Recipes for cooking peaches in syrup for the winter

In winter, only oranges and tangerines are available to us from fruit. The rest of the favorite summer treats: watermelon, and melon, and apricots with peaches ripen in July and August.But if you want a piece of summer in dank, sunless November or windy February, conservation will help!

The article will discuss how to cook the most delicious canned peaches with whole and half syrup. And also step by step we will sort out the recipes - both simple and not so, and knowing them, you will be able to close several cans for the winter yourself, having pleased yourself and loved ones with this delicacy.

Banks can be sterilized in different ways. As a rule, housewives engaged in home-made for a long time, have their own proven ways that they do not change. For those who are just entering the interesting path of preparing canned food with their own hands, we’ll tell you about the most common ways of preparing cans for the twists for the winter. There are six of them.

Whatever method you choose, the beginning is the same for everyone - carefully examine all the banks and make sure that their integrity is in no way broken: there are no cracks and chips either on the banks or on their necks. Covers should be new, not bent, gum on them should fit snugly, not to depart.

Banks should be well washed with a clean sponge (best of all, if it has not been previously used), using not dishwashing liquid, but baking soda. After that, the banks should be dried well, turning the neck down to excess moisture on the glass towel.

The first method is steam sterilization. To do this, a lattice is installed on a wide saucepan in which water boils, and the cans are placed on it with the neck down. Lids at this time can be boiled directly in the pot. The larger the diameter of your pan, the more cans you can simultaneously sterilize. Once inside the cans appear large drops of water, they can be carefully removed from the grate and set to dry. Before conservation, they must be completely dried.

If you decide to close the small jars, they can be boiled directly in a container of water - a saucepan or basin. An important point: they do not have to be put, you can simply fold to the bottom of the tank. Water is poured to such a level that all the jars are completely hidden. Boiling is done with the lid closed for 5 minutes, after which the jars are laid out on a clean towel. In no case should not take the banks by hand! Use tongs or pinch plug.

It is very convenient to sterilize the cans in an electric oven. First, you can put a fairly large number, and secondly, you do not need to continuously monitor them. Immediately after washing, you need to set the banks with their necks down in the oven and set the temperature to 110-120 degrees. After a quarter of an hour, you can turn off the oven and wait for the jars to cool.

Another convenient way to sterilize a small number of small jars is a microwave. The most important thing is not to forget to pour about half of a finger into each of them. With a power of 800 watts you need to warm up the banks for three minutes.

A dishwasher is also suitable for sterilizing cans. Beforehand, they still need to be washed with soda, but already in the dishwasher itself it is not necessary to pour any detergent. Rinsing the jars at the maximum temperature, you get ready-made containers for canning.

Another method of sterilization is rinsing in a solution of potassium permanganate. Washed containers with soda should be rinsed in this way. The solution should have a bright pink color. To wash the jars in this way, you need to wear gloves, otherwise your hands will suffer.

Let's start with the traditional method of preserving peaches - in sugar syrup.

You need only three ingredients:

• peaches - they must be fresh, with no signs of spoilage and over-ripeness;
• drinking water;
• and granulated sugar.

For each liter of water you will need about two glasses of sugar, that is, the syrup will be thick and saturated.

Choosing peaches for preservation, it is better to dwell on fruits of medium size - it will be easier to put them in a jar. Large fruits will give too much space for the syrup, and the balance of sugar and peaches will be disturbed.

So, peaches should not be soft. If you press the fruit on it remains fossa, it is better to eat. It is not suitable for canning. In sugar syrup, you can “marinate” both whole peaches and their halves. If you choose the second option, you need a variety that has easy bones.

So, you need to start with a thorough washing of fruits. Since the peel skin is covered with villi, it perfectly retains dust and dirt. That is why it would be more expedient to wash the peaches with a soft brush, then dry on a paper towel so that the excess moisture is absorbed.

After the fruit is dry, they need to be decomposed into cooked jars. It is necessary to pack peaches tightly, trying to keep a minimum amount of “gaps”. Banks, of course, must be sterilized before canning begins.

After the peaches are placed in jars, you need to pour cold water there. Filling takes place "under the neck", as with further boiling of the syrup, the water will partially evaporate.

Then the water from all the cans is poured into a large saucepan, and sugar is poured there in the proportion of 400 g per 1 l. The solution should be brought to a boil, then pour it into jars of peaches, cover with lids and leave to cool (to room temperature). This sequence of actions must be repeated three times.

The third time you need to close the lid tightly with the help of the appropriate device, wrap the banks with a blanket or a terry sheet and wait for it to cool. After that, they can be removed in the basement or pantry, there should be dry and cool. Whole peaches prepared in this way are stored for a year and halves are stored for two years. Although they are so tasty that they are unlikely to stay for so long!

If for any reason you wish to preserve not so sweet peaches, you can use the recipe of their preparation in your own juice. Products will be the same as for fruits in sugar syrup, but their proportions will be different. The cooking technology is also different.

For every two kilograms of fruit you need a glass of granulated sugar and 2200 ml of pure drinking (non-chlorinated) water. Preparation of peaches is no different from the recipe above - carefully inspect, select the highest quality, rinse with a brush and dry. In your own juice, you can prepare the fruit with or without skin, whole, in slices or slices.

Banks for this type of conservation will need a capacity of 3 liters. They need to put fruit tightly, pour sugar into each jar and pour boiling water. After all the banks are filled with boiling water, they need to make up in a wide container - a basin, tank or pan. Boiling water is poured into the tank, and this construction should be on low heat for half an hour. Next, turn off the stove, remove the jars (they should be rolled up immediately), wrap them with a rug or terry cloth and wait for them to cool completely. After 7-8 days the peaches in their own juice are ready.

You can spin the fruit in a similar way, but without sugar. The technology of preparation is the same, only sugar is not used at all, and the time of boiling cans is reduced to 12-15 minutes. After the caps are tightly screwed on, the jars should be turned upside down and cooled in that position.

To learn how to cook peaches in syrup for the winter, see the next video.