Canned peaches for the winter

Thursday, July 30, 2015

Replenish your collection of homemade preparations for the winter - write down a recipe for canned peaches in syrup. The result is a delicious delicacy that is even healthier than a store-bought product.

Peaches, canned in halves and peeled, will become not only a beautiful independent dessert, but also the basis for making almost all sweet home-cooked dishes. These canned peaches are perfectly mixed with any type of dough - pies with this homemade preparation for the winter will pleasantly surprise you with their taste.

To ensure that this usual preparation for the winter does not disappoint you, constantly choose the best fruits: peaches should be firm, preferably even slightly unripe, without damage. From the indicated quantity of goods, I get 3 cans of canned peaches for the winter: 2 pieces of 1 liter and one 0.85 liter.

Ingredients:

Making a dish step by step:

The recipe for canned peaches in syrup includes the following ingredients: the freshest selected peaches, water, sweet sand and citric acid.

First of all, wash the fruits under cool running water and wipe them dry with a towel.

Then use a sharp knife to cut any peach along the pit. Now we take the fruit in our hands and with both palms we gradually scroll the halves in different directions. This is a more gentle method to at least destroy the pulp. So, peaches split into two halves: empty and with a pit. Carefully cut out the bones with a sharp knife. And only now can you thinly remove the skin with a knife.

Place the cooked peach halves into previously sterilized jars. I do this in the microwave. I wash the jars, pour in approximately 100 ml of cool water and boil at the highest power. Depending on the size of the jars, time can be useful in different ways: for example, 4 minutes is enough for a half-liter jar. We place the halves tightly, but at the same time do not press them too hard so that the peaches retain their shape.

Now bring the water to a boil in a saucepan and pour boiling water over the peaches in the jars. Cover with lids (they need to be boiled for 5 minutes beforehand) and leave for 20 minutes.

Then we drain the water from the cans back into the saucepan, add sweet sand, add citric acid (take 2 teaspoons under a knife, in other words, without a slide) and cook everything after boiling for several minutes.

Again, pour the bubbling syrup over the peaches and immediately seal (or roll up) the lids.

Turn the jars upside down and wrap them in a blanket or rug until they cool completely. This technique facilitates the most leisurely cooling of the workpiece and additional sterilization of the lids.

That's all - simple, fast, simple and delicious. We store homemade canned peaches in syrup halves in a cool place - a cellar, basement or refrigerator (if there is space). And in the winter, we serve them to our children for dessert or bake something delicious - for example, peach pie. Or prepare peach mousse soufflé for your own children - a very common recipe for a homemade dessert.

Peaches in syrup for the winter

Sweet slices in clear syrup, fragrant, smelling of the sun even in the summer - now we are canning peaches for the winter! The preparation looks and tastes literally the same as what is sold in hypermarkets. Peaches in syrup are halved, pitted, so they are perfect for making desserts. The syrup can be used to soak sponge cakes, and the fruit can be used as a filling for pies or added to cream for cakes and pastries.

Ingredients

peaches – 1 kg
water – 1 l
sugar – 400 g
citric acid – 0.5 tsp.

Manufacturing

First you need to cook the fruit. Imported fruits are usually treated with chemical substances that extend shelf life. You can limit yourself to painstaking rinsing under running water with a hard sponge, but you must try to remove the fluffiness - if this is not done, the workpiece will become cloudy and ferment. If you plan to preserve peaches without skin, then pour boiling water over the fruit for 1 minute, and then pour over ice water - this “contrast dousing” will make it even easier to remove the skin. But before cleaning, you need to remove the seeds. The most convenient way is to run a knife around the circumference of the fruit, dividing it into two halves, then pry it up and pull out the seed.

If you peel peaches, use a knife with a sharp blade. Lift the skin and remove the top skin, exposing the flesh. It will come off quite easily. If you are not going to clean it, skip this step.

In addition to preparing fruit raw materials, it is necessary to wash and sterilize the jars. The best container is 0.5 l or 1 l. I put peach halves in unstained jars with the cuts down - this way they retain their shape better and the packing density is higher.

At the same time, I bring the water in the kettle to a boil. I pour boiling water over the peaches in the jars to the very top. To prevent the glass from bursting, I place a wide knife blade under the bottom. Cover with lids and leave for 15 minutes.

After the designated time, I drain the water from the jars into the pan. A different amount of water may be used depending on the packing density and size of the peaches, so I use a measuring cup to measure how much water was literally used and calculate the required amount of sugar and lemon juice. For 1 liter of water, I add 400 g of sugar and 0.5 tsp. citric acid (for example, if one half-liter jar takes 250 ml of water, that means 100 g of sugar and 1 pinch of lemon will come in handy). Bring to a boil and cook for 1-2 minutes.

I pour the bubbling syrup over the peaches and immediately roll them up with sterilized lids. I turn the canned food upside down, wrap it in a warm blanket and let it cool one hundred percent. After this, you can transfer the jars to the cellar or to another cold and dark space. Shelf life - 1 year.

TOP 4 recipes for making canned peaches in syrup for the winter

Peaches make fragrant and tasty preparations. The fruits are used to make jam, desserts, and compotes. There are many recipes for making peaches in syrup for the winter. If you follow the sequence of actions, any housewife will get the desired dessert, which both adults and children will enjoy with pleasure in the cool season.

Individual production of peaches in syrup for the winter

Peach preparations turn out to be very tasty if high-quality fruits are chosen for this. There are some tips for making:

It is important to follow the proportions indicated in the recipe.
It is better to prepare seedless fruits, as this way they will last longer.
In order for products to be preserved for a long time, it is necessary to carry out high-quality preparation of goods and containers.

Rules for selecting and preparing goods

The sweetness of fruits is determined by their smell. If the smell is rich, then the peaches will be sweet and juicy. It is important that there are no foreign odors.

Peaches should be selected according to the following aspects:

Elasticity and velvety are considered evidence of ripeness.
The skin of the fruit must be smooth.
Requires natural skin color.
The pulp of the fruit is yellowish, snow-white, with pinkish veins.

Flat peaches are not as juicy as traditional peaches. It is better to take the fruits by weight. You should not choose hard or soft products, also with greenish, dark spots. Wrinkled fruits are also not suitable. Before creating blanks, they must be thoroughly washed.

How to prepare the container correctly?

For peaches in syrup, it is better to choose 1-liter jars. It is necessary to take only high-quality containers, which should be thoroughly washed with baking soda and then rinsed. Then the blanks will be stored for a long time.

After this, the jars should be sterilized. An effective and common method is steam cleaning. You need to boil water in a saucepan. A mesh is installed on top, onto which the inverted containers are fixed. They are boiled for about 30 minutes. Then the container is left on a towel.

How to preserve peaches in syrup at home?

There are many different recipes that allow you to create savory preparations. They differ in the number and list of required components. The difference lies in the subtleties of manufacturing. The recipes presented below are ordinary and tried and tested.

Regular recipe in slices

To create a delicious dessert, prepare:

fruits – 1 kg;
water – 1 l;
granulated sugar – 400 g;
citric acid – ½ tsp.

Beforehand, the berries should be washed and removed from their pits. Canned apricots can be with or without skin. The halves are placed in jars. You should boil water in a kettle, after which it is poured into the workpiece. Cover the containers with lids for a quarter of an hour.

Then you need to pour the water into the pan. For 1 liter it takes 400 g of sugar and ½ tsp. citric acid. The solution is brought to a boil and cooked for 2 minutes. Later, the syrup can be poured into jars. Fruits in a sweet solution turn out very tasty.

Option without sterilization

To prepare this delicious dessert, you will need:

fruits – 2 kg;
sweet sand – 400 g;
water – 1 l;
citric acid – 2 tsp.

It is important that the berries are clean and dry. The seeds are removed from them. It is also necessary to remove the skin. The halves should be placed in jars. Water is boiled in a saucepan and poured into jars. After 20 minutes, the water is combined back, sweet sand and citric acid are added. It is brought to a boil again. After this, you can roll up the containers.

Like store-bought ones

At home you can make the same dessert as from the store. Preparation required:

fruits – 2 kg;
granulated sugar – 400 g;
water – 1 l;
citric acid – 2 tsp.

The berries are placed in glass containers, poured with boiling water and covered with lids. After 20 minutes, the liquid is combined into a pan. Sugar and citric acid should be added to it. The solution is boiled. The containers must be filled with hot syrup and can be closed. Making fruit syrup is not as difficult as it might seem.

With a bone

The fruits can be prepared completely. To do this prepare:

freshest peaches – 1 kg;
sweet sand – 0.7 kg.

It is better to remove the skin so that the pulp is tastier. To do this, place the products in boiling water for 2-3 minutes. After this, they are poured with cool water, and then transferred to a colander. Peaches can be placed in jars and sprinkled with sugar. They are poured with boiling water up to their shoulders and covered with lids.

The same amount of water must be in the container where the containers will be sterilized. 1 liter jars are processed for 15 minutes. After this, the containers can be closed.

Upcoming storage

The workpiece can be stored at room temperature. You just need to protect it from sunlight. It is better to place the container in a cold place - a basement, cellar or on the balcony.

Shelf life is 1-3 years. This applies to those preparations that do not contain seeds.

If peaches are canned with pits, then the products should be stored for no more than one year.

7 best recipes for making peaches in syrup for the winter

Some people think that peaches can only be eaten fresh, but this is not true. They can be used to prepare tasty preparations that can be eaten in the winter. Most often, housewives cook peaches in syrup for the winter. But before this, you need to familiarize yourself with the features of making this dish.

1 Specificity of preparing peaches in syrup for the winter
- 1.1 Selection and preparation of fruits
- 1.2 Sterilize the container
2 Recipe for making delicious peaches in syrup
- 2.1 Traditional method
- 2.2 Preserving peaches without sugar
- 2.3 We cover the fruits in our juice
- 2.4 With bone
- 2.5 Manufacturing method as store-bought
- 2.6 Without sterilization
- 2.7 Regular recipe in slices
3 Duration and individuality of storage of preservation
4 Conclusion

Specificity of preparing peaches in syrup for the winter

Before you roll up a peach twist, you need to familiarize yourself with the specifics of creating the workpiece.

Selection and preparation of fruits

First you need to select and prepare the fruits that are necessary for cooking.

The main ingredient of the preserve is peaches. It is recommended to choose ripe peach fruits.

Greenish fruits should not be used, because they can have a bad effect on the taste.

The found peach fruits need to be prepared for canning. They are washed in advance to remove dirt and dust that may have accumulated on the surface. Then they are cut into pieces and the bone is removed from the center. Some peel the fruit so that the prepared product does not have a bitter aftertaste.

Sterilizing containers

You need to preserve the snack in pre-sterilized jars. Therefore, you need to familiarize yourself with how containers are sterilized. This process is carried out in several successive steps:

Cleaning. First you need to clean the containers from dirt. To do this, they are washed in cool or warm water. With all this, you can use soap and other detergents.
Disinfection. To get rid of unnecessary germs in the jar, disinfection is carried out. To do this, the surface is treated with special disinfectants.
Sterilization. To sterilize containers, you need to fill the pan with water and place a wooden board on it. A container is placed on it, after which the liquid is boiled for 15-20 minutes. During boiling, the jars are sterilized.

Recipe for making savory peaches in syrup

There are seven common recipes that can be used to make peach appetizer.

Traditional method

To prepare fruits in sweet syrup, almost everyone uses a traditional recipe. Special products are useful for this:

kilogram of peaches;
one and a half liters of water;
half a kilogram of sugar;
10 ml citric acid.