Canned peaches in syrup for the winter

On a cold and cloudy day, when there is snow outside the window, you especially want to please yourself and your loved ones with the memory of a sunny and warm summer. Canned fruits seem to be specially created for these purposes. But nothing does the job better than peaches. After all, their color, aroma, and delicate taste are most reminiscent of the sweetness and warmth of a sunny summer day.It’s not for nothing that peaches in syrup have always been especially popular for the winter. Back in the days when they could hardly be found on store shelves in imported tins. But now, despite the wide selection of such canned products, every housewife prefers to make her own preparations. After all, it will cost an order of magnitude cheaper, and you can be one hundred percent confident in the quality of such products.

The benefits and harms of canned peaches

Peaches contain a large amount of microelements and vitamins, but when canning, 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 to 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 functioning of the circulatory system, serve as the prevention of anemia.

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

However, like any product, if consumed in moderation, canned peaches can cause a variety of problems, such as stomach upset and diarrhea.

Among other things, peaches canned in syrup are not recommended for consumption by those who:

• suffers from diabetes;
• has allergic reactions;
• worries about being overweight.

Calorie content of canned peaches

The calorie content of peaches canned 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, canned peaches in syrup for the winter are one of the simplest, both in terms of execution time and in the process itself. Although there are some tricks and secrets here too.

Of course, half the success is determined by the correct choice of suitable fruits for canning. Fruits can be twisted:

• in its entirety;
• halves;
• slices;
• with peel;
• without peel.

For canning peaches at home for the winter, only small fruits in their entirety are suitable; others simply will not fit into the opening of the jars. Of course, labor costs for this type of preparation are minimal, and the fruits look very attractive, resembling small suns themselves. But the syrup turns out less aromatic, and such canned food does not last long compared to others. After all, the seeds contain hydrocyanic acid, which a year after storage can begin to release substances unfavorable to human health.

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

In order for canned peaches in syrup for the winter to be attractive in appearance and to retain their shape and consistency well, it is necessary to choose fruits with dense and elastic pulp. They may even be slightly unripe, but the main thing is that they contain 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 must be without external damage or signs of ill health: spots, black spots or stripes.

To remove or not to remove the skin from fruits - on this issue the opinions of housewives can differ greatly. On the one hand, without skin, peaches look more attractive and when prepared they turn out to be impeccably tender and delicious. On the other hand, it is the skin that contains the lion's share of the most valuable elements for humans. In addition, if red or burgundy fruits are used, then during production 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 you decide to prepare fruit in syrup with the peel, then you must first wash off the fluff from it. This process often raises many questions, especially for novice housewives. After all, when washing it off under running water, you can accidentally damage delicate fruits or even remove the skin in places. There is an easy way to deal with this without much pain.

1. Fill a large container with the required amount of cold water, 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. Immerse the fruits in the solution and leave for 30 minutes.
4. After the elapsed time, not even a trace will remain of the pubescence on the surface of the peaches.
5. It is important only after the operation to remember to rinse the fruits in clean water. Otherwise, an unpleasant taste of soda may be felt in the product.

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

For all recipes without sterilizing the products, it is necessary to first sterilize the jars and lids. To sterilize jars, it is convenient to use an oven, microwave or convection oven. Just keep the lids in boiling water for a couple of minutes.

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

Classic recipe for canned peaches for the winter

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

For a two-liter jar you will need:

• 1 kg of peaches, pitted;
• about 1000 ml of water;
• 400 g granulated sugar;
• ½ tsp. citric acid (or 1 lemon with 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 due to temperature changes.
   Advice! To prevent the bottom and walls of the jars from bursting when boiling water is added, they must be placed on a metal surface or at least the blade of a wide knife must be placed under the bottom of the jar.
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 drained 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, it is usually scalded with boiling water, the zest is grated and, cut into quarters, the seeds are removed, which can bring additional bitterness.
6. The juice is squeezed out of the quarters and added to the sugar syrup along with the grated zest.
7. Then pour sugar syrup over the peaches in the jars.
8. Cover with lids and let stand for another 5-9 minutes.
9. Drain the syrup, heat it to a boil one last time, and finally pour it into the jars.
10. The blanks 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 as peaches. In principle, there is nothing particularly tedious in the process itself if there are suitable sizes and shapes of dishes or devices 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 liters of water;
• 600-700 g granulated sugar;
• 1 tsp. citric acid.

Manufacturing:

1. The fruits are cleaned of everything unnecessary, cut into slices and placed in clean glass jars.
2. Pour water into a saucepan, add sugar and citric acid, heat it to a temperature of + 100 °C and boil for 5-6 minutes.
3. Pour boiling sugar syrup over the fruits, not reaching 1 cm from the edge of the jar.
4. Place the jars of peaches in a pan of hot water so that the water level reaches 2/3 of the height of the jar.
5. After the water boils in the pan, 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 liter and one-and-a-half jars, you can use an oven, microwave or convection oven.
6. After the allotted time has expired, the jars with canned peaches are tightly sealed.

Peaches in syrup for the winter without sterilization

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

To guarantee a good result from the preparation, it is advisable to add more sugar 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 granulated sugar;
• 1 tsp. citric acid.

How to Can Peaches by Halves

Halves of peaches in syrup look most beautiful in winter preparations. In addition, both small and large peaches can be preserved in halves.

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

Then, carefully taking the halves with both hands, slightly turn them in different directions. The fruit should break into two parts. If there is a bone left in one of them, then it is carefully cut out with a knife. The halves are placed in jars with the cut side down - this way they are placed more compactly. Otherwise, they follow the technology described in the classic recipe.

How to roll whole peaches in syrup for the winter

Preparing canned peaches whole is probably the easiest. Just first make sure that the fruits fit into the opening of the cans.

For 1 kg of fruit you will need 700 g of granulated sugar and half a teaspoon of citric acid.

Preparation:

1. Wash the peaches, cut the skin crosswise with a sharp knife and place 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 which the skin of the fruit is easily removed, you just need to pick it up with the blunt side of a knife.
4. Peeled fruits are placed in sterilized jars and filled with boiling water up to the neck.
5. Leave for 10-12 minutes.
6. The water is drained, mixed with sugar and citric acid, and boiled for 5 minutes.
7. Pour boiling syrup over and immediately roll up with sterile lids.

How to preserve peaches in syrup for the winter using slices

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

It doesn’t even matter whether the bone separates well from them or not. If the bone is difficult to separate, the cooking technology changes slightly.

1. The fruits are washed, dipped first in boiling water, then in ice water, and then the peel is easily removed from the fruit.
2. Using a sharp knife, cut the pulp into beautiful slices, cutting off the bone on all sides.
3. Boil water in a saucepan, dissolve sugar and citric acid in it and add all the incompletely peeled seeds.
   Advice! If desired, you can add 1 cinnamon stick and a few clove buds to 1 liter of water.
4. Boil for 10 minutes, strain the syrup.
5. Sterile jars are filled with peach slices to 5/6 of the volume.
6. Pour hot syrup over the slices, cover with a lid, and set aside for 15 minutes.
7. Using special lids with holes, the syrup is drained and boiled again.
8. Pour it over the peaches 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 cover peaches and apricots in syrup

It is not for nothing that apricots are considered the closest relatives of peaches. They get along well in one piece.

When canning, standard double-fill technology is used without sterilization. Apricot pits are usually removed, but whether or not to remove the skin is a matter of choice for the housewife.

You will need:

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

How to preserve peaches, plums and apricots in syrup

The addition of plums, especially dark colors, gives the color of the product a special noble shade and makes its taste more contrasting and rich. To obtain a smooth, tender dessert, the seeds and skins of all fruits are removed.

To make canned assorted 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 because 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 of peaches, halved, pitted;
• 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 that have been washed and removed from the branches.
2. Fill the jars to the brim with boiling water, leave under the lids for 15-18 minutes.
3. The water is drained, its quantity is measured, and the amount of sugar specified in the recipe is added to each liter.
4. After the syrup boils, add citric acid and boil for another 8-10 minutes.
5. Pour syrup over fruits in jars and seal them hermetically for the winter.
6. After cooling, canned fruits can be stored.

Apples with peaches in syrup for the winter

Apples are universal Russian fruits that go perfectly with any other fruit. When they get into the syrup with peaches, they act as preservatives and make the taste of the product 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 and pitted.
2. Apples are cut into halves, freed from seed chambers, and cut into small slices.
3. Place peach halves or slices into jars, pour boiling water over them, and leave for 10 minutes.
4. The water is drained, heated until it boils, sugar and apples cut into slices are added.
5. Boil for 10 minutes, add lemon juice.
6. Then, using a slotted spoon, arrange the apple slices from the syrup evenly among the jars and pour the boiling syrup over the fruits in the jars.
7. Immediately roll up and, turning over, cool under the blanket.

Recipe for preparing pears and peaches in syrup for the winter

Using 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 pears;
• 1.5 liters of water;
• 600 g sugar;
• 1 lemon or 1 tsp. without top of citric acid.

Canning Green Peaches Recipe

If it happens that you have completely unripe peaches at your disposal, you can also use them and make a delicious canned dessert from them. The recipe and cooking technology differ from traditional ones in only two nuances:

1. The skin must be removed from the fruits by first dipping them into boiling and then into ice water.
2. Add a larger amount of granulated sugar, at least 500 g per 1 liter of water, and better yet, 700-800 g.

How to preserve peaches, raspberries and almonds at home

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

You will need:

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

Manufacturing:

1. Peaches are peeled and pitted and cut into quarters.
2. Place 1-2 almond kernels in each quarter.
3. Raspberries are carefully washed and dried on a napkin.
4. About 10 almonds are divided into several parts and the resulting pieces are stuffed with raspberries.
5. Place pieces of peach, raspberry and almonds evenly in sterilized jars so that the jars are filled almost to the neck.
6. Syrup is made from sugar and water and poured hot into jars of fruits, berries and nuts.
7. If desired, add lemon juice and rose water directly to the jars.
8. The jars are sealed hermetically.

Drunk peaches for the winter

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

You will need:

• 1 kg of peaches;
• 300 g water;
• 2 cups granulated sugar;
• 200 g of cognac (you can use liqueur or even vodka).

Manufacturing:

1. Peaches are peeled using a proven method, pits are removed and cut into slices.
2. Syrup is made from water and sugar, the prepared fruits are placed there, and simmered over low heat for about a quarter of an hour.
3. Then add the alcoholic drink, stir and distribute the contents of the pan into sterile jars.
4. They roll it up and leave it to cool.

Spiced peaches in syrup with wine

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

You will need:

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

Manufacturing:

1. Peaches are peeled using the above technology.
2. Each fruit is pierced with a clove bud; a few cloves are left directly in the pulp of the peaches.
3. Boil water, add sugar, cinnamon, ground ginger.
4. Place the fruits, chopped with cloves, into boiling water, cook for 10 minutes and cool to room temperature.
5. After cooling, the sugar syrup is drained from the fruits, and the peaches themselves are poured with wine and lemon juice.
   
6. Heat the mixture of fruit and wine until it boils, remove the fruits with a slotted spoon and place them in sterile jars.
7. The wine decoction is mixed with the poured sugar syrup, heated again to a boil and poured over the fruit in the jars.
8. Sealed, cooled, and stored.

How to cook peaches in syrup in a slow cooker

There is no particular point in using a multicooker to prepare 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, we can recommend the following recipe.

You will need:

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

Manufacturing:

1. Pour water into the multicooker bowl, add sugar and citric acid and turn on the “cooking” or, even better, “steaming” mode.
2. After the water boils, place the pitted peach halves into it and turn on the “steam” mode for 15 minutes.
3. During this time, jars and lids are sterilized.
4. The fruits are placed from the bowl with a slotted spoon into prepared jars and filled with hot syrup.
5. They roll it up hermetically and turn it upside down and leave it to cool.

How to store canned peaches

Peaches canned in syrup followed by sterilization can be stored even at room temperature. You just need to protect them from light. It is better to store preparations for other recipes in a cooler place, for example, in a basement, cellar, or uninsulated balcony. The shelf life can be from one to three years. 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 many other preparations from these sunny fruits. And they can be used as a separate dessert, and for making fillings for baked goods, and for decorating cakes and pastries. The syrup will serve as an excellent base for cocktails and other drinks, as well as for soaking sponge cakes.

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