Juicy, sweet, with velvet skin and tender flesh - peaches, like round lanterns with ruddy barrels, conceal the summer sun! Do you want the warmth and flavor of generous August to warm you in winter? Let's make canned peaches in syrup. This is a very simple preparation without sterilization, and as a result you will have tasty fruits and sweet compote.
Syrup is good to use for the preparation of impregnation for biscuits or compotes, diluting to taste with water. Canned peaches can decorate cakes and pies, add to desserts and salads. And, of course, sweet fruits are very tasty by themselves! In winter, when there are only bananas and citruses from fresh fruit, a peach harvest will be like a find.
- Cooking time: prepare 30 minutes, wait a few hours
- Servings: approximately 2, 7 l
Ingredients for canned peaches in syrup:
- Peaches - how much will fit in the jar;
- Water - likewise;
- Sugar - at the rate of 400 g per 1 liter of water.
For example, for 2 cans - two-liter and 700-gram - I needed about 1, 5 kg of peaches, 1200 ml of water and, accordingly, 480 g of sugar.
Cooking canned peaches in syrup:
For rolling, choose whole, unspoiled fruits of small size - it is much easier to fill cans with small peaches, they are placed more compactly, therefore they are placed more. If you roll up large fruits, then there will be a few peaches on a jar, especially if it is small, but you get a lot of syrup.
Peaches are excellent for canning; ripe, but not too soft, but strong enough - they do not crumple when placed in a jar.
There are varieties of peaches, which are easily separated bone - in this case, you can peel the fruit and roll in halves. If while trying to peel the peaches crumple - you can preserve them entirely.
Peaches are thoroughly washed: in order to remove the dust from the velvety skin, it is not enough just to rinse the fruit, you need to rub it with your hands under a stream of water.
We put peaches in prepared sterilized jars.
Now we pour cold clean water into fruit jars, from which we will boil syrup - so that the water completely covers the peaches, right up to the edges of the jars (considering that during boiling a small part of the water evaporates).
Drain the water from the cans into the measuring container and count how much it turned out. According to the amount of water, we calculate how much sugar is needed for the syrup (recall, for 1 liter - 400 g).
Pour the water into an enameled or stainless pan, add sugar, mix and set on fire. Heat until sugar dissolves and the syrup boils.
Pour peaches in jars with boiling syrup, cover with sterile lids and leave to cool.
When the syrup in the jars has cooled to room temperature (or, considering the hot weather, at least to a slightly warm state), gently pour the syrup back into the pan and bring it to the boil again. Fill the peaches a second time and again leave for a while to cool the syrup.
Finally, we repeat the procedure for draining and boiling the syrup for the third time. Again, pour peaches, roll up the cans with lids - regular or threaded, wrap and leave to cool.
Canned peaches in syrup are ready for winter. Store in a dry, dry place - storage room or basement. Those peaches, that with bones, it is desirable to eat during the year from the time of rolling. And those that halves, can be stored for 1-2 years.
