Peaches in syrup for the winter without sterilization. How to cook canned peaches for the winter

canned peaches - delicious treat, reminiscent of the summer season and a great opportunity to get a supply of vitamins at the right time. Peaches are able to retain much more nutrients during heat treatment than other fruits. Such a fruit contains vitamins B1, B12, C, PP, sodium, potassium, magnesium, calcium, iron, phosphorus, pectin, etc. Even pickled peaches don't lose taste qualities, appetizing appearance and useful content.

How to roll up peaches for the winter at home

All varieties of peaches can be divided into four separate categories according to the type of application: table, dried fruit, canning, universal. For conservation for the winter, the last two types are optimal. They are successfully used for spinning compotes, jams, marmalades, marmalades.

For preservation of peaches, only whole fruits with dense yellow flesh are chosen. Majority experienced housewives prefer the variety "Elberta". But even he needs to first remove the upper velvet skin. Such manipulation is carried out in one of three possible ways:

1. having treated with steam, and after - lowering into cold water;
2. placing the fruits in a blanching container, and then in ice water;
3. by dipping the peaches in a 2% solution of caustic soda, and then washing them under running cold water.

On a note! You can leave the skin on if you like. In this case, the compote may be less saturated, but the fruits will be preserved better.

During processing, cleaning and cutting, the fruits must be in water. So that peaches do not darken for the winter, it is necessary to soak them in a 1% solution of citric acid. In most cases, the halves of the fruit are laid out with a cut to the bottom. Thus, it will be possible to fill the container more densely.

Peach compote for the winter - a simple recipe

Preservation of whole peaches (not cut) does not require much effort and a long period of preparation. In this case, the end result is surprisingly successful. Tasty compote all family members without exception will like it, and whole fruits will be useful for making desserts or decorating cakes.

Required Ingredients:

• ripe peaches - 7-8 pcs. (for 1 jar)
• water - 1.5 l
• sugar - 600 g
• citric acid - 4 g

Cooking method

Canned peaches in their own juice - a delicious recipe

Peaches in own juice- one of the many recipes that compares favorably with the rest. In this case, the fruits pass heat treatment, which means that conservation will not deteriorate ahead of time.

Required Ingredients:

• peaches - 1 kg
• sugar - 1.2 kg

Cooking method

1. Wash the fruits carefully, remove the skin and stone, cut into halves (or quarters).
2. Put the peaches in a clean enamel pan and sprinkle with sugar. Leave the fruit in this form for a couple of hours, until the juice is formed.
3. Put the pot on the fire and bring to a boil. Let the peaches boil for 10-15 minutes.
4. In the meantime, prepare the jars: wash, rinse and sterilize. Put the finished composition in a clean container and roll it up with metal lids.
5. Cover the jars with a warm blanket. After a day, move the cooled preservation to a dark place.

Peach jam for the winter - a classic recipe

To make peach jam, choose dense, not too ripe fruits. Soft fruits will turn into porridge during the cooking process.

Required Ingredients:

• peaches - 1 kg
• lemon - 1 pc.
• water - 1 tbsp
• sugar - 850 gr

Cooking method

1. Peel the peaches: dip them in boiling water for 1 minute, then carefully remove the skin with a knife. Cut the peeled fruits into slices.
2. Pour water into the pan, add the required amount of sugar. Bring the syrup to a boil over low heat.
3. Dip the peach slices into the boiling syrup for 15 minutes. After - remove them with a slotted spoon and place in a clean container.
4. Boil the syrup over low heat until it is reduced by half. It's time to bring the peaches back.
5. During the cooking process, remove the foam from the jam. 10 minutes before the end, add lemon juice to the pan.
6. Pour hot jam into sterilized jars and roll up with clean lids. After complete cooling, the jars can be hidden in a dark place.

Most recipes for canned peaches are surprisingly simple. Such blanks do not need a huge list of ingredients or complex cooking technology. All you need is a short list of ingredients and a little inspiration to enjoy amazing canned peaches in the cold winter months.

What you need:

• 1.5 kg of fresh peaches;
• 200 grams of sugar;
• 1 dessert spoon of citric acid;
• 1.7 liters of water.

These ingredients are enough to seal a three-liter jar that needs pre-sterilization. It is better to use several sterilized jars, which in total will amount to 3 liters. The ideal option would be 4 cans of 750 milliliters, which are usually used for pickling cucumbers.

Step by step cooking:

1. First, the peaches are thoroughly washed. You can peel off the skin if you like. To release the pulp from the skin, it is necessary to dip the fruit in boiling water for a few minutes, and then move the fruit to cold water. After such manipulations, the skin can be easily removed.
2. Peaches are cut into two halves, the stone is removed from them.
3. The resulting halves are required to fill a sterilized jar.
4. Water is poured into a saucepan and brought to a boil. Boiling water is poured into a jar of peaches. The containers are closed with lids and left in this position for half an hour.
5. The water from the jar is drained back into the pan.
6. Sugar and citric acid are poured into the same pan. The liquid is actively mixed and brought to a boil.
7. Then the peaches are again filled with syrup and rolled up. Banks are turned upside down and wrapped in a towel.

After the containers have cooled, they can be removed in a dark, cool place.

Canning Pitted Peaches in Wine

This recipe will give a dish that will perfectly complement the festive table and become an interesting dessert. This preparation is not suitable for children due to the presence of alcohol.

For cooking you will need:

• half a kilo of sugar;
• dinner spoon lemon juice;
• half a vine dessert spoon cinnamon;
• some cloves;
• a liter of dry white wine;
• a quarter of a dessert spoon of ground ginger;
• 300 milliliters of water;
• one and a half kilograms of peaches.

How to make a blank:

1. First, the syrup is boiled. To do this, the water is brought to a boil, and then granulated sugar, cinnamon and ginger are poured into it.
2. All liquid is brought to homogeneity.
3. It is necessary to boil the syrup until the sugar is completely dissolved, and then leave it on low heat.
4. Peach fruits and cloves are thoroughly washed. Then each fruit is doused with boiling water, and several clove buds are pressed into its peel.
5. Then each peach, along with the bone, is carefully immersed in syrup and boiled for 10 minutes.
6. The saucepan is removed from the stove and remains closed for 4 hours.
7. After the fruit is infused, the syrup is drained into a separate container.
8. Wine and lemon juice are poured into the pan where the peaches are located.
9. Next, the wine drink is brought to a boil and brewed for 20 minutes.
10. In pre-sterilized jars, you need to shift the peaches with a wooden spoon.
11. The wine is once again brought to a boil, and then poured over the fruit.
12. Each can is immediately rolled up and turned over to cool.

low calorie peach recipe

Peaches cooked in their own juice have an exceptional taste. The recipe is suitable for those who carefully count the calories eaten.

In order to prepare such a dessert, you will need:

• peaches;
• a little granulated sugar;
• clean small jars, 1 liter capacity.

How to cook:

1. Banks are thoroughly washed, it is advisable to use for this baking soda. Blanch the peaches, peel, cut in half and remove the pit. If the fruits are large, then they can be cut into 4 parts, or even into pieces.
2. We spread the first layer of fruit in a jar and lightly sprinkle with granulated sugar, then, alternating peaches and sugar, fill the container. On the liter jar 4-5 tablespoons of sugar is enough, but the portion can be reduced if the fruit is sweet on its own.
3. Now you need to add boiled water to the jar so that the liquid covers the fruit slices and you can proceed to sterilization. This process lasts about 30 minutes for a liter jar. Then the jar is rolled up with an iron lid, which also needs to be sterilized.
4. Cool preservation put on the lid.

The finished product contains about 44 kcal per 100 g.

Peaches in own juice

This recipe does not involve the use of sugar, so it can significantly reduce the calorie content of the workpiece.

Thanks to a short heat treatment, most of the vitamins will remain in peaches and their benefits to the body will not decrease.

For cooking you need:

• peaches;
• water.

How to do:

1. Peaches are thoroughly washed, cleaned of twigs and pits.
2. Divided in half, they fit into a jar.
3. Fruits in a jar are filled with boiling water to the top, rolled up with lids.
4. Banks are immersed in a pot of water heated to 60 degrees. A towel or napkin must be spread out at the bottom of the pan. This is necessary so that the glass containers do not burst during sterilization.
5. Taking into account the seaming of half-liter jars, they should be sterilized for 9 minutes. If liter jars roll up, they must be kept in water for 10 minutes.
6. After sterilization, the jars are turned over and wrapped in a warm cloth.

canned peaches without sterilization

Harvesting peaches for the winter without resorting to sterilization is very easy. Well, maybe it will take a little more time, but all this is nothing compared to the pleasure of refined taste fruits.

To prepare compote we need:

• ripe peaches, fruits should not have damage on the skin;
• granulated sugar at the rate of 300-400 gr per 1 kg of fruit;
• water, better filtered;
• citric acid - on the tip of a knife.

How to cook:

1. The peel of peaches in compote is rather rough, so it is better to remove it. To do this, the fruits are blanched: we lower the colander with peaches for a minute into boiling water, and then pour cold water over the fruits from the tap. Carefully peel the peach from the skin, divide it in half, remove the stone and put the halves in clean jars.
2. As soon as the container is filled with peaches, pour boiling syrup and leave the jar for 10 minutes. Then pour the liquid into the pan and let it boil again. Refill the jar with syrup, roll up the lid and send under a warm blanket until completely cooled.
3. For harvesting peaches, jars with a capacity of 1.5 liters are best suited.

Do not stuff the jar tightly, the fruit should retain its shape. We fill the jar with fruit halves up to the shoulders, it is stupid to preserve water: concentrated syrup can always be diluted.

canned spiced peaches

For harvesting you need:

• one and a half kilos of peaches;
• tube of cinnamon;
• star anise;
• half a dessert spoon of citric acid;
• 100 grams of granulated sugar;
• 750 milliliters of water;
• 4 drops of vanilla essence.

Cooking steps:

1. Each ripe but firm peach is thoroughly washed and dried.
2. Next, the fruits are freed from the skin, cut in half, and then the bone is removed from them.
3. When rolling two liter containers, star anise and cinnamon are required to be divided into two parts.
4. Pieces of fruit fruits are placed in pre-sterilized jars.
5. Half an anise and cinnamon is poured into each jar, and then everything is poured with boiling water.
6. The workpiece remains closed for 10 minutes.
7. Then all the liquid is drained into the pan. Sugar is poured into it, everything is thoroughly mixed and brought to a boil.
8. After that, the pan is removed from the stove, vanilla essence is poured into the syrup.
9. Fruits are poured with freshly boiled syrup, the jars are immediately rolled up.
10. Rolled containers are turned over and covered with a warm towel.

With almonds

This set would be a great addition. holiday table, as the fruits sparkling in syrup look very impressive in combination with almond kernels.

Necessary:

• 3 kilograms of ripe peaches;
• 1 lemon;
• 100 grams of almonds;
• half a kilo of sugar;
• one and a half liters of water.

Cooking algorithm:

1. Water is poured into a saucepan and brought to a boil. During this, sugar is actively dissolved in water.
2. Peaches are washed, doused with boiling water, freed from the peel.
3. Fruits are cut in half, a bone is removed from them.
4. The washed lemon is cut in half, and the juice is squeezed out of it directly into sugar syrup.
5. Peaches are placed in sterilized jars, pieces of lemon peel and peeled almonds are poured between them.
6. The containers are filled with freshly boiled syrup, covered with lids.
7. Each blank should be sterilized for half an hour. After sterilization, each jar is rolled up.

Sugar Trouble Recipe

Peach fruits can simply be candied for the winter.

This requires one and a half kilograms of granulated sugar per kilogram of fruit.

The peaches should be firm so they don't turn into jam.

How to do it:

1. Fruits are poured with boiling water for 30 seconds, and then they are freed from the skin and seeds.
2. The pulp is cut into slices and transferred to a container covered with enamel.
3. Fruits are poured with a small amount of water and boiled for 7 minutes.
4. After that, peach slices are removed from the liquid, sprinkled with sugar and remain in this state for a couple of days.
5. Then they are brought to a boil, distributed in pre-sterilized jars, rolled up.

Harvesting peaches for the winter (video)

Whatever recipe you decide to use to preserve peaches, the output will be wonderful sweet billet which you can please your loved ones.

Fruits and berries

Description

Peaches in syrup for the winter- very tasty and the simplest blank, which is preserved without prior sterilization. However, if you preserve the fruit exactly as suggested in this recipe and follow the step-by-step instructions below with a photo, you can be sure that the peach harvest will last for a very long time. One year of storage is if peaches canned in syrup are harvested with pits, what can I say if only peach pulp is prepared for the winter. In this form, peaches in sugar syrup will stay in the pantry for up to two years.

It is recommended to preserve peaches for the winter at home in small sizes, although they are sold in stores of beautiful and large varieties. It is better to take the smallest fruits for preparing this preparation, but they will be sweet and with juicy pulp, and this, by the way, is important in our case. In addition, small peaches can fit more in one jar, especially in a half-liter. Just imagine for a second how many large fruits can fit in one jar. Of course, just a few pieces, but we want to fully stock up on delicious peaches for the winter.

So, we preserve peaches in sweet syrup for the winter!

Ingredients

Steps

First of all, for canning peaches, we will prepare all the ingredients in the amount indicated in this simple recipe.



Next, wash the peaches. This type of fruit has a velvety skin, so peach fruits should not just be held under water, but washed thoroughly by rubbing them several times with your hands. Then clean fruits should be tightly packaged in sterile jars..



As already mentioned, peaches can be prepared for the winter with or without pits. We will conserve one jar of peaches with pits and a jar of peach pulp. In any case, the prepared blanks are completely filled with cold water. From this same water, we will then cook sugar syrup for peaches..



Literally after fifteen minutes, pour the water from the cans into a suitable saucepan in which the syrup will be boiled.



Add granulated sugar to a saucepan with water drained from cans and bring the resulting sugar liquid to a boil.





Drain the syrup that has cooled in jars back into the saucepan and bring to a boil again. After that, pour the peaches again with boiling sweet liquid, and then cover with lids. Then we wait until the blanks cool down.



Now for the last time, pour the water into a saucepan, then boil it and place it back in jars with peaches. This time, we don’t just cover the jars with lids, but carefully roll them up.



That's all! It remains only to wait for the canned peaches in syrup to cool completely, after which they can be put away in the pantry before the onset of winter.



Bon Appetit!

Ruddy velvety peaches are loved by everyone and are invariably perceived as an exquisite rare delicacy. Canned in clear sugar syrup, they look amazing.

The presented recipe allows you to keep both the skin and the pulp of the fruit whole and then, if necessary, use it as a decoration for desserts. home cooking. Laying the halves with the convex side up will allow you to fill the volume of the cans more rationally.

On the basis of a thick fragrant syrup, you can cook compote, make jelly, sweet fruit sauce.

Ingredients

• peaches 2.3 kg

• water 1 l
• sugar 400 g
• citric acid 2 tsp

Yield: 3 liter jars

Cooking

1. For the preparation of this blank, do not use soft peaches, you need ripe dense fruits. Place the fruit in a basin. Pour cold water over the peaches to float freely and let sit for 10 minutes. Then rinse each fruit well with a washcloth to remove the fluff, and rinse again.

2. Cut into two halves and remove the bones.

3. Rinse jars with lids with baking soda and rinse thoroughly with running water. Sterilize the lids by boiling, and the jars in the usual way for you. In sterile containers, lay the halves of the peaches to the very top. Take the jar in your hands and shake it a little so that the peaches fit snugly together.

4. Boil water. Pour boiling water over the contents of the jars to the very top and cover with lids. Leave for 15 minutes.

5. Drain the solution into a saucepan. Pour in sugar and citric acid. Mix and send to the fire. After boiling, cook for 2-3 minutes.

Bright, sweet, juicy peaches are always popular and desired by everyone. Closing peach compote for the winter means stocking up on a jar of homemade vitamins without preservatives. After all, peaches are not only attractive in appearance, they contain a lot of beneficial microelements on the body. In winter, there will be an opportunity to enjoy not only sweet compote, but also eat the pulp of peaches. Canned fruits in compote can be consumed whole and used in pies or cakes. There are many recipes with a photo of peach compote for the winter so that novice hostesses understand how to close this excellent drink. Hostesses with experience in conservation will also be able to learn a lot of interesting things from the photo presentation of the process of rolling fruit and berry preparations.

What are the benefits of peach?

Peach is useful fruit for a person. It consists of: vitamins B, C, T, K, PP, potassium, magnesium, zinc, manganese, phosphorus, iron, citric, malic and tartaric acids. Among the favorable components, pectins and essential oil. Even the peach pit and its leaves have positive properties. The stone is processed into almond oil, which is widely used in cosmetology, and decoctions are made from the leaves of the tree to treat gastrointestinal diseases.

Fragrant pulp is easily digested in any form. It can be used not only fresh, but also resort to simple recipe peach compote for the winter. Whether it's juice, compote or peach flesh, they all equally normalize the secretory activity of the stomach, help digest food, improve appetite, and also treat kidney disease, cardiovascular ailments, rheumatism, and gout.

Preserving peach compote

Asking the question: "How to cook compote from peaches?" - there is a simple description of this process. In a saucepan with cold water, mix the desired amount of pitted peaches, add sugar to taste and boil for 10-15 minutes. Cool and the compote is ready to use. Before serving, you can put a few ice cubes in the glass to make the drink refreshing and cooling. And, here, if you want to preserve peach compote for the winter, then several unsurpassed recipes are provided below. It takes about an hour to make such provisions, but the result is excellent and tasty. The list of main ingredients includes peach, water and sugar. Of the kitchen utensils, only a saucepan is needed. For those who do not want to suffer even with a saucepan, you can get a slow cooker. Compote comes out of it no worse than cooked in a saucepan.

Peach compote without sterilization - video

Pitted peach compote for the winter

Step by step description:

In one 3-liter jar, 0.9-1 kg of medium-sized peaches with pits are placed to the top, and 1-1.2 kg without pits.

A delicious, sweet drink can be closed with more than just peaches. This sweetness can be diluted with another fruit or berry that has a more sour taste. Such an additional ingredient can be: apple, plum, raspberry, mountain ash,. The cooking steps will not differ much, but to be sure, it is better to introduce a sterilization point for fruit cans. This procedure will allow you to store provisions much longer and prevent from a possible breakdown. Below are a couple of such recipes with delicious results.

Peach compote with and without sugar - video

Compote of apples and peaches

Step by step description:

Clogged and cooled compote should not be immediately moved to a pantry or other poorly ventilated room, because the lid may break. For a couple of weeks, provisions should stand in an open place.

Two similar fruits just need to be combined together: peaches and plums. The beneficial components of the plum are added to the positive properties of the peach. In addition to what the peach has, the plum contains vitamin A, ascorbic acid, chromium, copper, and fluorine. These components improve vision, strengthen blood vessels, give strength. Be sure to close this vitamin drink.

Peach and blackberry compote - video

Compote of plums and peaches

Step by step description:

By latest recipe making compote from plums and peaches, you can preserve other fruits. Peach can be combined with a pear and get a pleasant sweet taste. Berries, blueberries, currants will perfectly dilute the sweetness of the peach with their acid. A beautiful and fragrant compote will come out of the fruit in question with the addition of orange slices or lemon slices. There is no limit to the imagination for preserving peach compote for the winter. Most importantly, follow step by step instructions and do not forget the procedure for sterilizing jars with contents before rolling.

Peach compote according to Georgian recipe - video

easy canning and delicious preparations to you!