Canned peaches in syrup for the winter. Peaches for the winter: recipes, ideas and just culinary fantasies

Sweet and fragrant slices of peaches in syrup for the winter. Incredibly delicious preparation with step by step photos. Recipe for our readers.

Peaches themselves are very fragrant and tasty, and preparations from them will certainly delight you with their taste. Opening such a jar in winter is a pleasure. The most important thing is to choose the "right" peaches. Give preference to dense fruits with an easily separated stone. But even if the bone is not separated as easily as we would like, we will tell you how to do it without difficulty.

Harvesting peaches in syrup is not only a delicious compote, but also mouth-watering slices that can be used in baking. That is why many people remove the skin from peaches when canning. To do this, they are dipped in boiling water for 2-3 seconds, and then cooled in ice water. After that, the skin is easily removed. However, as practice has shown, such peaches in our family are rarely used for baking, and are eaten with and without skin equally quickly. Therefore, this year it was decided to preserve without removing the skin.

• Calorie content per 100 g - 86 kcal.
• Servings - 4 cans of 0.5 liters
• Cooking time - 45 minutes

Ingredients:

• Peach - 1 kg or a little more
• Water - 1 l
• Sugar - 350–400 g

Step by step preparation of peaches slices in syrup for the winter

Wash the peaches thoroughly with a washcloth or brush.

Now the most interesting. Cut each fruit lengthwise into 4 rugs.

We take the fruit with both hands and turn it until a characteristic crunch. Voila, you have peaches in your hands, cut into 4 parts, and already pitted. The bone remains on one of the lobules and is easily separated from it. If this is difficult, cut the flesh with a knife.

We put the peaches in sterilized jars. Lay them not too tight, so as not to wrinkle. After pouring boiling water, the fruits will shrink a little.

Fill jars with boiling water.

Let the peaches stand for 10-15 minutes to color the water. Add sugar and a little citric acid to the pan, if desired, drain the water.

Bring the syrup to a boil and fill the jars again. Immediately roll up the preservation with boiled lids.

Leave the jars to cool completely, turning them upside down. After complete cooling, the color of the twist will become more saturated, and the peaches will slightly “fade” at the same time. Such preservation can be stored for more than one year, although it is so tasty that it usually ends first.

Canned peaches have always been considered a delicacy. These fragrant sweet fruits do not grow in Russia as ubiquitously as apples or cherries. And you can buy them in sufficient quantities only in a store or on the market. However, this is not a reason to deny yourself the opportunity to cook pickled peaches, jam, jam or compote from them. And in terms of quality, do-it-yourself blanks will not be inferior to store ones in any way.

canned peaches

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

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

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

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

Sterilization of empty glass jars is carried out in the microwave, oven or steam. After that, the peeled halves of the fruit are laid out in them. Canning is done by the double filling method known to many housewives. Banks are poured with boiling water, covered with sterilized lids and left for 20-25 minutes. Then the water is poured into a saucepan, citric acid, sugar are added to it and put on fire. While stirring, the syrup is boiled for 5 minutes, and then the jars of peaches are re-filled with them. It remains to close them and put them under a blanket so that they calmly cool down.

To be sure, the jars after filling with syrup can be sterilized for 15 minutes in a water bath, and then rolled up with lids.

Compote with bones

It is not difficult to prepare a delicious compote of peaches for the winter. For this you will need:

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

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

After 20-25 minutes, the water can be drained into a saucepan and sugar added there. Put the saucepan on the fire and bring the syrup to a boil. Then the fruit jars need to be refilled. The filled containers are rolled up, turned over and wrapped. The compote should stand in a wrapped state until it cools completely. After that, it is desirable to remove it in a cool place for storage.

Jam slices

Peach jam has a unique taste and aroma. For its preparation you will need:

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

For jam, it is preferable to take dense, slightly unripe fruits. They will not turn into mush when cooked. The bones must be removed from them. To do this, cut the peaches lengthwise and slightly rotate the halves relative to each other. The pitted parts are cut into slices.

Summer is a time of fruit abundance. Each fruit is good for our body in its own way, since the vitamins contained in fruits are extremely useful. Not the last place among summer fruits is occupied by a peach.

The peach is a thermophilic fruit plant native to China. Peach fruits contain carotene, pectin, vitamin C, and many other useful minerals. Doctors even advise eating peaches in any form, as an addition to the diet of people to strengthen the body.

Especially in winter, when the human body feels a lack of vitamins, peaches harvested in summer will be a real find. They will strengthen the immune system and reduce the risk of getting a cold. Such winter preparations as peach compote for the winter, peach jam for the winter, peach jam for the winter will come in handy here. Canning peaches for the winter is possible in various ways. For example, if you decide to preserve the natural taste and aroma of the fruit as much as possible, you should prepare peach halves in syrup for the winter. Or there is another wonderful option - harvesting peaches for the winter without sterilization. This method gives an excellent result, but requires especially careful storage of the product.

The aroma of peach is not to be confused with any other fruit. Its secret is in the presence of esters of some rare acids contained in the pulp of this fruit, which create such a unique miracle.

To feel this aroma all year round, in addition to traditional canning, other harvesting methods are also used. Dried peaches are a great option. They are even healthier than canned ones because no preservatives are used during drying. An important and necessary event is the harvesting of peaches for the winter. Recipes for such preparations are described in detail on our website. Choose the option of peaches for the winter, the recipe with the photo of which you like best. And don't be discouraged if you haven't done this before. Simple peach recipes for the winter are just as good and tasty as more complex ones. Start with them!

And let our tips help you with this:

Peaches for drying should not be cut in half, they will quickly darken and deteriorate. Be sure to cut them into small pieces;

Only peaches of sweet and sour and sweet varieties are suitable for drying;

Cooking jam is carried out in a multiple way of alternating heating and cooling;

For jam, you need strong, large, ripe, but by no means overripe peaches;

To freeze the peaches, cut into slices, sprinkle with sugar and put in the freezer in bags;

Canned peaches are sealed in jars, which immediately after seaming must be turned over, wrapped and left in this position to cool completely;

All types of blanks involve dividing peaches into at least halves and removing the pit;

When making jam, keep in mind that peaches go well with pears.

6 recipes - PEACHES (blanks for the winter). 1. Canned peaches are a fantastic dessert. 2. Peach jam. 3. Peach jam. 4. Peaches in their own juice. 5. Peach compote for the winter. 6. VIDEO - RECIPE Peach slices in syrup for the winter. 1. Canned peaches are a fantastic dessert.

The contents of a large jar disappear in an instant in winter! So roll more! By the way, you will get not only peaches, but also delicious compote. Ingredients: Peaches - 1.5 Kilograms Sugar - 450 Grams Water - 2-2.5 Liters Description of the preparation: The recipe contains ingredients based on one three-liter jar. Peaches take dense, medium size. A jar holds an average of 18 peaches. How to cook canned peaches? 1. Wash the peaches thoroughly. You can peel the skin and remove, but not necessary. If you decide that it would be better without the skin, then dip the peaches in boiling water and the skin will come off more easily. We will preserve whole peaches. But, if desired, you can roll up the halves. In this case, cut them in half and select the bones. 2. Place the peaches in sterilized dry jars. Pour boiling water over and wrap for 15-20 minutes. Then pour the water back into the pot. 3. Put the drained water on fire. It must be brought to a boil. At this time, pour sugar into jars. 4. When the water boils, pour the peaches with sugar and roll up with sterile lids. Wrap jars of peaches for two days, and then put them in a dark place. Canned peaches are ready! Bon appetit! 2. Peach jam.

Delicate and fragrant peach jam is a great way to prepare peaches for the winter, especially since crushed and overripe fruits can be used for jam. Products Peach - 1 kg Sugar - 1 kg Water - 1 cup Citric acid - 3 g How to make peach jam: Peel the peaches, but jam can also be made from unpeeled peaches. Bones are removed from the fruit and cut into pieces. Make acidified water - add citric acid. Prepared fruits are boiled in acidified water (1 cup per 1 kg of fruits, 3 g of citric acid) so that they do not darken, 10 minutes. Then sugar is added (at the rate of 1 kg of sugar per 1 kg of fruit). Cook peach jam over low heat with constant stirring in one step until tender (30-40 minutes). After cooling, the jam is transferred to jars. Close the peach jam with lids or parchment paper. 3. Peach jam.

A chic recipe for fragrant peach jam. Simple, delicious, fast. Products Peach - 1 kg Sugar - 1 kg Water - 400 ml Citric acid - 0.5 tsp This amount of products produces 1 liter of jam. How to make peach jam with slices: Sort the peaches, rinse. Can be cleaned upon request. Cut peaches into slices. Prepare sugar syrup. To do this, mix sugar and water in a bowl. Put on fire, bring it to a boil. Then carefully put the prepared peaches into it. Boil. Cook peach jam over low heat for 5 minutes. At the end of cooking, add citric acid. Peach jam is ready. Bon appetit! 4. Peaches in their own juice.

Recipe for peaches in their own juice for preservation for the winter. Peaches really float in their own juice, only a few tablespoons of water and a spoonful of sugar are added. Products For 1 jar (1 l): Fresh peach with dense pulp - 5-6 pcs. Sugar - 1 tbsp. spoon Water - 4 tbsp. spoons Tip: If you can't peel the peaches, submerge them in a colander or wire basket in boiling water acidified with citric acid and cool quickly in cold water. Peel off the skin easily with your hand. How to cook peaches in your own juice: Rinse the peaches, peel them. Then cut the peaches in half and remove the pits. Rinse the jars with soda, rinse well. Arrange the peaches in tins or glass jars cut side down, sprinkle with sugar. Then pour a spoonful of hot water into each jar (you can taste up to 4 tablespoons). Place the jars in a hot water tank and sterilize. Sterilization time for peaches in their own juice in 1 liter jars at temperatures up to 90°C - 35 minutes, in 1/2 liter jars - 30 minutes. Close the jars with lids. At the end of sterilization, cool the jars of peaches in their own juice. Peaches in their own juice are ready! 5. Peach compote for the winter.

Many no longer close compotes, but simply freeze berries and fruits, and then cook fresh compotes. But it seems to me that in the compote "from the jar" there is something very homely, cozy, perhaps from childhood ... Products Based on a 1-liter jar: Peach slices - 200 g Sugar - 150 g "from a jar" (as well as plum, apple-pear, cherry) differs from freshly brewed! Therefore, I closed several jars of my favorite compote and will share this simple peach compote recipe. I close jars of 1 and 2 liters. How to prepare peach compote for the winter: Pour boiling water over the lids, wash the jars thoroughly. Wash the peaches, cut into slices. Divide into jars (about 1/3 of a jar) Pour boiling water over the jars, cover with lids, leave to cool for about an hour. After an hour, drain the peach water into a saucepan. Pour in sugar (calculated as 150 g of sugar per liter of water). Bring the syrup to a boil. Reduce heat and, without removing from heat, pour syrup over peaches. Cover hot compote with a lid and roll up. Turn upside down and put peach compote in pre-prepared heat (wrap in a blanket or something similar) for 1-2 days, until completely cooled. Put away on the shelf in anticipation of winter! 6. VIDEO - RECIPE Peach slices in syrup for the winter.

Greetings dear friends! Summer is in full swing, peaches in the markets have fallen in price, and it's time to discuss how we will harvest peaches for the winter. I admit honestly, I started making preparations from peaches for the winter relatively recently, and I can’t boast of “bearded recipes” from my mother’s and grandmother’s notebook. Basically, these are modern, but at the same time simple recipes for peaches for the winter, which I found on culinary forums or made myself.

A peach is a very specific fruit that is easy to spoil ... and when making preparations from peaches, it is very important to emphasize and preserve that very amazing, delicate and unique taste of ripe peaches. And peaches, due to their neutral taste, go well with citrus fruits, berries, and other fruits. And for true and real gourmets, I have recipes in reserve using rum, cognac, sparkling wine, lavender, nuts, black tea ...

Therefore, if you do not know how to close peaches for the winter, or what to cook from peaches for the winter, add the page to your bookmarks! Here you will find both traditional peach rolls and unusual peach preparations for the winter, which you will definitely like. So, we preserve peaches for the winter - as always, for you "Golden Recipes" with a photo on the Home Restaurant website! To view the recipes, follow the links in the recipe headers.

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.

When I answer the question of how long to cook peach jam, many do not believe me. The fact is that in this case I am talking about some 30 minutes, which causes confusion for many housewives. And the secret of such a speed of cooking is in Gelfix, which I add in the process: it is he who ensures readiness and the necessary density.

The big plus of such a short heat treatment of peach jam for the winter is that it turns out not too dark: its color - bright, sunny, amber - makes the jam very appetizing.

And let's prepare peach compote for the winter! I also add orange circles to such peach compote for the winter: citrus fruits go well with peach and add a touch of freshness and lightness to the drink. If you don’t know how to close peach compote for the winter, then I will be happy to tell you how I do it. Please love and favor: compote of peaches for the winter - a simple recipe with an orange.

We will prepare an unusual peach jam with rum and vanilla - exotic, with a delicate aroma of vanilla and dark rum. The combination of ingredients turned out to be very successful, and I consider my next culinary experiment successful. The jam recipe will be first of all appreciated by gourmets with a sweet tooth - this jam is ideal for gourmet cheeses.

Do you already know the latest hit of the conservation season? This is jam fried in a pan. Paying tribute to this fashion trend, I also decided to keep up and use the recipes for jam in a pan of peaches. And you can’t even imagine what a wonderful peach jam for the winter I ended up with! No, of course, I understood that peach jam is always delicious, but this time the result simply captivated me: tender and very beautiful amber slices in syrup, delicious aroma, impeccable taste ...

If you like unusual, but very tasty sweet preparations for the winter, then you will definitely like my peach jam with raspberries and lime. The peach jam turned out to be wonderful in taste: the lime very delicately complements the raspberries, and the peaches gave the jam a thick structure and a soft fruity background.

Today I dedicate to all mothers of babies, and I will tell you how to freeze peaches for a child in order to preserve not only the taste of fresh peaches, but also the beneficial vitamins of these summer fruits. Are you wondering if it is possible to freeze peaches for a child? Of course you can! And when I had a little daughter, the method of freezing peaches drew itself.