Canned peaches for the winter, the best recipes. Jam, compote, peaches in the actual juice

How to roll peaches for winter at home

All varieties of peaches can be divided into fourseparate categories by type of application: table, dried fruit, canned, universal. For the conservation of the winter, the last two species are optimal. They are successfully used for twisting compotes, jams, jams, confitures.

For the preservation of peaches, only wholefruits with dense yellow flesh. Most experienced housewives prefer the "Elbert" sort. But even he needs a preliminary removal of the upper velvet skin. Such manipulation is carried out in one and three possible ways:

1. 
   treated with steam, and then - lowered into cold water;


2. 
   placing the fruit in a container for blanching, and then - in ice water;


3. 
   lowering the peaches in a 2% solution of caustic soda, and then washing them with running cold water.

When processing, cleaning and slicing, the fruit should bebe in the water. To peaches for the winter is not darkened, 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 tightly.

A compote of peaches for the winter - a simple recipe

Preservation of whole peaches (not sliced) is notrequires special efforts and a long period of preparation. The final result is surprisingly successful. Delicious compote appeal to all family members, without exception, and whole fruits are useful for the preparation of desserts or cake decorating.

Necessary ingredients:

• 
  ripe peaches - 7-8 pieces. (per 1 can)


• 
  water 1.5 liters


• 
  sugar - 600 g


• 
  citric acid 4 g

Cooking method

1. 
   Prepare the jars: thoroughly wash the detergent and rinse. Sterilize the containers in a microwave oven, in an oven or on a steam bath.


2. 
   Select the ripe, but undamaged peaches. Wash them under running water. Remove the skin from the fruit in one of the above ways.


3. 
   Boil water in a clean pan taking into account 1.5 liters per 1 can. It is better to use non-chlorinated water. If there is no choice, tap water will also work.


4. 
   Wash the washed peaches in a sterilized jar and fill with sugar (600 g per 3-liter container).


5. 
   Fill the fruit with thick boiling water, roll it with a key and turn the lid down until it cools down.


6. 
   Cold compote label with a date of conservation and hide in the pantry until winter.

Canned peaches in their own juice - a delicious recipe

Peaches in their own juice - one of thenumerous recipes, favorably different from the others. In this case, the fruits undergo thermal treatment, which means that conservation does not deteriorate ahead of time.

Necessary ingredients:

• 
  peaches - 1 kg


• 
  sugar - 1,2 kg

Cooking method

1. 
   Fruits gently wash, remove the skin and bone, cut into halves (or quarters).


2. 
   Put the peaches in a clean enamel saucepan and add sugar. Leave the fruit in this form for a couple of hours, until the juice is formed.


3. 
   Put the saucepan on a fire and bring to a boil. Allow peaches to boil for 10-15 minutes.


4. 
   Meanwhile, prepare the banks: wash, rinse and sterilize. In a clean container put the finished product and roll them up with metal covers.


5. 
   Cover the jars with a warm blanket. After a day, transfer the cooled preservation to a dark place.

Jam from peaches for the winter - a classic recipe

To prepare jam from peaches, choose dense, not too ripe fruit. Soft fruit in the process of cooking will turn into a mess.

Necessary ingredients:

• 
  peaches - 1 kg


• 
  lemon - 1 pc


• 
  water - 1 t


• 
  sugar - 850 gr

Cooking method

1. 
   Peel the peaches: lower them for 1 minute in boiling water, then gently peel off the peel with a knife. Cut the peeled fruits with lobules.


2. 
   Pour water into the pan, add the necessary amount of sugar. Bring the syrup to a boil over low heat.


3. 
   In the boiling syrup, dip the peach slices for 15 minutes. After - remove them with a noise and place in a clean container.


4. 
   On a small fire, boil the syrup until it is twice less. It's time to return the peaches back.


5. 
   In the process of cooking, remove the foam from the jam. 10 minutes before the end, add the lemon juice to the pan.


6. 
   Hot jam pour into sterilized jars and roll them with clean lids. After complete cooling, the cans can be hidden in a dark place.

Most recipes for canned peachesThe surprise is simple. Such blanks do not need a huge list of ingredients or complex cooking technology. It's enough just a short list of ingredients and a little inspiration to enjoy the stunning canned peaches cold winter at times.