Recipes for making homemade canned peaches

Cooking tips

Like any food, peaches can be not only beneficial, but also harmful.

Canned fruit is rich in vitamins and microelements. Peaches improve digestion, help combat constipation, boost metabolism, and are beneficial for anemia. They rarely cause allergies.

The main harm of this product is the large amount of sugar used during preservation. This product is contraindicated for people with diabetes and obesity.

The caloric content of fresh fruits or prepared without sugar is 45 kcal, canned with sugar - 73 kcal.

Video: "Canned Peaches for the Winter"

This video will show you a recipe for delicious canned peaches for the winter.

Simple recipes

Fruit preserves made at home using the recipes below are just as good as store-bought ones. They're easy to make, delicious, and flavorful.

In syrup

For this winter peaches in syrup recipe, it's best to choose smaller, whole, firm, and undamaged peaches. They'll fit more compactly into the jar. You can can the peaches whole or in halves. The amount of ingredients depends on how many jars you'll be canning. The general rule for making syrup is to use about 0.5 kg of sugar per 1 liter of water.

You will need:

• peaches – 1 kg;
• water – 1 l;
• sugar – 500 g;
• citric acid – 0.5 tsp.

Cooking process:

1. Wash the fruits thoroughly by rubbing them with your hands.
2. Place in prepared sterilized containers.
3. Pour water into a saucepan. Add sugar. Bring to a boil.
4. Pour the boiling solution over the fruit in the jars. Cool.
5. Pour the syrup from the jars back into the pan. Heat.
6. Pour the fruit again.
7. Repeat the procedure one more time.
8. Roll up the jars with lids. Store in a cool place.

Peaches with pits should be consumed within a year from the time of canning. Those halved can be stored for 1–2 years. This also applies to other preserves made from this product.

Compote with pits

It's very easy to prepare a fragrant compote for winter storage.

Ingredients listed for a 3L jar:

• peaches – 12–15 pcs.;
• water – 2.5 l;
• sugar – 500 g.

Step-by-step preparation:

1. Wash the fruit; do not remove the seeds. Carefully peel off the skin.
2. Place peaches in sterilized jars.
3. Pour water into a container, add sugar. Bring to a boil.
4. Pour over the fruit.
5. Pour the syrup from the jars back into the pan. Bring to a boil again. Pour it over the peach mixture again.
6. Roll up with sterile lids. Turn over. Wrap up.

Jam in slices

The jam should be cooked in an enamel pot, as the fruit is sensitive to metal during cooking. The stirring spatula should be wooden.

Ingredients:

• 1.5 kg peaches;
• 1 kg of sugar;
• juice of one lemon.

Cooking steps:

1. Wash the peaches and dry them.
2. Remove the seeds and cut into slices.
3. Sprinkle the pieces with granulated sugar and add lemon juice. Leave for three hours to allow the fruit to release its juices.
4. Place the container with the future jam on the stove. Bring to a boil. Reduce heat and simmer for about half an hour.
5. Don't forget to skim off the foam.
6. Fill prepared containers with hot jam.
7. Cover with lids. Turn over. Leave until cool.
8. Store amber jam in a cool, dark place.

Option according to GOST

Canned peaches, according to GOST standards, are almost as tasty as fresh peaches. For every 1 kg of peaches, use 7 tablespoons of sugar.

Cooking process:

1. Rinse ripe and firm fruits under running water.
2. Transfer to a large bowl, cover with cold water, and let sit for a couple of hours.
3. Make one longitudinal cut on each fruit and remove the seeds.
4. Wash the jars and scald them with boiling water.
5. Pour 1 tablespoon of granulated sugar into the bottom of the jars, then add a layer of peaches.
6. Alternate until the end of the container.
7. Take a large container. Line the bottom with a piece of cloth or a towel, and place the jars inside. Fill the container with water up to the shoulders of the jars.
8. Place on heat. Sterilize for 15 minutes.
9. Roll up. Turn over and leave to cool.
10. Store in a cool place.

Without sterilization

Storing the products without sterilization is achieved by adding citric acid as a natural preservative.

Components:

• peaches – 2 kg;
• water – 2 l;
• sugar – 12 tbsp;
• citric acid – 1.5 tsp.

Method of preparation:

1. Wash the peaches and rub to remove the fluff.
2. Cut the fruit in half. Remove the seeds.
3. Fill the prepared container with peach slices.
4. Pour boiling water over it and leave for half an hour.
5. Pour the water into a saucepan, add sugar and citric acid. Place on the heat and bring to a boil.
6. Pour syrup over the peaches in jars.
7. Roll up. Turn over.
8. Store in a cool, dark place.

Canned peaches make a great standalone dessert for any holiday or everyday meal, especially in winter.

They can be used to decorate cakes, added to pies, desserts, and salads.

You can soak cakes and biscuits with syrup.