How to make canned peaches. How to can whole peaches for the winter - a canning recipe. Peaches for the winter. Recipes with photos

The most important thing is to choose the “right” peaches. They should be fragrant and ripe, with a well-separated stone, but at the same time dense, not too soft. It is good if, when pressed, the fruits remain firm and do not have spots, rotten or spoiled areas. Such raw materials will best retain their shape and will delight you with a beautiful appearance. To better preserve the peaches in syrup, I recommend adding citric acid. If you wish, you can replace it with lemon juice - it will highlight the peach aroma and neutralize the sugar sweetness.

Total cooking time: 30 minutes
Cooking time: 15 minutes
Yield: 4 cans of 0.5 l

Ingredients

peaches – 1 kg
water - 1 l
sugar - 400 g
citric acid - 0.5 tsp.

Preparation

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First of all, you should prepare the fruit. Imported fruits are usually treated with chemicals that extend shelf life. You can limit yourself to thorough rinsing under running water with a hard sponge, while you need to try to remove the fluffiness - if this is not done, the workpiece will become cloudy and ferment. If you plan to preserve peaches without skin, then pour boiling water over the fruit for 1 minute, and then pour over ice water - this “contrast dousing” will make removing the skin much easier. But before cleaning, you need to remove the seeds. The most convenient way is to run a knife around the circumference of the fruit, dividing it into two halves, then pry it up and remove the seed.

If you peel peaches, use a knife with a sharp blade. Lift the skin and remove the top skin, exposing the flesh. It will come off very easily. If you are not going to clean it, skip this step.

In addition to preparing fruit raw materials, you need to wash and sterilize the jars. The optimal container is 0.5 l or 1 l. I put peach halves in clean jars with the cuts down - this way they retain their shape better, and the packing density is higher.

At the same time, I bring the water in the kettle to a boil. I pour boiling water over the peaches in the jars to the very top. To prevent the glass from bursting, I place a wide knife blade under the bottom. Cover with lids and leave for 15 minutes.

After the specified time, I drain the water from the jars into the pan. A different amount of water may be used depending on the packing density and size of the peaches, so I measure with a measuring cup exactly how much liquid was used and calculate the required amount of sugar and lemon. For 1 liter of water, I add 400 g of sugar and 0.5 tsp. citric acid (for example, if one half-liter jar takes 250 ml of water, then you will need 100 g of sugar and 1 pinch of lemon). Bring to a boil and cook for 1-2 minutes.

I pour boiling syrup over the peaches and immediately roll them up with sterilized lids. I turn the canned food upside down, wrap it in a warm blanket and let it cool completely. After this, you can transfer the jars to the cellar or other cool and dark place. Shelf life - 1 year.

Every housewife wants to pamper her loved ones with something delicious in winter. And peaches prepared for the winter are very good for this purpose; they are tender, juicy, sweet, and aromatic. Plus they are very useful. There are many components in the pulp and seeds of these fruits. These are oils, microelements, fruit acids that can improve digestion and therefore have a beneficial effect on the skin.

Peaches for the winter. Recipes with photos

It is not for nothing that the delicate skin of a girl is compared to this fruit. But how can you enjoy peaches all year round if their ripening season is short? Make jam, dry it, preserve it. Several recipes for canned fruits are offered to your attention. And not just recipes, but recipes with photos that will help you easily and simply prepare canned peaches.

Regardless of which recipe you use to prepare peaches, the fruits are first sorted. Unsightly fruits, crushed and overripe, with spots or damage, are put aside. They are processed differently. Each fruit is washed well and carefully, trying to remove the “fluff” from each fruit without damaging the skin. The washed fruits are allowed to dry. In the meantime, prepare containers for canning.

Preparing jars

The jars are washed well with tea soda. Sterilized. For this you can use have a special cover for the pan, you can sterilize by boiling or fry the jars for 10-15 minutes in the oven, placing the jars on a wire rack in a warm, preheated oven. The jars must be dry before placing fruit in them.

Recipe 1. Canned peaches with pits

The recipe is very simple and quick. Fruits prepared for the winter according to this recipe retain their color and shape. The pits left in the peaches give the compote a slightly almondy, zesty flavor. Take washed and dried fruits, preferably of the same size. Place them in sterilized jars. Pour boiling water over. Close with a sterilized lid. The lids must first be boiled or simply wipe the inner surface of the lid with a swab soaked in alcohol. Cover the jar with a towel and leave for 30 minutes.

Then the water is drained and a syrup is prepared from it. Bring the syrup to a boil, add citric acid so that the peaches in the compote do not darken. Pour the syrup into jars with peaches and close the lids. Turn the jars over onto the lid. Keep warm. Allow to cool slowly. The resulting delicious dessert will add charm to your sweet winter table.

For preparation you need:

1.5 kg peaches
1.8 l. water
200 gr. Sahara
1 teaspoon citric acid

Recipe 2. Canned peaches in syrup

This recipe also suggests canning whole peaches. But not just with added sugar, but in sugar syrup. In winter you will also have canned fruits for baking or various kinds of desserts and cakes. And peach syrup for making jelly, jellies, impregnation for baking, cocktails.

Jars and lids are prepared in the same way as in the first recipe. The peaches are washed under running water, each separately, carefully and carefully washing off the lint and immediately placed in jars. Lay out freely without filling the jars. Peach is a delicate fruit and therefore requires careful handling.

Next, boil water for blanching. Just like in the first recipe, so that the peaches retain their color, add lemon juice to water. Without removing the pan from the heat, just reducing the heat to low, carefully pour boiling water into the jars filled with peaches. And here it is important that the jars stand as close as possible to the stove on which there is a pan of boiling water. This way you will protect yourself. After all, boiling water can seriously scald you.

To prevent the jars from bursting, first pour boiling water a little into each jar, allowing the jars to warm up slightly, and then fill the jars with boiling water to the top. Full jars are covered with sterilized lids. After letting the jars cool slightly - about 15-20 minutes - pour the water into a measuring cup.

A measuring cup or measuring cup is needed to determine the volume of liquid used. Since peaches are large fruits, it is impossible to know in advance how tightly they will be placed in jars and how much space there will be in the jar for filling. Therefore, they drain the water from the cans in a separate container. Measure the resulting volume of liquid. And then the syrup is prepared by adding the required amount of sugar and citric acid. Bring to a boil. Make sure that the sugar dissolves completely. Fill the jars with the resulting syrup and roll them up. Turn it upside down. Wrap up warmly and allow to cool slowly for a day and a half.

Option 2 of the same recipe: pour syrup over the fruits immediately and sterilize the jars. Liter 15-20 minutes after boiling. Half liter for 10-15 minutes. Sterilize by covering with lids. Take out the jars of peaches and immediately roll up the lids. Turn it upside down. They cover you warmly. Let it cool.

To prepare 1 liter of syrup necessary:

400 gr. granulated sugar
half a tablespoon of lemon juice

Recipe 3. Canned peaches in syrup, pitted

Those peaches that were “rejected” for canning whole can be canned in halves or even pieces. The fruit will not look as impressive. But they will also be tasty and aromatic. Very large fruits can be preserved in the same way.

Let's take:

peaches - 3 kg
sugar - 700 gr.
lemon - 1 pc.
water - 1.2 liters

First, peel the fruits. To do this, immerse the peaches in boiling water for a couple of minutes and then in cold water. After this, each peach is deeply cut in a circle, the skin is removed and, dividing the peach in half, the pit is removed. Then immerse for 5 minutes in a cold solution of tea soda (3 teaspoons per 5 liters of water). After this procedure, the fruit pulp will become more elastic. Carefully fill sterilized jars in halves.

Remove the zest from the lemon. Squeeze out the juice. Add juice, zest and sugar to boiling water. Boil for 5-7 minutes and pour the resulting syrup into jars with peaches.

Banks are sterilized for 10 minutes. Cover with lids. Turn the jars over onto the lid. Wrap up. Let it cool. And now jars with the aroma of hot summer have been added to your preservation for the winter.

Conservation itself is a fascinating activity if you approach it creatively and with imagination. Even the most delicious recipes get boring over time and you want something new. You can use your own recipe and change it little by little. You can take someone else's. Try it out. And change. You can experiment with the amount of salt, sugar, various spices, a bouquet of vegetables and fruits. You can create a still life in a jar, and then the closed jars will become an artistic decoration for your kitchen, their contents will decorate your table, and their photos posted on Instagram will decorate your page.

Cook with pleasure. Eat with gusto. Live with style.

How to preserve peaches for the winter

Juicy, sweet, with velvety skin and delicate pulp - peaches, like round lanterns with ruddy barrels, conceal the summer sun! Do you want the warmth and aroma of generous August to warm you in winter? Let's prepare canned peaches in syrup. This is a very simple preparation without sterilization, and in the end you will have both delicious fruit and sweet compote.

The syrup is good for preparing impregnation for biscuits or compotes, diluting with water to taste. Canned peaches can be used to decorate cakes and pies and add to desserts and salads. And, of course, sweet fruits are very tasty on their own! In winter, when the only fresh fruits available are bananas and citruses, preparing peaches will be like a godsend.

Preparation time: preparation 30 minutes, waiting – several hours
Servings: approximately 2.7 liters

Ingredients for canned peaches in syrup:

Peaches - how many will fit in the jar;
Water – similar;
Sugar - at the rate of 400 g per 1 liter of water.

For example, for 2 jars - a two-liter and a 700-gram one - I needed about 1.5 kg of peaches, 1200 ml of water and, accordingly, 480 g of sugar.

Preparation of canned peaches in syrup:

For rolling, choose whole, unspoiled small-sized fruits - small peaches are much easier to fill jars with, they are placed more compactly, so more of them can fit. If you roll up large fruits, then there will be several peaches per jar, especially if it is small in volume, but you will get a lot of syrup.

Ripe peaches are perfect for canning, but not too soft, but rather strong - they do not wrinkle when placed in a jar.

There are varieties of peaches in which the pit is easily separated - in this case, you can peel the fruit from the pits and roll it in halves. If, when trying to peel the peaches, they become wrinkled, you can preserve them entirely.

Wash the peaches thoroughly: to remove dust from the velvety peel, it is not enough to simply rinse the fruit, you need to rub it with your hands under running water.

Place the peaches in prepared sterilized jars.

Now we pour cold, clean water into the jars of fruit, from which we will cook the syrup - so that the water completely covers the peaches, to the very edges of the jars (taking into account that during boiling a small part of the water evaporates).

We drain the water from the cans into a measuring container and count how much is obtained. Based on the amount of water, we calculate how much sugar is needed for the syrup (remember, for 1 liter – 400 g).

Pour water into an enamel or stainless steel pan, add sugar, stir and put on fire. Heat until the sugar dissolves and the syrup boils.

Pour boiling syrup over peaches in jars, cover with sterile lids and leave until cool.

When the syrup in the jars has cooled to room temperature (or, given the hot weather, at least to a slightly warm state), carefully pour the syrup back into the pan and bring to a boil again. Pour in the peaches a second time and again leave for a while to allow the syrup to cool.

Finally, we repeat the procedure of draining and boiling the syrup for the third time. Fill the peaches again, roll up the jars with lids - regular or threaded, wrap them up and leave until cool.

Canned peaches in syrup are ready for the winter. Store in a cool, dry place – pantry or basement. It is advisable to eat those peaches with pits within a year from the time of seaming. And those that are halved can be stored for 1-2 years.

Summer is a time of fruit abundance. Each fruit is good for our body in its own way, since the vitamins contained in fruits are extremely beneficial. Not the least of the summer fruits is the peach.

Peach is a heat-loving fruit plant native to China. Peach fruits contain carotene, pectin, vitamin C, and many other useful minerals. Doctors even advise eating peaches in any form as an addition to people’s diet to strengthen the body.

Especially in winter, when the human body feels a lack of vitamins, peaches harvested in summer will be a real godsend. They will strengthen the immune system and reduce the risk of catching a cold. Here such winter preparations as peach compote for the winter, peach jam for the winter, peach jam for the winter will come in handy. Canning peaches for the winter is possible in various ways. For example, if you decide to preserve the natural taste and aroma of the fruit as much as possible, you should prepare peach halves in syrup for the winter. Or there is another great option - storing peaches for the winter without sterilization. This method gives excellent results, but requires special care when storing the product.

The aroma of peach cannot be confused with any other fruit. Its secret is the presence of esters of some rare acids contained in the pulp of this fruit, which create such a unique miracle.

To feel this aroma all year round, in addition to traditional canning, other methods of preparation are used. An excellent option is dried peaches. They are even healthier than canned ones because no preservatives are used during drying. An important and necessary event is the preparation of peaches for the winter. Recipes for such preparations are described in detail on our website. Choose the version of peaches for the winter, the recipe with photo of which you like best. And don't be discouraged if you haven't done this before. Simple recipes for winter peaches are just as good and tasty as more complex ones. Start with them!

And let our advice help you with this:

Peaches should not be cut into halves for drying; they will quickly darken and spoil. Be sure to cut them into small pieces;

Only sweet, sour and sweet varieties of peaches are suitable for drying;

Cooking of jam is carried out using a repeated method of alternating heating and cooling;

For jam you need strong, large, ripe, but in no case overripe peaches;

To freeze peaches, cut them into slices, sprinkle them with sugar and place them in the freezer in bags;

Canned peaches are sealed in jars, which immediately after sealing must be turned over, wrapped and left in this position to cool completely;

All types of preparations require dividing the peaches into at least halves and removing the pit;

When making jam, keep in mind that peaches go well with pears.

During the hot, busy season, every housewife tries to prepare more appetizing preserves, the purpose of which is not only to decorate a family lunch or dinner, but also to remind you of summer days in winter. Of course, this role is best served not by aromatic cucumbers or tomatoes, but by bright, sweet fruits or berries. Making compotes or canning in your own juice is a simple, but rather boring task, because most housewives use only the simplest recipes. But you can try to cook something unusual and original: canned peaches in halves. Previously, they were considered rare fruits, but now in gardens there are increasingly trees with huge, fragrant fruits that can be sent to jars to pamper your family with a delicious delicacy in a few months.

Sunny peaches: a delicious recipe for the winter

The fruits preserved according to this recipe really resemble the sun with a warm orange tint. You can even take unripe fruits - in compote they will retain their shape better, which will allow you to use them to prepare your favorite desserts.

Ingredients:

2 kg 800 g peaches;
530 grams of granulated sugar;
1 l 500 ml water;
80 g lemon.

Preparation:

Rinse the peaches well and remove excess liquid with a towel.
Cut the fruit into two parts, removing the pit.
Place sugar and squeezed lemon juice into a cooking container. Put on fire, after dissolving the sugar crystals, add the peach halves.
After boiling the fruits in the syrup, place them in glass containers, pour in the sweet syrup and immediately seal with tin lids.

After turning upside down, be sure to wrap it up.

Canned peaches in halves: step-by-step recipe

Sometimes housewives are reluctant to start canning peaches for the winter because they don’t like the thick skin with a kind of fluff. They will certainly like this recipe, because pre-peeled fruits will not cause any inconvenience.

It is important that the fruit is firm, without soft areas; such places should be cut out immediately.

Ingredients:

980 ml water;
2 kg 900 g peaches;
640 g granulated sugar.

Preparation:

Place the washed whole fruits with seeds into a container and immediately pour boiling water over them. After a few minutes, drain the hot liquid and pour in cold liquid. Peaches will peel very easily.
You can try to remove the skin from the fruit with a sharp knife, but then the finished compote will take on a cloudy, unappetizing appearance.
Divide each fruit into two parts, immediately removing the pit.
Fill the glass container halfway.
Dissolve sugar in water, boil, stirring.
Pour boiling sweet liquid over the fruits.
After covering with lids, sterilize containers for 25 minutes. After the sterilization process, wrap it up, having previously rolled it up.

“Fantasy”: recipe for assorted peaches without sterilization

Canning becomes especially tasty if you add a few other fruits to the peaches, which will emphasize the taste and complement the aroma. From the aromatic fruits you will get many containers of bright, tasty compote (8 cans of 3 liters each).

Ingredients:

900 g peaches;
510 g blackberries;
820 g pears;
950 g plums;
1 kg 800 g granulated sugar;
70 g citric acid;
water.

Preparation:

Rinse all fruits under cool running water. This procedure is easy to do using a colander.
Cut the fruits into halves, fill the container halfway, add blackberries.
Pour citric acid and sugar into each container.
Place the water in a large saucepan on the stove, and immediately after boiling, pour it into containers with fruit up to the shoulders.
Seal immediately, be sure to place upside down under a blanket or warm blanket.

With wine

An amazing preserve that can be offered as a New Year's holiday snack to guests. Some housewives even manage to prepare salads with peaches instead of canned pineapples. It turns out no worse, even tastier.

For harvesting, choose hard, unripe fruits.

Ingredients:

1 kg 450 g peaches;
520 g granulated sugar;
300 ml water;
150 ml wine (natural white);
25 g lemon juice;
5 g each of ground ginger and cinnamon;
10 g cloves.

Preparation:

Pour boiling water over the fruit completely for a few minutes. Drain the liquid and remove the skins from the fruit.
Cut the peaches into halves and discard the pits.
Press a clove into each half.
Boil the syrup by combining sugar, cinnamon, ginger and water. Place the peaches in the liquid and leave on the stove until they boil. Remove and leave for 5 hours.
Put it back on the stove, pour in lemon juice and wine. Cook, stirring carefully, until fully cooked.
Place the boiling fruit along with the liquid in a glass container and seal immediately. Cool with lids down. There is no need to wrap it in a blanket; the shelf life is long.

Vanilla peaches

A delicious dessert that children really like. Canned fruits can also be served with ice cream or used as a filling for pies or bagels. You can send whole fruits to jars, but then the sterilization process will have to be extended a little.

Ingredients:

960 ml water;
400 g cane sugar;
10 g vanillin;
800 ml water.

Preparation:

After washing the peaches thoroughly, remove the pits and cut the fruit in half. Place in a container of boiling water for a minute, then easily remove the skin.
Place in glass containers (be sure to cut side down) up to the hangers.
Pour syrup (water, vanillin, sugar) boiled for two minutes into containers with peach halves.
Send the container with fruit for sterilization by placing a special wire rack on the bottom of the pan or laying down a thick cloth.
After sterilizing the containers (small jars - a quarter of an hour, large jars - half an hour), seal them and send them to cool under a blanket, not forgetting to put the lids down first.

Such preparations can be stored for a long time if stored correctly (in a cool room).

With apples

A wonderful compote, the preparation of which at home will be a simple and enjoyable process. Apples for such preparation should be taken of sour varieties, hard and large.

Ingredients:

760 g apples;
water;
650 g granulated sugar;
760 g peaches.

Preparation:

Wash the peaches and cut them into halves, removing the pit at the same time.
Remove the core from the apples; you can also remove the peel if it is too hard. Cut into large slices.
Place the fruits in glass containers. The container should not be filled to the very top; the ideal ratio is 1 part fruit and 2 parts liquid.
Place several lemon balm or mint leaves in each filled container.
Pour in sugar and top up with cold, unboiled water.
It takes about 20 minutes to sterilize such a fruit preparation.
After removing the containers with compote from a pan of boiling water, be sure to immediately roll them up, checking the quality of the closure.
Prepare the blanket in advance, and after sealing, place the preserves with the lids down under a warm shelter.

Do not remove the blanket during the day. Take the finished peach and apple preparations to the basement.

Canned peaches in halves for the winter without sterilization

Many housewives love to pamper their loved ones with fragrant pastries with sweet peaches. But, unfortunately, the season for these delicious fruits is short, and store-bought canned products contain many chemical additives. There is only one way out - to preserve the peaches yourself, especially since it is very simple.

For preservation you will need:

peach fruits (it is better to choose slightly unripe ones) – two kilograms;
white fine sugar - one and a half kilograms;
cold clean water (not chlorinated) - one and a half liters;
citric acid (can be replaced with lemon juice) – teaspoon.

Preservation method:

Wash the fruits thoroughly in cool water, changing it several times.
To make it easier to remove the pit without damaging the fruit itself, you need to make a cut along the entire peach with a sharp knife, and then carefully turn the two halves of the fruit in opposite directions. One part will be without a bone, and cut out the bone from the other half with a knife.
For sugar syrup, combine sugar with clean water, add citric acid or pour in a spoonful of lemon juice and bring to a boil over low heat.
Pour the fruit halves into the syrup and, after the mixture with peaches boils, boil them for about ten to twelve minutes.
Place the peach halves into dry, pre-sterilized jars, but not tightly. Bring the filling to a boil again and then pour it into the jars so that it completely covers all the fruit. Immediately tighten the preserved food with boiled metal lids.

In order for canned peaches to last longer and stand without problems all winter, it is advisable to place them in a dark place where there is no access to sunlight.

Peaches, canned whole with pits

Peaches are usually canned in halves or slices. But you can prepare these fruits whole, this is especially true if the peaches are a little overripe and it is difficult to select a pit from them without damaging the fruit.

For preservation you will need:

soft ripe peaches – three kilograms;
white fine sugar - two and a half kilograms;
clean (non-chlorinated water) - two liters;
teaspoon of citric acid;
a pinch of ground cinnamon and vanilla sugar.

Preservation method:

Wash the fruits and carefully remove the skins. Place them in clean, dry jars, preferably with a capacity of two liters, so that more of them will fit.
For sweet syrup, combine water with sugar, citric acid and spices, boil, then simmer for ten to fifteen minutes.
Pour the syrup into the jars of peaches, cover with metal lids and place in the oven for sterilization. Sterilize for at least twenty minutes. After this, roll up immediately.

Whole peaches cannot be stored for a long time, since their pits contain harmful substances that only accumulate during long-term storage. The shelf life of such a product is no more than two to three months.

Natural canned peaches in halves (video)

You should definitely use such recipes, because you don’t need a lot of time or a huge list of required ingredients. A little advice - for each recipe you can use half peaches with nectarine, you will get a completely different taste. The amount of sugar is affected by the degree of ripeness of the fruit - if they are unripe, you will have to add a little more of the sweet ingredient. These simple tips will help you prepare the perfect canned food for the winter, which will certainly turn into a delicious family dessert for the winter.