How to preserve peaches in syrup. Peaches canned in syrup - healthy preparation options

From peaches They prepare a lot of delicious and aromatic desserts, preserves and jams for the winter.

Peach Recipes for homemade preparations for the winter - tasty and aromatic jam, peaches in their own juice, nutritious peach juice, canned peaches in slices.

How to use canned peaches are used for baking pies and cookies, and in making cakes.

A tasty winter treat, sweet peaches in syrup. An easy-to-prepare winter peaches recipe. Slightly unripe and firm peaches are suitable for cooking.

Ingredients: peaches 2 kg, sugar 400 g, water 1 l, citric acid 2 tsp.

Cooking recipe

Wash the peaches with water and trim the skin. Cutting in half remove the seeds.

Pre-sterilize jars and lids. Place halved peaches into jars.

Pour boiling water over the jars of peaches and cover with lids. Leave for 20 minutes.

Drain the water from the jars, add sugar and citric acid, and boil for 2 minutes.

Pour the finished syrup into jars with peaches and roll up the lids. Turn the jars upside down, cover with a blanket, and leave until completely cool. Store in a cool place.

Peach jam

A fragrant and tasty jam that you will want to try in winter. This recipe makes thick peach jam.

Ingredients: peaches 2 kg, sugar 2 kg.

Cooking recipe

Wash the peaches with water, peel and remove the pits. Cut the peaches into slices 1-1.5 cm thick.

Sprinkle the peaches with sugar and leave for 3 hours. Place the pan with peaches on the fire and after boiling, remove the foam that forms.

Cook the peaches over low heat for 2-2.5 hours at a time. There is no need to stir.

While the jam is cooking, prepare the jars and lids: wash and sterilize.

Pour the finished peach jam into jars and roll up the lids. From 2 kg of peaches I made 1.5 liters of delicious jam.

Sweet and sour peach juice is a tasty and healthy drink for the whole family. A simple recipe for making peach juice for the winter.

Ingredients: peaches 1.7 kg, sugar 250 g, water 2 l, citric acid 1 tsp.

Cooking recipe

You will need ripe, sweet peaches. Wash the peaches with water, trim the skin and remove the pits. Cut into arbitrary pieces.

Add citric acid and sugar to the peaches in a saucepan. Grind using a blender until you get a homogeneous mass.

Add water, stir and put on fire.

After boiling, skim off any foam that forms and simmer over low heat for 30 minutes.

Prepare - wash and sterilize the lids and three-liter jars. These ingredients make 1 three-liter jar.

Pour the finished peach juice into jars and roll up the lids. Turn the jars upside down and leave until completely cool, no need to turn over.

Fragrant peaches float in their own juice, because they use a little water and a spoon of sugar for cooking.

Ingredients for 1 liter. jar: peaches with dense pulp 5-6 pcs., sugar 1 tbsp. l., water 4 tbsp. l.

Cooking recipe

Wash and peel the peaches, cut them in half and remove the pits. Prepare jars: wash and sterilize. Place halved peaches into jars and sprinkle with sugar. Then pour 4 tablespoons of hot water into the jars.

Cover the jars with lids and place them in a container with water to sterilize. We sterilize liter jars for 35 minutes, half-liter jars for 30 minutes.

Roll up the finished jars of peaches with lids. Turn the jars upside down and leave until completely cooled.

Video - Peach jam in slices. Simple and tasty

Proven recipes for winter peaches will come in handy and help you prepare healthy preparations for the winter.

Canned peaches have always been considered a delicacy. These aromatic sweet fruits do not grow as widely in Russia as apples or cherries. And you can only buy them in sufficient quantities in a store or market. However, this is not a reason to deny yourself the opportunity to make pickled peaches, jam, jam or compote from them. And the quality of handmade products will be in no way inferior to store-bought ones.

Canned Peaches

This is the easiest recipe for canning peaches for the winter at home. You will need:

Ripe peaches - 2 kilograms.
Sugar - 400 grams.
Citric acid - 2 teaspoons.
Water - about a liter, depends on the density of the fruit.

This amount of ingredients should be enough for three liter jars. If there are more peaches available, then the number of everything else needs to be increased proportionally.

The step-by-step recipe for making canned peaches is very simple. The first step is to wash the fruit and remove the seeds. To do this, each fruit is cut lengthwise, and then the halves are turned in different directions relative to each other, without squeezing them too much. This technique allows you not to injure the juicy pulp. After dividing, you need to remove the bone with a knife. The halves are carefully peeled.

Sterilization of empty glass jars is carried out in the microwave, oven or steam. After this, the peeled halves of the fruit are laid out in them. Canning is done using the double pouring method, known to many housewives. The jars are filled with boiling water, covered with sterilized lids and left for 20-25 minutes. Then the water is poured into a saucepan, citric acid and sugar are added to it and put on fire. Stirring, boil the syrup for 5 minutes, and then pour it into the jars of peaches again. All that remains is to close them and put them under the blanket to cool quietly.

To be sure, after filling the jars with syrup, you can sterilize them for 15 minutes in a water bath and then roll up the lids.

Compote with bones

Preparing a delicious peach compote for the winter is not at all difficult. For this you will need:

Ripe peaches - 1.5 kilograms (about 15 pieces).
Water - 2-2.5 liters.
Sugar - 450 grams.

The amount of ingredients is calculated for a three-liter jar. For compote, you can use the whole fruit without removing the seeds. The peel should be carefully cut off; this fruit is much more pleasant to eat. The drink is made using the same double pouring method. The peeled fruits are placed in sterilized jars and poured with boiling water.

After 20-25 minutes, you can pour the water into the pan and add sugar there. Place the pan on the fire and bring the syrup to a boil. Then the fruit jars need to be refilled. Filled containers are rolled up, turned over and wrapped. The compote should stand covered until it cools completely. After this, it is advisable to put it in a cool place for storage.

Jam in slices

Peach jam has a unique taste and aroma. To prepare it you will need:

Peaches - 1 kilogram.
Sugar - 800 grams.
Vanilla.

For jam, it is preferable to take dense, slightly unripe fruits. They won't turn into mush when cooked. You need to remove the seeds from them. To do this, cut the peaches lengthwise and slightly rotate the halves relative to each other. The pitted parts are cut into slices.

Cooking peaches in syrup for the winter is a great way to preserve the unique aroma and taste of these summer fruits. Peaches in syrup according to this recipe are tender, and at the same time dense and hold their shape perfectly.

This recipe is perfect for preparing apricots and plums, only, unlike peaches, they do not need to be peeled, and therefore do not need to be blanched. Otherwise everything is the same.

For preservation you will need ripe fruits, but they should not be overripe or loose. Ripe, juicy, low-fiber fruits with well-separable pits are ideal. This needs to be checked on the market when purchasing.

If the pit is difficult to separate, or the peaches are not ripe, you will have to suffer a lot when removing the peel and, in fact, the pit, but do we need it? So the main thing in the success of the entire enterprise of canning peaches in syrup at home is the right choice of fruit.

From this number of peaches I got two liter jars and four half-liter jars. I cook these peaches in syrup for the winter without sterilization; they are already perfectly stored at room temperature.

In winter, you can enjoy these peaches just like that, or you can use them for baking, for example, to make a delicious, aromatic cottage cheese-peach pie.

Canned peaches in syrup recipe.

We select whole undamaged peaches and wash them.

Heat about 4-5 liters of water in a saucepan. When the water boils, carefully place the peaches into the pan. Blanch after boiling for about 2 minutes. When the peel changes color, you can drain the boiling water and rinse the fruit with cold water.

Let the syrup to cook for making peach jam: mix sugar and water in a saucepan, bring to a boil, stirring occasionally. After boiling, squeeze the lemon juice into the syrup and, for additional flavoring, add the squeezed lemon itself to the pan with the syrup. Let the syrup simmer over low heat for 5-7 minutes. After which the syrup should be filtered.

The most labor-intensive stage lies ahead - peeling the peaches from pits and skins. We work in the following sequence: make a circular cut, cutting through to the pit, divide it into halves, separate the pit, and only then remove the skin from each half.

Here are the peaches, peeled.

Pour 5 liters of cold tap water into a large saucepan, add 3 teaspoons of baking soda and place the peaches in the soda solution. This is necessary so that they do not lose their shape in the future. The peaches will darken a little, that's okay, it will all fix itself. Let it sit for 5 minutes, take it out and let it drain thoroughly. Don’t be afraid, there will be no soda taste in the finished canned food, but you will immediately see that the flesh of the peaches has become more elastic and dense.

Pour the syrup into a large saucepan, bring to a boil, place the peeled peach halves into the syrup, bring to a boil again and cook for 7-10 minutes.

Then pour everything into sterilized jars (

Ruddy, velvety peaches are loved by everyone and are invariably perceived as an exquisite, rare delicacy. Preserved in clear sugar syrup, they look amazing.

The presented recipe allows you to keep both the skin and the pulp of the fruit intact and then, if necessary, use it as a decoration for homemade desserts. Laying the halves with the convex side up will allow you to fill the volume of the cans more efficiently.

Based on the thick, fragrant syrup, you can cook compote, make jelly, and sweet fruit sauce.

Ingredients

peaches 2.3 kg

water 1 l
sugar 400 g
citric acid 2 tsp.

Yield: 3 liter jars

Preparation

1. To prepare this preparation, do not use soft peaches; you need ripe, dense fruits. Place the fruit in a bowl. Fill with cold water until the peaches float freely and leave for 10 minutes. Then rinse each fruit well with a washcloth to remove lint and rinse again.

2. Cut into two halves and remove the seeds.

3. Rinse jars with lids with baking soda and rinse thoroughly with running water. Sterilize the lids by boiling and the jars in the usual way. Place peach halves to the very top in sterile containers. Take the jar in your hands and shake it a little so that the peaches fit tightly together.

4. Boil water. Fill the contents of the jars with boiling water to the very top and cover with lids. Leave for 15 minutes.

5. Pour the solution into a saucepan. Add sugar and citric acid. Stir and put on fire. After boiling, cook for 2-3 minutes.

Peach is not only a tasty and incredibly aromatic fruit, it contains many microelements and fruit acids that can have a beneficial effect on the condition of the skin, fiber promotes better digestion, and a complex of vitamins strengthens the immune system and energizes you. But, unfortunately, the peach season is short-lived, and you want to pamper yourself and your loved ones with juicy fruits all year round.
You can preserve peaches in a variety of ways. Most recipes call for rolling whole peaches in compote. But such a recipe does not imply long-term storage, because the stone contains substances that over time begin to release hydrocyanic acid, which is dangerous to human life and health, therefore, in no case should you use preserved food for more than a year.
Another thing is peaches, sealed without seeds in syrup. Firstly, the fruits retain their density and honey taste inherent in peach longer; secondly, there is no risk, such preservation can be stored for a long time without any changes in the structure and chemical composition of the fruits.
The method of preserving peaches in syrup presented to your attention is incredibly easy to implement, and the fruits can be used not only in their pure form, but also for preparing various desserts, such as filling for pies or decorating cakes.
It is advisable not to peel peaches, this way they retain their density longer, and the lion's share of all useful substances is contained in the skin. It is better to use fruits of medium size and sufficient ripeness, but not too soft. The optimal container size is 700 ml - 1 liter. in three liter bottles the peaches will choke under their own weight and the weight of the syrup.

Taste Info Sweet preparations

Ingredients for canned peaches in syrup:

Fresh peaches – 1.5 kg.
Granulated sugar – 200g.
Water – 1.7 l.
Citric acid – 1 tsp. l.

How to cook canned peaches in syrup for the winter without pits in halves

Preparation of canned peaches in syrup:
Wash the required number of peaches, carefully trying to leave as little fluff on the surface as possible.

Remove the stem and halve the peaches using a knife. Remove the bone. To better saturate the pulp with syrup, you can prick the peel in several places with a toothpick.

If you wish, you can roll up half the jars with peeled peaches; to do this, you need to put them in boiling water for a few minutes and pour them over, then remove the skins with cold water.
If you bought large peaches and the halves do not fit through the neck of the jar, then the peaches can be cut into quarters, this will not make them any worse.
Place pieces of peaches into pre-sterilized and dried jars, being careful not to crush the fruits. Fill the prepared jars with peaches with boiling water and cover the top with lids and let them sit for half an hour so that the juice is released.

After this time, drain the water from the jars into a saucepan and add granulated sugar and citric acid. Bring the contents to a boil and check for thickness. Since our peaches are red, the syrup also acquired a beautiful red color. If your peaches are yellow, the color of the syrup will be amber.

Pour hot syrup over the fruit halves in the jars and screw on the lids.

No additional sterilization is required; you can immediately turn the jars over and cover them with a thick towel until they cool completely.

Canned peaches in syrup are ready for the winter; you can eat such peaches in just a couple of days. They should be saturated with syrup.