How to close peaches without sugar. Quick peach compote for the winter (without sterilization)

The most important thing is to choose the "right" peaches. They should be fragrant and ripe, with a well-separating stone, but at the same time dense, not too soft. It is good if, when pressed, the fruits remain firm, do not have spots, rotten and spoiled places. Such raw materials will best retain their shape and will please with a beautiful appearance. For better preservation of peaches in syrup, I recommend adding citric acid. If you wish, you can replace it with lemon juice - it will favorably emphasize the peach flavor and neutralize the sugary sweetness.

Total cooking time: 30 minutes
Cooking time: 15 minutes
Yield: 4 cans of 0.5 l

Ingredients

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

Recipe for peaches in syrup for the winter

The first step is to prepare the fruit. Imported fruits are usually treated with chemicals that extend the shelf life. You can limit yourself to thorough rinsing under running water with a hard sponge, while you need to try to remove the hairiness - if this is not done, then the workpiece will become cloudy and ferment. If you plan to preserve peaches without skins, then pour boiling water over the fruits for 1 minute, and then pour them over with ice water - due to such a “contrasting pouring”, it will be much easier to remove the skin. But before cleaning, you need to remove the bones. It is most convenient to walk with a knife around the circumference of the fetus, dividing it into two halves, then pry and remove the bone.

When peeling peaches, use a knife with a sharp blade. Pry off the skin and remove the top skin, exposing the flesh. It will separate very easily. If you are not going to clean, then skip this step.

In addition to preparing fruit raw materials, you need to wash and sterilize the jars. The optimal container for 0.5 liters or 1 liter. In clean jars, I put peach halves cut down - this way they retain their shape better, and the stacking density is higher.

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

After the specified time, I drain the water from the jars into the pan. Water can take a different amount depending on the density of packing and the size of the peaches, so I use a measuring cup to measure exactly how much liquid was used, and calculate the right amount of sugar and lemon. Based on 1 liter of water, I add 400 g of sugar and 0.5 tsp. citric acid (for example, if one half-liter jar took 250 ml of water, then you need 100 g of sugar and 1 pinch of lemon). Bring to a boil and boil for 1-2 minutes.

I pour peaches with boiling syrup and immediately roll them up with sterilized lids. I turn the preservation upside down, wrap it in a warm blanket and let it cool completely. After that, you can transfer the jars to the cellar or to another cool and dark place. Shelf life - 1 year.

However, how to cover peaches for the winter, while keeping young trees from frost until the next warm season, it is necessary to save the harvest received from them. These southern gifts of nature have a delicate, juicy texture, excellent taste, and at the same time have an amazing aroma. Take them in your hands, and it seems that they have absorbed a particle of the sun.

Peach has long been considered a symbol of youth and longevity, and in order to verify the validity and veracity of this statement, one should make winter preserves from them and treat themselves to blockages rich in vitamins during the cold period. Moreover, they are stored fresh for a short time. Peaches make excellent compote, rolls in syrup and own juice, jams and jams ... Let's check in practice the magical effect of these twists! Or at least enjoy their unimaginable taste.

"Classic Peach Jam"

Since these fruits are quite sweet, the sugars on " Peaches for the winter. Recipes. Jam» you will need a little (depending on the amount of processed raw materials). On average, 0.4-0.5 kg of sugar sand and 4 g of citric acid will be enough for 1 kg of peaches. The fruits selected for the recipe are washed, doused with boiling water, after which the skin will be removed from them much easier.

In addition, the bones are removed, and the fruits themselves are broken in half. Next, the halves of the peaches are placed in a bowl or basin for cooking and covered with sugar. In this form, they are left for 10 hours, and after the specified time they will give the juice necessary for the syrup.

The season of preparations for the winter is in full swing, in addition to pickles and pickles, many housewives traditionally make compotes. And, although supermarkets have a huge selection of juices and fruit drinks, real housewives are sure that there is nothing better than homemade compote.

Indeed, homemade recipes do without preservatives and stabilizers, which are found in almost all store products, and are made only from fresh fruits, unlike juices, most of which are reconstituted.

Peaches have amazing flavor. And there are many useful components in fruits. I want to enjoy the southern delicacy all year round, and not just in summer. And this is possible if you prepare peach compote for the winter. It seems to young housewives that the proposed conservation requires special knowledge, adherence to strict technologies.

Nothing like that: these are simple recipes that do not require much time or a huge list of ingredients. There are quite a few ways to make homemade peach compote in jars. Small fruits are preserved whole, large ones are best cut into halves or quarters, removing the stone.

You can add other fruits or berries to the jar for taste and beauty. Peaches go well with grapes, apricots, sour apples, plums. Always with a bang, a jar of fruit platter diverges. Below is a selection of peach-based compote recipes, their peculiarity is that the fruits can also be used in baking in winter.

Peach compote for the winter - photo recipe step by step

For starters, it’s better to cook a surprisingly tasty, simple peach compote for the winter according to the recipe, to which photos of each step are added.

Residents of the southern regions roll compote for the winter in 3-liter jars. If fruits are bought, then it is better to take a container of 0.5 or 1 liter.

Cooking time: 45 minutes

Quantity: 1 portion

Ingredients

• Peaches: in any quantity
• Sugar: at the rate of 150 g per 1 liter of preservation

Cooking instructions

A very simple recipe for peach compote for the winter without sterilization

The most disliked action when rolling compotes is sterilization, there is always a danger that the jar will burst, and the precious juice, along with the fruits, will pour into the sterilization container. The following recipe eliminates the need for additional sterilization. The fruits are taken whole, the skin is not removed from them, so they look very attractive in jars.

Ingredients (based on a three-liter jar):

• Fresh peaches - 1 kg.
• Sugar - 1 tbsp.
• Citric acid - a little less than a teaspoon.
• Water - 1.5 liters.

Action algorithm:

1. Select whole, dense beautiful peaches. Long-term storage of peach compote is hindered by the "fluff" that covers the fruit. To get rid of it, wash the peaches thoroughly under running water using a brush. The second option is to soak them in water for 10 minutes, then rinse.
2. Sterilize glass containers and let dry. Carefully lower the peaches into each (as these are very tender fruits).
3. Boil water, a little more than normal. Pour into banks. Cover with tin lids, but do not cork.
4. After a quarter of an hour, start preparing the syrup. To do this, mix sugar with citric acid, pour water from a jar. Bring to a boil, hold for 5 minutes. Pour boiling syrup over fruits.
5. Immediately cork with tin lids, which covered the containers when pouring boiling water, but additionally sterilize in boiling water.
6. Flip. Be sure to organize the so-called passive sterilization. Wrap with cotton or woolen blankets. Keep at least a day.

Such compotes require storage in a cool place.

Peach compote with pits for the winter

A very tasty and rich compote of peaches is obtained if the fruits are cut in half and the seeds are removed. On the other hand, peach pits add a pleasant touch, and the whole fruit looks very beautiful. Plus, saving time, because you do not need to cut and take out the bones, which are also poorly removed.

Ingredients (for a three liter container):

• Fresh peaches - 10-15 pcs.
• Sugar - 1.5 tbsp.
• Water 2-2.5 liters.

Action algorithm:

1. It is important to select the "correct" peaches - dense, beautiful, fragrant, of the same size.
2. Next, wash the fruits, wash off the peach “fluff” with a brush or hands.
3. Send containers for sterilization. Then lay out the cooked, washed fruits in them.
4. Fill each jar with boiling water. Cover with lids. Some advise already at this stage to cover the containers with a warm blanket (plaid).
5. 20 minutes exposure (or rest for the hostess). You can proceed to the second stage of preparing compote.
6. Pour the water, saturated with juice and peach flavors, into an enamel pan. Add sugar, stir until dissolved. Send to the stove.
7. Pour boiling syrup into jars, cover with lids that were boiling at that time, cork.

Additional sterilization is obligatory in the form of wrapping with warm clothes (blankets or jackets). During the year, compote should be drunk. This type of compote is not recommended to be stored longer than the specified period, since hydrocyanic acid is formed in the bones, leading to poisoning.

Compote of peaches and plums for the winter

Southern peaches and plums growing in mid-latitudes ripen at the same time. This gave the hostess the opportunity to conduct a culinary experiment: roll up compote, where both fruits are presented. The result is pleasing, since the acid present in the plums contributes to preservation, on the other hand, the plums acquire a pleasant peach aroma, the taste of the fruits is difficult to distinguish. Plus, saving expensive southern peaches and using our own harvest to the fullest.

Ingredients (per 3 liter container):

• Fresh peaches, large size - 3-4 pcs.
• Ripe plums - 10-12 pcs.
• Granulated sugar - 1 tbsp. (with a slide).
• Citric acid - ½ tsp.
• Water - 2.5 liters.

Action algorithm:

• Carry out a strict selection of fruits - whole, dense, with a whole skin, without bruises and rotten areas. Wash thoroughly.
• Sterilize containers. In each, lay the fruits according to the norm.
• Boil water. Pour the "company" of peaches and plums. Wait until the water cools down a bit.
• Mix sugar with citric acid, pour water from jars. Boil the syrup (it cooks very quickly, the main thing is that the sugar and lemon are completely dissolved and the syrup boils).
• Fill jars with syrup. Seal with tin lids.
• Send for additional sterilization under the covers.

In winter, the whole family will appreciate such a compote, and they will definitely ask for more!

Peach and apple compote recipe for the winter

Peaches are friends not only with "related" plums, but also with apples too. It is best to take apples with sourness, which will remain in the compote.

Ingredients:

• Fresh peaches - 1 kg.
• Sour apples - 3-4 pcs.
• Lemon - 1 pc. (can be replaced with citric acid 1 tsp).
• Sugar - 1.5 tbsp.
• Water - 2 liters.

Action algorithm:

1. Prepare the fruits - wash, cut, remove the bones, ponytails.
2. Arrange in jars, add lemon zest, removed in the form of a ribbon.
3. Sprinkle with sugar. Pour water into a container with fruits. Holding time - 20 minutes.
4. Drain the liquid and send to the fire. After boiling, squeeze the lemon juice (add a lemon).
5. Pour jars, cover with a tin lid. Cork.
6. Be sure to wrap with a warm blanket for additional sterilization.

How to close a compote of peaches and grapes for the winter

Another recipe suggests combining peaches and grapes, making such a fruit mix that in winter with its taste and aroma will remind you of a hot summer.

Ingredients (for a 3 liter jar):

• Peeled peaches - 350 gr.
• Grapes - 150 gr.
• Sugar - ¾ tbsp.
• Water - 2-2.5 liters.

Action algorithm:

1. The first stage is the preparation of fruits that need to be washed thoroughly. Cut large peaches, remove the stone. Small fruits can be preserved whole. Rinse the grapes under running water.
2. Prepare syrup from water and sugar.
3. Sterilize containers. Arrange peaches and grapes.
4. Pour in hot syrup, cover with lids. Leave overnight in a cool place.
5. The next day, drain the syrup, boil. Pour fruit again.
6. This time close with sterilized lids. Cork. Additionally sterilize.

In winter, it remains to enjoy the exotic taste and remember the summer!

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.

Greetings, dear friends! Peaches have fallen in price on the market, so it's time to replenish your home collection of dessert preparations for the winter and learn how to cook canned peaches in syrup without sterilization! An amazing delicacy that you can’t buy for any money, because peaches in sugar syrup from a supermarket, unlike home-made canned peaches in halves, do not always satisfy in quality and price. But in the winter cold, you will be ready to cook delicious cakes and pastries with canned peaches, or even just with a ready-made addition to ice cream and sweet cereals.

If you bought the "right" peaches - slightly unripe, firm, without obvious damage, then canning peaches in syrup will not be too troublesome for you and will delight in easy preparation! We will cook peaches in syrup for the winter without sterilization, which greatly simplifies the entire harvesting process. I hope I convinced you to make peach halves in syrup? Then let's go to the kitchen with me!

Ingredients:

• peaches 1 kg
• sugar 200 g
• water 1 l
• citric acid 1 tsp

How to make peaches in syrupfor the winter:

As I mentioned in the introduction, to prepare canned peaches in syrup for the winter, you need selected and slightly unripe, sweet or sweet and sour peaches. In soft peaches, you simply cannot delicately remove the stone, since the risk of fruit deformation will be very high. We wash the peaches, remove the upper whitish coating.

We cut the peach along the hollow that runs along the entire circumference of the peach, turn the halves of the peach with our hands in opposite directions. We get two halves of the fruit: hollow and half with a bone. We pry the bone with a knife and remove it. It happens that a peach does not want to “part” with a bone in any way, then try another way. Cut the stone from the side of the stalk with a knife (reducing adhesion to the pulp), then make a similar cut along the hollow, insert the knife with the blunt side into the resulting slot and, with a little effort, detach the stone from the pulp. Optionally, at this stage, you can remove the skin from the peaches, which will color our syrup in a beautiful ruby ​​\u200b\u200bhue.

Prepare syrup for peaches: pour water into the pan, add sugar. Since the peach is a rather capricious fruit, it is better to play it safe and add 1 tsp to the syrup. citric acid per 1 liter of water. Bring sweet and sour syrup to a boil.

Peach syrup boils - lower the halves and bring to a boil.

As soon as the peaches boil in syrup, we catch them with a spoon / slotted spoon and put them in clean jars, previously sterilized with lids. Arrange the peaches not too tightly so that the halves do not deform, but float freely in the sweet syrup.

Bring the syrup back to an active boil, pour it over peaches in jars. We cork the peaches with lids with seals or screw caps (depending on the jars you have chosen), turn them over with the lids down. Be sure to wrap it up and let it brew in hot syrup as long as possible, so we take the thickest blanket for jars of peaches. Thus, we will provide peaches with additional sterilization and better preservation for the winter.

We remove the cooled jars of peaches in syrup in the pantry, or cellar away from sources of light and heat.