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 better than peaches will cope with this task. After all, their color, and aroma, and delicate taste are the most reminiscent of the sweetness and warmth of a sunny summer day. No wonder peaches in syrup for the winter have always been very popular. Back in the days when they were hard to find 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 sure of the quality of such products.

The benefits and harms of canned peaches

Peaches contain a large number of trace elements and vitamins, but some of them, of course, disappear during canning. However, even what remains is enough to have a beneficial effect on the human body. Canned peaches in syrup can bring the following benefits to humans:

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

Кроме того, очищенные от кожицы плоды, скорее всего, не вызовут никаких аллергических реакций.

However, like any product, canned peaches can bring a variety of troubles, such as indigestion and diarrhea, if they are consumed excessively.

Среди прочего консервированные в сиропе персики не рекомендуют употреблять тем, кто:

• suffering from diabetes;
• has allergic reactions;
• suffers from being overweight.

calories in canned peaches

Калорийность консервированных в сиропе персиков зависит от количества сахара, используемого по рецепту в процессе заготовки. Но в среднем она может варьироваться от 68 до 98 ккал на 100 г продукта.

Как приготовить персики в сиропе на зиму

Самое интересное, что из всех видов заготовок именно консервированные персики в сиропе на зиму являются одной из самых простых, как по времени исполнения, так и по самому процессу. Хотя и здесь имеются свои хитрости и секреты.

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

• в целом виде;
• halves;
• slices;
• with peel;
• without peel.

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

Поэтому разумнее, наверное, все-таки косточки извлекать и готовить консервированные персики в виде половинок или долек. Чтобы сделать правильный выбор, проще всего попробовать сначала отделить косточки у приобретенных или собранных фруктов. Если косточки отделяются с большим трудом, то лучше все-таки законсервировать плоды персиков в сиропе целиком. Хотя и здесь имеется выбор, особенно если речь идет о плодах крупных размеров. Можно аккуратно срезать равномерными кусочками всю мякоть с плодов, а оставшиеся косточки использовать для приготовления сиропа. Подробно этот способ описан в одной из последующих глав.

Чтобы консервированные персики в сиропе на зиму получились привлекательными на вид и хорошо сохраняли форму и консистенцию, необходимо выбирать плоды с плотной и упругой мякотью. Они могут быть даже слегка недозрелыми, но главное, чтобы в них присутствовал особый, ни с чем не сравнимый персиковый аромат, который, кстати, всегда привлекает огромное количество насекомых: пчел, шмелей, ос. Перезрелые плоды лучше использовать для изготовления джема или конфитюра.

Of course, the fruit must be without external damage or signs of ill health: specks, black dots or stripes.

To remove or not to remove the skin from the fruit – in this matter, the opinions of the hostesses can differ greatly. On the one hand, without the skin, peaches look more attractive and in the preparation 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 fruits of red or burgundy color are used, then during the manufacture of such a skin, it will be possible to color the syrup in an attractive darkish shade. Indeed, in recipes without the use of additional fruit additives, peach syrup looks a little colorless.

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

1. In a large container, you should collect 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, there will not even be a trace of pubescence on the surface of peaches.
5. It is important only after the operation is done not to forget to rinse the fruits in clean water. Otherwise, an unpleasant taste of soda may be felt in the workpiece.

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

For all recipes without food sterilization, jars and lids must be pre-sterilized. To sterilize jars, it is convenient to use an oven, microwave or air grill. It is enough to hold the lids in boiling water for a couple of minutes.

An important point in the manufacture of canned peaches is the density of the sugar syrup. Indeed, 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 in these fruits there is practically no acid. Therefore, to improve the taste properties of the workpiece, as well as to increase its safety, citric acid must be added to the syrup. This rule can be neglected only if any sour fruits or berries are preserved along with peaches: currants, lemons, apples.

The classic recipe for canned peaches for the winter

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

На двухлитровую банку понадобятся:

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

Manufacture:

1. 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 fruits gradually so that the jars do not burst from the temperature difference.
   Advice! Чтобы дно и стенки банок не лопнули при добавлении кипятка, их необходимо поставить на металлическую поверхность или хотя бы положить под дно банки лезвие широкого ножа.
3. Close jars with 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 a lemon is used instead of citric acid, then it is usually scalded with boiling water, the zest is grated and cut into quarters, freed from seeds that can bring additional bitterness.
6. Juice is squeezed out of the quarters and, together with the grated zest, is added to the sugar syrup.
7. After that, peaches in jars are poured with sugar syrup.
8. Cover with lids and let stand in this form for another 5-9 minutes.
9. The syrup is drained, heated to a boil for the last time, and finally poured into jars.
10. The blanks are immediately hermetically sealed, turned over and set 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 dishes or devices of suitable sizes and shapes in which everything is convenient to do.

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

You need:

• 1,5 kg of peaches;
• 1,8-2,0 liters of water;
• 600-700 g granulated sugar;
• 1 tsp citric acid.

Manufacture:

1. The fruits are cleaned of everything unnecessary, cut into slices and laid out in clean glass jars.
2. В кастрюлю наливают воду, добавляют туда сахар и лимонную кислоту, нагревают до температуры + 100 °С и кипятят 5-6 минут.
3. Заливают плоды кипящим сахарным сиропом, не доходя 1 см до краешка банки.
4. Place jars of peaches in a pot of hot water so that the water level reaches 2/3 of the height of the jar.
5. После закипания воды в кастрюле стерилизуют банки нужное количество времени в зависимости от их объема. Литровые – 15 минут, полуторные – 20 минут, двухлитровые – 30 минут.
   Attention! To sterilize liter and one and a half jars, you can use the oven, microwave or convection oven.
6. After the allotted time has elapsed, the jars of canned peaches are hermetically sealed.

Peaches in syrup for the winter without sterilization

This recipe is a lot like the classic way of making canned peaches in syrup. But to speed up and facilitate the process, the fruits are poured with boiling syrup only once.

Чтобы гарантированно получить от заготовки хороший результат, желательно добавить по рецепту большее количество сахара.

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 preserve peach halves

Peache halves in syrup look most beautiful in preparations for the winter. In addition, halves can preserve both small and large peaches.

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

Then, carefully taking the halves with both hands, slightly turn them in different directions. The fruit should break into two parts. If a bone remains in one of them, then it is carefully cut out with a knife. The halves are placed in jars cut down – so they are placed more compactly. Otherwise, they operate according to the technology described in the classic recipe.

How to roll whole peaches in syrup for the winter

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

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

Preparation:

1. Персики моют, острым ножом крестообразно надрезают кожицу и помещают в кипящую воду на 1-2 минуты.
2. Ice water is poured into another bowl and with the help of a slotted spoon, the fruits are transferred from boiling water immediately to ice water for the same period of time.
3. После чего кожица с плодов снимается с легкостью, стоит лишь подцепить ее тупой стороной ножа.
4. Peeled fruits are placed in sterilized jars and poured with boiling water up to the very neck.
5. Leave for 10-12 minutes.
6. The water is drained, mixed with sugar and citric acid, boiled for 5 minutes.
7. Pour in boiling syrup and instantly roll up with sterile lids.

How to preserve peaches in syrup for the winter

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

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

1. Плоды промывают, опускают сначала в кипящую воду, затем в ледяную и легко удаляют после этого с плодов кожуру.
2. With the help of a sharp knife, beautiful slices are cut from the pulp, cutting off the bone from all sides.
3. В кастрюле кипятят воду, растворяют в ней сахар и лимонную кислоту и добавляют туда же все не до конца очищенные косточки.
   Advice! If desired, you can add 1 cinnamon stick and a few clove buds to 1 liter of water.
4. Boil for 10 minutes, filter the syrup.
5. Sterile jars are filled with slices of peaches for 5/6 volume.
6. Pour the slices with hot syrup, close the lid, set aside for 15 minutes.
7. Using special caps with holes, the syrup is drained and boiled again.
8. Pour them over 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 fragrant dessert of canned peaches with cinnamon in sugar syrup for the winter.

Required:

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

How to close peaches with apricots in syrup

No wonder apricots are considered the closest relatives of peaches. They coexist perfectly in one blank.

When canning, the standard technology of double filling without sterilization is used. Apricot pits are usually removed, and whether or not to remove the skin is the choice of the hostess.

You need:

• 600 g of peaches;
• 600 g of apricots;
• 1200 ml of water;
• Xnumx g of 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 workpiece a special noble shade and makes its taste more contrasting and saturated. To obtain a homogeneous, delicate dessert, the pits and skins are removed from all fruits.

Для изготовления консервированного ассорти из фруктов можно воспользоваться любым способом: со стерилизацией или без нее. А соотношение ингредиентов следующее:

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

Как заготовить на зиму персики с виноградом в сиропе

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.

На 3-х литровую банку понадобятся:

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

Manufacture:

1. First, peaches are placed in sterilized jars, and then the resulting voids are filled with washed and removed grapes 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 prescribed by the recipe is added for each liter.
4. After boiling the syrup, add citric acid to it and boil for another 8-10 minutes.
5. Fruits in jars are poured with syrup, hermetically sealed for the winter.
6. After cooling, canned fruits can be stored.

Apples with peaches in syrup for the winter

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

You need:

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

 Manufacture:

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

Recipe for pears and peaches in syrup for the winter

По тому же самому принципу готовят консервированные в сиропе на зиму персики с добавлением груш. Только в этом рецепте добавление лимонной кислоты или лимонного сока является обязательным.

You need:

• 1 kg of peaches;
• Xnumx Pears;
• 1 liters of water;
• 600 grams of sugar;
• 1 lemon or 1 tsp. without the top of citric acid.

Recipe for canning green peaches

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

1. The skin is necessarily removed from the fruits by lowering them first into boiling and then into ice water.
2. More sugar is added, at least 500 g per 1 liter of water, and preferably all 700-800 g.

How to preserve peaches with raspberries and almonds at home

This recipe looks a little unusual, but the combination of peaches with raspberries and almond flavor turns out to be so amazing that it can impress even an experienced gourmet.

You need:

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

Manufacture:

1. Peaches are freed from the skin and stones, cut into quarters.
2. 1-2 almond kernels are placed in each quarter.
3. Малину аккуратно моют и просушивают на салфетке.
4. About 10 tonsils are divided into several parts and raspberries are stuffed with the resulting pieces.
5. Pieces of peach and raspberry with almonds are evenly placed in sterilized jars so that the jars are filled almost to the neck.
6. Syrup is boiled from sugar and water and fruits with berries and nuts in jars are poured hot over it.
7. If desired, add lemon juice and rose water directly to the jars.
8. Banks are hermetically rolled up.

Пьяные персики на зиму

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

You need:

• 1 kg of peaches;
• 300 g of water;
• 2 cup of granulated sugar;
• 200 g of cognac (it is allowed to use liquor or even vodka).

Manufacture:

1. Персики очищают от кожицы проверенным способом, удаляют косточки и нарезают дольками.
2. Syrup is boiled from water and sugar, prepared fruits are placed there, boiled over low heat for about a quarter of an hour.
3. Then add an alcoholic drink there, stir and distribute the contents of the pan in sterile jars.
4. Roll up, put to cool.

Spiced peaches in syrup with wine

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

You need:

• 1,5 kg peach;
• 500 ml of water;
• 500 grams of sugar;
• 150 ml of dry red or white wine;
• 1 Art. liter. lemon juice;
• ½ tsp cinnamon;
• 4-5 buds of cloves;
• ¼ tsp ground ginger.

Manufacture:

1. Peaches are peeled using the above technology.
2. Each fruit is pierced with a clove bud, a few little things are left directly in the pulp of peaches.
3. Воду кипятят, добавляют сахар, корицу, молотый имбирь.
4. В кипящую воду помещают плоды, нашинкованные гвоздикой, варят 10 минут и остужают до комнатной температуры.
5. После остывания сливают с плодов сахарный сироп, а сами персики заливают вином и лимонным соком.

   

6. The mixture of fruits and wine is heated to a boil, the fruits are pulled out with a slotted spoon and laid out in sterile jars.
7. Wine broth is mixed with poured sugar syrup, heated again to a boil and poured over fruits in jars.
8. Hermetically roll up, cool, put away for storage.

Как приготовить персики в сиропе в мультиварке

There is not much point in using a slow cooker to cook canned peaches in syrup for the winter, since sugar syrup can also be cooked on a regular stove. But for special fans of this kitchen appliance, the following recipe can be recommended.

You need:

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

Manufacture:

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

How to store canned peaches

Peaches canned in syrup with subsequent sterilization can be stored even at room conditions. It is only necessary to protect them from light. It is better to store blanks according to other recipes in a cooler place, for example, in a basement, cellar, 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

Cooking peaches in syrup for the winter is easier than many other preparations from these sunny fruits. And you can use them as a separate dessert, and for making fillings for baking, and for decorating cakes and pastries. The syrup will serve as an excellent base for cocktails and other drinks, as well as for soaking biscuit cakes.