Canned peaches in syrup for the winter. Peaches canned in halves: a recipe without sterilization, whole with a bone at home for the winter

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 last place among summer fruits is occupied by a peach.

The peach is a thermophilic fruit plant native to China. Peach fruits contain carotene, pectin, vitamin C, and many other useful minerals. Doctors even advise eating peaches in any form, as an addition to the diet of people to strengthen the body.

Especially in winter, when the human body feels a lack of vitamins, peaches harvested in summer will be a real find. They will strengthen the immune system and reduce the risk of getting a cold. Such winter preparations as peach compote for the winter, peach jam for the winter, peach jam for the winter will come in handy here. Canning peaches for the winter is possible in various 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 wonderful option - harvesting peaches for the winter without sterilization. This method gives an excellent result, but requires especially careful storage of the product.

The aroma of peach is not to be confused with any other fruit. Its secret is in the presence of esters of some rare acids contained in the pulp of this fruit, which create such a unique miracle.

To feel this aroma all year round, in addition to traditional canning, other harvesting methods are also used. Dried peaches are a great option. They are even healthier than canned ones because no preservatives are used during drying. An important and necessary event is the harvesting of peaches for the winter. Recipes for such preparations are described in detail on our website. Choose the option of peaches for the winter, the recipe with the photo of which you like best. And don't be discouraged if you haven't done this before. Simple peach recipes for the winter are just as good and tasty as more complex ones. Start with them!

And let our tips help you with this:

Peaches for drying should not be cut in half, they will quickly darken and deteriorate. Be sure to cut them into small pieces;

Only peaches of sweet and sour and sweet varieties are suitable for drying;

Cooking jam is carried out in a multiple way of alternating heating and cooling;

For jam, you need strong, large, ripe, but by no means overripe peaches;

To freeze the peaches, cut into slices, sprinkle with sugar and put in the freezer in bags;

Canned peaches are sealed in jars, which immediately after seaming must be turned over, wrapped and left in this position to cool completely;

All types of blanks involve dividing peaches into at least halves and removing the pit;

When making jam, keep in mind that peaches go well with pears.

In the hot, busy season, every housewife tries to prepare more appetizing preservation, the purpose of which is not only to decorate a family lunch or dinner, but also to remind you of summer days in winter. Of course, not fragrant cucumbers or tomatoes, but bright sweet fruits or berries will cope with this role best of all. Making compotes or preserves in your own juice is a simple, but rather boring task, because most housewives use only the simplest recipes. But you can try to cook something unusual and original: peaches canned in halves. They used to be considered rare fruits, but now in the gardens there are more and more trees with huge fragrant fruits that can be sent to jars in order to treat your family with a delicious treat in a few months.

Canned fruits according to this recipe really resemble the sun with an orange warm tint. You can even take unripe fruits - in compote they will retain their shape better, which will allow them to be used to prepare your favorite desserts.

• 2 kg 800 g peaches;
• 530 gr of granulated sugar;
• 1 l 500 ml of water;
• 80 g lemon.

1. Rinse the peaches well, remove excess liquid with a towel.
2. Cut the fruit in half, removing the pit.
3. Put sugar and squeezed juice from a lemon into a cooking container. Put on fire, after dissolving sugar crystals, add peach halves.
4. After boiling the fruits in syrup, arrange them in glass containers, pour in sweet syrup and immediately seal with tin lids.

After turning upside down, be sure to wrap.

Canned Peaches in Halves: A Step by Step Recipe

Sometimes housewives are reluctant to take up canning peaches for the winter, because they do not like the thick skin with a kind of fluff. They will certainly like this recipe, because pre-peeled fruits will not cause any inconvenience.

It is important that the fruits are firm, without soft areas, such places should be cut out immediately.

• 980 ml of water;
• 2 kg 900 g peaches;
• 640 g of sugar sand.

1. Send washed whole fruits with a stone to a container and immediately pour boiling water over it. After a few minutes, drain the hot liquid, pour the cold one. Peaches peel very easily.
2. You can try to remove the skin from the fruit with a sharp knife, but then the finished compote will take on a cloudy, unappetizing look.
3. Divide each fruit into two parts, immediately removing the stone.
4. Fill a glass container halfway.
5. Dissolve sugar in water, boil, stirring.
6. Pour the fruits with boiling sweet liquid.
7. Having previously covered with lids, sterilize the containers for 25 minutes. After the sterilization process, wrap up, pre-rolling.

"Fantasy": a recipe for assorted peaches without sterilization

Canning is especially tasty if you add a few other fruits to the peaches, which will emphasize the taste and complement the aroma. From fragrant fruits, you will get many containers of bright tasty compote (8 cans of 3 liters each).

• 900 g of peaches;
• 510 g blackberries;
• 820 g pears;
• 950 g plums;
• 1 kg 800 g of granulated sugar;
• 70 g of citric acid;
• water.

1. Rinse all fruits under cool running water. It is easy to do this procedure with a colander.
2. Cut the fruit into halves, fill the container halfway, add blackberries.
3. Pour citric acid and sugar into each container.
4. Put water in a large saucepan on the stove, immediately after boiling, pour into containers with fruits up to the shoulders.
5. Cork immediately, be sure to place upside down under a blanket or a warm blanket.

An amazing preservation that can be offered as a New Year's festive snack to guests. Some housewives even manage to cook salads with peaches instead of canned pineapples. It turns out no worse, even tastier.

For harvesting, choose firm, unripe fruits.

• 1 kg 450 g peaches;
• 520 g of sugar sand;
• 300 ml of water;
• 150 ml of wine (natural white);
• 25 g of lemon juice;
• 5 g of ground ginger and cinnamon;
• 10 g of cloves.

1. Pour boiling water completely over the fruit for a few minutes. Drain the liquid, peel the fruit from the skin.
2. Cut the peaches in half, discard the pits.
3. Press a clove into each half.
4. Boil syrup by combining sugar, cinnamon, ginger and water. Put the peaches in the liquid, leave on the stove until they boil. Remove, leave for 5 hours.
5. Put back on the stove, pour in the lemon juice and wine. Cook, stirring gently, until fully cooked.
6. Arrange the boiling fruit along with the liquid in a glass container, seal immediately. Cool down with lids. Wrap with a blanket is not necessary, the shelf life is long.

A delicious dessert that kids love. Canned fruits can also be served with ice cream, used as a filling for pies or bagels. You can send whole fruits to jars, but then you will have to extend the sterilization process a little.

1. After thoroughly washing the peaches, remove the pits and cut the fruit in half. Send to a container with boiling water for a minute, after which it is easy to remove the skin.
2. Place in a glass container (necessarily cut down) to the very shoulders.
3. Boiled for two minutes with syrup (water, vanillin, sugar), pour containers with peach halves.
4. Send a container of fruit for sterilization by placing a special grill on the bottom of the pan or laying a thick cloth.
5. After sterilizing the containers (small jars - a quarter of an hour, large ones - half an hour), cork and send to cool under a blanket, not forgetting to put the lids down first.

Such blanks are stored for a long time, subject to proper storage (in a cool room).

A wonderful compote, the preparation of which at home will be a simple and enjoyable process. Apples for such harvesting should be taken of sour varieties, hard and large.

1. Wash the peaches, cut in half, removing the pit at the same time.
2. Apples get rid of the core, you can also remove the peel if it is too hard. Cut into large slices.
3. Send fruits in glass containers. The container should not be filled to the very top, the ideal ratio is 1 part fruit and 2 parts liquid.
4. In each filled container, put a few leaves of lemon balm or mint.
5. Pour sugar and top up to the very top with cold unboiled water.
6. It takes about 20 minutes to sterilize such a fruit preparation.
7. After removing the containers with compote from a pot of boiling water, be sure to immediately roll up, checking the quality of the closure.
8. Prepare a blanket in advance, put the preservation after capping down with lids under a warm shelter.

During the day, do not remove the blanket. Take the finished peach-apple blanks to the basement.

Peaches canned in halves for the winter without sterilization

Many housewives love to pamper their loved ones with fragrant pastries with sweet peaches. But, unfortunately, the season of these delicious fruits is short, and there are a lot of chemical additives in store-bought canned foods from the store. There is only one way out - to preserve the peaches yourself, especially since it is very simple.

For preservation you will need:

• peach fruits (it is better to choose slightly unripe ones) - two kilograms;
• white fine sugar - one and a half kilograms;
• cold clean water (not chlorinated) - one and a half liters;
• citric acid (can be replaced with lemon juice) - a teaspoon.

1. Wash fruits thoroughly in cool water, changing it several times.
2. To make it easier to pull out the stone without damaging the fruit itself, you need to make an incision all over the peach with a sharp knife, and then carefully turn the two halves of the fruit in opposite directions. One part will turn out without a bone, and cut the bone from the second half with a knife.
3. For sugar syrup, combine sugar with clean water, add citric acid or pour in a spoonful of lemon juice and put on a slow fire to boil.
4. Pour the halves of the fruit into the syrup and, after the filling with the peaches boils, boil them for about ten to twelve minutes.
5. In dry, pre-sterilized jars, put the halves of the peaches, but not tightly. Bring the filling back to a boil and then pour it into the jars so that it completely covers all the fruits. Immediately tighten the preservation with boiled metal lids.

In order for canned peaches to last longer and stand without problems all winter, it is advisable to place them in a dark place where there is no access to the sun's rays.

Peaches are usually canned in halves or slices. But you can prepare these fruits as a whole, this is especially true if the peaches are a little overripe and it is difficult to select a bone from them without damaging the fruit.

For preservation you will need:

• soft ripe peaches - three kilograms;
• white fine sugar - two and a half kilograms;
• clean (non-chlorinated water) - two liters;
• a teaspoon of citric acid;
• a pinch of ground cinnamon and vanilla sugar.

1. Wash the fruits and carefully remove the skin from them. Put them in clean, dry jars, preferably with a capacity of two liters, so they will fit more.
2. For sweet syrup, combine water with sugar, citric acid and spices, boil, then boil for ten to fifteen minutes.
3. Pour the syrup into jars of peaches, cover with metal lids and place in the oven to sterilize. Sterilize for at least twenty minutes. After that, immediately roll up.

Whole peaches cannot be stored for a long time, as their pit contains harmful substances that only accumulate during long-term storage. The shelf life of such a blank is no more than two to three months.

Natural canned peaches in halves (video)

You should certainly use such recipes, because there is neither a lot of time nor a huge list of necessary ingredients. A little tip - peaches for each recipe can be taken half with nectarine, you get a completely different taste. The degree of ripeness of the fruit affects the amount of sugar - if they are unripe, you will have to add a little more sweet ingredient. Such simple tips will help you prepare the perfect canning for the winter, which will certainly turn into a delicious family dessert for the winter.

Easily digestible peach pulp is juicy, tasty, fragrant, and requires that it be eaten at any time of the year. Peaches in their own juice for the winter is just what a person needs so much during a lack of vitamins.

In the last century, the miracle fruit was a curiosity, it was a delicacy and was happily consumed only fresh. Now peaches are available in any form and variety. Large nectarines are very popular due to their sweet taste.

The fruit of the peach tree is perishable, lying on the table for a day, it fades, changes in color, and with a slight blow this place darkens.

If you have a large number of such fruits, and you do not have time to eat them, you should definitely resort to the preservation procedure and, preferably, in your juice. How to cook peaches in your own juice, tells the information below.

A couple of lines about the importance of the peach

The complex of vitamins B, C, E, K, PP make peach not only tasty, but also healthy. In addition to everything, it contains citric, malic, acetic and tartaric acid, as well as magnesium, manganese, iron, copper, zinc and other trace elements.

In general, eating peach, we saturate the body with all the necessary substances for its normal functioning. It is recommended to eat peach for kidney, rheumatism, gout, liver and gallbladder patients.

Peaches in their own juice can save the listed vitamins and medicinal properties if you follow all the steps of the recipes for the winter.

The fruits of the peach tree are divided into 2 types: with a velvety peel and glossy. The provided species are divided into two subspecies: with an easily removed bone and a difficult one.

Due to these characteristics, each has its own special taste, fresh and processed. Ripe peach fruits can be tasted already in July and finish enjoying this gift of nature in October.

To prolong the pleasure, the fruit in question can be processed into compotes, juices, jams, preserves, and even canned peaches in their own juice, the recipe for which is provided with a photo and a step-by-step description.

About 0.5 kg of medium-sized peaches are placed in a 1 liter jar.

Peaches in own juice with sterilization

Ingredients: peaches - 6 pcs, water (not boiled) - 4 tbsp. spoons, sugar - 1 tbsp. a spoon.

Cooking steps:

1. Wash the peaches and remove the skin.
2. Divide into two parts and get rid of the bone.
3. Push firmly into a sterilized jar with layers of sugar.
4. Add water and place in a pot of water to sterilize. Sterilize 25 minutes.
5. Take out the jars, tighten the lid, turn over and wrap in a thick cloth for a day.
6. The food is ready for the table.

Peaches in their own juice without sterilization

Ingredients: peaches - 1.5 kg, water (not boiled) - 1.5 liters, sugar - 200 g, citric acid - 1 teaspoon.

Cooking steps:

1. Pour boiling water over the fruit and remove the skin, remove the seeds.
2. Fill the jar with the resulting pieces to the neck. Spread carefully so that the spherical fruits do not lose their appetizing shape.
3. Boil water and pour it into a glass container, cover with a lid and let stand for about half an hour.
4. Drain the fragrant water back into the pan, add sugar and citric acid. Boil this drug again until the sugar is completely dissolved.
5. Pour the jars with the contents with the finished syrup and roll up the lids. Turn the hot provisions over and put in a warm blanket until they cool.
6. After cooling, return them to their normal position and set aside in the pantry.

Peaches in their own juice: a recipe without water

Components for three pieces 1.5 l jars: peach - about 4 kg, sugar - 1.5 kg.

Cooking steps:

1. The core is removed from the washed peaches and cut into pieces.
2. The following components are laid out in layers in a jar: a layer of sugar, a layer of peaches.
3. Set the jars in a pot of water for sterilization so that the shoulders of the jars are half immersed in water. Sterilized for 40 minutes, in the process of heating, juice begins to stand out from the fruit and fill the container with it. The peaches soften, leaving room for a couple more peaches.
4. After sterilization, the jars are carefully removed and tightly sealed with a lid, turned over and wrapped in a warm cloth.
5. Provision is ready.

Ingredients: juicy peaches or nectarine

Cooking steps:

1. Wash the sorted fresh, not spoiled peaches thoroughly in water, remove the pits.
2. Put the halves in a glass container to the brim, sterilized in advance.
3. Boil water and pour it into the peaches.
4. Prepare for the sterilization procedure: put a towel or loose cloth on the bottom of an enameled pan, put jars of fruit and pour warm water up to the shoulders of the jar. Turn on the fire and bring the liquid to a boil, and then the sterilization time depends on the juiciness of the fruit and the rate of juice release from them, due to the effects of high temperature. It usually takes 15-20 minutes of time.
5. Sterilized provisions are rolled up with tin lids, the container is turned over and wrapped in a blanket.
6. Sweetness is ready!

Peaches according to the recipe without sugar can be consumed even by diabetics.

Peaches in their own juice, prepared for the winter, can be eaten whole without anything, and also used as an ingredient in other dishes, such as pies, jelly, casseroles, jelly.

To diversify the standard peach taste, other fruits can be added to preservation. Sweet peach will give an exquisite taste in combination with plum, the canning steps of which are complemented only by the processing of the plum.

It will also be necessary to remove the peel from it and remove the bones, and then the canning recipe in its own juice will be the same, only the peach and the plum will be located in the jar.

The place of a plum can be perfectly taken by orange slices, lemon slices, pieces of pineapple, parts of an apple or pear, raspberries, strawberries.

Peach blanks - video

Source: http://www.glav-dacha.ru/persiki-v-sobstvennom-soku-na-zimu/

Peaches in own juice halves for the winter

Peaches in their own juice halves can be prepared for the winter in two ways. And each of these methods deserves attention, as it helps housewives save time and effort.

As you already know, the most time-consuming process in blanks is the sterilization of filled jars.

If you want to close the peaches in their own juice with halves in jars, you will have to sterilize them, but without adding water to the fruit, which greatly simplifies the matter.

In the event that this method is not at all suitable, try an alternative preparation - freezing fruits in their own juice with sugar. How to do it right, I'll tell you now. Please prepare large-capacity plastic cup-shaped containers with tight-fitting lids. Here they are in the photo:

Frozen peaches in their own juice

Ingredients:

• 12 large peaches;
• 8 tablespoons of sugar;
• juice of one lemon.

Cooking:

Why do you need a lemon? Let me explain: it helps the peaches retain their natural color and acts as an additional preservative. Squeeze the juice from the lemon in advance, then wash the peaches, dry on a napkin and divide into halves without peeling off the skin.

Place in a freezer bowl and pour over lemon juice, dividing it evenly over the entire volume of available fruit. Add sugar, trying to make sure that it completely covers the top of the peaches and they are not visible.

Close the containers with lids tightly enough and leave at room temperature for an hour. This is quite enough for the juice to stand out from the halves of the fruit, in which they will be frozen. Place cups with peaches in their own juice in the freezer.

Take it out if you want to enjoy it - after defrosting, the taste will remain amazing, and the color and aroma will pleasantly surprise all lovers of fresh fruits in winter.

But what if you don’t have a large freezer, or you just want to roll peaches in halves in jars without adding water? Not everyone likes frozen fruits or compote.

Although I really like the peach compote recipe for a three-liter jar, I actively advise it to all my friends - they thank you, since the drink turns out delicious and is perfectly stored, the lids do not swell, what else do you need? And here is a recipe for cooking fruits in their own juice without water and cooking.

Canned peaches in own juice

Ingredients:

• 8 peaches;
• 200 grams of granulated sugar;
• 1 teaspoon of citric acid without a slide.

Cooking:

I hope it is clear that the amount of sugar and lemon is indicated for 8 pieces of large juicy peaches. By the way, in a similar way, you can prepare nectarines for the winter.

To spin peaches in their own juice, we choose ripe fruits that do not have dents or other damage. Fruit should be fairly ripe, but not too soft.

Rinse thoroughly with running water at room temperature. Dip them in boiling water for just a minute and immediately put them in a bowl of cold water.

After such a procedure, the skin slides off very easily, just pick it up with your finger. Divide each peeled peach into two halves. We take out the bones. We cut both parts of the fruit into several more slices.

Separate a small amount of these slices and set aside. It is better to put them on a plate in the refrigerator. The rest we fill the sterilized jars to the very brim. We fall asleep sugar and a little citric acid.

We cover the jars with lids and put them on the shelf in the refrigerator so that the fruits let the juice flow. There will be so much of it that water is not needed.

We leave the jars overnight in the refrigerator. After releasing the juice, the peaches will decrease in volume and extra space will appear in the jar.

We will fill it with the remaining slices of peaches.

We put a pot filled with water on the fire. When it warms up, carefully put the jars of peaches into the dishes. The liquid should reach them to the shoulders. Sterilize after boiling for a quarter of an hour. After removing the jar from boiling water, roll up the lid.

Turned upside down, we put it right in the kitchen to cool, it is better closer to the stove so that it stays hot longer. You can leave the blank on the kitchen table, but wrap it in this case with a blanket or blanket.

After 12 hours, we send the jar to a permanent storage place - on a shelf in the pantry.

This is also interesting: ActionTeaser.ru - teaser advertising

Where there are peaches, there are apricots and plums. What winter seamings do you make from plums?

Source: http://neboleyka.info/persiki-v-sobstvennom-polovinkami/

Peaches, recipes for the winter: compotes, jams, jellies, canning whole - Zakatki

Peaches, recipes for the winter: compotes, jams, jellies, whole canning

The peach blossom in China is a symbol of spring, renewal and longevity. It is considered a healing product because of the organic acids, vitamins, pectin contained in it.

Once you have tried this vitamin product in the form of compotes, jams, jams, you will definitely leave these recipes in your culinary notebook.

Peach compote in a three-liter jar

Required ingredients: 1 kg of peaches, 1.5 liters of water, 3-4 clove buds or a sprig of mint, 400 g of sugar.

1. Prepare fruits: wash, blanch for 2-3 minutes. in boiling water and place in a sterilized jar.
2. Pour 1.5 liters of water into a saucepan, bring to a boil, add 400 g of sugar, add cloves and mint, and pour boiling syrup into a jar, put a knife or other metal object under the bottom beforehand.
3. Roll up with a metal lid, turn upside down and wrap until completely cool.

Peach jam for the winter slices

The aroma and amber color of peach jam in the middle of winter is the best antidepressant.

It can be used with tea, as a filling in a pie and for pies.

In all forms, this jam is an exquisite product, and home-made is also much more economical than bought in a supermarket.

To make jam you will need: 1.3 kg of sugar, 1 kg of peaches, a glass of water, juice of 1 lemon, 2 tablespoons of orange zest.

1. Wash fruit well.
2. Prepare 2 pots of water, put one on the fire, bring to a boil.
3. Dip each fruit in boiling water for 10 seconds, then in cold water.
4. Drain the water, peel the fruit, cut into slices, remove the seeds.
5. Make syrup from 1 cup water and sugar.
6. When the sugar is completely dissolved, gently lower the slices into the syrup, bring to a boil and set aside for 6 hours so that the fruits are saturated with syrup.
7. Then cook over low heat for another 30 minutes. 5 minutes before the end of cooking, add lemon juice and orange zest.

Let the jam cool down a little and put it in a sterilized dish, roll it up with metal lids. To store in the refrigerator, cool the jam and close with plastic lids.

Jam with almonds

Few people know that it is undesirable to cook jam in a copper vessel - vitamin C leaks.

Ingredients: 1 kg of pitted peaches; 1.2 kg of sugar; 70 g walnuts or almonds.

1. Prepare the syrup, dip the fruit into it, bring to a boil, remove from heat and let it brew for six hours.
2. Peel the nuts from the skin, after scalding them with boiling water.
3. Put the jam back on the fire, bring to a boil, pour the almonds, boil for 15 minutes over low heat, pour into sterile jars and roll up.

Peaches in syrup

Required: 3.5 kg of peaches, 700 g of sugar, 1.2 liters of water, a small lemon.

For this recipe, it is desirable to choose firm fruits, without cracks and damage.

1. Bring 4-5 liters of water to a boil, blanch the fruit for 2 minutes, then pour over with cold water and peel, first dividing them into halves and removing the stone.
2. So that in the future the fruits do not lose their shape, they must be soaked in a solution: 3 teaspoons of soda for 5 liters of cold water, hold for 5 minutes, drain the water. The pulp became more elastic to the touch after such a procedure.
3. To prepare the syrup, boil water, add sugar, lemon juice and zest (do not add lemon pomace, otherwise the syrup will be bitter). Cook for 5-7 minutes and pour over the fruit.
4. 10 minutes of slow boiling and can be poured into sterilized dishes. Seal tightly, turn over and let cool.

Peaches in own juice without sugar

Wash and clean the peaches from tails and stones, cut into halves and place in sterile jars.

Pour boiling water to completely cover the fruit, roll up with metal lids and place in a container with water heated to 55-60 degrees. Remember to line the bottom of the pot with a towel so that the jars do not touch the bottom of the pot during the sterilization process.

Boil jars: 0.5 l - 9 minutes; 1 liter - 10 minutes.

Be sure to wrap it in a warm blanket until it cools completely. Peaches are ready for winter!

Confiture with gelatin

To prepare it, you need: 600 g of peaches, 300 g of sugar, juice of 1 small lemon, several sprigs of rosemary, 10 g of gelatin.

1. Wash the fruits, remove the stones, cut into slices, cover with sugar, add rosemary, mix and leave for 1 hour.
2. Soak gelatin in water at room temperature to swell.
3. Put the fruits on the fire, boil for 25-30 minutes.
4. Take out the sprigs of rosemary, add the swollen gelatin, mix thoroughly and warm up to 70-80 degrees, but do not boil.
5. Roll the finished confiture into jars. Store in a cool, dark place.

Peach Jam with Gelfix

Soft, overripe peaches can be used for this preservation. In addition, if you pass them through a juicer, you get excellent juice with pulp, and the so-called cake is an excellent preparation for jam. The quality will not suffer from this, on the contrary, the jam will be tender and thick.

If you do not know how to replace gelfix, try pectin, because this is its main ingredient.

Required products: 2.5 kg of peaches (weight with a stone), 1 kg of sugar, 2 packets of gelfix.

1. Grind the pulp of fruits in a blender, having previously cleared the skin and seeds.
2. Add 4 tablespoons of gelfix sugar to the puree, mix well.
3. Boil 3 minutes. over medium heat, stirring constantly. Then pour the rest of the sugar, bring to a boil and cook for another 3 minutes.

Pour the jam into dry, sterile jars, roll up hermetically, store in a dark, cool place.

Canning Whole Peaches

This is the easiest way to prepare a fragrant drink and a beautiful berry, tasty, retaining all the vitamins for consumption in the winter.

Prepare 1 kg of fruits, 800 g of sugar, add spices to taste: cinnamon, vanillin, nasturtium flower petals.

Pierce the fruits in several places with a fork so that they do not crack and are well fed with syrup.

Cut the stalk and put the fruit in a sterile jar.

Prepare the syrup in the usual way, but be sure to collect the foam. The syrup should be viscous, but not very thick, easy to pour out.

Pour syrup over peaches and pasteurize for 30 minutes. in boiling water (do not forget to cover the bottom of the dish in which you put the jar). Roll up hot. Store in a cool place.

The peach is a southern fruit. Fortunately, it is not exotic, since for many years it has been grown not only in the south, but also in the eastern and even northern regions. Therefore, harvesting compotes of jams and preserves will be inexpensive, but the benefits of them in winter are truly invaluable.

Source: http://zakatushki.ru/frukti-i-yagodi/persiki-retsepty-na-zimu/

Canned peaches for the winter, the best recipes. Jam, compote, peaches in their own juice

Canned peaches are a delicious delicacy that reminds you of the summer season and a great opportunity to get a supply of vitamins at the right time.

Even pickled peaches do not lose their taste, appetizing appearance and useful composition.

All varieties of peaches can be divided into four separate categories according to the type of application: table, dried fruit, canning, universal. For conservation for the winter, the last two types are optimal. They are successfully used for spinning compotes, jams, marmalades, marmalades.

For preservation of peaches, only whole fruits with dense yellow flesh are chosen. Most experienced housewives prefer the Elberta variety. But even he needs to first remove the upper velvet skin. Such manipulation is carried out in one of three possible ways:

1. having treated with steam, and then - lowered into cold water;
2. placing the fruits in a blanching container, and then in ice water;
3. by dipping the peaches in a 2% solution of caustic soda, and then washing them under running cold water.

On a note! You can leave the skin on if you like. In this case, the compote may be less saturated, but the fruits will be preserved better.

During processing, cleaning and cutting, the fruits must be in water. So that peaches do not darken for the winter, it is necessary to soak them in a 1% solution of citric acid. In most cases, the halves of the fruit are laid out with a cut to the bottom. Thus, it will be possible to fill the container more densely.

Preservation of whole peaches (not cut) does not require much effort and a long period of preparation.

In this case, the end result is surprisingly successful.

Delicious compote will appeal to all family members without exception, and whole fruits will be useful for making desserts or decorating cakes.

• ripe peaches - 7-8 pcs. (for 1 jar)
• water - 1.5 l
• sugar - 600 g
• citric acid - 4 g

Cooking method

1. Prepare jars: wash thoroughly with detergent and rinse. Sterilize containers in the microwave, oven or steam bath.
2. Select ripe but undamaged peaches. Wash them under running water.

   Remove the skin from the fruit using one of the above methods.

3. Boil water in a clean saucepan, taking into account 1.5 liters per 1 jar. It is better to use non-chlorinated water. If there is no choice, tap water will also work.
4. Put the washed peaches in a sterilized jar and sprinkle with sugar (600g per 3-liter container).
5. Pour the fruits with thick boiling water, roll up with a key and turn the lid down until it cools completely.
6. Cold compote mark with a label with the date of conservation and hide in the pantry until winter.

Peaches in their own juice is one of the many recipes that compares favorably with the rest.

In this case, the fruits undergo heat treatment, which means that the preservation will not deteriorate ahead of time.

• peaches - 1 kg
• sugar - 1.2 kg

Cooking method

1. Wash the fruits carefully, remove the skin and stone, cut into halves (or quarters).
2. Place the peaches in a clean enameled pan and sprinkle with sugar. Leave the fruit in this form for a couple of hours, until the juice is formed.
3. Put the pot on the fire and bring to a boil. Let the peaches boil for 10-15 minutes.
4. In the meantime, prepare the jars: wash, rinse and sterilize.

   Put the finished composition in a clean container and roll it up with metal lids.

5. Cover the jars with a warm blanket. After a day, move the cooled preservation to a dark place.

To make peach jam, choose dense, not too ripe fruits. Soft fruits will turn into porridge during the cooking process.

• peaches - 1 kg
• lemon - 1 pc.
• water - 1 tbsp
• sugar - 850 gr

Cooking method

1. Peel the peaches: dip them in boiling water for 1 minute, then carefully remove the skin with a knife. Cut the peeled fruits into slices.
2. Pour water into the pan, add the required amount of sugar. Bring the syrup to a boil over low heat.
3. Dip the peach slices into the boiling syrup for 15 minutes. After - remove them with a slotted spoon and place in a clean container.
4. Boil the syrup over low heat until it is reduced by half. It's time to bring the peaches back.
5. During the cooking process, remove the foam from the jam. 10 minutes before the end, add lemon juice to the pan.
6. Pour hot jam into sterilized jars and roll up with clean lids. After complete cooling, the jars can be hidden in a dark place.

Most recipes for canned peaches are surprisingly simple. Such blanks do not need a huge list of ingredients or complex cooking technology.

All you need is a short list of ingredients and a little inspiration to enjoy amazing canned peaches in the cold winter months.

Source: http://strana-sovetov.com/recipes/conservation/12160-zagotoa-persikov-na-zimu.html

How to prepare peaches in your own juice for the winter

Peaches in their own juice are a bright, juicy and sweet snack. It can be eaten on its own, or used to decorate birthday cakes, and complement rich pastries.

Any novice housewife can preserve peaches for the winter on her own, the main thing is to know two basic cooking recipes.

Step by step recipe for the winter

Much of the recipe for canned peaches in their own juice is based on filling the fruit in a jar as a whole.

It is this method that allows housewives to save time on the implementation of the recipe, therefore it is widely popular.

For a basic recipe for canned peaches in their own juice, you will need the following ingredients:

• Peaches - 2 kg;
• Sugar - 250 g;
• Water - 2.2 liters.

First, prepare the fruits for cooking. Regardless of whether they were grown on their own or bought in a store, you need to sort them out and get rid of unripe, overripe, spoiled fruits. Then rinse with a colander.

It is not necessary to skin the fruit, but those who wish to perform this step should make cross-shaped cuts on the surface of the fruit, and then dip them in hot water for a couple of minutes.

After the specified time, the skin will easily slide off the fruit. If you plan to preserve without removing the skin from the fruit, then you need to wash them very carefully: a thin skin can be easily damaged.

Bring water to a boil. Arrange fruit between jars and sprinkle with sugar on top. Since whole fruits are used in the recipe, jars with a volume of at least three liters should be chosen for canning. Pour boiling water over fruits.

Place the jars in a volumetric container with boiling water for subsequent sterilization. For example, in the pelvis. Sterilization is carried out for at least half an hour.

Roll up sterilized jars, turn upside down and wrap with a thick cloth until cool. After that, it is enough to wait at least a week for the peaches to let the juice go, and be content with a sweet winter snack.

Preservation of peach halves in their own juice

Although the recipe, which involves canning peaches whole, is quite simple, sometimes you need to spend some time removing the pits from the fruit.

The fact is that the nucleoli of these fruits contain substances that release senile acid, harmful to the human body, over time. For this reason, whole peach fruits, rolled up, should not be eaten for more than one year.

But the fruits with the extracted seeds can be eaten much longer.

To preserve the halves, you will need the following components:

• Peaches - 1.7 kg;
• Sugar - 230 g;
• Water - 1.8 liters;
• Citric acid - 1 tsp.

It is necessary to start canning peaches in halves in their own juice for the winter with a thorough examination of the collected or purchased fruits. Their color should correspond to the color of ripe and healthy fruits, and even fruits with minor damage should be set aside.

Then rinse them under cool water using a colander, being careful not to damage the skin. Still, the peel of peaches allows them to be stored longer, and most importantly, it contains many vitamins.

If there is a desire to remove the skin, then it is enough to make transverse cuts on it with a knife, and dip in hot water for a couple of minutes. So, the skin can be easily removed with sliding movements.

Dry the fruits by blotting them with a dry paper towel, and proceed to the extraction of the stone. To do this, cut each fruit in half, and get the nucleolus out.

Then place the halves in clean, dry jars of any volume, pour boiled water over them. Leave for 30 minutes, previously covered with lids.

After the specified time, remove the lids, pour the water from the jars into the pan and cover with sugar.

Boil the syrup until it acquires a characteristic brightness and rich hue. Pour peaches with ready-made syrup, twist jars.

It is not so necessary to sterilize the jars after spinning if they have already been boiled beforehand. It remains only to wait for them to cool, turning upside down, and wait a week until the juice is released by peaches.

Peaches canned in their own juice for the winter will definitely become an annual family recipe:

1. Their twist takes no more than an hour;
2. Most housewives have the opportunity to grow peaches in their own garden, or even at home;
3. The necessary ingredients, in addition to fruits, are in every kitchen;
4. You can diversify such preservation by supplementing peaches with apricots, nectarines, apples, pears, dried fruits, etc.

Enjoy your meal!

Fruits and berries

Description

Ingredients

Steps

First of all, for canning peaches, we will prepare all the ingredients in the amount indicated in this simple recipe.



Next, wash the peaches. This type of fruit has a velvety skin, so peach fruits should not only be held under water, but washed thoroughly by rubbing them several times with your hands. Then clean fruits should be tightly packaged in sterile jars..



As already mentioned, peaches can be prepared for the winter with or without pits. We will conserve one jar of peaches with pits and a jar of peach pulp. In any case, the prepared blanks are completely filled with cold water. From this same water, we will then cook sugar syrup for peaches..



Literally after fifteen minutes, pour the water from the cans into a suitable saucepan in which the syrup will be boiled.



Add granulated sugar to a saucepan with water drained from cans and bring the resulting sugar liquid to a boil.





Drain the syrup that has cooled in jars back into the saucepan and bring to a boil again. After that, pour the peaches again with boiling sweet liquid, and then cover with lids. Then we wait until the blanks cool down.



Now for the last time, pour the water into a saucepan, then boil it and place it back in jars with peaches. This time, we don’t just cover the jars with lids, but carefully roll them up.



That's all! It remains only to wait for the canned peaches in syrup to cool completely, after which they can be put away in the pantry before the onset of winter.



Enjoy your meal!

Calories: 60
Time for preparing: 30 minutes

What will remind you of the beautiful summer season and the season of fresh fruits in the cold? A jar of canned fragrant peaches! Their wonderful smell and bright taste will cheer you up and drive away the winter blues. will decorate and fill with sunny colors any holiday or family dinner. We invite you to cook canned peaches with us. The recipe is quite simple, and the compote turns out with excellent taste. Peaches in it remain dense and do not lose their shape. For a large family, it is advantageous to preserve peaches in bottles, and for one person it is better to make them in a 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 in the warring French army, which completely solved the issue of storing provisions for soldiers.

Did Upper 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 cooks and fruit lovers. And China is considered the birthplace of fragrant peach. From it, he got to Iran, and then spread throughout the globe. The French chef's discovery still 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 photo step by step:

Prepare canned peaches for azima with us. The recipe with a photo will clearly show the main steps in the process of preserving these fragrant fruits.




1. The very first thing before preserving peaches is to prepare jars for fruit seaming. To do this, take a 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 of the volume with water. We put 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. We wash the peaches well in water with the addition of soda.




After washing, rinse the peaches with running water.

4. Then pour ¼ tsp of citric acid into the jar.




5. Now we are preparing the syrup for pouring peaches. Pour 0.150 kg of sugar into the pan.




Then fill it with 500 ml of water. Mix sugar in water with a spoon. Boil sugar syrup for 2 minutes.






6. Pour peaches in a jar with boiling syrup. We cover with a lid.




7. Now we will sterilize the jar of peaches in syrup. Place a clean rag in the bottom of the pot. We put a jar of peaches on it and pour hot water up to 2/3 of the height of the jar. Bring the water in a saucepan to a boil and sterilize the peaches for 10 minutes.




8. Sterilized peaches are rolled up with a lid for conservation.




9. Turn the canned jar upside down and cover with a towel or blanket. We rearrange the cooled canned peaches to the storage place of preservation until the winter.
health benefits of canned peaches
Canned peaches, due to heat treatment and sweet syrup, are slightly inferior in useful properties to fresh peaches. However, they still benefit the body. The use of canned peaches has a positive effect on the functioning of the digestive tract and intestinal motility, which is associated with an abundance of pectins and fiber in canned fruits. Canned peaches also remove toxins from the body. Vitamins contained in peaches contribute to the rapid growth of hair and nails. The sugar syrup in canned peaches makes them a quick source of energy. The low calorie content of the product allows you to simultaneously enjoy peaches and maintain harmony. In this case, you should not get carried away with the use of peach syrup.




Peach Preservation Options
Peaches are rolled up in jars and whole, and slices, and halves. There are recipes for preserving these fruits whole, but without the skin. Then the taste of compote turns out to be somewhat different than that of canned peaches, the photos of which are given above. If peaches are canned with a bone, then they are stored for no longer than a year. But slices or halves preserved in syrup have a longer shelf life. When preserving peaches, citric acid can be replaced with lemon slices. Then the compote will acquire a richer aroma and original flavor.
The sunny color and sweet aroma of peaches are very popular with children and adults. In cooking, canned peaches are used to make delicious desserts, cakes, and jellies.
Set aside time in the summer to preserve peaches. Then in the cold winter at a cozy family table there will be an occasion 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 min
Yield Servings - 3
European cuisine
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