Canned peaches in syrup for the winter

On a cold and cloudy day, when there is snow outside the window, I especially want to please myself and my loved ones with the memory of a sunny and warm summer. Canned fruits seem to be specially created for these purposes. But nothing better than peaches will cope with this task. After all, their color, and aroma, and delicate taste as much as possible resemble the sweetness and warmth of a sunny summer day. It is not for nothing that peaches in syrup have always been very popular for the winter. Back in the days when they could hardly be found on store shelves in imported tin cans. But now, despite the wide selection of such canned products, each housewife prefers to make her own preparations. After all, it will cost an order of magnitude cheaper, and you can be one hundred percent sure of the quality of such products.

The benefits and harms of canned peaches

Peaches contain a large amount of trace elements and vitamins, but when preserved, some of them, of course, disappear. However, even what remains is enough to have a beneficial effect on the human body. Peaches canned in syrup can provide the following benefits for humans:

• promote digestion;
• energize and strengthen the immune system;
• have a beneficial effect on the general condition of the skin;
• stimulate metabolic processes;
• regulate the work of the circulatory system, serve as the prevention of anemia.

In addition, peeled fruits are unlikely to cause any allergic reactions.

Nevertheless, like any product, if consumed excessively, canned peaches can bring a variety of troubles, for example, indigestion and diarrhea.

Among other things, peaches preserved in syrup are not recommended for those who:

• suffers from diabetes mellitus;
• has allergic reactions;
• is worried about being overweight.

Calorie content of canned peaches

The calorie content of peaches preserved in syrup depends on the amount of sugar used in the recipe during the preparation process. But on average, it can vary from 68 to 98 kcal per 100 g of product.

How to cook peaches in syrup for the winter

The most interesting thing is that of all types of preparations, it is canned peaches in syrup for the winter that are one of the simplest, both in terms of execution time and in the process itself. Although here there are some tricks and secrets.

Of course, half of the success lies in choosing the right fruit for canning. Fruits can be twisted:

• as a whole;
• halves;
• slices;
• with peel;
• without peel.

For canning peaches at home for the winter in general, only small fruits are suitable, others simply will not fit into the opening of the cans. Of course, labor costs with this type of workpieces are minimal, and the fruits look very attractive, they themselves resemble small suns. But the syrup turns out to be less aromatic, and such canned food is stored for a relatively short time, compared to others. Indeed, the bones contain hydrocyanic acid, which, a year after storage, can begin to release substances that are unfavorable to human health.

Therefore, it is probably wiser to still extract the seeds and cook canned peaches in the form of halves or slices. The easiest way to make the right choice is to try to separate the seeds from purchased or harvested fruits first. If the seeds are separated with great difficulty, then it is better to preserve the whole peach fruit in syrup. Although there is a choice here, especially when it comes to large-sized fruits. You can carefully cut off all the pulp from the fruit in even pieces, and use the remaining seeds to prepare the syrup. This method is described in detail in one of the subsequent chapters.

In order for canned peaches in syrup for the winter to turn out attractive in appearance and retain their shape and consistency well, it is necessary to choose fruits with dense and elastic pulp. They may even be slightly immature, but the main thing is that they have a special, incomparable peach aroma, which, by the way, always attracts a huge number of insects: bees, bumblebees, wasps. Overripe fruits are best used for making jam or confiture.

Of course, the fruit should be free of external damage or signs of ill health: specks, black dots or stripes.

To remove or not to remove the peel from the fruit - on this issue, the opinions of housewives can differ greatly. On the one hand, peaches without the skin look more attractive and turn out to be impeccably tender and delicious in the preparation. On the other hand, it is the skin that contains the lion's share of the elements most valuable to humans. In addition, if red or burgundy fruits are used, then during the manufacture such a skin will allow the syrup to be colored in an attractive darkish shade. Indeed, in recipes without the use of additional fruit additives, peach syrup looks a little colorless.

If a decision is made to prepare fruits in syrup with a peel, then you must first wash off the fluff from it. This process often raises many questions, especially for novice housewives. Indeed, when washing it off under running water, you can inadvertently damage the delicate fruits or even remove the skin in places. There is an easy way to deal with this without much pain.

1. The required amount of cold water should be collected in a large container so that all the peaches are completely hidden under it.
2. Measure the approximate amount of liquid and add 1 tsp per liter of water. soda. Stir the solution until the soda is completely dissolved.
3. The fruits are immersed in the solution and left for 30 minutes.
4. After the elapsed time, there will not be even a trace of pubescence on the surface of the peaches.
5. It is important only after the performed operation not to forget to rinse the fruits in clean water. Otherwise, an unpleasant soda taste may be felt in the workpiece.

As for the dishes, for canning according to any recipe for peaches in syrup, liter, one-and-a-half or two-liter jars are ideal. In three-liter jars, the fruit has a chance of being slightly crushed by its own weight, and for smaller containers, the peaches are too large.

For all recipes without sterilizing products, it is imperative that the jars and lids be sterilized first.It is convenient to use an oven, microwave or airfryer to sterilize cans. It is enough to hold the lids in boiling water for a couple of minutes.

An important point in the manufacture of canned peaches is the thickness of the sugar syrup. Indeed, on the one hand, these are rather sweet fruits and you can save on sugar. But as many years of preservation experience shows, it is canned peaches that tend to explode due to the preparation of insufficiently concentrated sugar syrup. And in these fruits, there is practically no acid. Therefore, to improve the taste properties of the workpiece, as well as to increase its safety, citric acid must be added to the syrup. This rule can be neglected only if any sour fruits or berries are preserved along with peaches: currants, lemons, apples.

The classic recipe for canned peaches for the winter

According to the classic recipe, peaches are canned for the winter in sugar syrup with the obligatory addition of citric acid. But to create a special fragrant composition, you can use lemon together with zest.

For a two-liter jar you will need:

• 1 kg of pitted peaches;
• about 1000 ml of water;
• 400 g granulated sugar;
• ½ tsp citric acid (or 1 lemon with the peel).

Manufacturing:

1. The prepared fruits are cut into pieces of a convenient shape and size and placed in sterile jars.
2. Boil water and pour boiling water over the fruit gradually so that the jars do not burst from the temperature drop.
   Advice! To prevent the bottom and walls of the cans from bursting when boiling water is added, they must be placed on a metal surface, or at least put a wide knife blade under the bottom of the can.
3. Close the jars of peaches with sterile lids and let them brew for 10-12 minutes.
4. Then the water from the fruit is poured through a special lid with holes into the pan, citric acid and sugar are added there and, heated to a temperature of + 100 ° C, boiled for 5 minutes until all the spices are dissolved.
5. If lemon is used instead of citric acid, then it is usually scalded with boiling water, grated with a zest and, cut into quarters, freed from the seeds that can bring additional bitterness.
6. Juice is squeezed out of the quarters and added to the sugar syrup along with the grated zest.
7. Then pour the peaches in jars with sugar syrup.
8. Cover with lids and allow to stand in this form for another 5-9 minutes.
9. Drain the syrup, heat to a boil for the last time, and finally pour it into the jars.
10. The workpieces are immediately hermetically sealed, turned over and left to cool "under a fur coat".

Peaches in syrup for the winter with sterilization

Despite the fact that sterilization seems to be an outdated method for many, some still prefer to use it. Especially when it comes to such rather capricious products like peaches. In principle, there is nothing particularly tedious in the process itself, if there are utensils or devices of suitable sizes and shapes in which everything is convenient to do.

But in recipes with sterilization there is an additional bonus - there is no need to pre-sterilize the dishes, you just need to wash them thoroughly.

You will need:

• 1.5 kg of peaches;
• 1.8-2.0 l of water;
• 600-700 g of granulated sugar;
• 1 tsp citric acid.

Manufacturing:

1. The fruits are cleaned of all unnecessary, cut into slices and laid out in clean glass jars.
2. Water is poured into a saucepan, sugar and citric acid are added there, heated to a temperature of + 100 ° C and boiled for 5-6 minutes.
3. Pour the fruits with boiling sugar syrup, not reaching 1 cm to the edge of the jar.
4. Place the jars of peaches in a pot of hot water so that the water level reaches 2/3 of the height of the jar.
5. After boiling water in a saucepan, the jars are sterilized for the required amount of time, depending on their volume. Liter - 15 minutes, one and a half - 20 minutes, two-liter - 30 minutes.
   Attention! To sterilize one-and-a-half cans, you can use an oven, microwave or airfryer.
6. After the allotted time has elapsed, the jars with canned peaches are tightly tightened.

Peaches in syrup for the winter without sterilization

This recipe is very similar to the classic way of preparing canned peaches in syrup. But to speed up and facilitate the process, the fruits are poured with boiling syrup only once.

In order to guarantee a good result from the preparation, it is advisable to add more sugar according to the recipe.

The proportions of the products are as follows:

• 1 kg of peaches;
• about 1-1.2 liters of water;
• 600-700 g of granulated sugar;
• 1 tsp citric acid.

How to preserve peaches in half

Peach halves in syrup look the most beautifully in preparations for the winter. In addition, both small and large peaches can be canned in halves.

In order to break a peach into two halves, each fruit is first cut with a sharp knife along a pronounced groove to the very bone.

Then, carefully taking the halves with both hands, turn them slightly in different directions. The fruit should split in two. If a bone remains in one of them, then it is carefully cut out with a knife. The halves are placed in jars with the cut downwards - this way they are placed more compactly. Otherwise, they act according to the technology described in the classic recipe.

How to roll up whole peaches in syrup for the winter

Whole canned peaches are perhaps the easiest to make. Only first you should make sure that the fruits fit into the opening of the cans.

For 1 kg of fruit, 700 g of granulated sugar and half a teaspoon of citric acid are required.

Preparation:

1. The peaches are washed, the peels are cut crosswise with a sharp knife and placed in boiling water for 1-2 minutes.
2. Ice water is poured into another bowl and, using a slotted spoon, the fruits are transferred from boiling water directly into ice water for the same period of time.
3. After that, the peel from the fruit is removed with ease, you just have to pick it up with the blunt side of the knife.
4. The peeled fruits are placed in sterilized jars and poured with boiling water up to the very neck.
5. Leave for 10-12 minutes.
6. The water is drained, mixed with sugar and citric acid, boiled for 5 minutes.
7. Pour in boiling syrup and instantly roll up with sterile lids.

How to preserve peaches in syrup wedges for the winter

Beautiful peach slices are obtained from large and slightly unripe yellow fruits. The proportions of ingredients for the preparation of canned fruits are taken as standard.

It doesn't even matter whether the bone separates well from them or not. In the event that the bone is separated poorly, the cooking technology changes slightly.

1. The fruits are washed, dipped first in boiling water, then in ice cold and then easily peeled from the fruit.
2. With the help of a sharp knife, beautiful slices are cut from the pulp, cutting off the bone from all sides.
3. Water is boiled in a saucepan, sugar and citric acid are dissolved in it, and all not completely peeled bones are added there.
   Advice! If desired, you can add 1 cinnamon stick and several cloves to 1 liter of water.
4. Boil for 10 minutes, filter the syrup.
5. Sterile jars are filled with peach slices 5/6 of the volume.
6. Pour the slices with hot syrup, cover with a lid, set aside for 15 minutes.
7. Using special lids with holes, the syrup is drained and boiled again.
8. Pour peaches over them again, immediately roll them up and let them cool upside down "under a fur coat."

How to make peaches in cinnamon syrup for the winter

Using the same technology, they create a delicious and aromatic dessert from canned peaches with cinnamon in sugar syrup for the winter.

You will need:

• 1 kg of peaches;
• 1 liter of water;
• 500 g granulated sugar;
• 1 cinnamon stick or a few pinches of ground cinnamon
• ½ tsp citric acid.

How to close peaches with apricots in syrup

No wonder apricots are considered the closest relatives of peaches.They get along well in one piece.

For canning, the standard technology of double pouring without sterilization is used. Pits from apricots are usually removed, and whether or not to remove the skin is a matter of choice for the hostess.

You will need:

• 600 g of peaches;
• 600 g apricots;
• 1200 ml of water;
• 800 g granulated sugar;
• ½ tsp citric acid.

How to preserve peaches, plums and apricots in syrup

The addition of plums, especially of dark colors, gives the color of the workpiece a special noble shade and makes its taste more contrasting and saturated. To obtain a homogeneous delicate dessert, the bones and skins are removed from all fruits.

To make a canned assortment of fruits, you can use any method: with or without sterilization. And the ratio of ingredients is as follows:

• 400 g peaches;
• 200 g apricots;
• 200 g plums;
• 1 liter of water;
• 400-450 g granulated sugar.

How to prepare peaches with grapes in syrup for the winter

Peaches are traditionally paired with grapes mainly due to the fact that they ripen at the same time. And the color of the dessert only benefits from the addition of dark grapes.

For a 3-liter jar you will need:

• 1000 g peaches in pitted halves;
• 500-600 g of grapes to fill the jar to the neck;
• about 1 liter of water;
• 350 g sugar;
• ½ tsp citric acid.

Manufacturing:

1. First, peaches are placed in sterilized jars, and then the resulting voids are filled with grapes washed and removed from the branches.
2. Pour the jars to the brim with boiling water, leave under the lids for 15-18 minutes.
3. The water is drained, its amount is measured, and the amount of sugar prescribed by the recipe is added to each liter.
4. After boiling the syrup, add citric acid to it and boil for another 8-10 minutes.
5. Fruits in jars are poured with syrup, hermetically sealed for the winter.
6. After cooling, canned fruits can be stored.

Apples with peaches in syrup for the winter

Apples are versatile Russian fruits that go well with any other fruit. When they get into the syrup with peaches, they act as preservatives and make the taste of the workpiece more contrasting.

You will need:

• 1 kg of peaches;
• 500 g of juicy sweet and sour apples;
• 1.5 liters of water;
• 800 g sugar;
• ½ lemon optional.

Manufacturing:

1. Peaches are washed, separated from the seeds.
2. The apples are cut into halves, freed from the seed chambers, cut into small slices.
3. Peach halves or slices are placed in jars, poured with boiling water, left for 10 minutes.
4. The water is drained, heated to a boil, sugar and apples cut into slices are added.
5. Boil for 10 minutes, add lemon juice.
6. Then, with a slotted spoon, the slices of apples from the syrup are laid out evenly in the jars and the fruits in the jars are poured with boiling syrup.
7. Instantly roll up and, turning over, cool under the covers.

Recipe for making pears and peaches in syrup for the winter

According to the same principle, peaches canned in syrup for the winter are prepared with the addition of pears. Only in this recipe the addition of citric acid or lemon juice is mandatory.

You will need:

• 1 kg of peaches;
• 500 g of pears;
• 1.5 liters of water;
• 600 g sugar;
• 1 lemon or 1 tsp no top of citric acid.

Canning recipe for green peaches

If it happens that completely unripe peach fruits are at our disposal, then they can also be used in business and a delicious canned dessert made from them. The recipe and cooking technology differ from the traditional ones in only two nuances:

1. The peel must be removed from the fruit by lowering them first into boiling and then into ice water.
2. A larger amount of granulated sugar is added, at least 500 g per 1 liter of water, and preferably all 700-800 g.

How to preserve peaches with raspberries and almonds at home

This recipe looks a little unusual, but the combination of peaches with raspberries and almond aromas is so amazing that it can amaze even an experienced gourmet.

You will need:

• 2 kg of peaches;
• 800 g raspberries;
• 200 g of peeled almonds;
• 800 g of water;
• 800 g sugar;
• juice from 1 lemon (optional);
• 1 tsp rose water (optional).

Manufacturing:

1. Peaches are freed from the skin and seeds, cut into quarters.
2. 1-2 almond kernels are placed in each quarter.
3. Raspberries are gently washed and dried on a napkin.
4. About 10 almonds are divided into several parts and the resulting pieces are stuffed with raspberries.
5. Pieces of peach and raspberry with almonds are evenly placed in sterilized jars so that the jars are almost full to the neck.
6. Syrup is boiled from sugar and water and hot fruits with berries and nuts are poured into it in jars.
7. If desired, add lemon juice and rose water directly to the jars.
8. Banks are hermetically rolled up.

Drunk peaches for the winter

This dessert, of course, is not recommended for children, but syrup is ideal for soaking cakes or for making sauces for pork or poultry.

You will need:

• 1 kg of peaches;
• 300 g of water;
• 2 cups granulated sugar;
• 200 g of brandy (liqueur or even vodka is allowed).

Manufacturing:

1. Peaches are peeled in a proven way, pitted and cut into slices.
2. Syrup is boiled from water and sugar, prepared fruits are placed there, simmered over low heat for about a quarter of an hour.
3. Then add an alcoholic drink there, stir and distribute the contents of the pan over sterile jars.
4. Roll up, put to cool.

Spicy peaches in wine syrup

You can surprise and delight an adult company with a dessert made according to this recipe on a chilly autumn or frosty winter evening.

You will need:

• 1.5 kg of peach;
• 500 ml of water;
• 500 g sugar;
• 150 ml of red or white dry wine;
• 1 tbsp. l. lemon juice;
• ½ tsp cinnamon;
• 4-5 carnation buds;
• ¼ h. L. ground ginger.

Manufacturing:

1. Peaches are peeled using the above technology.
2. Pierce each fruit with a clove bud, a few pieces of it are left directly in the pulp of the peaches.
3. Boil water, add sugar, cinnamon, ground ginger.
4. Fruits chopped with cloves are placed in boiling water, boiled for 10 minutes and cooled to room temperature.
5. After cooling, the sugar syrup is drained from the fruit, and the peaches themselves are poured with wine and lemon juice.
   
6. The mixture of fruit and wine is heated until it boils, the fruits are pulled out with a slotted spoon and laid out in sterile jars.
7. Wine broth is mixed with poured sugar syrup, heated again to a boil and poured over fruit in jars.
8. Roll up hermetically, cool, put away for storage.

How to cook peaches in syrup in a slow cooker

There is no point in using a multicooker to cook canned peaches in syrup for the winter, since sugar syrup can be cooked on a regular stove. But for special fans of this kitchen appliance, the following recipe can be recommended.

You will need:

• 1 kg of peaches;
• 800 l of water;
• 400 g granulated sugar;
• 1/3 tsp citric acid.

Manufacturing:

1. Water is poured into the multicooker bowl, sugar and citric acid are added and the "cooking" mode or even better "steam" is turned on.
2. After the water boils, the peeled halves of peaches are placed in it and the "steamed" mode is turned on for 15 minutes.
3. During this time, jars and lids are sterilized.
4. The fruits are laid out from the bowl with a slotted spoon in prepared jars, poured with hot syrup.
5. Roll it up hermetically and, turning it upside down, put it to cool.

How to store canned peaches

Peaches preserved in syrup with subsequent sterilization can be stored even at room conditions. You just need to protect them from light. It is better to store blanks according to other recipes in a cooler place, for example, in a basement, cellar, or an uninsulated balcony. The shelf life can be from a year to three. Only fruits canned whole with seeds can be stored in any conditions for no more than a year.

Conclusion

Preparing peaches in syrup for the winter is easier than making many of these sunny fruits.And they can be used as a separate dessert, and for making fillings for baking, and for decorating cakes and pastries. The syrup will serve as an excellent base for cocktails and other drinks, as well as for impregnating biscuit cakes.

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