g of sugar, respectively, to obtain 1300–1400 ml of sugar syrup. This amount can be filled into 5–6 850–900 g jars filled with peaches.
From the moment the water boils in the container, sterilize the peach compote for 25 minutes.
Immediately after this, carefully cool the jars to 40 °C.
When consuming slightly overripe peaches, the sterilization time can be reduced by 20 minutes.
Peach jam for the winter:
- 1 kg pitted peaches
- 1 kg sugar
- 1 glass of water
- 1/4 lemon
Peaches need to be ripe, but not overripe - not soft.
If the peaches are bare-skinned (nectarines) or have little hair, then they can be preserved without removing the skin.
If the peaches have very fuzzy skin, then it is advisable to remove it - put the peaches in boiling water for 30 seconds, then transfer to cold water. Remove the skin. (If the peaches were removed from the tree while unripe, the skin may not come off even after heating. In this case, simply cut it off with a knife.)
Peel the peaches. Cut each peach down to the pit along a groove. Remove the seeds.
Pour water into a saucepan, add sugar, bring to a boil. Place peaches in syrup and cook at low simmer for 15 minutes. Drain the peaches in a colander.
Place the syrup on medium heat and reduce by half. Place the peaches in the syrup, bring to a boil and simmer for 1-2 minutes.
If desired, you can add the juice of a quarter of a lemon. Place the hot jam into prepared jars and seal tightly.
Making jam in a pressure cooker:
1 kg peeled peaches, 1 kg sugar
Peel the peaches, remove the pits and cut into slices. Place in a saucepan, add sugar and add water. Cover with a lid and place on high heat. As soon as the valve sizzles, reduce the heat and cook for 25 minutes on low heat. Place the jam, cooled to 60°C, into sterilized jars and seal.
Peach puree:
- 1.5 kg peaches
Select mature ones juicy peaches. Wash them, peel them and pass through a meat grinder. Place the resulting puree into jars or bottles and sterilize for 20 minutes.
Peach jam:
Wash selected strong, fully ripe fruits with running water, remove seeds and cut into slices. Place the chopped peaches in a suitable container, add a little water and cook until slightly softened.
To avoid darkening, rub the softened fruit while hot. Mix the resulting puree with sugar (for 1 kg of puree - 700–800 g of sugar) and boil, stirring constantly, over high heat until the required thickness.
A few minutes before stopping cooking, add tartaric acid (per 1 kg of jam - 1 teaspoon of acid). Ready jam pack into jars while hot. When it has cooled, close the jars and store in a dry, cool and ventilated place.
Peach jam:
- 1 kg peeled peaches
- 700 g sugar
- 40 g pectin powder
- 3 g citric acid
Place the washed peaches in a colander in boiling water and peel. Cut into halves, remove the seeds, cut the pieces and place in a weak solution of citric acid (5 g per 1 liter of water) to prevent them from darkening. Peach jam cook in portions of no more than 1.5 kg. Remove about 60% of the peaches intended for one serving from the solution, place in a shallow wide saucepan, add a few tablespoons of water and cook for 3 minutes with constant stirring.
Then add pectin powder mixed with five times the amount powdered sugar and cook further. After 5-10 minutes, add the remaining sugar and remaining peaches piece by piece so as not to interrupt the boil.
After the sugar has dissolved, add citric acid dissolved in a spoonful of water and cook vigorously until the jam begins to gel.
Fill sterilized jars with boiling jam and quickly close with prepared lids.
Turn the jars upside down and leave to cool.
Peach jam with nuts:
- 2.5 kg peaches
- 1 kg sugar
- lemon acid
- 250 g walnuts
Wipe the peaches with a damp cloth, cut into slices and cover with sugar. Leave for 8 hours.
After this, put on fire and cook for about 10 minutes. Leave for 4 hours and cook until desired thickness. A few minutes before the end of cooking, add citric acid to the jam.
Roast the nuts, chop them and add them to the prepared jam.
Place the hot jam into prepared jars and pasteurize at 95°C for about 20 minutes.
Peach jelly:
- 2.5 kg peaches
- 300 ml water
- 500 g sugar
- 1 teaspoon tartaric acid
- pectin
Wash the peaches and cut into slices, removing the pits. Place the chopped peaches in aluminum cookware, add water, cook until softened. Filter the resulting mass through several layers of gauze. To make the juice completely clear, you can let it sit until next day. Boil the clear juice to half the original volume, add sugar and continue cooking for another 10–15 minutes. Pour in the pectin solution in a thin stream. At the end of cooking, add tartaric acid.
Pour the finished jelly into jars while hot and let it cool. Then close the jars with lids (or cover parchment paper and tie with twine).
Peach marmalade:
- 1 kg peach puree
- 650 g sugar
- 40 g pectin powder
- 2 g citric acid
Rinse the peaches well, cut them in half, remove the pits, add a little water and boil. Prepare the puree and, in portions of no more than 1.5 kg of peach mass, cook the marmalade in a wide saucepan. After 15 minutes of cooking, when the volume has reduced by 1/3, add 1/4 portion of sugar and cook for 5 minutes. Add pectin powder mixed with five times the amount of powdered sugar to the marmalade.
After the sugar has dissolved, add the remaining sugar in portions so that the boil does not interrupt, and cook further.
At the end of cooking, add citric acid dissolved in a spoonful of water.
As soon as the marmalade thickens, fill the jars with it, close the lids, turn the jars upside down and leave to cool.
Peach marshmallow:
Rinse ripe fruits and remove the seeds. Boil them with a little water and rub through a sieve. Add an equal weight amount of honey to the resulting puree mass. Pour the mixture into a cooking vessel and put on fire.
Cook with continuous stirring until the mass begins to separate from the walls of the pan. Place it on greased vegetable oil baking trays and spread into a layer approximately 1 cm thick.
Dry the product in the oven over low heat, first on one side, then turn it over and dry it on the other side.
Roll the pastille into a roll or cut into pieces and place in prepared glass jars.
Peach bekmes with grape must:
- 1 kg peaches
- 5 kg grapes
Rinse the peaches with cold water, cut into halves and remove the pits.
Boil the grapes and rub through a sieve. Strain the resulting wort and cook in a wide, shallow container. Clean the wort using wood ash or white clay.
When the mixture has boiled down to half, add the peaches and cook over high heat, stirring continuously.
Bring the mixture to the consistency of honey, remove from heat, cool and pour into sterilized jars.
Dried peaches:
Wash the peaches, cut into halves, remove the pits. Preheat oven to 65°C.
Place baking paper on a baking sheet. Add peaches. Place in the oven for 30 minutes.
Peaches need to be stirred every 10 minutes. Turn off the oven and let the peaches sit for about 1 hour.
Reheat the oven and place the peaches in it. Repeat this procedure until the peaches are dry.
Arrange them according to glass jars or paper boxes.
Store in a dry place.
Based on the book by I. Mikhailova “Canning. Big book of recipes."
The fruits of peaches are pleasant to the taste, improve appetite, enhance gastric secretion, improve digestion, and normalize cardiac activity.
Peaches pulp contains 85.5 percent water, 0.6 percent ash, 0.9 protein, 10 carbohydrates, 0.9 fiber, 0.7 percent organic acids, as well as microelements - potassium, magnesium, calcium, phosphorus , iron, vitamins C, PP, carotene, b small quantities vitamins B1 and B2.
The calorie content of 100 g of peaches is 44 kilocalories.
PEACH JAM
Dense, ripe fruits with a detachable seed are suitable for jam. Rinse the peaches, drain, immerse in boiling water, hold for 3-4 seconds, then immediately immerse in cold water and peel. Cut the peeled peaches into halves along the groove, remove the pits, cut large ones into 4-6 pieces lengthwise. Pour boiling sugar syrup over the prepared fruits and leave for 4 hours, then bring to a boil, cook a little, leave again for 4 hours, repeat one or two more times. Pack the hot jam into heated dry jars, cover with prepared lids, seal and cool.
The finished jam can also be placed hot into heated dry jars, covered with lids, sealed loosely, placed in a pan with water heated to 70°C and pasteurized at a water temperature in the pan of 90°C: half-liter jars - 10 minutes, liter - 14 minutes. After sterilization, seal the jars and cool.
For 1 kg of peaches - 1.2 kg of sugar, 1.5 glasses of water.
PEACH JAM (OLD RECIPE)
Not good ripe peaches pierce in several places with thin wooden pins, place in warm water, bring to a boil, remove from heat, and after 10 minutes place on a sieve. Place the water in which the peaches boiled in a cool place. The next day, boil the peaches in it again, remove from heat, and place the peaches on a sieve. When they dry a little, weigh them. Prepare the syrup using the water in which the peaches were boiled, boil the syrup, skim off the foam, set aside for a while from the heat and lower the peaches into the warm syrup, then cook them over low heat. If after some time it turns out that the syrup is liquid, drain it and boil 2-3 times, adding sugar.
For 400 g of peaches - 800 g of sugar, 1 glass of water.
COMPOTE OF WHOLE PEACHES
To prepare compote from whole peaches, you should take fruits with a non-separating pit, dense and peeled from the stalks. Rinse the sorted raw materials, place them in prepared jars and pour boiling sugar syrup over them. Then cover the jars with prepared lids, place in a pan with water heated to 55-60°C and sterilize half-liter jars in boiling water for 10 minutes, liter jars for 12 minutes. After sterilization, immediately seal the jars and turn them upside down until cool.
For syrup: per 1 liter of water - 250-350 g of sugar.
COMPOTE OF PEACH HALVES
Select peaches according to ripeness and color, and remove stems. Wash the sorted fruits, cut them into halves along the groove, remove the seeds, and place tightly in prepared jars. Fill the jars with boiling sugar syrup, cover with the prepared lids, place in a saucepan with water heated to 55-60°C and sterilize half-liter jars in boiling water for 10 minutes, liter jars for 12 minutes. After sterilization, immediately seal the jars and turn them upside down until cool.
For syrup: per 1 liter of water - 400 g of sugar.
PEACH JAM WITH SUGAR
Sort ripe or overripe fruits, remove spoiled ones, rinse, drain, cut into halves, remove seeds and cut out damaged areas. The amount of raw materials should not exceed 10 kg, otherwise burning is inevitable. Place the selected fruits in a basin, pour in a little water and boil with constant stirring. When the jam thickens a little, add sugar in small portions and cook until tender with constant stirring. Pack the hot jam into heated dry jars, immediately seal with prepared lids and cool.
For 10 kg of peaches - 1 glass of water, from 1 to 5 kg of sugar (depending on the degree of ripeness and sweetness of the fruit and the taste of the consumer).
PEACH JAM WITHOUT SUGAR
Sort the peaches, removing damaged fruits, rinse, drain, cut into halves, remove pits, place in a bowl, add a little water and simmer over low heat with constant stirring until tender. Check the readiness of the jam by cooling the drop. Place a drop of jam on a cold plate and let it cool. If the drop thickens and does not spread, the jam is ready. Pack the hot jam into dry, heated liter jars, filling them 2 cm below the top of the neck.
PEACH MARMALADE
Wipe the ripe peaches with gauze, but do not wash them, divide them into halves, remove the pits, finely chop and grind with a porcelain or wooden pestle. Then add sugar and wine to the peach mass, mix everything thoroughly, put on high heat and cook with continuous stirring to the required density, then rub through a fine sieve. If the color of the marmalade turns out to be faded, you can add blueberry or blackcurrant juice. After this, put the marmalade back on the fire and cook until it starts to slide off the spoon. Place the hot marmalade into small-capacity jars, cover with lids and sterilize 350 g jars for 20 minutes, half-liter jars for 30, liter jars for 50 minutes. After sterilization, immediately roll up the hot jars.
For 1.2 kg of peaches - 800 g of sugar, 1 glass of wine.
NATURAL PEACH HALVES
Peel the peaches, selected according to their degree of ripeness and color, from the stalks, rinse, cut into halves along the groove, remove the pits, place tightly in prepared jars and fill with boiling water. Cover the jars with prepared lids, place in a saucepan with water heated to 55-60°C and sterilize half-liter jars in boiling water for 9 minutes, liter jars for 10 minutes. After sterilization, immediately seal the jars and turn them upside down until cool.
STERILIZED PEACHES
Place beautiful, strong, spotless, unripe peaches in boiling water for 1-2 minutes, peel them, divide them in half, remove the pits and place them in water to which citric acid has been added (1 g per 1 liter of water), in order to to prevent the peaches from browning. Place peaches in jars, pour sugar syrup and sterilize half-liter jars for 25 minutes, liter jars for 35 minutes, three-liter jars for 45 minutes. After sterilization, immediately seal the jars.
For 400 g of peaches - 200 g of sugar, 250 ml of water.
PEACHES IN YOUR OWN JUICE
Select ripe but firm fruits, remove the stalks, lower them into boiling water for 1-2 minutes, remove the skins, cut them in half along the groove, remove the seeds, lower them into water with citric acid added, rinse again with water, and dry. Place tightly into prepared jars. Place the jars in a saucepan with warm water, bring to a boil and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes. After sterilization, immediately roll up the jars.
Calories: 60
Cooking time: 30 min
What will remind you of the wonderful summer time and the season of fresh fruits in the cold? A jar of canned aromatic peaches! Their wonderful smell And bright taste will cheer you up and disperse the winter blues. will decorate and fill with sunny colors any holiday or family dinner. We invite you to cook with us canned peaches. The recipe is quite simple, and the compote comes out with great taste. The peaches remain dense and do not lose their shape. On big family It is advantageous to preserve peaches in bottles, but for one person it is better to do them in liter jar.
History of canning
The conservation process was invented by the Frenchman Nicolas François Appert in the late 18th century. He discovered and described a long-term method of storing vegetables, fruits and meat in hermetically sealed glass containers. This invention was immediately introduced into the warring French army, which completely resolved the issue of storing provisions for soldiers.
Did Apper know how to can peaches? Maybe yes. By that time they were already a recognized fruit throughout France. In the 1st century, the peach from Persia came to Europe, where it gained popularity among chefs and fruit lovers. And my homeland fragrant peach China is considered. From there it entered Iran and then spread throughout to the globe. The discovery of the French chef now helps preserve canned peaches and other fruits for many months.
Recipe of the day: canned peaches for the winter.
- peaches – 300 g;
- sugar – 150 g;
- citric acid – ¼ tsp;
- water – 500 ml.
Recipe with photos step by step:
Prepare canned peaches for winter with us. The recipe with photos will clearly show the main steps in the process of preserving these aromatic fruits. 
1. The very first thing before canning peaches is to prepare jars for sealing the fruit. For this we take liter jar, wash it well with soda, and then rinse with water. Now let's sterilize the jar. To do this, fill the pan ¼ full with water. Place a liter jar in it with the neck down. Then boil the jar in water for 5 minutes. Boil the canning lid in water for 1 minute or wipe it with alcohol. 
2. Wash the peaches well in water with the addition of soda. 
After washing the peaches, rinse them with running water. 
4. Then pour ¼ tsp of citric acid into the jar. 
5. Now prepare the syrup for pouring over the peaches. Pour 0.150 kg of sugar into the pan. 
Then fill it with 500 ml of water. Stir the sugar into the water with a spoon. Boil the sugar syrup for 2 minutes. 
6. Pour boiling syrup over the peaches in the jar. Cover with a lid. 
7. Now we will sterilize the jar of peaches in syrup. Place a clean cloth on the bottom of the pan. Place a jar of peaches on it and pour hot water up to 2/3 of the height of the can. Bring the water in the pan to a boil and sterilize the peaches for 10 minutes. 
8. Cover the sterilized peaches with a lid for preservation. 
9. Turn the preserved jar upside down and cover with a towel or blanket. We move the cooled canned peaches to the place where they can be stored until winter.
The benefits of canned peaches
Canned peaches are slightly inferior in flavor due to heat treatment and sweet syrup. beneficial properties fresh peaches. However, they still benefit the body. Eating canned peaches has a positive effect on work digestive tract and intestinal motility, which is associated with the abundance of pectins and fiber in canned fruit. Canned peaches also remove toxins from the body. The vitamins contained in peaches promote rapid growth of hair and nails. The sugar syrup in canned peaches makes them a source of quick energy. Low calorie content This product allows you to simultaneously enjoy peaches and stay slim. At the same time, you should not get carried away with consuming peach syrup. 
Options for preserving peaches
Peaches are rolled up in jars whole, slices, and halves. There are recipes for canning these fruits whole, but without the skin. Then the taste of the compote turns out to be slightly different than that of canned peaches, photos of which are given above. If peaches are canned with pits, they can be stored for no longer than a year. But slices or halves preserved in syrup have a longer shelf life. When canning peaches, citric acid can be replaced with lemon slices. Then the compote will acquire a richer aroma and original taste.
Children and adults really like the sunny color and sweet aroma of peaches. In cooking, canned peaches are used for cooking delicious desserts, cakes and jellies.
Take time during the summer to can your peaches. Then in the cold winter for a cozy family table There will be a reason to remember the warm summer and enjoy the taste of sunny fruit.
Calorie content of canned peaches – 60 kcal/100 g
Proteins – 0.9 g
Fats – 0.1 g
Carbohydrates – 13.9 g
Cooking time – 30 minutes
Yield of portions - 3
European cuisine
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