Canned peaches with pits. Recipe for canned nectarines with Vengerka plums

The fruits can be used to make pies, homemade ice cream, layers of cakes. With a little creativity and imagination, you can get a delicious jelly from the syrup, which will certainly become the subject of discussion at the festively set table.

Ingredients:

• 530 g of nectarines (medium or small, since they will go to jars whole);
• 900 ml of water;
• 330 g of sugar sand.

Cooking:

1. Before preparing the preservation of glass containers, it is advisable to pour boiling water inside.
2. Rinse nectarines well, removing spoiled or too soft. Place in jars, filling no more than two-thirds of the container.
3. Bring water to a boil in a saucepan, immediately pour the container with fruits. Cover with a lid (loosely), wait a quarter of an hour. Using a special lid designed to remove liquid from jars, drain the aromatic water back into the saucepan.
4. Pour sugar sand into the hot liquid, boil for several minutes, making sure that the crystals completely melt.
5. Pour the syrup into a container with fruit, immediately cork. Refrigeration must be done with lids down. This will help check the quality of the closure (if the sweet liquid seeps out, it means that the tightness is broken, be sure to take a new lid and roll it up in a new way).

"Sun in a jar": canned nectarines in syrup

Nectarine is one of the most delicious varieties of peach, but it has a sweeter and more pleasant taste, a large amount of vitamins useful for the body and an exquisite aroma. Stocking up for the winter with such a wonderful and healthy preservation of fruits in syrup is the main duty of every self-respecting housewife. A great simple recipe will help you cope with this without the hassle, spending very little time.

Ingredients:

• 700 g of granulated sugar;
• 900 g of nectarines;
• 1 l 500 ml of water;
• 3 g of citric acid.

Cooking:

1. Arrange thoroughly washed nectarines (medium size) on a paper towel or napkin, dry a little.
2. While the fruits are drying, prepare the container. Rinse one-liter jars with the addition of detergent or soda, rinse thoroughly and several times. Be sure to sterilize after washing. Ideally, this can be done with the help of an oven - send jars there and turn it on at 100-150 degrees. The lids are also subject to heat treatment, boil them without rubber bands for several minutes.
3. Fill containers with dried fruit. On the stove, boil a sweet liquid from sugar and boiling water, pour nectarines, after putting a little acid into each container.
4. Put the container filled with nectarines in a saucepan with a wide thick bottom covered with a towel. Pour hot water, sterilize for 12 minutes.
5. After sterilization, seal the preservation, scroll the lids with your fingers, checking the quality of the sealing, and send it upside down for cooling.

Recipe for canned nectarines with Vengerka plums

At home, you can quickly make delicious jam, nectarines are amazingly combined with plums of the Vengerka variety, and lemon juice will add a light refreshing sourness. The result will be an excellent addition to pancakes or pancakes, which all family members will enjoy with pleasure.

Ingredients:

• 450 g plums (Hungarian);
• 980 g of sugar sand;
• 550 g nectarine;
• 200 g lemon;
• 300 g oranges (you can increase the amount).

Cooking:

1. Washed and slightly dried with a soft cloth, cut the nectarines into slices, while removing the pit.
2. Rinse the plums, also blot with a cloth. Cut into slices, removing each bone.
3. In a large bowl, mix the pieces of nectarines and plums. Sprinkle with sugar, send for 5 hours in a dark, cold place, not forgetting to cover with a lid or towel. During this time, stir gently several times.
4. Put the mixture of nectarine and plums on the fire, squeeze citrus juice directly to the container.
5. After boiling, note the time, boil for exactly 7 minutes. Pour the preservation into containers (thoroughly washed and dried), roll up. After the lid has cooled down, send it to the basement.

Jam "Dreamer": a step by step recipe

If unexpected guests rush into the house, the question of what to treat them to will disappear by itself - exquisite jam will turn an ordinary bun into a delicious dessert for tea. It is also an ideal filling for pies, especially if you add some nuts. If the hostess's hands grow from the place from which they are supposed to, she will certainly find a lot of options on how best to use the amazing fragrant delicacy.

Ingredients:

• 1 kg 500 g sugar sand;
• 240 g lemon;
• 900 g pears;
• 950 g nectarine;
• 900 g oranges.

Cooking:

1. Washed and peeled pears using a blender, turn into a smooth puree. Pour into a container designed for cooking jam, add a glass of sugar sand, turn on the fire.
2. Blanch the nectarines for a few seconds, then remove the skins. Cut into small slices. Pour them into a container with pear puree, also add a glass of sugar.
3. Gently peel the oranges, removing the white fibers. Cut into cubes and send with a glass of sugar to a container with fruit.
4. In a small container, combine 200 ml of water with the remaining sugar sand, squeeze the juice from the lemon here. Put on the stove until the mass boils, chop the lemon zest. Boil the syrup with the zest for a few minutes, making sure that the syrup does not burn, stirring occasionally.
5. Pour boiling liquid into a container with boiling fruit, cook for an hour.
6. Immediately place in a clean glass container (be sure to dry and heat before packing).
7. Cool in a room at room temperature, after which it can be stored in a dark place with a cool temperature.

"Lakomka": a recipe for an excellent dessert from canned nectarines

The main thing is that nectarines can be taken even slightly unripe or soft, there is no difference, they will certainly turn into a delicious dessert.

Ingredients:

• 1 kg 130 g nectarines;
• 1 kg 600 g sugar sand;
• 340 ml of water.

Cooking:

1. Rinse the fruits in cold water, blot lightly with a paper towel or towel. Cut into quarters, removing the bones and spoiled places at the same time. Pour the pieces of fruit into a large bowl for cooking.
2. In a small saucepan, bring water with sugar to a boil. Cook until all crystals are dissolved, stirring with a spoon.
3. Pour boiling syrup over fruit pieces. Gently stir the mass and put in a darkened room with a cool temperature.
4. Do the following process three times - drain the sweet liquid, bring to a boil over high heat and pour over the fruit quarters.
5. After the last filling, keep the mass for several hours in the cold, put on the stove and turn on a strong fire.
6. After boiling (do not forget to stir regularly!) Reduce the heat to medium. Boil 45 minutes. Pack the finished jam in dry hot containers and immediately roll up. Cooling air, upside down.

Nectarines in syrup for the winter (video)

Even if you do not have a garden with wonderful fruit trees, it is worth buying a few kilograms of fragrant fruits in order to taste the exquisite taste and enjoy the unique aroma of fruit preparations. Canned nectarines will certainly bring a lot of pleasure on a winter evening, filling a cozy homely atmosphere with warm summer memories.

In the hot, busy season, every housewife tries to prepare more appetizing preservation, the purpose of which is not only to decorate a family lunch or dinner, but also to remind you of summer days in winter. Of course, not fragrant cucumbers or tomatoes, but bright sweet fruits or berries will cope with this role best of all. Making compotes or preserves in your own juice is a simple, but rather boring task, because most housewives use only the simplest recipes. But you can try to cook something unusual and original: peaches canned in halves. Previously, they were considered rare fruits, but now in the gardens there are more and more trees with huge fragrant fruits that can be sent to jars in order to pamper your family with a delicious treat in a few months.

Peaches Sunny: a delicious recipe for the winter

Canned fruits according to this recipe really resemble the sun with an orange warm tint. You can even take unripe fruits - in compote they will retain their shape better, which will allow them to be used to prepare your favorite desserts.

Ingredients:

• 2 kg 800 g peaches;
• 530 gr of granulated sugar;
• 1 l 500 ml of water;
• 80 g lemon.

Cooking:

1. Rinse the peaches well, remove excess liquid with a towel.
2. Cut the fruit in half, removing the pit.
3. Put sugar and squeezed juice from a lemon into a cooking container. Put on fire, after dissolving sugar crystals, add peach halves.
4. After boiling the fruits in syrup, arrange them in glass containers, pour in sweet syrup and immediately seal with tin lids.

After turning upside down, be sure to wrap.

Canned Peaches in Halves: A Step by Step Recipe

Sometimes housewives are reluctant to take up canning peaches for the winter, because they do not like the thick skin with a kind of fluff. They will certainly like this recipe, because pre-peeled fruits will not cause any inconvenience.

It is important that the fruits are firm, without soft areas, such places should be cut out immediately.

Ingredients:

• 980 ml of water;
• 2 kg 900 g peaches;
• 640 g of sugar sand.

Cooking:

1. Send washed whole fruits with a stone to a container and immediately pour boiling water over it. After a few minutes, drain the hot liquid, pour the cold one. Peaches peel very easily.
2. You can try to remove the skin from the fruit with a sharp knife, but then the finished compote will take on a cloudy, unappetizing look.
3. Divide each fruit into two parts, immediately removing the stone.
4. Fill a glass container halfway.
5. Dissolve sugar in water, boil, stirring.
6. Pour the fruits with boiling sweet liquid.
7. Having previously covered with lids, sterilize the containers for 25 minutes. After the sterilization process, wrap up, pre-rolling.

"Fantasy": recipe for assorted peaches without sterilization

Canning is especially tasty if you add a few other fruits to the peaches, which will emphasize the taste and complement the aroma. From fragrant fruits, you will get many containers of bright tasty compote (8 cans of 3 liters each).

Ingredients:

• 900 g of peaches;
• 510 g blackberries;
• 820 g pears;
• 950 g plums;
• 1 kg 800 g of granulated sugar;
• 70 g of citric acid;
• water.

Cooking:

1. Rinse all fruits under cool running water. It is easy to do this procedure with a colander.
2. Cut the fruit into halves, fill the container halfway, add blackberries.
3. Pour citric acid and sugar into each container.
4. Put water in a large saucepan on the stove, immediately after boiling, pour into containers with fruits up to the shoulders.
5. Cork immediately, be sure to place upside down under a blanket or a warm blanket.

With wine

An amazing preservation that can be offered as a New Year's festive snack to guests. Some housewives even manage to cook salads with peaches instead of canned pineapples. It turns out no worse, even tastier.

For harvesting, choose firm, unripe fruits.

Ingredients:

• 1 kg 450 g peaches;
• 520 g of sugar sand;
• 300 ml of water;
• 150 ml of wine (natural white);
• 25 g of lemon juice;
• 5 g of ground ginger and cinnamon;
• 10 g of cloves.

Cooking:

1. Pour boiling water completely over the fruit for a few minutes. Drain the liquid, peel the fruit from the skin.
2. Cut the peaches in half, discard the pits.
3. Press a clove into each half.
4. Boil syrup by combining sugar, cinnamon, ginger and water. Put the peaches in the liquid, leave on the stove until they boil. Remove, leave for 5 hours.
5. Put back on the stove, pour in the lemon juice and wine. Cook, stirring gently, until fully cooked.
6. Arrange the boiling fruit along with the liquid in a glass container, seal immediately. Cool down with lids. Wrap with a blanket is not necessary, the shelf life is long.

vanilla peaches

A delicious dessert that kids love. Canned fruits can also be served with ice cream, used as a filling for pies or bagels. You can send whole fruits to jars, but then you will have to extend the sterilization process a little.

Ingredients:

• 960 ml of water;
• 400 g cane sugar;
• 10 g vanillin;
• 800 ml of water.

Cooking:

1. After thoroughly washing the peaches, remove the pits and cut the fruit in half. Send to a container with boiling water for a minute, after which it is easy to remove the skin.
2. Place in a glass container (necessarily cut down) to the very shoulders.
3. Boiled for two minutes with syrup (water, vanillin, sugar), pour containers with peach halves.
4. Send a container of fruit for sterilization by placing a special grill on the bottom of the pan or laying a thick cloth.
5. After sterilizing the containers (small jars - a quarter of an hour, large ones - half an hour), cork and send to cool under a blanket, not forgetting to put the lids down first.

Such blanks are stored for a long time, subject to proper storage (in a cool room).

with apples

A wonderful compote, the preparation of which at home will be a simple and enjoyable process. Apples for such harvesting should be taken of sour varieties, hard and large.

Ingredients:

• 760 g of apples;
• water;
• 650 g of sugar sand;
• 760 g peaches.

Cooking:

1. Wash the peaches, cut into halves, removing the pit at the same time.
2. Apples get rid of the core, you can also remove the peel if it is too hard. Cut into large slices.
3. Send fruits in glass containers. The container should not be filled to the very top, the ideal ratio is 1 part fruit and 2 parts liquid.
4. In each filled container, put a few leaves of lemon balm or mint.
5. Pour sugar and top up to the very top with cold unboiled water.
6. It takes about 20 minutes to sterilize such a fruit preparation.
7. After removing the containers with compote from a pot of boiling water, be sure to immediately roll up, checking the quality of the closure.
8. Prepare a blanket in advance, put the preservation after capping down with lids under a warm shelter.

During the day, do not remove the blanket. Take the finished peach-apple blanks to the basement.

Peaches canned in halves for the winter without sterilization

Many housewives love to pamper their loved ones with fragrant pastries with sweet peaches. But, unfortunately, the season of these delicious fruits is short, and there are a lot of chemical additives in store-bought canned foods from the store. There is only one way out - to preserve the peaches yourself, especially since it is very simple.

For preservation you will need:

• peach fruits (it is better to choose slightly unripe ones) - two kilograms;
• white fine sugar - one and a half kilograms;
• cold clean water (not chlorinated) - one and a half liters;
• citric acid (can be replaced with lemon juice) - a teaspoon.

Preservation method:

1. Wash fruits thoroughly in cool water, changing it several times.
2. To make it easier to pull out the stone without damaging the fruit itself, you need to make an incision all over the peach with a sharp knife, and then carefully turn the two halves of the fruit in opposite directions. One part will turn out without a bone, and cut the bone from the second half with a knife.
3. For sugar syrup, combine sugar with clean water, add citric acid or pour in a spoonful of lemon juice and put on a slow fire to boil.
4. Pour the halves of the fruit into the syrup and, after the filling with the peaches boils, boil them for about ten to twelve minutes.
5. In dry, pre-sterilized jars, put the halves of the peaches, but not tightly. Bring the filling back to a boil and then pour it into the jars so that it completely covers all the fruits. Immediately tighten the preservation with boiled metal lids.

In order for canned peaches to last longer and stand without problems all winter, it is advisable to place them in a dark place where there is no access to the sun's rays.

Whole canned peaches with pits

Peaches are usually canned in halves or slices. But you can prepare these fruits as a whole, this is especially true if the peaches are a little overripe and it is difficult to select a bone from them without damaging the fruit.

For preservation you will need:

• soft ripe peaches - three kilograms;
• white fine sugar - two and a half kilograms;
• clean (non-chlorinated water) - two liters;
• a teaspoon of citric acid;
• a pinch of ground cinnamon and vanilla sugar.

Preservation method:

1. Wash the fruits and carefully remove the skin from them. Put them in clean, dry jars, preferably with a capacity of two liters, so they will fit more.
2. For sweet syrup, combine water with sugar, citric acid and spices, boil, then boil for ten to fifteen minutes.
3. Pour the syrup into jars of peaches, cover with metal lids and place in the oven to sterilize. Sterilize for at least twenty minutes. After that, immediately roll up.

Whole peaches cannot be stored for a long time, as their pit contains harmful substances that only accumulate during long-term storage. The shelf life of such a blank is no more than two to three months.

Natural canned peaches in halves (video)

You should certainly use such recipes, because there is neither a lot of time nor a huge list of necessary ingredients. A little tip - peaches for each recipe can be taken half with nectarine, you get a completely different taste. The degree of ripeness of the fruit affects the amount of sugar - if they are unripe, you will have to add a little more sweet ingredient. Such simple tips will help you prepare the perfect canning for the winter, which will certainly turn into a delicious family dessert for the winter.

Peach is an amazing and healthy fruit, pleasing with its juicy structure and incredible taste. At the height of the season, many people enjoy fruit, but this is a short period, so at the end of summer, housewives are interested in how to prepare canned peaches for the winter.

With a few simple recipes at hand, you can easily prepare an amazing homemade delicacy that even the highest quality store product cannot be compared with.

Peaches in canned form are a delicious dessert. Homemade preparation is great for preparing other delights. These include fruit salads, ice cream, mousse and soufflé. Canned peach pie is characterized by unsurpassed taste. And the syrup makes an excellent jelly.

calories in canned peaches

Everyone loves peaches. Not a single person will refuse a fragrant, sweet-tasting fruit. The only pity is that the season ends quickly. Fortunately, thanks to canning, we have access to delicacy all year round. And if the pasteurization procedure does not take long, many vitamins and nutrients remain in the fruits.

The calorie content of canned peaches is slightly different in each case, due to the use of different ingredients and additives. On average, 100 grams of the finished product contains 90 kcal. And if you use a treat in moderation, it will not harm the figure.

Recipe for canning peaches according to GOST

People love peaches for their juicy flesh, fragrant skin and unique taste. For the sake of maintaining access to this miracle, I advise you to cook canned peaches according to GOST, which are not much inferior to fresh fruits in terms of taste and aroma. To do this, use the following recipe.

Ingredients:

• Peaches - 1 kg.
• Sugar - 7 tablespoons (based on a half-liter jar).

How to cook:

1. Use firm and ripe fruits. Soak them in cold water for an hour, then rinse well. It is not necessary to remove the skin.
2. On each fruit, make a longitudinal incision, divide into slices, remove the stone. Cut each half as desired.
3. Wash glass jars thoroughly and pour over with boiling water. At the bottom of each jar, pour a tablespoon of sugar, put a layer of peaches on top. Alternate layers until the jars are full.
4. Cover the bottom of a wide saucepan with a cloth, place jars of peaches on top, cover with a large lid. Pour water into the pan up to the shoulders, put on fire. Sterilize 15 minutes. This time is enough for the syrup to appear.
5. Remove the jars from the pan and roll up. Leave upside down in a warm place. After cooling, store in the refrigerator or pantry.

Video recipe

There is nothing difficult to prepare. They are stored for a long time, which means that they will come to the rescue at any time and help in preparing a wonderful dessert, for example, a pie.

How to Can Peach Without Sterilization

Some housewives like to preserve peaches without sterilization, but they still turn out juicy and tasty. The secret is to use citric acid. Thanks to this natural preservative, fruits are stored for a long time and retain their original color.

Ingredients:

• Peaches - 1.5 kg.
• Water - 1.8 l.
• Sugar - 200 g.
• Citric acid - 1 teaspoon.

Cooking:

1. Rinse the peaches with water. During this procedure, carefully wipe the fruits with your fingers. This will help remove more lint. Lay out on a paper towel to dry.
2. Divide each fruit into halves. For convenience, use a knife. After making a neat incision along the groove, remove the bone.
3. Fill prepared jars with slices, pour boiling water and cover with lids. Leave for 30 minutes.
4. After the time has passed, drain the water into the pan, add citric acid and sugar, put on fire. After boiling, pour the syrup into jars with peaches, roll up tightly.
5. Leave the jars upside down under the covers until completely cool, then move them to the balcony or to the pantry. The main thing is that during storage the workpiece should not be exposed to sunlight.

The delicacy does not undergo a sterilization procedure, but is stored for a long time, and a short heat treatment helps to preserve useful substances.

Canned Peach Pie

The secret to delicious canned peaches lies in the use of ripe fruits, proper preparation, following the sequence of actions indicated in the recipe, and in clean dishes. This result is enough to satisfy the gastronomic needs of most sweet tooth.

Some gourmets like subtle flavor combinations. If you are one of them and feel sorry for something new and unknown, while canning peaches, add a little vanilla essence, cinnamon or star anise to the jars. Thanks to these spices, the taste of the workpiece will acquire spicy notes.

Foreword

Canned peaches in syrup are much more fragrant, tastier and healthier than those boiled in compote or jam. After all, they are not tormented on fire, and therefore, in all respects, they are very close to fresh fruit. Preserving peaches in this way takes much less time and is so simple to perform that even a novice hostess can easily do it.

Fruits for this preparation should be chosen with great care and only the best. Still, we do not cook jam. Fruits should be firm, not spoiled, without damage, without any dents and bedsores, it is better if they are slightly unripe. Then, as a result of their preservation, you will get a first-class billet of peaches, which will look 100% and will stand in storage for a long time.

Before canning, peaches should be sorted and washed.

The size of the fruit also matters, but not much. It is better to take medium-sized fruits - small or medium. In general, those that will easily pass through the neck of the cans. In addition, the smaller the peaches, the more compact they will fit in the container, which means that more of them will fit in it. For reasons of aesthetics, when fruits of different “caliber” are selected, we recommend taking fruits of approximately the same size for each jar.

If you have to, no big deal. This will not affect the aroma and taste of the workpiece. It's just that less fruit will fit in a jar. In a small container - just a few pieces. But there will be a lot of syrup. Well, if the fruits are so large that neither whole nor halves will pass through the neck of the cans, then they will have to be cut. This will not affect the quality of the finished product either. Usually in this case, the fruit is cut into quarters.

Then wash the peaches thoroughly. To wash off all the dust from their velvety peel, it will be necessary to rub each fruit several times well, but gently, so as not to wrinkle, rub it with your hands under a cool shower or running water. This rule also applies to those peaches that will be canned without peel. After the “water procedures”, we dry the fruits individually with a towel, trying not to wrinkle them.

There are several options for preserving peaches in syrup: with or without a peel and whole with stones or halves (quarters) without seeds. The choice of cooking option depends on your own preferences and in some cases on the size of the fruit. However, the following should be noted. It is recommended to leave the peel, since the lion's share of vitamins and other useful substances of this fruit is contained in it. In addition, fruits with skin retain their density in the workpiece longer.

To remove the peel, the fruits in a colander are poured over with boiling water.

And concerning bones such remarks. Whole fruits look prettier and retain their firmness longer. And the preparation is more fragrant. In addition, over time, the bones bring a spicy, but almost imperceptible bitterness to the taste of the whole product. And, finally, after eating the peaches themselves, it will be possible to treat yourself to the seeds, splitting their shells. They are also very tasty. But without fanaticism - eating a large number of seeds can lead to poisoning with hydrocyanic acid, which is formed during their digestion.

And we must remember that it is advisable to eat the preparation of peaches with stones within a year from the moment of rolling. And fruits in syrup without seeds (halves and quarters) can be stored for up to 2 years (they are usually not stored longer).

To remove the peel, put a few peaches in a colander, first put them in boiling water for 2-3 minutes, and then immediately into very cold water for a short time. Dishes with boiling water and cooling water should be deep enough so that the fruits are completely immersed in them. Then we spread the fruits on a towel and give them time to dry. After that, remove the peel.

To remove the seeds, and easily and quickly, you need to cut each fruit along the bone. Its location is marked in peaches by a characteristic hollow on only one side of the fruit. Then we separate the 2 halves of the fruit. This is best done with a slight scrolling of the halves in opposite directions, so as not to crush the fruits. In one of the parts there will be a bone. Gently pry it off or, if necessary, cut it out with the same sharp knife.

Then we preserve according to the selected recipe. We use carefully washed and then sterilized and dried jars (recommended volume 0.7–1 l) and lids (for seaming or threaded) for this blank. Seal containers immediately after cooking. Then we put them neck down on a dense and warm thing spread on any hard, even surface, and wrap the same thing on top. When the peaches in syrup have cooled to room temperature, they must be transferred to a storage place: a cellar, a warm shed or a loggia, a basement or a refrigerator. It is also possible in the pantry, but there the workpiece will be stored for a shorter period.

How peaches are preserved in syrup - the subtleties of recipes

All recipes are about the same. They differ only in the amount of sugar and whether or not lemon juice is added (to taste, but approximately 1 tsp per 1 liter of syrup) or citric acid (approximately 0.5–1 tsp per 1 kg of fruit). Sugar is recommended to take 400 g per 1 liter of water for syrup. It is easy to find out the volume of water by pouring it first into the jars with the fruits laid in them, and then pouring it into a measuring container.

It is better to do this before heating the water. Either sugar is taken by eye or according to your taste - usually in the range of 100–200 g per 1 kg of fruit. And the canning process itself is similar to that described in the 3rd chapter of the article. That is, the fill method is used.

Every housewife wants to pamper her loved ones in winter with something tasty. And for this purpose, peaches cooked for the winter are very good, tender, juicy, sweet, fragrant. Plus they are very helpful. There are many components in the pulp and bones of these fruits. These are oils, trace elements, fruit acids that can improve digestion, and therefore have a beneficial effect on the skin.

Peaches for the winter. Recipes with photos

It is not without reason that tender girlish skin is compared with this fruit. But how to enjoy peaches all year round if their ripening season is short? Cook jam, dry, preserve. Several recipes for canned fruits are offered to your attention. And not just recipes, but recipes with photos that will help you easily and simply cook canned peaches.

Regardless of which recipe you will use to prepare peaches, the fruits are first sorted out. Put aside ugly fruits, crushed and overripe, with dots or damage. They are processed differently. Each fruit is well and carefully washed, trying to remove the "fluff" from each fruit without damaging the skin. Washed fruits are allowed to dry. In the meantime, prepare containers for canning.

Jars preparation

Banks are washed well with tea soda. Sterilize. For this you can use have a special lining on the pan, you can sterilize by boiling or fry the jars for 10-15 minutes in the oven by placing the jars on the wire rack in a warm, heated oven. Banks, before laying fruit in them, must be dry.

Recipe 1. Canned Peaches with Pit

The recipe is very simple and fast. Fruits harvested for the winter, according to this recipe, retain their color and shape. The pits left in the peaches give the compote a slightly savory almond flavor. Take washed and dried fruits, preferably the same size. Put them in sterilized jars. Pour boiling water. Close with a sterilized lid. The lids must first be boiled or simply wipe the inside of the lid with a swab dipped in alcohol. The bank is covered with a towel and left for 30 minutes.

Then the water is drained and a syrup is prepared on its basis. The syrup is brought to a boil, citric acid is added so that the peaches in the compote do not darken. Pour syrup into jars with peaches, close with lids. Turn the jars over onto the lid. Shelter warmly. Let cool slowly. The resulting delicious dessert will add charm to your sweet winter table.

For cooking you need:

• 1.5 kg peaches
• for 1.8 liters. water
• 200 gr. Sahara
• 1 teaspoon citric acid

Recipe 2. Canned Peaches in Syrup

This recipe also suggests canning whole peaches. But not just with the addition of sugar, but in sugar syrup. In winter you will also have canned fruits for baking or various kinds of desserts and cakes. And peach syrup for making jelly, jelly, impregnation for baking, cocktails.

Jars and lids are prepared in the same way as in the first recipe. Peaches are washed under running water, each separately, washing off the villi gently and carefully and immediately laid out in jars. Lay out freely, without stuffing cans. Peach fruit is delicate and therefore requires careful handling.

Next, boil water for blanching. Just like in the first recipe, in order for the peaches to retain their color, add lemon juice to water. Without removing the pots from the heat, only reducing the heat to a minimum, carefully pour boiling water into jars filled with peaches. And here it is important that the jars stand as close as possible to the stove, on which there is a pot of boiling water. This is how you protect yourself. After all, boiling water can be very scalded.

To prevent the jars from bursting, pour boiling water a little at first into each jar, allowing the jars to warm up slightly, and then fill the jars with boiling water to the top. Full jars are covered with sterilized lids. After allowing the jars to cool slightly - 15-20 minutes, pour the water into a measuring cup.

A measuring cup or measuring cup is needed to determine the volume of liquid used. Since peaches are large fruits, it is impossible to know in advance how tightly they can be packed into jars and how much space there will be in the jar for pouring. Therefore, they drain the water from the cans in a separate container. Measure the resulting volume of liquid. And then prepare the syrup by adding the right amount of sugar and citric acid. Bring to a boil. Make sure the sugar dissolves completely. Pour jars with the resulting syrup and roll them up. Flip upside down. Warmly wrapped and allowed to cool slowly for a day and a half.

Option 2 of the same recipe: pour the fruits immediately with syrup and sterilize the jars. Liter minutes 15-20 after boiling. Half-liter minutes 10-15. Sterilize with lids. Take out jars of peaches and immediately roll up the lids. Flip upside down. Warm cover. Let cool.

To prepare 1 liter of syrup necessary:

• 400 gr. granulated sugar
• half a tablespoon of lemon juice

Recipe 3. Peaches canned in pitted syrup

Those peaches that were "rejected" for canning whole can be canned in halves or even in pieces. Fruit will not look as impressive. But they will also be tasty and fragrant. In the same way, you can preserve very large fruits.

We take:

• peaches - 3 kg
• sugar - 700 gr.
• lemon - 1 pc.
• water - 1.2 liters

First, the fruits are peeled. To do this, lower the peaches for a couple of minutes in boiling water, and then in cold water. After that, each peach is deeply cut in a circle, the skin is removed and, having divided the peach in half, the stone is taken out. Then, for 5 minutes, it is dipped in a cold solution of tea soda (3 teaspoons per 5 liters of water). After this procedure, the pulp of the fruit will become more elastic. Gently fill sterilized jars with halves.

Remove the zest from the lemon. Squeeze juice. Add juice, zest and sugar to boiling water. Boil for 5-7 minutes and pour the resulting syrup into jars of peaches.

Banks sterilize 10 minutes. Close with lids. Turn the jars over onto the lid. Wrap up. Let cool. And now jars with the aroma of a hot summer have been added to your preservation for the winter.

Conservation itself is a fascinating activity, if you approach it creatively and with imagination. Even the most delicious recipes become boring over time and you want something new. You can use your recipe and gradually change it. You can take someone else's. Try it out. And change. You can experiment with the amount of salt, sugar, various spices, a bouquet of vegetables and fruits. You can create a still life in a jar, and then closed jars will become an artistic decoration of your kitchen, their contents will decorate your table, and their photos posted on Instagram will decorate your page.

Cook with pleasure. Eat with gusto. Live with taste.

How to preserve peaches for the winter