Peaches are the most fragrant, fragrant and insanely delicious fruit among all the others. This year, the peach harvest, like the apricot, turned out to be very large. So we will harvest this fruit for the winter and in large quantities.

Since we don't have a peach orchard, we'll have to buy from the market. I was at the vegetable market to pick peaches and what do you think, the peaches have grown so big that they will soon overtake the melon. There are a lot of peaches, but I want to make compote from whole peaches, but they don’t fit into a jar.

He twisted and turned and had to walk around the entire bazaar. In the far corner, to the side, I saw a grandmother with peaches, I was attracted to her by such a fragrant, fragrant smell. Peaches. so average, nondescript and I ask my grandmother why she has such peaches.

Grandmother in response, says: my son, so I did not grow for the market. This year the harvest is large and I decided to sell the surplus. Yes, what does chemistry do, the market is large, there are many peaches, but the smell of peach is not felt, maybe it is somewhere, but not in our market.

I bought her leftovers from my grandmother, they just fit into a jar and went home to make compote.

My advice: approach the issue with all responsibility - the more carefully you select fruits for preservation, the more pleasant it will be to open a jar in winter. You need special peaches.

Fragrant - this is the time: only expressively smelling fruits are worthy to please you on long frosty evenings. Others will not give a characteristic flavor, the canned syrup will remain just a syrup of sugar and water.

Ripe ones are two: unripe peaches are suitable for jam in the form of candied fruit, but not for compote. Slightly firm are three: if you want to end up with whole canned peaches in a delicious syrup, you need dense, elastic fruits. Overripe soft peaches will easily turn into porridge.

And now think about how and where to find fragrant, firm, but ripe fruits that you can greedily hide in jars in order to enjoy summer in winter. We will assume that the peaches are in your pocket and go to the kitchen to start cooking.

Quick peach compote in 3 liter jars without sterilization

So let's get to our recipe:
To prepare peach compote you will need (for a 3-liter jar):

1. Slightly unripe peaches (dense).
2. 1 st. sugar (250 ml.).
3. Water.

Recipe for peach compote:

Thoroughly wash the peaches selected for canning from fluff.
Pour the fruits into the prepared jar by about 1/3 -1/2 of its total volume. Pour freshly boiled water over the peaches, cover with a tin lid and leave to infuse for 20-30 minutes. Then drain the water, add sugar to it and boil again. Who likes peaches to be softer, pour three times ...
Pour the resulting syrup over the peaches, roll up and leave to air cool, turning upside down. Such a delicious homemade preparation will definitely cheer you up in a cold winter!

Eating compote peaches in winter is an incredible pleasure! And to preserve them ... not that difficult, but a little longer than other fruits. The wonderful velvety skin of peaches in compote becomes tasteless. Therefore, before harvesting, peaches for compotes, jams and jams must be blanched - dipped in boiling water for half a minute, and then cooled in cold water and tightened the skin. A little patience and fingertips burned with impatience - and a wonderful peach compote is closed!

Peach compote with a bone - a simple recipe with a photo

Peach compote for the winter must be closed in the summer, when this fruit ripens and is a natural product without additives. Compote from such ripe juicy peaches will turn out just incredibly rich and tasty.

A step-by-step recipe for peach compote for the winter with a photo will clearly and in detail tell you about each stage of creating a natural dessert drink. There is nothing better than making your own sweet drink for a holiday or just for dessert on a weekday!

At home, peach compote with stones is prepared very simply, but today we will tell you not only about the method of cooking the compote itself. Also in this recipe you will learn how to sterilize jars with peaches inside.

Compote is better than any other drink only because in the process of harvesting it fully retains its vitamins and minerals. The concentration of such a peach taste is quite high, but at the same time, the compote will still not be oversaturated and it will be easy to quench your thirst.

So, let's start as soon as possible to prepare a delicious compote of peaches for the winter!

Ingredients

• Peach (5-6 pieces per 2-liter jar)
• Sugar (1-1.5 cups per 2 liter jar)

Cooking steps

1. Purchase ripe and dense fruits to close the peach compote for the winter, which will not spread during their preparation. Rinse all peaches thoroughly in cold water.

2. Prepare 2-liter jars for blocking, rinse them thoroughly and pour boiling water over them. Place the prepared peaches in each jar, add sugar there: its amount depends on your personal preferences.

3. Fill each jar almost to the very top with prepared boiling water.

4. The sterilization process, unlike other compote recipes, will take place directly with peaches in jars. Pour water into a wide voluminous bowl so that when the jar of peaches is immersed in it, the water reaches exactly half or slightly higher. Bring the water in a saucepan or a selected bowl to a boil, put a soft cloth on the base of the saucepan: this way, when the iron bottom and the glass jar come into contact, the latter will not burst. Dip a jar of peaches into boiling water on a cloth.

5. Now add the missing volume of boiling water to the jar.

6. Very carefully fill the lid for clogging with the same boiling water.

7. Cover the neck of the jar of peaches in the saucepan with the prepared lid.

9. Within 10-15 minutes, the jar in boiling water will be sterilized, after which it can be taken out and corked very quickly.

10. Shake the finished jar lightly and check for tightness of the lid.

11. Shake the jar until the sugar at the bottom is completely dissolved in boiling water.

12. Put the jar upside down and leave it until it cools completely. After cooling, we transfer the blanks from peach compote to a dark, dry and cool place: they will be stored there until winter.

A simple and, at the same time, delicious compote of peaches closed for the winter is ready!

Peach compote for the winter in a liter jar

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.

Ingredients

• Peaches - 300 g
• Sugar - 150 g
• Citric acid - ¼ tsp.
• Water - 500 ml

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

The very first thing before canning peaches is to prepare jars for seaming fruit. 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.

Wash jars and lids for harvesting peaches and sterilize for 5 minutes.

We wash the peaches well in water with the addition of soda.

After washing, rinse each fruit with running water. Then rinse the already washed peaches thoroughly under running water.

We put the washed peaches in sterilized jars.

Then pour ¼ tsp of citric acid into the jar.

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.

Add half a liter of water to sugar. Stir the syrup until the sugar dissolves, bring to a boil and cook for 2 minutes. Pour boiling syrup over peaches in a jar.

We cover each jar with a sterile lid.

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.

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

• Turn the canned jar upside down and cover with a towel or blanket. We rearrange the cooled canned peaches to the place of conservation storage.

Until completely cooled, we place the finished compotes in a blanket, placing the jars on the neck. When canned food has cooled, they should be placed in a cool place and stored until serving.

Bon appetit.

23.09.2017 5 294

Peaches in syrup for the winter - the recipe is simple and most delicious!

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

Peach Recipes for homemade preparations for the winter - delicious and fragrant 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, in the preparation of cakes.

A delicious treat in winter, sweet peaches in syrup. An easy recipe for peaches for the winter. For cooking, slightly unripe and dense peaches are suitable.

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

Recipe

Wash the peaches with water, cut off the skin. Cut in half to remove the bones.

Pre-sterilize jars and lids. Arrange the peaches cut in half into jars.

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

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

Pour the finished syrup into jars with peaches and roll up the lids. We turn the jars upside down, wrap them in a blanket, leave to cool completely. Store in a cool place.

Peach jam

Fragrant and tasty jam that you want to try in the winter. This recipe produces a thick peach jam.

Ingredients: peaches 2 kg, sugar 2 kg.

Recipe

Wash the peaches with water and 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. We put the pan with peaches on the fire and after boiling we remove the forming foam.

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 jars and lids: wash and sterilize.

Pour the finished peach jam into jars and roll up the lids. From 2 kg of peaches I got 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.

Recipe

You will need ripe, sweet peaches. We wash the peaches with water, cut off the skin and remove the seeds. Cut into random pieces.

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

Add water, stir and put on fire.

After boiling, remove the foam that forms and cook 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, roll up the lids. Turn the jars upside down and leave to cool completely, no need to turn over.

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

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

Recipe

Wash the peaches and cut the skin, cut in half, remove the stones. Prepare jars: wash and sterilize. Arrange peaches cut in half in jars, sprinkle with sugar. Then pour 4 tablespoons of hot water into jars.

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

Roll up ready-made jars with peaches with lids. Turn jars upside down and leave to cool completely.

Video - Peach jam slices. Simple and delicious

Proven recipes from peaches for the winter will come in handy and help prepare useful preparations for the winter.

In winter, only oranges and tangerines are available to us from fruits. Other favorite treats are summer: watermelon, melon, and apricots with peaches ripen in July-August. But if you want a piece of summer in a dank, sunless November or a windy February, conservation will help!

The article will discuss how to cook delicious canned peaches with syrup, whole and halves. We will also analyze the recipes step by step - both simple and not very, and knowing them, you will be able to close several cans for the winter on your own, delighting yourself and loved ones with this delicacy.

Sterilization of jars

Banks can be sterilized in different ways. As a rule, housewives who have been doing homework for a long time have their own proven methods that they do not change. For those who are just embarking on the most interesting path of making canned food with their own hands, we will tell you about the most common ways to prepare cans for spinning for the winter. There are six of them.

Whichever method you choose, the beginning is the same for everyone - carefully inspect all the cans and make sure that their integrity is not violated in any way: there are no cracks or chips either on the cans themselves or on their necks. The lids must be new, not bent, the rubber bands on them must fit snugly, do not move away.

The jars should be rinsed well with a clean sponge (best if it has not been used before), using not dishwashing liquid, but baking soda. After that, the jars need to be dried well, turning their necks down so that the excess moisture is glassed on a towel.

The first method is steam sterilization. To do this, a grate is installed on a wide pan in which water boils, and jars are placed on it with their necks down. The lids can be boiled directly in the pot at this time. The larger the diameter of your pan, the more jars you can sterilize at once. After large drops of water appear inside the jars, they can be carefully removed from the grid and set to dry. Before starting conservation, they must be completely dry.

If you decide to close small jars, you can boil them directly in a container of water - a saucepan or basin. An important point: it is not necessary to put them, you can simply put them on the bottom of the container. Water is poured to such a level that all the jars are completely hidden. Boiling is done with the lid closed for 5 minutes, after which the jars are laid out on a clean towel. In no case should you take the cans with your hands! Use tongs or, in extreme cases, a fork.

It is very convenient to sterilize jars in an electric oven. Firstly, you can put a fairly large amount, and secondly, you do not need to continuously monitor them. Immediately after washing, you need to install the jars with their necks down in the oven and set the temperature to 110-120 degrees. After a quarter of an hour, you can turn off the oven and wait for the jars to cool.

Another convenient way to sterilize a small number of small jars is in the microwave. The most important thing in this case is not to forget to pour about one and a half fingers of water into each of them. With a power of 800 watts, you need to warm up the cans for three minutes.

The dishwasher is also suitable for sterilizing jars. They still need to be washed with soda beforehand, however, no washing agent needs to be poured into the dishwasher itself. After washing the jars at the maximum temperature, you will get ready-made containers for canning.

Another sterilization method is rinsing in a solution of potassium permanganate. Washed with soda containers should be rinsed in this way. The solution should have a bright pink color. You must wear gloves to rinse the jars this way, otherwise your hands will get hurt.

Our grandmothers, before pickling anything, washed the jars with citric acid, and this can be done even now. But given the modern ecology, it is still better to use baking soda.

Grandma's option

Let's start with the traditional way of preserving peaches - in sugar syrup.

You only need three ingredients:

• peaches - they must be fresh, without signs of spoilage and overripeness;
• drinking water;
• as well as granulated sugar.

For each liter of water, you will need about two glasses of sugar, that is, the syrup will be thick and saturated.

When choosing peaches for preservation, it is better to focus on medium-sized fruits - it will be easier to put them in a jar. Large fruits will give too much room for the syrup, and the balance of sugar and peaches will be thrown off.

So, peaches should not be soft. If, when you press the fruit, a hole remains on it, it is better to eat it. It is not suitable for canning. In sugar syrup, you can “pickle” both whole peaches and their halves. If you chose the second option, you want a variety that pits easily.

So, you need to start with a thorough washing of fruits. Since the skin of peaches is covered with villi, it perfectly retains dust and dirt. That is why it would be better to wash the peaches with a soft brush, then dry them on a paper towel so that excess moisture is absorbed.

After the fruits are dry, they need to be laid out in prepared jars. Peaches should be laid tightly, trying to leave a minimum number of "gaps". Banks, of course, must be sterilized before canning.

After the peaches are placed in jars, you need to pour cold water into them. Pouring occurs "under the neck", since with further boiling of the syrup, the water will partially evaporate.

Next, the water from all the cans is poured into a large saucepan, sugar is poured there in the proportion of 400 g per 1 liter. The solution must be brought to a boil, then pour it into jars of peaches, cover with lids and leave to cool (to room temperature). This sequence of actions must be repeated three times.

For the third time, the lids must be tightly closed using the appropriate device, wrap the jars with a blanket or terry sheet and wait for them to cool. After that, they can be removed to the basement or pantry, it should be dry and cool there. Whole peaches prepared in this way are stored for a year, and halves - for two years. Although they are so tasty that they are unlikely to stay with you for so long!

Cooking in own juice

If for any reason you want to preserve less sweet peaches, you can use the recipe for making them in your own juice. The products you will need are the same as for fruits in sugar syrup, but their proportions will be different. Another is the technology of preparation.

For every two kilograms of fruit, you need a glass of granulated sugar and 2200 ml of clean drinking (non-chlorinated) water. Preparation of peaches is no different from the recipe above - carefully inspect, select the highest quality, rinse with a brush and dry. In your own juice, you can prepare fruits with or without skin, whole, pieces or slices.

Banks for this type of preservation will require a capacity of 3 liters. They need to tightly lay the fruit, pour sugar into each jar and pour boiling water. After all the jars are filled with boiling water, they need to be put into a wide container - a basin, tank or pan. Boiling water is poured into the container, and this structure should be on low heat for half an hour. Next, the stove is turned off, the cans are removed (they must be rolled up immediately), wrapped with a blanket or terry cloth and wait for them to cool completely. After 7-8 days, peaches in their own juice are ready.

You can twist the fruits in a similar way, but without sugar. The cooking technology is the same, only sugar is not used at all, and the boiling time of cans is reduced to 12-15 minutes. After the lids are tightly screwed on, the jars should be turned upside down and cooled in this position.

These recipes will help you prepare peaches for the winter the way you want, and enjoy the taste of fruit even on the coldest day!

How to cook peaches in syrup for the winter, see the next video.

Canned peaches can now be bought at any store, and every summer and autumn, while enjoying fresh fruit, we think: "It will be in time. In an emergency, I will buy it." And in winter, opening the factory jar and inhaling the still tangible aroma of peaches, we bitterly regret our laziness. And so from year to year. Break the vicious circle and make homemade peaches in syrup for the winter yourself. Believe me, the result will inspire you so much that you will stop using factory preservation. And think about the prospects!

By making the preparations yourself, you are free to add what you see fit to them and adjust the ingredients according to your needs! Don't know where to start? We will tell.

Peaches in syrup for the winter classic

Let's start with the basic recipe. For it you will need:

peaches - 1.5 kg;

water - 1 liter;

sugar - 500 grams.

Cooking

Wash and sterilize jars with lids.

Boil the syrup. To do this, mix sugar and water, bring to a boil over low heat and cook, stirring, for 10 minutes.

Rinse the peaches, cut the skin crosswise and pour boiling water for 30 seconds. Transfer to ice water. As a result of all these manipulations, you can easily remove the skin. For peeled peaches, remove the stone and cut the fruit as you like - into halves, quarters, slices, etc.

This recipe allows you to cook peaches in syrup for the winter without sterilizing the fruits themselves. Just arrange the fruit in jars and pour boiling syrup over it. Wrap with a warm blanket with the lids down, leave to cool completely. Move the jars to a dry and cool place.

Peaches in syrup for the winter. Recipe with cinnamon

Without exaggeration, delicious peaches. They can become a full-fledged dessert, and if you add them to a sponge cake and lemon cream, then the triumph will be complete. Yes, there are a lot of lemons in the recipe at first glance, but do not be greedy - the result will pay for itself completely:

peaches - 3 kilograms;

water - 1.5 liters;

lemons - 10 pcs;

sugar - 800 grams;

cinnamon - 2 sticks.

Cooking

How to cook peaches in syrup for the winter so that they are remembered?

To start, wash the peaches, cut the skin crosswise and pour plenty of boiling water for 30 seconds. Plunge into ice water and peel off the skin. Remove the bone and leave in halves.

Squeeze juice from lemons. Mix it with water, sugar and cinnamon. Bring to a boil over low heat. Sugar should be completely dissolved. Place the peaches in the boiling syrup and remove from heat. Let it brew for 5-6 hours.

Sterilize jars with lids.

Remove the peaches from the syrup, spread evenly among the jars.

Bring the syrup to a boil and pour over the peaches.

Roll up the jars, insulate them with lids down and, after completely cooling, move them to a cool, dry place.

Peaches "Malba"

The classic peach "Malba" is a fruit dessert originally from Australia. He gave us a wonderful combination of peach and raspberry, it would be unacceptable to ignore him. Therefore, when making peaches in syrup for the winter, we will add some berries. You will be amazed, we promise. You will need:

peaches - 2 kilograms;

raspberries - 800 grams;

water - 800 grams;

sugar - 800 grams;

peeled almonds - 200 grams.

Cooking

Sterilize jars and lids.

Peel the skin off the peaches as described in the recipes above. Cut into quarters.

Push almond kernels into peach slices and spread evenly among prepared jars along with raspberries. Again, these raspberry peaches are prepared in syrup for the winter without sterilizing the fruits themselves.

Make syrup from sugar and water. Sugar should be completely dissolved.

Pour syrup over fruit and nut mixture. Roll up the jars, turn the lids upside down, wrap and let cool completely. Store as usual.

From the information above, it can be seen that the preservation methods are basically the same, the taste changes dramatically only due to details and additives. Below we will give some recommendations that will help diversify the taste of the blanks, and clarify a couple of technical points:

• During the preservation process, try replacing some of the peaches with nectarines. Due to this, the taste will become more intense and rich.
• It is not recommended to preserve peaches in syrup for the winter with a pit if you are going to store them for more than a year. However, the fruits themselves, if the seeds are preserved, are stronger and more fragrant.
• Experiment with flavors while making peach syrup. Try adding herbs - rosemary or thyme (separately).
• The larger the pieces of fruit drenched in syrup, the greater the chance that they will retain their shape and not turn into puree due to heat treatment and subsequent storage.

• Fruit can also be stored in the freezer. To do this, they do not need to be filled with boiling liquid. Just take peaches in syrup for the winter (any recipe), pour cold syrup into heat-resistant containers, place fresh fruit slices in the same place and freeze. The fruits will retain their bright and fresh taste.
• Don't be afraid to combine flavors. In addition to the indicated raspberries and nectarines, peaches will perfectly show themselves in the company of fragrant plums.