Peach compote for the winter - simple recipes for a 3 liter jar

Recipe for peaches in syrup for the winter

Photo of peaches in syrup for the winter

To make delicious peaches in syrup, you need to select whole, dense fruit. In this recipe, peaches can be covered whole or in halves.

Ingredients:

Peaches – 1 kg;
Sugar – 500 g;
Citric acid – ½ tsp;
Water – 1 l.

Interesting!

Due to their soft skin with lots of fibers, peaches are difficult to wash for preservation. Therefore, before preserving, many housewives not only wash them, but also remove the peel.

Preparation:

Wash the peaches thoroughly. When washing, it is important to rub them with your hands so that the skin is thoroughly cleaned.
Washed fruits are placed in sterilized, dry jars.
The syrup is stirred in a saucepan. To make a good syrup, you need to take about 500 g of sugar per liter of water. When the syrup boils, pour it over the peaches in the jars and leave until the syrup cools.
When the liquid has cooled, the syrup is poured back into the pan, brought to a boil and poured back into the jars.
After cooling, the syrup is drained again, boiled, citric acid is added and poured into jars. Now you can roll up the containers, turn them over and wrap them in a thick blanket.

When the canned peaches have cooled, they are put into the pantry.

How to preserve peaches at home

Canning peaches at home for the winter is a task that requires simple ingredients and little time. There are a lot of recipes for making delicacies.

Selection and preparation of ingredients

First of all, you need to pay attention to the choice of fruits. Fruits for canning must be:

ripe and juicy;
sufficiently dense, without cracks or dented barrels;
without blackheads;
no green areas on the skin.

Pre-treatment of fruits is very simple. Necessary:

Soak the fruits in warm water for ten minutes.
Rinse under the tap.
Cut into two parts and remove the pit.

Some recipes also suggest removing the skin to prevent it from becoming bitter.

How to preserve peaches in syrup in halves and slices for the winter

The simplest recipe suggests canning fruits by cutting them in half or into several slices. For the treat you need:

peaches - 2 kg;
water - 2 l;
granulated sugar - 600 g;
citric acid - 3 tsp.

The step-by-step recipe for sliced peaches in syrup is as follows:

The fruits are peeled and pitted, and the pulp is cut into slices or halves.
The pieces are placed in glass containers.
Boil water in a separate saucepan and pour it into jars with peach slices.
They insist for half an hour.
Drain the liquid into the pan again and add sweetener and lemon.
Boil the peach pieces again and pour the sweet solution over them.

At the last stage, the jars are immediately rolled up with sterile lids and turned upside down until they cool.

Ripe, but not overripe fruits retain their shape best in syrup.

How to can whole peaches with pits

If you wish, you can roll up the whole fruit for the winter. The ingredients needed are:

peach fruits - 1 kg;
water - 1.5 l;
sugar - 500 g;
citric acid - 10 g.

The cooking algorithm is as follows:

The fruits are soaked and washed.
Place whole in pre-sterilized jars.
Cover with sugar and leave for four hours.
After the period has passed, they are poured with boiling water and rolled up for the winter.

For a week, whole peaches in syrup are infused for the winter in a warm, shaded place and only then transferred to a cool place.

When canning whole peaches, you need to choose jars with a wide mouth.

Peaches without peel in syrup

The preservation is especially sweet if you first remove the skin from the fruit. The recipe requires:

peach fruits - 1 kg;
water - 1 l;
granulated sugar - 1 kg;
lemon - 1 pc.

The recipe for peach syrup looks like this:

The fruits are washed under the tap and the skins are removed with a sharp knife.
Divide the fruits in half and remove the pit.
Place the pulp in prepared sterile jars.
Make a sweet solution from sugar and water and add juice from half a lemon.
Pour boiling liquid over fruits in containers.
Cover the jars with lids and sterilize for 15 minutes in a water bath.

The finished delicacy is rolled up for the winter and cooled in a warm place for a couple of days, and then placed in the refrigerator.

When using sweet fruits, you can use less sugar.

Canned Green Peaches Recipe

The video about peaches in syrup recommends taking ripe fruits, but if necessary, you can also roll up green fruits. The recipe requires:

peach fruits - 1 kg;
granulated sugar - 800 g;
water - 1 l.

This is how you make the delicacy:

The fruits are washed and the skins are removed without fail.
Cut the pulp into pieces of arbitrary size.
A simple syrup is made from water and sugar.
Pour hot liquid into sterilized jars and immediately screw the lids on tightly.

Advice! To make the skin easier to separate from the pulp, the fruits can be dipped first in boiling and then in cold water.

The taste of green fruits in syrup depends on the amount of sugar - you should not skimp on sweetener

How to cook peaches in syrup for the winter without sterilization

To quickly prepare fruit for the winter you need:

peach pulp - 1 kg;
sugar - 200 g;
citric acid - 5 g;
water - 750 ml.

The processing algorithm is as follows:

The fruits are washed to remove dirt and dried on a towel.
Remove the seeds and cut the pulp into large slices.
Disinfect empty glass jars in the microwave or steam.
Place chopped fruits in containers and pour boiling water over them.
After half an hour, pour the infusion into a saucepan, add sugar and lemon powder and boil the syrup.
The hot liquid is poured over the fruits again and the lids are immediately rolled up.

Treatment with boiling water is sufficient to disinfect fruits.

Peaches in pre-processed jars are stored for the same amount of time as after sterilization.

How to make peaches in syrup for the winter with sterilization

Classical sterilization remains the most effective method of disinfecting workpieces. The recipe requires:

peach fruits - 1.5 kg;
water - 2 l;
sugar - 700 g;
citric acid - 1 tsp.

The dessert is prepared according to this scheme:

The fruits are peeled, cut and placed in jars.
Syrup is prepared from water, sugar and citric acid.
Peach pieces are filled with hot liquid to the top.
Cover the containers loosely with lids and place in a water bath for 15-30 minutes - the time depends on the volume of the container.

After the expiration date, the sterilized peaches in syrup are sealed for the winter and cooled upside down.

When preparing peaches with sterilization, there is no need to pre-disinfect the container

Recipe for canning peaches in an autoclave

To prepare preserves using an autoclave you need:

peach fruits - 1 kg;
water - 1 l;
granulated sugar - 500 g.

Here's how to marinate peaches in syrup:

The fruits are washed in the standard manner and the pit is removed.
The peel is peeled off or left in place.
The fruits are cut into slices and placed tightly in jars.
Fill the pieces with syrup made from water and sugar to the top and securely close the lids.
Place the containers in the autoclave for 20 minutes.

After the time has elapsed, store-canned peaches can only be removed from the unit and cooled, and then stored in a cool place.

In an autoclave, fruits in syrup are processed at 120 ° C

Peaches in syrup in a slow cooker

If you don't have enough time, you can prepare peaches in light syrup using a slow cooker. Products needed:

granulated sugar - 400 g;
peach fruits - 1 kg;
water - 800 ml;
citric acid - 1/3 tsp.

The step-by-step preparation is as follows:

Water is poured into the multicooker bowl, citric acid and sweetener are added.
Set the “Cooking” mode and bring the liquid to a boil.
Peeled and halved fruits are poured into the water.
The “Steam” mode is started for 15 minutes.
Prepare jars and lids.
Using a slotted spoon, transfer the fruit pieces from the bowl into sterile containers and fill them with the sweet solution.

The jars are hermetically sealed and turned upside down until cool.

It is convenient to use a multicooker for peach preservation if you don’t have a stove.

How to roll peaches and apricots in syrup for the winter

The recipe for making a delicacy from two types of fruits requires the following ingredients:

peaches - 600 g;
apricots - 600 g;
sugar - 800 g;
water - 1.2 l;
citric acid - 1/2 tsp.

The cooking process looks standard:

The fruits are washed and pitted.
Cut into halves or divide into slices.
Place in pre-disinfected jars.
Pour in hot syrup prepared separately.

The delicacy should be immediately rolled up for the winter and cooled warmly under towels.

Peach-apricot preserves have a particularly sweet taste and delicate aroma

Peaches in syrup with apricots and plums

Peaches and apricots with the addition of plums have a rich and contrasting taste. The recipe requires:

peach fruits - 400 g;
apricots - 200 g;
plums - 200 g;
water - 1 l;
granulated sugar - 400 g.

Here's how to make a delicious dessert:

Fruits get rid of seeds.
Peach fruits are cut into slices, and plums and apricots are divided into halves.
Pour boiling sugar solution into clean jars.

If the containers have been previously sterilized, they can be immediately rolled up and stored. Otherwise, jars with loose lids are first placed in a water bath for 20 minutes.

Peaches with apricots and plums are useful for slow digestion

Recipe for making peaches with grapes in syrup for the winter

Peaches and grapes go well together in flavor. To create a blank you will need:

peach pulp - 2 kg;
grapes - 1.2 g;
water - 2 l;
sugar - 700 g;
citric acid - 5 g.

The dessert is made according to this scheme:

Slices of washed fruit are placed in jars and clean grapes are added.
Fill the containers with boiling water up to the neck.
Leave covered for 20 minutes.
Drain the solution and add sugar to it.
Bring to a boil and add citric acid.
Boil for another ten minutes and pour the hot liquid over the fruit in the jars.

The grape-peach preparation has an unusual refreshing taste, sweet with a slight sourness.

Grapes for peaches in syrup can be taken from dark and light varieties

Drunk peaches with cognac for the winter

An unusual recipe suggests marinating peaches in syrup for the winter with alcohol. Products you will need:

peach fruits - 1.5 kg;
sugar - 150 g;
cognac - 120 ml;
water - 400 ml.

The preparation is very simple:

The fruits are peeled and cut in half.
Prepare a sugar solution.
Pieces of fruit are placed in jars and filled with cognac.
Add sweet syrup.
Sterilize jars for 10-20 minutes in a water bath.

Then the containers need to be rolled up tightly and cooled under a warm blanket in an upside down position.

Peaches with cognac acquire the most intense taste after a couple of weeks of infusion

Apples with peaches in syrup for the winter

The preparation with the addition of apples has a pleasant sweet-sour taste. It requires:

peach fruits - 1 kg;
apples - 500 g;
sugar - 800 g;
water - 1.5 l;
lemon - 1 pc.

The recipe looks like this:

The pits are removed from washed peaches.
Apples are peeled from seed pods and cut into slices.
Peach pulp in glass jars is poured with boiling water for ten minutes.
The liquid is drained, brought to a boil and sugar and apple slices are added.
Boil for ten minutes and add juice from half a lemon.
Using a slotted spoon, apples are first removed and placed in jars, and then fruits of both types are poured with hot liquid.

Immediately after this, the containers need to be screwed on, turned over and left to cool under the blanket.

Apples in peach syrup provide a slight sourness

Peaches in syrup with citric acid

Citric acid in the sweet solution extends the shelf life of the product. The components needed are:

peach fruits - 2 kg;
water - 1 l;
granulated sugar - 400 g;
citric acid - 1 tsp.

The algorithm for creating a treat is as follows:

Peach fruits are washed and pitted, and then the peel is removed.
Halves or slices are placed in disinfected jars.
Pour boiling water over the fruit for 20 minutes.
Drain the water into the pan and add citric acid and sweetener.
Boil for three minutes after boiling.
Pour the hot solution over the fruit pieces.

The jars are rolled up by machine or by hand and kept under a blanket for two days, and then put away in the cellar.

Citric acid helps make the sweet solution less cloying

How to prepare peaches in lemon syrup for the winter

You can preserve peaches in slices in syrup with regular lemon. To create a dessert you need:

peach pulp - 2 kg;
lemon - 1 pc.;
water - 1 l;
granulated sugar - 200 g.

Prepare the delicacy like this:

The fruits are pitted, divided in half or into slices and placed in jars.
Add lemon, cut into thin slices, into the container.
Pour boiling water over the ingredients and leave covered for 15 minutes.
Transfer the solution to a saucepan and add sweetener.
Bring the mixture to a boil and pour it back into the jars.

The finished preserve is rolled up and, after cooling, put into the cold.

Advice! Instead of a whole lemon, only juice is allowed.

The amount of sugar when canning with lemon can be adjusted to taste.

How to cover peaches in thick syrup

Fruits in thick syrup are prepared according to the standard algorithm, but less water is used than usual. The recipe requires:

peach fruits - 1 kg;
granulated sugar - 700 g;
water - 1 l.

How to make a canned product:

The fruits are washed, peeled and cut in the usual way.
The prepared pieces are placed in clean jars.
On the stove, bring water and sugar to a boil and boil until it reaches a viscous consistency.
Pour the sweet solution over the fruit pieces and immediately roll them up for the winter.

Attention! The degree of readiness of the syrup is determined by scooping up a little product with a cold spoon and dipping it into ice water. The filling should thicken and take on a spherical shape.

Peach fruits in thick syrup can be used for baking as a filling

Pears and peaches in sugar syrup for the winter

Peaches in sweet syrup for the winter with pears have a mild taste and a pleasant golden color. To prepare the dessert you need:

peach fruits - 1 kg;
pears - 500 g;
sugar - 600 g;
water - 1.5 l;
lemon - 1 pc.

The product is prepared as follows:

Fruits of both types are peeled and pitted and cut into small pieces.
Pour boiling water over the fruits in a sterile glass jar.
After 20 minutes, move the solution into the pan and add granulated sugar.
After boiling, boil the sweet liquid for no more than five minutes.

At the last stage, lemon juice is added and mixed, and then the workpiece is poured and sealed.

Pear and peach preserves are good for blood vessels and the heart

Peaches in syrup with wine

Peach preparation with wine has good strengthening properties. For preparation you need:

peach pulp - 1.5 kg;
sugar - 500 g;
water - 500 ml;
lemon juice - 15 ml;
dry wine - 150 ml;
ground ginger - 1/4 tsp;
cloves - 5 pcs.

Prepare the delicacy like this:

The fruits are peeled and pitted, the pulp is pierced and clove buds are inserted into the holes.
A filling is made from water, sugar and spices.
Immerse the fruit in the sweet liquid and boil for ten minutes.
Cool until warm and drain the syrup.
Pour wine and lemon juice over the fruits in a glass jar.

The sealed preparation is removed for winter storage immediately, without infusion in a warm room.

Peaches in syrup with wine can be consumed to strengthen the immune system.

Peaches in cinnamon syrup

Canned food with cinnamon has an unusual spicy taste. It requires:

peach fruits - 1 kg;
granulated sugar - 500 g;
water - 1 l;
cinnamon - 1 stick;
citric acid - 1/2 tsp.

Standard cooking technology:

Pure seedless fruits are cut into small slices.
Make a sweet filling from sugar and water on the stove.
Shortly before readiness, add citric acid to the liquid and stir.
Place a cinnamon stick in a jar.
The fruits are poured with syrup and rolled up for the winter.

Cinnamon gives the product a pleasant tartness and rich aroma.

Using cinnamon sticks makes the syrup more flavorful than using powder.

Canned whole peaches

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Photo of whole canned peaches

When rolling up whole peaches, you need to remember that such preservation is eaten first, within 1 year. Then the peaches spoil and become unsuitable for food.

Ingredients (for two 3-liter jars):

Peaches – about 30 pieces;
Sugar – 1 kg;
Water – 5 l.

Preparation:

Remove fruits from stems and leaves and wash thoroughly. You can leave the peel, but it is better to remove it. On some varieties of peaches the skin comes off easily, on others it is difficult. If she doesn't want to move away, you can cut her off with a sharp knife. The second option is to put the peaches in boiling water for a while. The skin will then come off on its own.
The jars are sterilized and dried, and then filled with prepared fruit.
A syrup is made from water and sugar in a saucepan. When it boils, pour it over the fruits, and after 5 minutes pour it back into the pan and bring it to a boil again.
When the syrup is boiled again, it is poured into jars and rolled up. Boiled lids are used for rolling.

The finished preserves are turned over with the lids down and covered with a blanket for a day.

Quick peach compote without sterilization

To prepare peach compote you will need (for a 3-liter jar):

Slightly underripe peaches (firm).
1 tbsp. sugar (250 ml.).
Water.

Recipe for making peach compote:

Thoroughly wash the peaches selected for canning.
Pour the fruits into the prepared jar approximately 1/3 -1/2 of its total volume. Pour freshly boiled water over the peaches, cover with a tin lid and leave to steep for 20-30 minutes.
Then drain the water, add sugar and boil again. If you like your peaches to be softer, pour them three times.
Pour the resulting syrup over the peaches, roll them up and leave them to air cool, turning them upside down. This delicious homemade recipe will definitely cheer you up in the cold winter!

Eating compote peaches in winter is an incredible pleasure! And it’s not that difficult to preserve them, but it takes a little longer than other fruits. The wonderful velvety skin of peaches in compote becomes tasteless.

Therefore, before harvesting, peaches for compotes, preserves and jams must be blanched - dipped in boiling water for half a minute, and then cooled in cold water and peeled off the skin. A little patience and fingertips burned with impatience - and a wonderful peach compote is ready! Do you like peaches? Check out our peach jam recipes.

Spicy canned peaches for the winter

Photo of spicy peaches for the winter

Peaches for the winter can be made not just sweet, but also spicy. The recipe below includes cinnamon, cloves. But if you like some other spices, you can include them or replace those in the recipe with them.

Ingredients:

Peaches – 3 kg;
Sugar – 1 kg;
Cloves – 5 pcs.;
Unground cinnamon – 1 pc.;
Vinegar (8%) – 0.2 l.;
Water – 1.5 l.

Important!

Only the best peaches are taken for canning, without damage or spoilage.

Preparation:

The peaches are washed. It's important to use firm peaches for this recipe so they don't start to fall apart in the jar. After the peaches are washed, they need to be dried on a towel.
Boil water with cloves, cinnamon and sugar in a saucepan.
When the peaches are dry, place them whole in sterilized jars and pour syrup over them when it has cooled.
To prevent the preservation from exploding during storage, it is necessary to sterilize the jars under the lids (not rolled up).
After sterilization, the canned food is rolled up, turned over, cooled overnight under a blanket, and then it can be taken to the pantry.

Peach jam with gelfix

You can use soft, overripe peaches for this preservation. In addition, if you put them through a juicer, you will get excellent juice with pulp, and the so-called cake is an excellent preparation for jam. The quality will not suffer from this; on the contrary, the jam will be tender and thick.

If you don’t know what to replace jelfix with, try pectin, because this is its main ingredient.

Required products: 2.5 kg of peaches (weight with stone), 1 kg of sugar, 2 packets of gelfix.

Grind the fruit pulp in a blender, after removing the skin and seeds.
Add 4 tablespoons of sugar with gelfix to the puree, mix well.
Boil for 3 minutes. over medium heat, stirring constantly. Then pour in the rest of the sugar, bring to a boil and cook for another 3 minutes.

Pour the jam into dry, sterile jars, seal hermetically, and store in a dark, cool place.

To preserve opened canned jam longer, cover it with a centimeter layer of granulated sugar.

Recipe for peaches in their own juice

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Photo of peaches in their own juice

Peaches in their own juice for the winter are not only tasty, but also healthy. They turn out to be as natural as possible, with a rich, undiluted taste.

Ingredients (for about 3 half-liter jars):

Peaches – 12 pcs.;
Sugar – 240-300 g;
Citric acid – 1.5 tsp.

Preparation:

The fruits must be washed thoroughly. You can leave the peel on or remove it as you like. Peaches are cut into 6-8 pieces, if the fruit is small, then it can be cut into 4 pieces.

Important!

Finely chopped peaches in jars can quickly become soft and lose their shape. Therefore, for this recipe, the fruits taken are dense, maybe slightly greenish, but the main thing is that they are juicy.

Most of the slices are placed in jars, but you need to leave a little.
Top the slices in jars with sugar and a small amount of citric acid. In this form they are placed in the refrigerator to allow the juice to release.
Overnight, a lot of juice will be released, and the fruits themselves will settle a little. The excess space in the jars is filled with the remaining slices the next day.
Finished jars must be sterilized in a saucepan. If the containers are half-liter, then 15 minutes will be enough.
After sterilization, the preservation is sealed and turned over. In the wrapped state, it should stand for a day, then you can put it away with the rest of the preparations for the winter.

In this recipe, peaches are cut into small slices, so you can use damaged or broken fruits; all the bad stuff will still be cut off.

Description

Peaches in syrup for the winter

- a very tasty and simple preparation that can be preserved without prior sterilization.
However, if you preserve the fruit exactly as suggested in this recipe and follow the step-by-step instructions with photos below, you can be sure that the peach stock will be preserved for a very long time. One year of storage is the case if peaches canned in syrup are prepared with pits, what can we say if you prepare only peach pulp for the winter. In this form, peaches in sugar syrup will last in the pantry for up to two years.
It is recommended to preserve peaches at home for the winter in small sizes, although they are sold in stores in beautiful and large varieties. It is better to take the smallest fruits for preparing this preparation, but they will be sweet and with juicy pulp, and this, by the way, is important in our case. In addition, you can fit more small peaches into one jar, especially a half-liter one.

. Just imagine for a second how many large fruits can fit in one jar. Of course, literally a few pieces, but we want to stock up on delicious peaches for the winter.

So, let’s preserve peaches in sweet syrup for the winter!

Canning peaches with pits in wine

This recipe will give you a dish that will perfectly complement the holiday table and become an interesting dessert. This preparation is not suitable for children due to the presence of alcohol.

To prepare you will need:

half a kilo of sugar;
dinner spoon of lemon juice;
half a dessert spoon of cinnamon;
a little clove;
liter of dry white wine;
a quarter dessert spoon of ground ginger;
300 milliliters of water;
one and a half kilograms of peaches.

How to make a blank:

First the syrup is boiled. To do this, bring the water to a boil, and then add granulated sugar, cinnamon and ginger.
All liquid is brought to homogeneity.
Boil the syrup until the sugar is completely dissolved, and then leave it over low heat.
Peach fruits and cloves are washed thoroughly. Then each fruit is doused with boiling water, and several clove buds are pressed into its peel.
Then each peach, along with its pit, is carefully immersed in syrup and cooked for 10 minutes.
The pan is removed from the stove and remains closed for 4 hours.
After the fruit has infused, the syrup is poured into a separate container.
Wine and lemon juice are poured into the pan where the peaches are located.
Next, the wine drink is brought to a boil and boiled for 20 minutes.
Transfer the peaches into pre-sterilized jars using a wooden spoon.
The wine is brought to a boil again and then poured over the fruit.
Each jar is immediately rolled up and turned over until it cools.

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.

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: 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.

Steps

Next, wash the peaches. This type of fruit has a velvety skin, so peach fruits should not just be held under water, but washed thoroughly, rubbing them several times with your hands. Then clean fruits should be tightly packaged in sterile jars

As already mentioned, peaches can be prepared for the winter with or without pits. We will preserve one jar of peaches with pits and a jar of peach pulp. In any case, completely fill the prepared pieces with cold water. From this very water we will then cook sugar syrup for the peaches.

Literally after fifteen minutes, pour the water from the cans into a suitable saucepan in which the syrup will be boiled.

Add granulated sugar to the pan with the water drained from the jars and bring the resulting sugar liquid to a boil.

Pour the syrup that has cooled in the jars back into the saucepan and bring to a boil again. After this, pour boiling sweet liquid over the peaches again, and then cover with lids. Then wait until the workpieces cool down

Now for the last time we pour the water into the saucepan, then boil it and put it back into the jars with the peaches. This time we don’t just cover the jars with lids, but carefully roll them up.

That's all! All that remains is to wait for the canned peaches in syrup to cool completely

, after which they can be put away in the pantry before the onset of winter.

Bon appetit!

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

“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.

How to Preserve Peaches on the Go

If there are a lot of fruits, they are placed in wooden boxes or baskets tightly enough so that they do not shake during the journey. In small quantities, fruits are transported in ordinary food containers (the lid must be opened at the first opportunity) or in paper bags.

When laying, you need to make sure that the fruits hit each other as little as possible - otherwise they will quickly disappear. If you transport a large batch over long distances, you should choose unripe fruits.

To increase shelf life, jars are stored in the refrigerator or cellar

Drink with whole peach fruits

For one jar you should take:

900 grams or kilograms of medium-sized peaches.
200 grams of sugar.
1⁄2 teaspoon lemon (can be replaced with a tablespoon of lemon juice).
2 or a little more liters of water.

How to make compote with peaches - step by step

1. Wash the glass containers in which you plan to roll your drink with soda and then scald with boiling water along with the lids.

2. Place the prepared fruits in a jar and cover them with sugar mixed with acid. If you take lemon juice, you should pour it immediately into the container after adding granulated sugar.

Instead of the above products, you can use 2-3 small lemon slices along with the peel.

3. Fill the contents of the containers with boiling water up to the very neck, cover with lids and roll up.

4. Turn the rolls over, cover them on all sides with a warm blanket and leave them for 24 hours.

5. When the compote has cooled completely, it can be cooled and drunk or placed in a pantry or cellar to store the preparation for the winter.

Compote with bones

It’s not difficult to prepare a delicious peach compote for the winter. For this you will need:

Ripe peaches - 1.5 kilograms (about 15 pieces).
Water - 2-2.5 liters.
Sugar - 450 grams.

The amount of ingredients is calculated for a three-liter jar. For compote, you can use the whole fruit without removing the seeds. The peel should be carefully cut off; this fruit is much more pleasant to eat. The drink is made using the same double pouring method. The peeled fruits are placed in sterilized jars and poured with boiling water.

After 20-25 minutes, you can pour the water into the pan and add sugar there. Place the pan on the fire and bring the syrup to a boil. Then the fruit jars need to be refilled. Filled containers are rolled up, turned over and wrapped. The compote should stand covered until it cools completely. After this, it is advisable to put it in a cool place for storage.