How to seal peach compote for the winter at home? Peaches for the winter: recipes, ideas and just culinary fantasies.

Contrary to popular belief, rolling peach compote is a fairly simple and quick process.

You open the jar and it contains a piece of summer. And such a good piece is the size of a whole peach, and not just one, but fifteen pieces at once! Bonus for the piece: a sip. And not just one - but about two liters of tasty, sweet pleasure at once.

In general, not a jar of peach compote for the winter, but a miracle for the summer.

Contrary to popular belief, rolling peach compote is a fairly simple and quick process. By spending very little time during the fruit season, in winter you will receive disproportionately greater pleasure compared to the effort put in.
How to make peach compote?

Ingredients

for 1 three-liter jar:

• 2-2.5 liters of water;
• approximately 1.5 kg of peaches (10-15 pieces);
• 450 g sugar.

How to choose peaches for compote

Approach the issue responsibly - the more carefully you select the fruits for preservation, the more pleasant it will be to open the jar in winter. You need special peaches. Fragrant– this time: only expressively smelling fruits are worthy of delighting you on long frosty evenings. Others will not give a characteristic aroma; canned syrup will remain just a syrup of sugar and water.

Ripe- these are two: unripe peaches are suitable for jam in the form of candied fruits, but not for compote.
Slightly hard- these are three: if in the end you want to get whole canned peaches in an appetizing syrup, you need dense, elastic fruits. Overripe soft peaches will easily turn into mush.

And now think about how and where to find fragrant, hard, but ripe fruits that you can greedily hide in jars so that you can enjoy the summer in winter.

How to cook peach compote for the winter with pits

my. Wash it well, thoroughly, trying to remove the “hairiness” inherent in these fruits from the skin. Compote, of course, will turn out without this event, but there are more pleasant peaches without “hair”.
We put it in jars. Quite tightly, but in no case compacting - the peaches should remain intact.

We place the jars in the place where they will then “warm up” under blankets for 24 hours. Be sure to lay a blanket (or better yet, three) on the floor. Pour boiling water, cover with lids, and wrap lightly. Leave for 20 minutes, after which we carefully pour all the water from the jars into the pan. The peaches remain in the same place.

Place the pan on the stove- let it boil.

In every jar with future peach compote add sugar.

Fill with boiling water and roll up sterilized lids. Okay, wrap it very thoroughly in blankets and leave it like that for a day, or better yet two.

After the jars have cooled completely, wipe them with a cloth and put them in the pantry - the peach compote can be stored without any problems until the next peach harvest.

The peaches turn out to be incredibly tasty, and the compote is concentrated: it is better to dilute it with water.

Peach compote - recipe “with halves”

If you are lucky enough to buy fairly ripe peaches (but not overripe, remember that!), then by making a longitudinal cut along the circumference of the entire fruit, you can turn the pulp by holding both halves with both hands and making rotational movements against each other. This way the bone will come off easily.

Place the peach halves in jars and preserve in the same way as described above. Advantage this method is that, firstly, more fruit will fit in the jar (and less compote, hurray!), and secondly, such preservation can, if desired, be extended for two to three years: hydrocyanic acid, because of which it is not recommended store compotes with stone fruits long time, in this version is removed.

Peach compote for the winter © Magic Food.RU.

Honey aromatic peaches in syrup for the winter without sterilization are tender and juicy. Thanks to the addition of citric acid, they will not only be preserved well, but will also not be cloying. This preserver also preserves the bright, appetizing color of the fruit and keeps the syrup light in color. You can harvest fruits both with and without skin. The taste practically does not change, only the density of the finished peaches can be different. You can eat this dessert without anything at all, or you can create something fancy with it. different combinations– top with ice cream, whipped cream, chocolate topping. Or use peach halves various compotes, decorate baked goods with them, including holiday cakes. It's quite simple and quick recipe preparation of preservation. We also recommend preparing

Ingredients for 1 three-liter jar:
- 1.3-1.5 kg of peaches,
- 1.6-1.8 liters of water,
- 200 g granulated sugar,
- 1 tsp. citric acid




You can wrap everything in one bottle or divide it proportionally into three liter jars. Wash the peaches, rubbing them thoroughly with your fingers to remove as much lint as possible. Dry them by placing them on paper towel. If you want to spin fruit without skin, then you need to quickly blanch it. To do this, boil water in a small saucepan. Let's throw the fruits there for a few seconds - about ten. And immediately take them out with a ladle to put them in a bowl with cold water. Now the skin can be removed with one finger movement. You just need to pull it along the barrels with a sliding gesture.
Divide each peach into two halves. The most convenient way to do this is sharp knife, making an incision along the groove. This way the edges are smooth and neat. Carefully remove the bone.

Pour boiling water over them and cover loosely with lids. In this form, the jars should stand for about half an hour.

After this, pour the water into a container where we will cook the syrup. Add sugar and citric acid there. Heat over high heat until boiling.

And again we fill the jars with water (already sweet). Roll up tightly and leave to cool. Peaches in syrup should be cooled upside down. We build a thermal bath for them from a warm blanket or towel. When the jars are cold, they can be moved to a pantry shelf or to the balcony. The main thing is that the place should be dry and direct Sun rays. They are no less aromatic and tasty.

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 into digestive system human decomposes 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.

1. 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;
• lemon acid- 2 tsp. with "top".

Cooking method

This type of preparation for the winter is easy to do.

1. The jars in which you plan to twist the workpiece should be sterilized with any in a 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 citric acid and granulated sugar into the liquid. 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 of preserves you need:

• 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?

Poll Options are limited because JavaScript is disabled in your browser.

Compotes have an amazing property - in the summer they enjoy their taste and quench their thirst, and in the winter they are an additional source of vitamins and a reminder of the past. warm days. This is exactly what can be said about peach compotes prepared for the winter. Juicy, southern fruits in amber syrup in winter will remind you of the summer sun and delight you with a refreshing taste.

Compote is a dessert vitamin drink made from one or several types of assorted berries. With the addition of sugar, compote becomes a high-calorie drink, which should be taken into account by people who are prone to obesity.

By changing the ingredients, you can make the compote sweet, sour, tart, with a hint of bitterness, but the main thing is that it must preserve all that is beneficial for the body and not destroy the vitamins during the cooking process.

• berries and fruits must be exclusively fresh;
• water for drink – purified;
• For 1 part fruit take no more than 3 parts water.

Selection and preparation of peaches

When choosing peaches, it is necessary to discard those that are rotten, have mold, or have broken skin. Peaches have a skin with villi; a lot of dust particles accumulate between them, so they must be washed thoroughly under running water.

A The best way– soak the fruit for half an hour in a weak solution of soda ash. After that, rinse them, and the lint will be washed away under running water.

Some housewives believe that if the seeds are not removed from stone fruits, the compote will become unusable in a year, therefore, for harvesting for the winter, it is better to remove the stone. Place the washed fruits on a clean cloth or paper to dry, and you can begin canning.

Recipes for making peach compote at home

Close the compote in glass containers without cracks, scratches or chips. They are washed with soda solution, rinsed and sterilized. The lids used to seal the jars must be boiled.

A simple way for the winter

Prepared fruits are sorted by size. Large fruits are sealed in 3-liter jars, and smaller fruits are sealed in 1-liter jars.

How densely the peaches are placed in the container depends on the housewife’s preferences. And the syrup is prepared according to standard standards: 130 grams of sugar are dissolved in 1 liter of water. If you need a sweeter syrup, increase the amount of sugar.

Without sterilization

The most common and reliable method of canning. If the fruit is too large, it must be cut. Fill the jar two-thirds full with fruits.

Prepare syrup:

• purified water – 2.5-3 liters;
• granulated sugar – 400 grams.

Boil sugar syrup, pour it over the peaches, roll up the lid. Turn the jar over and cover with a blanket.

Seedless

Place peach halves without kernels in a glass container. Blanch for 10-12 minutes. After this time, the water from the cans is drained.

Make a sugar solution by mixing sugar and water in a ratio of 130/1000. Boil it and pour the peaches again up to the neck of the jar. Quickly screw on the lid and leave upside down for a day until it cools.

With a bone

They look very beautiful, and the presence of the seed adds a slight tartness. Whole peaches of the same size are poured into a sterilized container, two-thirds full. Size is important to ensure that the fruits are evenly heated during blanching. Boil clean water, pour over the fruits, cover with lids. The peaches should take at least 20 minutes to warm through.

Important! This type of compote must be used within a year; after this period, the seeds release hydrocyanic acid.

With citric acid

The best insurance against caps exploding is to add citric acid to the syrup. Peaches and container are prepared in the usual way, but when cooking syrup, add lemon juice or acid. Fill a container with peaches, pour boiling syrup over it, and close immediately.

To prepare the syrup correctly, you need:

• 1 liter of water;
• 130 grams of granulated sugar;
• 5 grams of lemon.

Mix all ingredients and bring to a boil. Citric acid is a good preservative; the taste becomes more pronounced, with a pleasant sourness.

With apricot

The combination of peaches and apricots makes the compote sunny and amber, which is especially valuable in winter. You can cook it without seeds, or you can cook it with seeds. In the second case, preservation cannot be stored for more than a year.

Apricots are selected for medium ripeness and must be firm. They are washed and allowed to dry. Fill the container with fruits in equal proportions. Pour in strong boiling water and leave for 10-15 minutes.

For syrup you need for 1 liter of water:

• sugar – 130-150 grams;
• lemons – 5 grams.

Mix all the ingredients, boil, pour over the heated fruit, and immediately roll up the lid. The jars are turned over and left to cool, wrapped under a blanket.

From fig peaches

Flat shape allows you to fill the jar big amount fruit and get a delicious compote. They are prepared like regular peaches:

• select undamaged, dense, unripe ones;
• wash thoroughly;
• laid out on cloth to dry.

A 3-liter jar can contain 1.5-2 kilograms of flat peaches. To get a tasty compote, you should preserve it without sterilization. To do this, pour hot syrup over the fruit, seal it, and let it cool under a blanket.

From nectarines

Nectarines resemble peaches, but they are hairless and have no hair on their skin. Select strong fruits, without damage, and wash them. Fill a glass container with fruits and pour boiling water over it. After 15 minutes, the water is drained and a syrup is prepared using it at the rate of: 1 liter of water, 130 grams of sugar, 5 grams of lemon. Pour boiling syrup over it and cover with a lid.

With plum

Adding plums will change the color of the drink, the fruit will be exchanged taste qualities, which will make them unusual. Peaches will become pleasant Pink colour, and the plums will acquire its aroma.

The plum should not be overripe and firm. Fill a jar with fruit, pour boiling water, cover with a lid, leave for 15-20 minutes. Drain the water into an enamel bowl and boil the syrup in it. Plum contains more acid, so it is added to syrup more sugar– for 1 liter of water you need 150 grams of sugar and 5 grams of lemon. Hot syrup is poured over the heated fruit, sealed, the container is turned over and covered with a blanket for a day.

With apples

Apples choose firm, sour varieties, preferably green. This will not only complement the taste of the compote, but will also look very nice on the outside.

Peaches are prepared in the usual way, and apples:

• wash, let dry;
• cut in half or into slices;
• remove the core.

Lemon zest will enrich the taste of this compote. For this.

What you will need:

• 1.5 kg of fresh peaches;
• 200 grams of sugar;
• 1 dessert spoon of citric acid;
• 1.7 liters of water.

These ingredients are enough to seal a three-liter jar, which requires preliminary sterilization. It is better to use several sterilized jars, which in total will amount to 3 liters. The ideal option would be 4 750 ml jars, which are usually used for pickling cucumbers.

Step-by-step preparation:

1. First, the peaches are washed thoroughly. If desired, you can peel off the skin. To free the pulp from the skin, you need to immerse the fruit in boiling water for a few minutes, and then transfer the fruit to cold water. After such manipulations, the skin can be easily removed.
2. Peaches are cut into two halves and the pit is removed.
3. The resulting halves need to be filled into a sterilized jar.
4. Water is poured into a saucepan and brought to a boil. Boiling water is poured into the jar for the peaches. The containers are closed with lids and left in this position for half an hour.
5. The water from the jar is poured back into the pan.
6. Pour sugar and citric acid into the same pan. The liquid is actively stirred and brought to a boil.
7. Then the peaches are again filled with syrup and rolled up. The jars are turned upside down and wrapped in a towel.

After the containers have cooled, they can be stored in a cool, dark place.

Canning peaches with pits in wine

This recipe will give you a dish that will perfectly complement the holiday table and become an interesting dessert. This preparation is not suitable for children due to the presence of alcohol.

To prepare you will need:

• half a kilo of sugar;
• dinner spoon of lemon juice;
• half a vin dessert spoon cinnamon;
• a little clove;
• liter of dry white wine;
• a quarter dessert spoon of ground ginger;
• 300 milliliters of water;
• one and a half kilograms of peaches.

How to make a blank:

1. First the syrup is boiled. To do this, bring the water to a boil, and then add granulated sugar, cinnamon and ginger.
2. All liquid is brought to homogeneity.
3. Boil the syrup until the sugar is completely dissolved, and then leave it over low heat.
4. Peach fruits and cloves are washed thoroughly. Then each fruit is doused with boiling water, and several clove buds are pressed into its peel.
5. Then each peach, along with its pit, is carefully immersed in syrup and cooked for 10 minutes.
6. The pan is removed from the stove and remains closed for 4 hours.
7. After the fruit has infused, the syrup is poured into a separate container.
8. Wine and lemon juice are poured into the pan where the peaches are located.
9. Next, the wine drink is brought to a boil and boiled for 20 minutes.
10. Transfer the peaches into pre-sterilized jars using a wooden spoon.
11. The wine is brought to a boil again and then poured over the fruit.
12. Each jar is immediately rolled up and turned over until it cools.

Low Calorie Peaches Recipe

Peaches cooked in... own juice. The recipe is suitable for those who carefully count the calories they eat.

In order to prepare this dessert, you will need:

• peaches;
• a little granulated sugar;
• clean small jars, 1 liter capacity.

How to cook:

1. Wash the jars thoroughly, it is advisable to use baking soda. Blanch the peaches, peel them, divide them into halves and remove the pit. If the fruits are large, then they can be cut into 4 parts, or even into pieces.
2. Place the first layer of fruit in a jar and lightly sprinkle with granulated sugar, then, alternating peaches and sugar, fill the container. For a liter jar, 4-5 tablespoons of sugar are enough, but the portion can be reduced if the fruit is sweet in itself.
3. Now you need to add boiled water to the jar so that the liquid covers the fruit segments and you can begin sterilization. This process lasts about 30 minutes for a liter jar. Then the jar is rolled up with an iron lid, which also needs to be sterilized.
4. Place the preserved food on the lid to cool.

The finished product contains about 44 kcal per 100 g.

Peaches in their own juice

This recipe does not involve the use of sugar, so it can significantly reduce the calorie content of the product.

Thanks to short heat treatment, peaches will retain most of the vitamins and will not reduce their benefits to the body.

To prepare you need:

• peaches;
• water.

How to do:

1. Peaches are washed thoroughly, cleared of twigs and seeds.
2. Divided in half, they are placed in a jar.
3. The fruit in the jar is filled to the top with boiling water and the lids are rolled up.
4. The jars are immersed in a pan of water heated to 60 degrees. There must be a towel or napkin spread at the bottom of the pan. This is necessary to ensure that glass containers do not burst during sterilization.
5. Taking into account the sealing of half-liter jars, they should be sterilized within 9 minutes. If they are setting liter jars, they need to be kept in water for 10 minutes.
6. After sterilization, the jars are turned over and wrapped in a warm cloth.

Canned peaches without sterilization

It is very easy to prepare peaches for the winter without resorting to sterilization. Well, maybe it will take a little more time, but all this is nothing compared to the pleasure of exquisite taste fruit.

To prepare compote we will need:

• ripe peaches, the fruits should not have damage to the skin;
• granulated sugar at the rate of 300-400 g per 1 kg of fruit;
• water, better filtered;
• citric acid - on the tip of a knife.

How to cook:

1. The peel of the peaches in the compote is quite rough, so it is better to remove it. To do this, the fruits are blanched: place a colander with peaches in boiling water for a minute, and then pour cold tap water over the fruits. Carefully peel the peach, divide it in half, remove the pit and place the halves in clean jars.
2. As soon as the container is filled with peaches, pour in the boiling syrup and leave the jar for 10 minutes. Then pour the liquid into the pan and let it boil again. Refill the jar with syrup, roll up the lid and send under a warm blanket until completely cooled.
3. 1.5 liter jars are best suited for storing peaches.

The jar should not be packed tightly; the fruit should retain its shape. We fill the jar with fruit halves up to the shoulders; it’s stupid to preserve water: concentrated syrup can always be diluted.

Preserving Spiced Peaches

For the preparation you need:

• one and a half kilos of peaches;
• cinnamon tube;
• star anise;
• half a dessert spoon of citric acid;
• 100 grams of granulated sugar;
• 750 milliliters of water;
• 4 drops vanilla essence.

Preparation steps:

1. Each ripe but firm peach is carefully washed and dried.
2. Next, the fruits are peeled, cut in half, and then the pit is removed.
3. When rolling two liter containers, you need to divide the star anise and cinnamon into two parts.
4. Fruit pieces are placed in pre-sterilized jars.
5. Half of the star anise and cinnamon are poured into each jar, and then the whole thing is poured with boiling water.
6. The workpiece remains closed for 10 minutes.
7. Next, all the liquid is poured into the pan. Sugar is poured into it, everything is thoroughly mixed and brought to a boil.
8. After this, the pan is removed from the stove, vanilla essence is poured into the syrup.
9. Freshly boiled syrup is poured over the fruit, and the jars are immediately rolled up.
10. The rolled containers are turned over and covered with a warm towel.

With almonds

This piece will be a great addition festive table, since fruits sparkling in syrup look very impressive in combination with almond kernels.

Necessary:

• 3 kilograms of ripe peaches;
• 1 lemon;
• 100 grams of almonds;
• half a kilo of sugar;
• one and a half liters of water.

Cooking algorithm:

1. Water is poured into the pan and brought to a boil. During this, sugar actively dissolves in water.
2. Peaches are washed, doused with boiling water, and peeled.
3. The fruits are cut in half and the pit is removed.
4. The washed lemon is cut in half and the juice is squeezed directly into the sugar syrup.
5. Peaches are placed in sterilized jars, pieces of lemon zest and peeled almonds are poured between them.
6. The containers are filled with freshly boiled syrup and covered with lids.
7. Each workpiece should be sterilized within half an hour. After sterilization, each jar is sealed.

Recipe Sugar Troublemaker

Peach fruits can simply be candied for the winter.

This requires one and a half kilograms of granulated sugar per kilogram of fruit.

The peaches need to be firm so they don't turn into jam.

How to do it:

1. The fruits are poured with boiling water for 30 seconds and then removed from the skin and seeds.
2. The pulp is cut into slices and transferred to an enamel-coated container.
3. Fruits are poured a small amount water and boil for 7 minutes.
4. After this, the peach slices are removed from the liquid, sprinkled with sugar and left in this state for a couple of days.
5. Then they are brought to a boil, distributed into pre-sterilized jars, and rolled up.

Harvesting peaches for the winter (video)

Whatever recipe you decide to use for canning peaches, the end result will be a wonderful sweet preparation that you can delight your loved ones with.