Cooking peaches in its own juice for the winter

In the period of autumn rains and winter frosts, both children and adults need vitamins to maintain the body's immune system.Of course, in the pharmacy you can purchase a whole range of drugs, which include a variety of macro and microelements, as well as vitamins of various groups. Best of all, a person absorbs those substances that enter his body from natural fruits and vegetables. Especially fragrant and useful winter delicacy will be peaches, which are prepared without adding syrup in their own juice.

Unfortunately, in our country it is almost impossible to grow fruit trees that would bear fruit year-round. So that during all four seasons it was possible to feast on sweet fruits, they can be preserved in banks.

The plant called peach belongs to the family Pink and has round or flattened fruit with juicy pulp and velvety skin. The color of the fruit can vary from pale yellow to bright pink. The stone is easily separated from the pulp or fused with it.

The benefits of fragrant fruit due to the high content of nutrients and nutritional value.

• Carbohydrates. Per 100 g of fruit pulp accounts for about 10 g of fiber and fructose, due to which ripe peach is very sweet. However, with such a high sugar content, the calorie content of the fruit is only 40 kcal, which makes it an ideal snack for those who follow a diet. In this case, the fruit leaves a long feeling of satiety, fullness of the stomach, unlike ordinary apples or citrus fruits.
• Fruit acids. The high content of tartaric, malic and citric acids contribute to the normalization of digestion and speed up the metabolism. For every 100 grams of peach accounts for about 0.8 grams of these acids.

• Minerals. The composition of useful sweet treats include potassium, sodium, copper, iodine, fluorine, phosphorus, iron and magnesium. Ripe peach will help strengthen the nervous and immune systems, increase hemoglobin levels.
• Vitamins of group B (B6, B1, B9, B5), vitamin C, E, PP, A, H, beta-carotene. Only one peach per day is able to give the human body a quarter of the daily requirement of vitamin C.

Among the positive properties of the peach, preserved for the winter, it is possible to note a beneficial effect on the work of the intestines and the stomach. It contributes to the splitting and exit of the natural way kidney stones, and also helps strengthen the heart muscle. This fruit enhances immunity, performance and improves mood. Vitamins in its composition, help to cope with chronic fatigue and seasonal viral diseases.

Fruits stored in their juice are prepared a little differently than ordinary preservation. In addition, the step-by-step recipes proposed by different cooks can vary quite strongly among themselves. Use of whole fruits with a bone is allowed. You can cut one pulp into small slices or roll up cans, filling them with juice only with or without adding water. Nevertheless, in order not only to prepare the dish correctly, but also to preserve it for a long time, it is necessary to know the features of technology that are the same for any recipe.

• If you plan to preserve whole fruit with a bone, then it is best to choose small peaches, which fit more even in a small jar. In addition, it must be borne in mind that it will take much less to spin the whole peach fruit than for seaming fruit cut into small pieces.

• Unripe peaches are not suitable for preservation in their own juice. The flesh should be soft and even slightly overripe, but spoiled fruit cannot be used. The skin needs a thick, without spots and tears.
• There are smooth varieties of peaches, however, most often their skin is covered with a small down.Preserve these fruits can not be, they must be pre-cleaned. To make the skin easier to remove from the flesh, it must be incised crosswise and lowered for 1-2 minutes in boiling water.
• Banks that are used for harvesting should be thoroughly rinsed with soda and sterilized. To close, you can use only metal covers, but not paper or capron. The lids should also be sterilized by boiling them in boiling water for 10–15 minutes.

For the preparation of the fruits of a peach tree in its own juice according to the classic recipe you will need only two ingredients for 3 liters of ready delicacy:

• 3 kg of ripe peaches;
• 0.3 kg of granulated sugar.

First of all, peaches are sorted and thoroughly washed in cold water. All spoiled fruit is better to throw out or cut, use fresh in food. Wet peaches to dry on a kitchen towel and remove the skin, if it is fleecy. The fruit is cut into two halves, the bone is removed. If the size of the fruit allows, you can preserve them in halves, but if not, then you need to cut them into pieces. Sliced ​​fruits are placed in sterilized jars, sprinkled with sugar on each layer.

Place filled containers in a large saucepan, pour water into the free space so that it reaches the banks of the shoulder. Under the pan include a slow fire, the whole structure is left for 1-1.5 hours. During this time, peaches, covered with sugar, under the influence of heat, will emit juice, which will completely cover them. As soon as the amount of juice becomes sufficient, the banks are removed and rolled up tightly with lids. They need to be put upside down under a warm blanket for gradual cooling.

They are stored in a dark cool place or storeroom, where sunlight does not penetrate.

For those who prefer a healthy diet even when canning fruits for the winter, a recipe without adding sugar is suitable. In this case, you need to collect from your site or buy in the store only fruit in the amount of 1 kg per 1 liter. They get over, wash and dry. From them the fluffy peel is removed, the bones are removed, the flesh is cut into large slices. Slices are poured into sterilized jars and filled with boiled water.

At the bottom of a deep pan laid a thick towel, which put the banks. Free space is filled with water, as in the classic recipe. Peaches are cooked in jars for 20-30 minutes in order to highlight the juice. Finished containers twist sterilized lids and wrap upside down. These fruits can be stored only in the cold, using a cellar or an ordinary refrigerator for this purpose. Such a dessert can be used even for people suffering from diabetes, as it acquires sweetness solely due to fructose from the fruit.

In order to roll peaches into jars without sterilization, a special ingredient is needed - citric acid. Total for seaming 3 liters will need:

• 1.5 kg of peaches;
• 0.2 kg of granulated sugar (per liter of water);
• 2 g of citric acid (per liter).

Peaches are washed and dried, boiled for two minutes in boiling water and rid of the skin. Banks and lids are washed with boiling water and filled with whole fruit with stones. Tara poured boiling water and leave for 25 or 35 minutes. The liquid from the jar is poured into the pan, the required amount of granulated sugar and citric acid is added to it, and the mixture is boiled for about 5-7 minutes. Banks re-pour the resulting syrup and roll metal lids. They are turned upside down and covered with a blanket to cool. Store such banks in a dark cool place but not in the fridge.

Ready-made peaches can be eaten as a separate dish, washed down with tea or coffee, or added to pies and rolls of various composition, make fruit puree, salads. It is better to dilute the sweetness of the peach with other fruits or berries, adding them in the cooking process. Good combination is the neighborhood of peach with plum, orange or more exotic pineapple. From the berries fit raspberries or strawberries of late varieties.

How to cook peaches in their own juice for the winter, see the next video.