Cooking peach compote for the winter without sterilization

Peaches are juicy and tender fruits, loved by adults and children. They can be eaten fresh or made for the winter.Many people like to cook peach jam or compote. They retain not only the indescribable aroma and taste of the fruit, but also its benefits. In this article we will talk about the intricacies of making a drink, its proper storage and offer the most popular recipes.

This fruit is famous not only for its sweet taste, but also for its health benefits. Peach contains a large amount of vitamins and minerals, rich in potassium, zinc, magnesium and phosphorus. The content of pectin and essential oil increases the value of the product, in which even a stone with leaves is used for the good of man. Almond oil is often made from pits, often used in cosmetology, and a special decoction is made from the leaves to improve the functioning of the gastrointestinal tract.

Fruit compote for the winter without sterilization will be an excellent dessert for children. It not only normalizes the appetite, but also helps the body in the digestion of food.

There are several subtleties in the preparation of fruit juice. To make it transparent, you should remove the fluff from the skin. Large peaches are recommended to be sterilized in halves, and for a boneless drink, preference is given to fruits from which it is easily separated. Immediately before cooking, the fruit should be thoroughly rinsed in cool water, then wipe dry with a towel.

As a rule, peaches of medium ripeness are chosen for compote, without dents or damages. Many housewives prefer to remove the skin completely, so as not to suffer with a gun. Unfortunately, in such a case, the fruits lose their appearance. For simple removal of the fluffy part of the fruit should be placed in soda solution for half an hour. To this end, one teaspoon is added to a liter of water.

Make a compote of peaches for the winter at home is quite simple. It is not difficult for housewives who are already familiar with the process of making this drink. Other fruits or berries, such as apples, plums, raspberries or strawberries, can be used as additional ingredients.

This is the fastest way to make compote without effort. It is the sterilization of compote.

Components:

• 10 medium peaches;
• 1.5 cups of granulated sugar;
• 2 liters of water.

Cooking:

Tamp all components in a three-liter jar, and then put sterilized for fifteen minutes. After that, the jar is removed from the water and immediately covered with a lid. In this case, the container itself can not be sterilized separately. It is enough to wash it thoroughly and pour boiling water over it.

Some prefer to dispense with the sterilization procedure and preserve the compote in this way.

Components for it:

• 10 medium peaches;
• 1.5-2 cups of sugar;
• water 2 liters.

Preparation of the drink.

Fold the fruits in a jar and pour boiling water, leaving to infuse for fifteen minutes. Next, the liquid must be drained into a saucepan with a thick bottom, bring to a boil and add sugar. If you prefer large fruits in compote, they will have to be doused with boiling water again while the syrup is being prepared. Pour out water and add syrup to peaches. Jar roll up and leave to cool.

You can make seedless compote, this option is more convenient, as it is stored for over a year. As a rule, such juice is boiled from the halves of the fruit, or by pulling a bone from the side. This should be done very carefully so that the fruits appear to be whole. The method of canning in this case is chosen by the hostess independently. You can sterilize the drink or pour the fruit with hot syrup.

Not all peaches can get a bone, so you have to cook whole fruit compote. First, the fruit looks more attractive, and secondly, the flesh that has grown into the bone is not lost.

Will be needed:

• 10 medium peaches;
• 2 cups of sand;
• 1.5-2 liters of water.

Cooking is individual. You can sterilize the compote by adding all the ingredients into a three-liter jar or pouring boiling water over the fruit and then pour it with hot syrup.

Citric acid is used to preserve jars and compote in all weather conditions. Unfortunately, banks often explode. To prevent this, use this recipe.

Filling:

• 8-10 medium sized peaches;
• 1.5 Art. sugar;
• 1/2 tsp citric acid;
• 2 liters of raw water.

Prepare three-liter jars, pre-sterilize them. Peaches are put inside, covered with sugar and citric acid. Further, boiling water is poured into the container and rolled up with a lid. With proper preparation should get a clear and fragrant drink. The advantage of this recipe is the minimum loss of beneficial properties and long-term preservation of taste.

Apricots and peaches are perfectly combined with each other. In this case, you will need to add more sugar, as the orange fruits have a high acidity.

Take the composition:

• 1/2 kg of peaches;
• 1/2 kg of apricots;
• 2.5— 3 tbsp. sugar;
• 2 standard liters of water.

As in the past, all the ingredients are laid in a clean three-liter jar, filled with boiling water and sterilized.

Fruits are cooked in whole or in halves. After cooking, cover the jars with a towel and wait for them to cool completely.

Peach compote with the addition of nectarine is not only very tasty, but also has an aesthetically pleasing appearance. Such a drink is not ashamed to serve even the guests.

Components:

• half a kilo of peaches;
• as many nectarines;
• 2 cups of sugar or a little less;
• water needs 2 liters.

First of all, the peaches must be thoroughly cleaned from the cannon so that they do not spoil the appearance of the compote. Next, the fruit is placed in a large jar, filled with water and sterilized in boiling water for fifteen minutes. After that, they boldly roll the jars and wait for the contents to cool to feast on delicious juice.

Peach compote with blackberry will remind in winter of beautiful summer days. Pleasant berry aroma will add zest, and also contribute to increased immunity. This drink is recommended to give children to strengthen the body during the cold season. Blackberries are rich in vitamins B, C and other beneficial substances. The structure includes:

• 1 glass of blackberry;
• 1 kilogram of peaches;
• 1/2 tsp citric acid;
• water.

Rinse fruit, peaches clean from the gun. Fold the fruit in a three-liter jar and pour boiling water. Insist about fifteen minutes, then pour the water into a saucepan with a thick bottom. Put the container on the fire and bring the contents to a boil, then lower the heat level and add sugar with citric acid. Leave the syrup to cook for another fifteen minutes. Then pour the finished mass of fruits and berries. Banks roll up and put to cool.

The slow cooker for many housewives has become an indispensable helper in the kitchen, which quickly prepares delicious dishes. It can be used to make peach compote for the winter without sterilization.

Ingredients are:

• 6 medium peaches;
• 1 cup sugar;
• 1.5 liters of water.

Cooking:

Peel the fruit and remove the bone. You can cut into pieces, then lay in the unit, add sugar. Next, you should turn on the mode of "quenching" or "languishing" and keep the drink for an hour.Then the mode needs to be changed to “heating” and in ten minutes pour the finished compote into banks.

Peach compote should be stored in tightly closed cans. Immediately after cooking, it is recommended to tightly cover them with a thick towel so that the cooling process goes slowly. This will prevent subsequent cracking of the cans. Peach juice can be placed in the pantry or on the balcony. In the second case, you will have to monitor the temperature. With severe cold, banks are able to burst. Open container should be stored in the refrigerator. Canned compote in seedless jars lasts up to three years, with a bone for about a year.

Step-by-step recipe for cooking peach compote without sterilization, see the next video.