Peaches for the winter, recipes with photos. Peaches in syrup for the winter without sterilization Canned peaches recipe without
You can preserve peaches in a variety of ways. Most recipes call for rolling whole peaches in compote. But such a recipe does not imply long-term storage, because the stone contains substances that over time begin to release hydrocyanic acid, which is dangerous to human life and health, therefore, in no case should you use preserved food for more than a year.
Another thing is peaches, sealed without seeds in syrup. Firstly, the fruits retain their density and honey taste inherent in peach longer; secondly, there is no risk, such preservation can be stored for a long time without any changes in the structure and chemical composition of the fruits.
The method of preserving peaches in syrup presented to your attention is incredibly easy to implement, and the fruits can be used not only in their pure form, but also for preparing various desserts, such as filling for pies or decorating cakes.
It is advisable not to peel peaches, this way they retain their density longer, and the lion's share of all useful substances is contained in the skin. It is better to use fruits of medium size and sufficient ripeness, but not too soft. The optimal container size is 700 ml – 1 liter. in three liter bottles, the peaches will choke under their own weight and the weight of the syrup.
Ingredients for canned peaches in syrup:
- Fresh peaches – 1.5 kg.
- Granulated sugar – 200g.
- Water – 1.7 l.
- Citric acid – 1 tsp. l.
Preparation
Preparation of canned peaches in syrup:
Wash the required number of peaches, carefully trying to leave as little fluff on the surface as possible. 
Remove the stem and halve the peaches using a knife. Remove the bone. To better saturate the pulp with syrup, you can prick the peel in several places with a toothpick. 
If you wish, you can roll up half the jars with peeled peaches; to do this, you need to put them in boiling water for a few minutes and pour them over, then remove the skins with cold water.
If you bought large peaches and the halves do not fit through the neck of the jar, then the peaches can be cut into quarters, this will not make them any worse.
Place pieces of peaches into pre-sterilized and dried jars, being careful not to crush the fruits. Fill the prepared jars with peaches with boiling water and cover the top with lids and let them sit for half an hour so that the juice is released. 
After this time, drain the water from the jars into a saucepan and add granulated sugar and citric acid. Bring the contents to a boil and check for thickness. Since our peaches are red, the syrup also acquired a beautiful red color. If your peaches are yellow, the color of the syrup will be amber. 
Pour hot syrup over the fruit halves in the jars and screw on the lids.
No additional sterilization is required; you can immediately turn the jars over and cover them with a thick towel until they cool completely.
Canned peaches in syrup are ready for the winter; you can eat such peaches in just a couple of days. They should be saturated with syrup.
Canned peaches have always been considered a delicacy. These aromatic sweet fruits do not grow as widely in Russia as apples or cherries. And you can only buy them in sufficient quantities in a store or market. However, this is not a reason to deny yourself the opportunity to make pickled peaches, jam, jam or compote from them. And the quality of handmade products will be in no way inferior to store-bought ones.
Canned Peaches
This is the easiest recipe for canning 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 the fruit.
This amount of ingredients should be enough for three liter jars. If there are more peaches available, then the number of everything else needs to be increased proportionally.
The step-by-step recipe for making canned peaches is very simple. The first step is to wash the fruit and remove the seeds. To do this, each fruit is cut lengthwise, and then the halves are turned in different directions relative to each other, without squeezing them too much. This technique allows you not to injure the juicy pulp. After dividing, 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 this, the peeled halves of the fruit are laid out in them. Canning is done using the double pouring method, known to many housewives. The jars are filled with boiling water, covered with sterilized lids and left for 20-25 minutes. Then the water is poured into a saucepan, citric acid and sugar are added to it and put on fire. Stirring, boil the syrup for 5 minutes, and then pour it into the jars of peaches again. All that remains is to close them and put them under the blanket to cool quietly.
To be sure, after filling the jars with syrup, you can sterilize them for 15 minutes in a water bath and then roll up the lids.
Compote with bones
Preparing a delicious peach compote for the winter is not at all difficult. 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. The peel should be carefully cut off; this fruit is much more pleasant to eat. The drink is made using the same double pouring method. The peeled fruits are placed in sterilized jars and poured with boiling water.
After 20-25 minutes, you can pour the water into the pan and add sugar there. Place the pan on the fire and bring the syrup to a boil. Then the fruit jars need to be refilled. Filled containers are rolled up, turned over and wrapped. The compote should stand wrapped until it cools completely. After this, it is advisable to put it in a cool place for storage.
Jam in slices
Peach jam has a unique taste and aroma. To prepare it you will need:
- Peaches - 1 kilogram.
- Sugar - 800 grams.
- Vanilla.
For jam, it is preferable to take dense, slightly unripe fruits. They won't turn into mush when cooked. You need to remove the seeds 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.
Until recently, during the canning season, housewives were content with all the well-known, familiar vegetables and fruits, but recently it has become fashionable to send the most bizarre combinations or fruits to jars. Since now there is no shortage of fruits, you can buy any at the market or even grow them on your own plot, the number of recipes has increased several times. One of these fruits, excellent for preservation and causing delight with their unique aroma and impeccable taste, are nectarines. They are ideal for any preparation: jam, jam, and compote will definitely take their rightful place on the basement shelves. The main advantage is that canned nectarines will perfectly complement any dessert.
Canned nectarines “Solar Fantasy”
The fruits can be used to make pies, homemade ice cream, and layering cakes. With a little creativity and imagination, you can make a delicious jelly from syrup, which will certainly become the subject of discussion at a festively set table.
Ingredients:
- 530 g nectarines (medium or small, since they will go into jars whole);
- 900 ml water;
- 330 g granulated sugar.
Preparation:
- Before preparing canning, it is advisable to pour boiling water over the inside of glass containers.
- Rinse the nectarines well, removing any that are spoiled or too soft. Place in jars, filling no more than two-thirds of the container.
- Bring water to a boil in a saucepan and immediately pour in the container with fruits. Cover with a lid (loosely) and wait a quarter of an hour. Using a special lid designed to remove liquid from jars, pour the aromatic water back into the saucepan.
- Pour granulated sugar into the hot liquid and boil for several minutes, making sure that the crystals completely melt.
- Pour the syrup into the container with the fruit and seal immediately. Be sure to cool canning with the lids down. This will help check the quality of the closure (if sweet liquid seeps out, it means the seal is broken, be sure to take a new cap and roll it up again).
“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 beneficial for the body and a refined aroma. Stocking up on such wonderful and healthy preserved fruits in syrup for the winter is the main responsibility of every self-respecting housewife. An excellent simple recipe will help you cope with this without hassle, spending very little time.
Ingredients:
- 700 g granulated sugar;
- 900 g nectarines;
- 1 l 500 ml water;
- 3 g citric acid.
Preparation:
- Place thoroughly washed nectarines (medium size) on a paper towel or napkin and dry slightly.
- While the fruits are drying, prepare the container. Wash 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 using an oven - place the 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.
- Fill containers with dried fruit. On the stove, cook a sweet liquid from sugar and boiling water, pour in the nectarines, after putting a little acid in each container.
- Place the container filled with nectarines in a saucepan with a wide, thick bottom, lined with a towel. Pour hot water, sterilize for 12 minutes.
- After sterilization, seal the canned food, twist the lids with your fingers, checking the quality of the seal, and send them upside down for cooling.
Recipe for canned nectarines with Hungarian plums
At home, you can quickly prepare delicious jam; nectarines go amazingly with Hungarian, and lemon juice will add a slight 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 granulated sugar;
- 550 g nectarine;
- 200 g lemon;
- 300 g oranges (you can increase the quantity).
Preparation:
- Cut the nectarines, washed and slightly dried with a soft cloth, into slices, removing the pits at the same time.
- Rinse the plums and blot with a cloth. Cut into slices, removing every bone.
- In a large container, mix nectarine pieces and plums. Sprinkle with sugar and leave for 5 hours in a dark, cool place, remembering to cover with a lid or towel. During this time, stir gently several times.
- Place the nectarine and plum mixture on the fire and squeeze the citrus juice directly into the container.
- After boiling, note the time and boil for exactly 7 minutes. Pour the preserved food into containers (thoroughly washed and dried) and roll up. After the lid has cooled down, put it in the basement.
Jam “Fantaser”: step-by-step recipe
If unexpected guests come to your house, the question of what to treat them with will disappear by itself - exquisite jam will turn an ordinary bun into a delicious dessert for tea. It's also an ideal pie filling, especially if you add some nuts. If the owner's hands grow out of the place where 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 granulated sugar;
- 240 g lemon;
- 900 g pears;
- 950 g nectarine;
- 900 g oranges.
Preparation:
- Use a blender to turn the washed and peeled pears into a smooth puree. Pour into a container intended for making jam, add a glass of granulated sugar, and turn on the heat.
- Blanch the nectarines for a few seconds, then remove the skins. Cut into small slices. Pour them into a container with pear puree, and also add a glass of sugar.
- Gently peel the oranges, removing the white fibers. Cut into cubes and place in a container with fruit along with a glass of sugar.
- In a small container, combine 200 ml of water with the remaining granulated sugar, squeeze the juice from the lemon into it. Place on the stove while the mixture boils, grind the lemon zest. Cook the syrup together with the zest for several minutes, making sure that the syrup does not burn, stirring occasionally.
- Pour the boiling liquid into a container with boiling fruit, cook for an hour.
- Immediately place in a clean glass container (be sure to dry and heat before packaging).
- Cool in a room at room temperature, after which you can store in a dark place with a cool temperature.
“Lakomka”: a recipe for an excellent dessert made from canned nectarines
The main thing is that nectarines can be taken even slightly unripe or soft, it makes no difference, they will certainly turn into an appetizing dessert.
Ingredients:
- 1 kg 130 g nectarines;
- 1 kg 600 g granulated sugar;
- 340 ml water.
Preparation:
- Rinse the fruits in cold water and pat lightly with a paper napkin or towel. Cut into quarters, removing seeds and spoiled areas at the same time. Place the fruit pieces into a large steaming container.
- In a small saucepan, bring water and sugar to a boil. Cook until all the crystals have dissolved, stirring with a spoon.
- Pour the boiling syrup into the fruit pieces. Carefully stir the mixture and place in a dark, cool room.
- Do the following process three times - drain the sweet liquid, bring to a vigorous boil over high heat and pour in the fruit quarters.
- After the last pour, keep the mixture in the cold for several hours, put it on the stove and turn on high heat.
- After boiling (remember to stir regularly!) reduce heat to medium. Boil for 45 minutes. Pack the prepared jam into dry, hot containers and immediately roll up. Air cooling, upside down.
Nectarines in syrup for the winter (video)
Even if you don’t have a garden with wonderful fruit trees, it’s worth purchasing several kilograms of fragrant fruits 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 home atmosphere with warm summer memories.
6 recipes - PEACHES (preparations 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 Peaches 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 up more! By the way, you will get not only peaches, but also a delicious compote. Ingredients: Peaches - 1.5 Kilograms Sugar - 450 Grams Water - 2-2.5 Liters Description of preparation: The recipe contains ingredients based on one three-liter jar. Take firm, medium-sized peaches. An average jar holds 18 peaches. How to cook canned peaches? 1. Wash the peaches thoroughly. You can remove the skin, but it is not necessary. If you decide that it would be better without the peel, then put the peaches in boiling water and the skin will come off easier. We will can the peaches whole. But, if desired, you can also roll up the halves. In this case, cut them in half and remove the seeds. 2. Place peaches in sterilized dry jars. Pour boiling water and wrap for 15-20 minutes. Then pour the water back into the pan. 3. Place the drained water on fire. It must be brought to a boil. Meanwhile, pour sugar into the jars. 4. When the water boils, pour the peaches with sugar and roll up with sterile lids. Wrap the 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 aromatic peach jam is a great way to prepare peaches for the winter, especially since you can use crumpled and overripe fruits for jam. Products Peach - 1 kg Sugar - 1 kg Water - 1 glass Citric acid - 3 g How to make peach jam: Peel the peaches, but jam can also be made from unpeeled peaches. The seeds are removed from the fruit and cut into pieces. Make acidified water by adding citric acid. The 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 for 10 minutes. Then add sugar (at the rate of 1 kg of sugar per 1 kg of fruit). Cook the peach jam over low heat with constant stirring in one batch until cooked (30-40 minutes). After cooling, the jam is transferred to jars. Cover the peach jam with lids or parchment paper. 3. Peach jam.
A wonderful recipe for aromatic peach jam. Simple, tasty, fast. Products Peach - 1 kg Sugar - 1 kg Water - 400 ml Citric acid - 0.5 teaspoons This amount of products makes 1 liter of jam. How to make peach jam in slices: Sort and rinse the peaches. You can clean it if you wish. Cut the peaches into slices. Prepare sugar syrup. To do this, mix sugar and water in a bowl. Place on the fire and bring it to a boil. Then carefully place the prepared peaches into it. Boil. Cook peach jam in slices over low heat for 5 minutes. At the end of cooking, add citric acid. Peach jam in slices is ready. Bon appetit! 4. Peaches in their own juice.
Recipe for peaches in their own juice for canning for the winter. The peaches really float in their own juice; just add a few tablespoons of water and a spoonful of sugar. 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 cannot peel the peaches, immerse them in a colander or wire basket in boiling water acidified with citric acid and cool quickly in cold water. Use your hand to easily remove the skin. How to cook peaches in your own juice: Wash and peel the peaches. Then cut the peaches in half and remove the pits. Rinse the jars with baking soda and rinse well. Place the peaches in tin or glass jars, cut side down, sprinkle with sugar. Then pour a spoonful of hot water into each jar (up to 4 tablespoons to taste). Place the jars in a tank of hot water and sterilize. The time for sterilization of peaches in their own juice in 1 liter jars at temperatures up to 90°C is 35 minutes, in 1/2 liter jars - 30 minutes. Close the jars with lids. After sterilization is complete, cool the jars of peaches in their own juice. Peaches in their own juice are ready! 5. Peach compote for the winter.
Many people no longer seal compotes, but simply freeze berries and fruits, and then cook fresh compotes. But it seems to me that in compote “from a jar” there is something very homely, cozy, perhaps from childhood... Products Based on a 1-liter jar: Peach slices - 200 g Sugar - 150 g And still peach compote “from a can” (just like plum, apple-pear, cherry) is different from freshly brewed! Therefore, I closed several jars of my favorite compote and will share this simple recipe for peach compote. I close 1 and 2 liter jars. How to prepare peach compote for the winter: Pour boiling water over the lids, wash the jars thoroughly. Wash the peaches and cut into slices. Divide into jars (about 1/3 of the jar). Pour boiling water over the jars, cover with lids, and leave to cool for about an hour. After an hour, drain the peach water into the pan. Add sugar (calculating 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 the hot compote with a lid and roll it up. Turn it upside down and place the peach compote in a previously prepared warm place (wrap it in a blanket or something similar) for 1-2 days, until it cools completely. Put it on the shelf in anticipation of winter! 6. VIDEO - RECIPE Peaches slices in syrup for the winter.
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 beneficial. Not the least of the summer fruits is the peach.
Peach is a heat-loving 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 people’s diet to strengthen the body.
Especially in winter, when the human body feels a lack of vitamins, peaches harvested in summer will be a real godsend. They will strengthen the immune system and reduce the risk of catching a cold. Here such winter preparations as peach compote for the winter, peach jam for the winter, peach jam for the winter will come in handy. 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 great option - storing peaches for the winter without sterilization. This method gives excellent results, but requires special care when storing the product.
The aroma of peach cannot be confused with any other fruit. Its secret is 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 methods of preparation are used. An excellent option is dried peaches. They are even healthier than canned ones because no preservatives are used during drying. An important and necessary event is the preparation of peaches for the winter. Recipes for such preparations are described in detail on our website. Choose the version of peaches for the winter, the recipe with photo of which you like best. And don't be discouraged if you haven't done this before. Simple recipes for winter peaches are just as good and tasty as more complex ones. Start with them!
And let our advice help you with this:
Peaches should not be cut into halves for drying; they will quickly darken and spoil. Be sure to cut them into small pieces;
Only sweet, sour and sweet varieties of peaches are suitable for drying;
Cooking of jam is carried out using a repeated method of alternating heating and cooling;
For jam you need strong, large, ripe, but in no case overripe peaches;
To freeze peaches, cut them into slices, sprinkle them with sugar and place them in the freezer in bags;
Canned peaches are sealed in jars, which immediately after sealing must be turned over, wrapped and left in this position to cool completely;
All types of preparations require dividing the peaches into at least halves and removing the pit;
When making jam, keep in mind that peaches go well with pears.
