Peach is not only a tasty and incredibly aromatic fruit, it contains many microelements and fruit acids that can have a beneficial effect on the condition of the skin, fiber promotes better digestion, and a complex of vitamins strengthens the immune system and gives you energy. But, unfortunately, the peach season is short-lived, and you want to pamper yourself and your loved ones with juicy fruits all year round.
You can preserve peaches in a variety of ways. Most recipes call for rolling whole peaches in compote. But such a recipe does not imply long-term storage, because the stone contains substances that over time begin to release hydrocyanic acid, which is dangerous to human life and health, therefore, in no case should you use preserved food for more than a year.
Another thing is peaches, sealed without seeds in syrup. Firstly, the fruits retain their density and honey taste inherent in peach longer; secondly, there is no risk, such preservation can be stored for a long time without any changes in the structure and chemical composition of the fruits.
The method of preserving peaches in syrup presented to your attention is incredibly easy to implement, and the fruits can be used not only in their pure form, but also for preparing various desserts, such as filling for pies or decorating cakes.
It is advisable not to peel peaches, this way they retain their density longer, and the lion's share of all useful substances is contained in the skin. It is better to use fruits of medium size and sufficient ripeness, but not too soft. The optimal container size is 700 ml - 1 liter. in three liter bottles, the peaches will choke under their own weight and the weight of the syrup.

Taste Info Sweet preparations

Ingredients for canned peaches in syrup:

• Fresh peaches – 1.5 kg.
• Granulated sugar – 200g.
• Water – 1.7 l.
• Citric acid – 1 tsp. l.

How to cook canned peaches in syrup for the winter without pits in halves

Preparation of canned peaches in syrup:
Wash the required number of peaches, carefully trying to leave as little fluff on the surface as possible.


Remove the stem and halve the peaches using a knife. Remove the bone. To better saturate the pulp with syrup, you can prick the peel in several places with a toothpick.


If you wish, you can roll up half the jars with peeled peaches; to do this, you need to put them in boiling water for a few minutes and pour them over, then remove the skins with cold water.
If you bought large peaches and the halves do not fit through the neck of the jar, then the peaches can be cut into quarters, this will not make them any worse.
Place pieces of peaches into pre-sterilized and dried jars, being careful not to crush the fruits. Fill the prepared jars with peaches with boiling water and cover the top with lids and let them sit for half an hour so that the juice is released.


After this time, drain the water from the jars into a saucepan and add granulated sugar and citric acid. Bring the contents to a boil and check for thickness. Since our peaches are red, the syrup also acquired a beautiful red color. If your peaches are yellow, the color of the syrup will be amber.

Pour hot syrup over the fruit halves in the jars and screw on the lids.


No additional sterilization is required; you can immediately turn the jars over and cover them with a thick towel until they cool completely.


Canned peaches in syrup are ready for the winter; you can eat such peaches in just a couple of days. They should be saturated with syrup.

Peach is an amazing and healthy fruit, delighting with its juicy structure and incredible taste. At the height of the season, many people enjoy the fruit, but this is a short period, so at the end of summer, housewives are interested in how to prepare canned peaches for the winter.

With a few simple recipes on hand, you can easily prepare an amazing homemade delicacy that even the highest quality store-bought product cannot compare to.

Canned peaches are a delicious dessert. Homemade preparation is great for preparing other delights. These include fruit salads, ice cream, mousse and soufflé. Pie made from canned peaches has an unsurpassed taste. And the syrup makes an excellent jelly.

Calorie content of canned peaches

Everyone likes peaches. Not a single person will refuse the fragrant, sweet-tasting fruit. It's just a pity that the season is ending quickly. Fortunately, thanks to canning, we have access to delicacies all year round. And if the pasteurization procedure does not take long, many vitamins and nutrients remain in the fruits.

The calorie content of canned peaches is slightly different in each case, due to the use of different ingredients and additives. On average, 100 grams of the finished product contains 90 kcal. And if you consume the treat in moderation, it will not harm your figure.

Recipe for canning peaches according to GOST

People love peaches for their juicy flesh, aromatic skin and unique taste. In order to maintain access to this miracle, I advise you to prepare canned peaches according to GOST, which are not much inferior to fresh fruits in terms of taste and aroma. To do this, use the following recipe.

Ingredients:

• Peaches – 1 kg.
• Sugar – 7 tablespoons (based on a half-liter jar).

How to cook:

1. Use firm and ripe fruits. Fill them with cold water for an hour, then rinse thoroughly. There is no need to remove the skin.
2. Make a longitudinal cut on each fruit, divide it into slices, and remove the pit. Cut each half as desired.
3. Wash glass jars thoroughly and pour boiling water over them. Place a tablespoon of sugar in the bottom of each jar and place a layer of peaches on top. Alternate layers until jars are full.
4. Cover the bottom of a wide pan with a cloth, place jars of peaches on top, and cover with a large lid. Pour water into the pan up to the hanger and place on the fire. Sterilize for 15 minutes. This time is enough for the syrup to appear.
5. Remove the jars from the pan and roll up. Leave in a warm place upside down. Once cooled, store in the refrigerator or pantry.

Video recipe

There is nothing complicated in preparation. They are stored for a long time, which means they will come to the rescue at any time and help in preparing a wonderful dessert, for example, a pie.

How to Can Peaches Without Sterilization

Some housewives like to preserve peaches without sterilization, but they still turn out juicy and tasty. The secret is using citric acid. Thanks to this natural preservative, fruits are stored for a long time and retain their original color.

Ingredients:

• Peaches – 1.5 kg.
• Water – 1.8 l.
• Sugar – 200 g.
• Citric acid – 1 teaspoon.

Preparation:

1. Rinse the peaches with water. During this procedure, carefully rub the fruits with your fingers. This will help remove more lint. Place on a paper towel to dry.
2. Divide each fruit into halves. For convenience, use a knife. After making a careful cut along the groove, remove the pit.
3. Fill the prepared jars with slices, pour boiling water and cover with lids. Leave for 30 minutes.
4. After the time has passed, drain the water into a saucepan, add citric acid and sugar, and put on fire. After boiling, pour the syrup into jars with peaches and roll up tightly.
5. Leave the jars upside down under the blanket until they cool completely, then move them to the balcony or pantry. The main thing is that the workpiece should not be exposed to sunlight during storage.

The delicacy does not undergo a sterilization procedure, but is stored for a long time, and short heat treatment helps preserve nutrients.

Canned Peaches Pie

The secret to delicious canned peaches lies in using ripe fruits, proper preparation, following the sequence of steps indicated in the recipe and using clean dishes. This result is enough to satisfy the gastronomic needs of most sweet tooths.

Some gourmets prefer subtle flavor combinations. If you are one of them and crave something new and unknown, add a little vanilla essence, cinnamon or star anise to the jars when canning peaches. Thanks to these spices, the taste of the preparation will acquire piquant notes.

In winter, we usually only manage to eat overseas and bananas. But everything can be changed if you cook tender peaches in syrup. Then a piece of summer will be with you even in the cold season, when there is frost and blizzard outside.

Canned peaches in syrup for the winter

If you are longing for the warmth of the sun, just try this delicate dessert. Peaches in sugar syrup will definitely cheer you up and saturate your body with useful substances and microelements.

Ingredients:

• peaches – 2 kg;
• vanilla sugar – 10 g;
• water – 1 l;
• sugar – 400 g.

Preparation

Wash the peaches, dry them, cut them into two halves and remove the pit. Then drop the fruit into boiling water for about a minute and use a stainless steel knife to remove the skin. Place the fruit halves in dry and already sterilized jars, carefully placing them on the bottom.

In a saucepan, bring water to a boil, add vanilla sugar and regular granulated sugar, mix well until completely dissolved, wait until it boils again and boil for about 2 minutes. Immediately pour the hot syrup over the peaches and cover them with the lids. Then move the jars into a container for sterilization (the water should not reach the neck of the jar a couple of centimeters) and sterilize the workpieces for approximately 15-20 minutes. Roll up the peaches and leave to cool upside down.

Peaches in syrup for the winter without sterilization

Every time fiddling with rolling up cans when there is a lack of time is quite problematic. Therefore, busy housewives will need a recipe on how to cover peaches in syrup without wasting extra effort.

Ingredients:

• water – 1.8 l;
• peaches – 1.6 kg;
• sugar – 230 g;
• – 1 teaspoon.

Preparation

Wash the peaches well, trying to remove as much lint as possible from the surface of the fruit. Cut out the stem and carefully divide the fruit in half and remove the pit. According to this recipe for peaches in syrup, you should pierce the skin of the fruit with a toothpick in several places: this will help them better soak in the sweet solution. If you want, you can remove the skin of the fruit: to do this, quickly pour freshly boiled water over it, cool it under running tap, and then easily remove the skin. Carefully place the peaches into pre-sterilized and well-dried jars, being careful not to crush them. Then fill the containers with boiling water and, covering with lids, leave for half an hour to release the juice.

After this, drain the water from the cans into a saucepan, add citric acid and sugar and wait until the syrup boils over low heat. Immediately pour the hot solution over the fruits in the jars, roll them up and leave them to cool strictly upside down.

Until recently, during the canning season, housewives were content with all the well-known, familiar vegetables and fruits, but recently it has become fashionable to send the most bizarre combinations or fruits to jars. Since now there is no shortage of fruits, you can buy any at the market or even grow them on your own plot, the number of recipes has increased several times. One of these fruits, excellent for preservation and causing delight with their unique aroma and impeccable taste, are nectarines. They are ideal for any preparation: jam, jam, and compote will definitely take their rightful place on the basement shelves. The main advantage is that canned nectarines will perfectly complement any dessert.

Canned nectarines “Solar Fantasy”

The fruits can be used to make pies, homemade ice cream, and layering cakes. With a little creativity and imagination, you can make a delicious jelly from syrup, which will certainly become the subject of discussion at a festively set table.

Ingredients:

• 530 g nectarines (medium or small, since they will go into jars whole);
• 900 ml water;
• 330 g granulated sugar.

Preparation:

1. Before preparing canning, it is advisable to pour boiling water over the inside of glass containers.
2. Rinse the nectarines well, removing any that are spoiled or too soft. Place in jars, filling no more than two-thirds of the container.
3. Bring water to a boil in a saucepan and immediately pour in the container with fruits. Cover with a lid (loosely) and wait a quarter of an hour. Using a special lid designed to remove liquid from jars, pour the aromatic water back into the saucepan.
4. Pour granulated sugar into the hot liquid and boil for several minutes, making sure that the crystals completely melt.
5. Pour the syrup into the container with the fruit and seal immediately. Be sure to cool canning with the lids down. This will help check the quality of the closure (if sweet liquid seeps out, it means the seal is broken, be sure to take a new cap and roll it up again).

“Sun in a jar”: canned nectarines in syrup

Nectarine is one of the most delicious varieties of peach, but it has a sweeter and more pleasant taste, a large amount of vitamins beneficial for the body and a refined aroma. Stocking up on such wonderful and healthy preserved fruits in syrup for the winter is the main responsibility of every self-respecting housewife. An excellent simple recipe will help you cope with this without hassle, spending very little time.

Ingredients:

• 700 g granulated sugar;
• 900 g nectarines;
• 1 l 500 ml water;
• 3 g citric acid.

Preparation:

1. Place thoroughly washed nectarines (medium size) on a paper towel or napkin and dry slightly.
2. While the fruits are drying, prepare the container. Wash one-liter jars with the addition of detergent or soda, rinse thoroughly and several times. Be sure to sterilize after washing. Ideally, this can be done using an oven - place the jars there and turn it on at 100-150 degrees. The lids are also subject to heat treatment; boil them without rubber bands for several minutes.
3. Fill containers with dried fruit. On the stove, cook a sweet liquid from sugar and boiling water, pour in the nectarines, after putting a little acid in each container.
4. Place the container filled with nectarines in a saucepan with a wide, thick bottom, lined with a towel. Pour hot water, sterilize for 12 minutes.
5. After sterilization, seal the canned food, twist the lids with your fingers, checking the quality of the seal, and send them upside down for cooling.

Recipe for canned nectarines with Hungarian plums

You can quickly make delicious jam at home; nectarines go amazingly with Hungarian plums, and lemon juice adds a slight refreshing sourness. The result will be an excellent addition to pancakes or pancakes, which all family members will enjoy with pleasure.

Ingredients:

• 450 g plums (Hungarian);
• 980 g granulated sugar;
• 550 g nectarine;
• 200 g lemon;
• 300 g oranges (you can increase the quantity).

Preparation:

1. Cut the nectarines, washed and slightly dried with a soft cloth, into slices, removing the pits at the same time.
2. Rinse the plums and blot with a cloth. Cut into slices, removing every bone.
3. In a large container, mix nectarine pieces and plums. Sprinkle with sugar and leave for 5 hours in a dark, cool place, remembering to cover with a lid or towel. During this time, stir gently several times.
4. Place the nectarine and plum mixture on the fire and squeeze the citrus juice directly into the container.
5. After boiling, note the time and boil for exactly 7 minutes. Pour the preserved food into containers (thoroughly washed and dried) and roll up. After the lid has cooled down, put it in the basement.

Jam “Fantaser”: step-by-step recipe

If unexpected guests come to your house, the question of what to treat them with will disappear by itself - exquisite jam will turn an ordinary bun into a delicious dessert for tea. It's also an ideal pie filling, especially if you add some nuts. If the owner's hands grow out of the place where they are supposed to, she will certainly find a lot of options on how best to use the amazing fragrant delicacy.

Ingredients:

• 1 kg 500 g granulated sugar;
• 240 g lemon;
• 900 g pears;
• 950 g nectarine;
• 900 g oranges.

Preparation:

1. Use a blender to turn the washed and peeled pears into a smooth puree. Pour into a container intended for making jam, add a glass of granulated sugar, and turn on the heat.
2. Blanch the nectarines for a few seconds, then remove the skins. Cut into small slices. Pour them into a container with pear puree, and also add a glass of sugar.
3. Gently peel the oranges, removing the white fibers. Cut into cubes and place in a container with fruit along with a glass of sugar.
4. In a small container, combine 200 ml of water with the remaining granulated sugar, squeeze the juice from the lemon into it. Place on the stove while the mixture boils, grind the lemon zest. Cook the syrup together with the zest for several minutes, making sure that the syrup does not burn, stirring occasionally.
5. Pour the boiling liquid into a container with boiling fruit, cook for an hour.
6. Immediately place in a clean glass container (be sure to dry and heat before packaging).
7. Cool in a room at room temperature, after which you can store in a dark place with a cool temperature.

“Lakomka”: a recipe for an excellent dessert made from canned nectarines

The main thing is that nectarines can be taken even slightly unripe or soft, it makes no difference, they will certainly turn into an appetizing dessert.

Ingredients:

• 1 kg 130 g nectarines;
• 1 kg 600 g granulated sugar;
• 340 ml water.

Preparation:

1. Rinse the fruits in cold water and pat lightly with a paper napkin or towel. Cut into quarters, removing seeds and spoiled areas at the same time. Place the fruit pieces into a large steaming container.
2. In a small saucepan, bring water and sugar to a boil. Cook until all the crystals have dissolved, stirring with a spoon.
3. Pour the boiling syrup into the fruit pieces. Carefully stir the mixture and place in a dark, cool room.
4. Do the following process three times - drain the sweet liquid, bring to a vigorous boil over high heat and pour in the fruit quarters.
5. After the last pour, keep the mixture in the cold for several hours, put it on the stove and turn on high heat.
6. After boiling (remember to stir regularly!) reduce heat to medium. Boil for 45 minutes. Pack the prepared jam into dry, hot containers and immediately roll up. Air cooling, upside down.

Nectarines in syrup for the winter (video)

Even if you don’t have a garden with wonderful fruit trees, it’s worth purchasing several kilograms of fragrant fruits to taste the exquisite taste and enjoy the unique aroma of fruit preparations. Canned nectarines will certainly bring a lot of pleasure on a winter evening, filling a cozy home atmosphere with warm summer memories.

Cooking peaches in syrup for the winter is a great way to preserve the unique aroma and taste of these summer fruits. Peaches in syrup according to this recipe are tender, and at the same time dense and hold their shape perfectly.

This recipe is perfect for preparing apricots and plums, only, unlike peaches, they do not need to be peeled, and therefore do not need to be blanched. Otherwise everything is the same.

For preservation you will need ripe fruits, but they should not be overripe or loose. Ripe, juicy, low-fiber fruits with well-separable pits are ideal. This needs to be checked on the market when purchasing.

If the pit is difficult to separate, or the peaches are not ripe, you will have to suffer a lot when removing the peel and, in fact, the pit, but do we need it? So the main thing in the success of the entire enterprise of canning peaches in syrup at home is the right choice of fruit.

From this number of peaches I got two liter jars and four half-liter jars. I cook these peaches in syrup for the winter without sterilization; they are already perfectly stored at room temperature.

In winter, you can enjoy these peaches just like that, or you can use them for baking, for example, to make a delicious, aromatic cottage cheese-peach pie.

Canned peaches in syrup recipe.

We select whole undamaged peaches and wash them.

Heat about 4-5 liters of water in a saucepan. When the water boils, carefully place the peaches into the pan. Blanch after boiling for about 2 minutes. When the peel changes color, you can drain the boiling water and rinse the fruit with cold water.

Let the syrup to cook for making peach jam: mix sugar and water in a saucepan, bring to a boil, stirring occasionally. After boiling, squeeze the lemon juice into the syrup and, for additional flavoring, add the squeezed lemon itself to the pan with the syrup. Let the syrup simmer over low heat for 5-7 minutes. After which the syrup should be filtered.

The most labor-intensive stage lies ahead - peeling the peaches from pits and skins. We work in the following sequence: make a circular cut, cutting through to the pit, divide it into halves, separate the pit, and only then remove the skin from each half.

Here are the peaches, peeled.

Pour 5 liters of cold tap water into a large saucepan, add 3 teaspoons of baking soda and place the peaches in the soda solution. This is necessary so that they do not lose their shape in the future. The peaches will darken a little, that's okay, it will all fix itself. Let it sit for 5 minutes, take it out and let it drain thoroughly. Don’t be afraid, there will be no soda taste in the finished canned food, but you will immediately see that the flesh of the peaches has become more elastic and dense.

Pour the syrup into a large saucepan, bring to a boil, place the peeled peach halves into the syrup, bring to a boil again and cook for 7-10 minutes.

Then pour everything into sterilized jars (