6 recipes - PEACHES (preparations for the winter). 1. Canned peaches are a fantastic dessert. 2. Peach jam. 3. Peach jam. 4. Peaches in own juice... 5. Peach compote for the winter. 6. VIDEO - RECIPE Slices of peaches in syrup for the winter. 1. Canned peaches are a fantastic dessert.

The contents of a large jar in winter disappear in an instant! So roll up some more! By the way, you will get not only peaches, but also delicious compote. Ingredients: Peaches - 1.5 Kilograms Sugar - 450 Grams Water - 2-2.5 Liters Description of preparation: The recipe contains the ingredients per one three-liter jar. Take dense, medium-sized peaches. The jar holds an average of 18 peaches. How to cook canned peaches? 1. Wash the peaches thoroughly. You can peel and remove, but not necessary. If you decide that it will be better without the peel, then dip the peaches in boiling water and the peel will come off more easily. We will preserve whole peaches. But, if you wish, you can roll up the halves. If so, cut them in half and select the seeds. 2. Place the peaches in sterilized dry jars. Pour boiling water over and wrap for 15-20 minutes. Then drain the water back into the pot. 3. Put the drained water on fire. It must be brought to a boil. And at this time, pour sugar into the jars. 4. When the water boils, pour the peaches with sugar and roll up with sterile lids. Wrap the peach jars for two days and then store in a dark place. Canned peaches are ready! Bon Appetit! 2. Peach jam.

Delicate and fragrant peach jam is a great way to prepare peaches for the winter, especially since crumpled and overripe fruits can be used for jam. Products Peach - 1 kg Sugar - 1 kg Water - 1 cup Citric acid - 3 g How to make peach jam: Peel peaches, but jam can also be made from unpeeled peaches. Pits are removed from the fruit and cut into pieces. Make acidified water - add citric acid... Prepared fruits are boiled in acidified water (1 glass per 1 kg of fruits, 3 g of citric acid) so that they do not darken, 10 minutes. Then sugar is added (at the rate of 1 kg of sugar per 1 kg of fruit). Cook peach jam over low heat with constant stirring in one go until tender (30-40 minutes). After cooling, the jam is transferred to jars. Cover the peach jam with lids or parchment paper. 3. Peach jam.

Chic recipe fragrant jam from peaches. Simple, tasty, fast. Products Peach - 1 kg Sugar - 1 kg Water - 400 ml Citric acid - 0.5 tsp From this amount of products, 1 liter of jam is obtained. How to make peach jam in slices: Sort peaches, rinse. Can be cleaned if desired. Cut the peaches into wedges. Prepare the sugar syrup. To do this, mix sugar and water in a bowl. Put on fire, bring it to a boil. Then carefully place the prepared peaches in it. Boil. Cook peach jam in slices on small fire within 5 minutes. Add citric acid at the end of cooking. Peach jam in slices is ready. Bon Appetit! 4. Peaches in their own juice.

Recipe for peaches in their own juice for preservation for the winter. Peaches really float in their own juice, only a few tablespoons of water and a spoonful of sugar are added. Products For 1 can (1 l): Fresh peach with dense pulp - 5-6 pcs. Sugar - 1 tbsp. spoon Water - 4 tbsp. spoons Tip: If peeling fails, immerse the peaches in a colander or wire basket in boiling water acidified with citric acid and chill quickly in cold water. Lightly peel off the skin with your hand. How to cook peaches in your own juice: Rinse the peaches, peel them. Then cut the peaches in half and remove the seeds. Rinse the jars with soda, rinse well. Arrange the peaches on tin or glass jars cut down, sprinkle with sugar. Then pour a spoonful of hot water into each jar (you can taste up to 4 tablespoons). Place the cans in the tank with hot water and sterilize. Sterilization time for peaches in their own juice in 1 liter cans at temperatures up to 90 ° C - 35 minutes, in 1/2 liter cans - 30 minutes. Close the jars with lids. At the end of sterilization, chill jars of peaches in their own juice. Peaches in their own juice are ready! 5. Peach compote for the winter.

Many no longer cover compotes, but simply freeze berries and fruits, and then cook fresh compotes. But it seems to me that in the compote "from a can" there is something very homely, cozy, perhaps from childhood ... Products Based on a 1-liter jar: Peach slices - 200 g Sugar - 150 g Still peach compote"from a can" (as well as plum, apple-pear, cherry) differs from freshly brewed! Therefore, I closed several jars of my favorite compote and share this simple recipe for peach compote. I close the 1 and 2 liter jars. How to make peach compote for the winter: Pour boiling water over the lids, wash the jars thoroughly. Wash the peaches, cut into slices. Arrange in jars (about 1/3 of the jar) Pour boiling water over the jars, cover with lids, leave to cool for about an hour. After an hour, drain the peach water into a saucepan. Add sugar (at the rate of 150 g of sugar per liter of water). Bring the syrup to a boil. Reduce heat and, without removing from heat, pour syrup over peaches. Cover the hot compote and roll up. Turn it upside down and put the peach compote in pre-cooked heat (wrap it in a blanket or something like that) for 1-2 days, until it cools completely. Put away on the shelf in anticipation of winter! 6. VIDEO - RECIPE Slices of peaches in syrup for the winter.

In winter, only oranges and tangerines are available to us from fruits. Other favorite summer delicacies: watermelon, melon, and apricots with peaches ripen in July-August. But if you want a piece of summer in a chilly, sunless November or windy February, conservation will help!

This article will discuss how to make delicious canned peaches with whole and halved syrup. And we will also analyze the recipes step by step - both simple and not so, and knowing them, you can independently close several cans for the winter, delighting yourself and your loved ones with this delicacy.

Sterilization of cans

Banks can be sterilized in different ways. As a rule, housewives who have been doing homework for a long time have their own proven ways that they do not change. For those who are just embarking on the most interesting path of making canned food with their own hands, we will tell you about the most common ways to prepare cans for spinning for the winter. There are six of them.

Whichever method you choose, the beginning is the same for everyone - to carefully examine all the cans and make sure that their integrity is not compromised in any way: there are no cracks or chips either on the cans themselves or on their necks. The covers should be new, not bent, the elastic bands on them should fit snugly, not come off.

The jars should be rinsed well with a clean sponge (best if it has not been previously used), using baking soda instead of dishwashing liquid. After that, the jars need to be dried well, turning their necks down so that the excess moisture of the glass on the towel.

The first method is steam sterilization. To do this, a grate is installed on a wide saucepan in which water is boiling, and jars are placed on it with the necks down. The lids can be boiled directly in the saucepan at this time. The larger the diameter of your pan, the large quantity cans you can sterilize at once. After large drops of water appear inside the jars, they can be carefully removed from the wire rack and set to dry. They must be completely dry before starting conservation.

If you decide to close small jars, you can boil them directly in a container of water - a saucepan or basin. An important point: they do not have to be placed, they can simply be folded onto the bottom of the container. The water is poured to such a level that all the jars are completely hidden. Boiling is carried out with the lid closed for 5 minutes, after which the jars are laid out on a clean towel. Under no circumstances should you take cans with your hands! Use tongs or, in extreme cases, a fork.

It is very convenient to sterilize cans in an electric oven. First, you can put quite a large number of secondly, you do not need to continuously monitor them. Immediately after washing, you need to install the cans with the necks down in the oven and set the temperature to 110-120 degrees. After a quarter of an hour, you can turn off the oven and wait for the jars to cool.

Another convenient way to sterilize small quantities of small jars is in the microwave. The most important thing is not to forget to pour about one and a half finger water into each of them. With a power of 800 watts, you need to warm up the cans for three minutes.

The dishwasher is also suitable for sterilizing cans. Beforehand, you still need to wash them with soda, but you don't need to pour any detergent into the dishwasher itself. By rinsing the jars at the maximum temperature, you will get ready-made containers for canning.

Another sterilization method is rinsing in a solution of potassium permanganate. The containers washed with soda should be rinsed in this way. The solution should be bright pink. Gloves must be worn to rinse the jars this way, or your hands will be hurt.

Before pickling anything, our grandmothers washed the jars with citric acid, and this can be done now. But taking into account modern ecology, it is still better to use baking soda.

Grandma's option

Let's start with the traditional way of preserving peaches - in sugar syrup.

You only need three ingredients:

• peaches - they must be fresh, without traces of spoilage and overripe;
• drinking water;
• as well as granulated sugar.

For each liter of water, you will need about two glasses of sugar, that is, the syrup will be thick and rich.

When choosing peaches for conservation, it is better to focus on medium-sized fruits - it will be easier to put them in a jar. Large fruits will create too much syrup space and the sugar and peach balance will be disturbed.

So, peaches don't have to be soft. If, when you press on the fruit, a hole remains on it, it is better to eat it. It is not suitable for canning. In sugar syrup, you can "marinate" both whole peaches and their halves. If you chose the second option, you want a variety that pits easily.

So, you need to start by thoroughly washing the fruit. Since peach skins are covered with villi, they are excellent at retaining dust and dirt. That is why it would be more expedient to wash the peaches with a soft brush, and then dry them on a paper towel so that the excess moisture is absorbed.

After the fruits are dry, they need to be put in prepared jars. You need to stack peaches tightly, trying to leave minimal amount"Gaps". Banks, of course, must be sterilized before canning.

After the peaches are placed in jars, you need to pour cold water there. Pouring takes place "under the neck", since with further boiling of the syrup, the water will partially evaporate.

Further, the water from all cans is drained into a large pot, sugar is poured there in the proportion of 400 g per 1 liter. Bring the solution to a boil, then pour it into jars with peaches, cover with lids and leave to cool (to room temperature). This sequence of actions must be repeated three times.

For the third time, the lids must be tightly closed using an appropriate device, wrap the jars with a blanket or a terry sheet and wait for cooling. After that, they can be removed to the basement or pantry, it should be dry and cool. Whole peaches prepared in this way are stored for a year, and halves for two years. Although they are so delicious that they are unlikely to stay with you for so long!

Harvesting in its own juice

If for any reason you want to preserve less sweet peaches, you can use the recipe for making them in your own juice. The products you need are the same as for fruits in sugar syrup, but their proportions will be different. The cooking technology is also different.

For every two kilograms of fruit, you need a glass of granulated sugar and 2200 ml of clean drinking (not chlorinated) water. The preparation of peaches is no different from the recipe above - carefully examine, select the highest quality ones, rinse with a brush and dry. In your own juice, you can prepare fruits with or without skin, whole, in pieces or slices.

Banks for this type of preservation will be required with a capacity of 3 liters. They need to tightly pack the fruit, pour sugar into each jar and pour boiling water. After all the cans are filled with boiling water, they need to be put into a wide container - a basin, tank or pan. Boiling water is poured into the container, and this structure should be kept on low heat for half an hour. Then the stove is turned off, the cans are removed (they must be rolled up immediately), they are wrapped in a blanket or terry cloth and wait for them to cool completely. After 7-8 days, the peaches in their own juice are ready.

You can twist the fruit in a similar way, but without sugar. The cooking technology is the same, only sugar is not used at all, and the boiling time for cans is reduced to 12-15 minutes. After the lids are tightly screwed on, the cans should be turned upside down and cooled in this position.

These recipes will help you prepare peaches for the winter the way you want them to taste and enjoy the fruit flavor even on the coldest day!

For information on how to cook peaches in syrup for the winter, see the next video.

Peaches, recipes for the winter: compotes, jams, jellies, whole canning

4.3 (86.67%) 3 vote [s]

The blooming peach in China is a symbol of spring, renewal and longevity. It is considered a healing product due to the contained in the composition organic acids, vitamins, pectin. Unfortunately, save the fruit in fresh does not work out for long, but canned peaches for the winter will be no less useful, even more fragrant and tasty thanks to our recipes. Once you have tried this vitamin product in the form of compotes, preserves, jams, you will definitely leave these recipes in your culinary notebook.

Peach compote in a three-liter jar

Required ingredients: 1 kg of peaches, 1.5 liters of water, 3-4 cloves or a sprig of mint, 400 g of sugar.

1. Prepare fruit: wash, blanch for 2-3 minutes. in boiling water and put in a sterilized jar.
2. Pour 1.5 liters of water into a saucepan, bring to a boil, add 400 g of sugar, add cloves and mint, and pour the boiling syrup into a jar, place a knife or other metal object under the bottom.
3. Roll up with a metal lid, turn upside down and wrap until it cools completely.

Peach jam for the winter with slices

Aroma and amber color peach jam in the middle of winter it is the best antidepressant. It can be used with tea, as a filling in a pie and for pies. In all its varieties, this jam is an exquisite product, and one prepared at home is also much more economical than one bought in a supermarket.

To make the jam, you will need: 1.3 kg of sugar, 1 kg of peaches, a glass of water, juice of 1 lemon, 2 tablespoons of orange zest.

1. Wash fruit well.
2. Prepare 2 pots with water, put one on the fire, bring to a boil.
3. Dip each fruit in boiling water for 10 seconds, then in cold water.
4. Drain the water, peel the fruit, cut into slices, remove the seeds.
5. Boil the syrup from 1 glass of water and sugar.
6. When the sugar is completely dissolved, gently dip the slices into the syrup, bring to a boil and set aside for 6 hours so that the fruit is saturated with the syrup.
7. Then simmer for another 30 minutes. Add lemon juice and orange zest 5 minutes before the end of cooking.

Let the jam cool slightly and put in a sterilized dish, roll up with metal lids. For storage in the refrigerator, cool the jam and close with plastic lids.

Almond jam

Few people know that it is undesirable to cook jam in a copper vessel - vitamin C leaks.

Ingredients: 1 kg of peeled peaches; 1.2 kg of sugar; 70 g walnuts or almonds.

1. Prepare the syrup, dip the fruit into it, bring to a boil, remove from heat and let it brew for six hours.
2. Peel the nuts by scalding them with boiling water.
3. Put the jam on the fire again, bring to a boil, pour the almonds, boil for 15 minutes over low heat, pour into sterile jars and roll up.

Peaches in syrup

Required: 3.5 kg of peaches, 700 g of sugar, 1.2 liters of water, a small lemon.

For this recipe, it is advisable to choose hard fruits, without cracks or damage.

1. Bring to a boil 4-5 liters of water, fruit for 2 minutes, then pour over cold water and peel them by first dividing them into and taking out the bone.
2. So that in the future the fruits do not lose their shape, they must be soaked in a solution: 3 teaspoons of soda for 5 liters of cold water, hold for 5 minutes, drain the water. The pulp has become more elastic to the touch after such a procedure.
3. To prepare the syrup, boil water, add sugar, lemon juice and zest (do not add lemon pomace, otherwise the syrup will taste bitter). Cook for 5-7 minutes and pour over the fruit.
4. Boil for 10 minutes and can be poured into sterilized containers. Close tightly, turn over, let cool.

Peaches in their own juice without sugar

Wash and peel the peaches from tails and pits, divide into halves and put in sterile jars.

Pour boiling water over to completely cover the fruit, roll up with metal lids and place in a container with water heated to 55-60 degrees. Remember to cover the bottom of the pot with a towel so that the jars do not touch the bottom of the container during sterilization.

Boil jars: 0.5 l - 9 minutes; 1 liter - 10 minutes.

Be sure to wrap it in a warm blanket until it cools completely. Peaches are ready for the winter!

Jam with gelatin

To prepare it, you need: 600 g of peaches, 300 g of sugar, the juice of 1 small lemon, a few sprigs of rosemary, 10 g of gelatin.

Peach jam with gelatin

Soft, overripe peaches can be used for this preservation. In addition, if you pass them through a juicer, you 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 do not know what to replace jellied with, try pectin, because this is its main ingredient.

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

1. Grind the fruit pulp in a blender, having previously peeled and pitted.
2. Add 4 tablespoons of sugar with gelatin to the puree, mix well.
3. Boil for 3 minutes. over medium heat, stirring constantly. Then add the rest of the sugar, bring to a boil and cook for another 3 minutes.

Pour jam into dry, sterile jars, roll up hermetically, store in a dark, cool place.

Canning whole peaches

This is the easiest way to cook aromatic drink and a beautiful berry, tasty, retaining all the vitamins for use in the winter.

Prepare 1 kg of fruit, 800 g of sugar, add spices to taste: cinnamon, vanillin, nasturtium flower petals.

Pierce the fruits in several places with a fork so that they do not crack and are well saturated with syrup.

Cut out the stem and place the fruit in a sterile jar.

Prepare syrup in the usual way, but be sure to collect the foam. The syrup should be viscous, but not very thick, pour out easily.

Pour the syrup over the peaches and pasteurize for 30 minutes. in boiling water (do not forget to cover the bottom of the dishes in which you put the jar). Roll up hot. Store in a cool place.

Peach is a southern fruit. Fortunately, not exotic, since for many years it has been grown not only in the south, but also in the eastern and even northern regions. Therefore, the preparation of compotes, jams, preserves will be inexpensive, but the benefits of them in winter are truly invaluable.

Sakura is most often associated with Japan and its culture. Picnics under the shade of flowering trees have long become an integral part of the welcome of spring in the Land of the Rising Sun. The financial and academic year begins here on April 1, when the magnificent cherry blossoms are in full bloom. Therefore, many significant moments in the life of the Japanese pass under the sign of their flowering. But sakura grows well in cooler regions - certain species can be successfully grown even in Siberia.

We have prepared a hearty, incredibly appetizing and simply elementary dish for you today. This gravy is one hundred percent universal, as it goes with every side dish: vegetables, pasta, or whatever. Gravy with chicken and mushrooms will save you in moments when there is no time or you don't want to think too much about what to cook. Grab your favorite side dish (you can do this ahead of time to keep everything hot), add the gravy and lunch is ready! A real lifesaver.

Agriculture refers to such types of human activity, the successful outcome of which is not always directly proportional to the efforts made. Unfortunately, nature does not necessarily act as our ally in growing plants, but quite often, on the contrary, throws up new challenges. Increased reproduction of pests, abnormal heat, late return frosts, hurricane wind, drought ... And one of the springs presented us with another surprise - a flood.

With the advent of the season of summer cottages, the question arises of growing strong and healthy seedlings of our favorite vegetables: cabbage, tomatoes, sweet peppers, eggplant and many other crops. Along with this, the question arises - how to grow decent seedlings and in the future to get healthy plants and a decent harvest from them? For example, for not a single season I have been growing seedlings and protecting my garden from diseases with the help of biological preparations Alirin-B, Gamair, Glyokladin, Trichocin.

I will allow myself to confess my love today. In love for ... lavender. One of the best unpretentious, evergreen and flowering shrubs that can be successfully grown in your garden. And if someone thinks that lavender is Mediterranean, or at least southern, then you are wrong. Lavender grows well in more northern regions, even in the suburbs. But in order to grow it, you need to know some rules and features. They will be discussed in this article.

Having once tasted such a priceless product as pumpkin, it is already difficult to stop looking for new recipes for serving it to the table. Korean style pumpkin, despite its pungency and spice, has a fresh and delicate taste... After cooking, you will need to cover the salad and let it brew for at least 15 minutes. My butternut squash is very juicy and sweet, so there is no need to crush it. If the pumpkin is of a different variety, then you can knead it with your hands so that it slightly sips the juice.

Salad, as the earliest and unpretentious green culture, has always been held in high esteem by gardeners. Most summer residents usually start spring planting by sowing lettuce, parsley and radish. Recently, the pursuit of healthy eating and a large selection of greens in supermarkets make gardeners wonder which of these plants can be grown in their beds? In this article, we will tell you about nine of the most interesting, in our opinion, types of salad.

Another "bonus" is always "attached" to the flowering of indoor roses - capriciousness. When they say that it is easy to grow roses in rooms, they are cunning. For flowering indoor roses, you need to literally create ideal conditions... And vigilant care, attention and response to any plant signals is the main guarantee of success. True, no matter how capricious roses are, you can grow them in a pot format quite successfully. And attentive flower growers should not be afraid of this.

Pollock is best cooked in a casserole, separating the fillets from the skin and bones. Pieces of fish are mixed with a variegated vegetable set, poured with a sauce of cheese, sour cream and eggs. Such fish casserole has a presentable appearance, and its taste is a whimsical mixture of subtle nuances. Vegetables and fillets are soaked in sour cream, cheese will harden golden brown, the eggs will bind all the ingredients together. Pieces of fish are abundantly sprinkled with Italian herbs, and pollock acquires an unusual piquancy.

Despite the fact that the calendar spring begins in March, you can truly feel the awakening of nature only with the appearance of flowering plants in the garden. Nothing testifies to the arrival of spring as eloquently as the clearing of flowering primroses. Their appearance is always a small holiday, because winter has receded, and a new gardening season awaits us. But, in addition to spring primroses, there is still something to see and admire in the garden in the month of April.

Growing rapidly and turning into wild thickets, hogweed disrupts the existing ecosystem and suppresses all other plants. Essential oils contained in the fruits and leaves of hogweed, cause severe forms of dermatitis. At the same time, it is much more difficult to deal with it than with other common weeds. Fortunately, today a remedy has appeared on the free market that can rid your site of most weeds, including hogweed, in a short time.

Carrots come in various colors: orange, white, yellow, purple. V orange carrots beta-carotene and lycopene predominate, the yellow color is due to the presence of xanthophylls (lutein); white carrots are high in fiber, while purple carrots contain anthocyanin, beta and alpha carotenes. But, as a rule, gardeners choose carrot varieties for sowing not by the color of the fruit, but by the timing of their ripening. We will talk about the best early, middle and late varieties in this article.

Recommended enough easy recipe pie with an appetizing chicken and potato filling. Open pie with chicken and potatoes is great hearty dish, which is perfect for a hearty snack, it is very convenient to take a couple of pieces of this pastry on the road. The cake is baked in the oven for one hour at 180 degrees. After that, we lay it out on a wooden surface, having previously released it from the mold. It is enough to slightly cool the baked goods and you can start tasting.

The long-awaited spring for many indoor plants is the start of an active growing season, and for most, the return of their decorative effect. Admiring young leaves and emerging shoots, one should not forget that spring is also a great stress for all indoor plants. Sensitive and versatile, all indoor crops are exposed to much brighter lighting, changes in humidity and temperature conditions.

You can easily cook homemade Easter cake with cottage cheese and candied fruits, even without having any pastry experience behind you. You can bake Easter cake not only in a special form or in a paper mold. For the first culinary experiences (and not only), I advise you to take a small cast-iron pan. The cake in a frying pan will not turn out as high as in a narrow form, but it never burns and always bakes well inside! Curd dough with yeast it turns out to be airy and aromatic.

Peach is amazing and healthy fruit, pleasing with juicy structure and incredible taste. During the high season, many enjoy fruit, but this is a short period, so at the end of summer, housewives are interested in how to cook canned peaches for the winter.

Having several simple recipes, easily prepare an amazing homemade treat that even the highest quality store product cannot match.

Canned peaches are a delicious dessert. Home preparation great for preparing other delicacies. Among them fruit salads, ice cream, mousse and soufflé. Unsurpassed taste is characterized by a pie made of canned peaches. And the syrup makes an excellent jelly.

Calorie content of canned peaches

Everyone likes peaches. Not a single person will refuse a fragrant fruit filled with sweet taste. The only pity is that the season ends quickly. Fortunately, thanks to canning, we have access to a delicacy all year round... And if the pasteurization procedure does not take long, a lot of vitamins and nutrients.

The calorie content of canned peaches is slightly different in each case, due to the use of different ingredients and additives. On average, 100 grams of the finished product contains 90 kcal. And if you use the delicacy in moderation, it will not harm your figure.

Recipe for canning peaches according to GOST

People love peaches for juicy pulp, fragrant skin and unique taste. For the sake of maintaining access to this miracle, I advise you to cook canned peaches according to GOST, which are not much inferior to fresh fruits in terms of taste and aroma. To do this, use following recipe.

Ingredients:

• Peaches - 1 kg.
• Sugar - 7 tablespoons (per half liter jar).

How to cook:

1. Use firm and ripe fruit. Fill them with cold water for an hour, then rinse thoroughly. You do not need to peel off the skin.
2. On each fruit, make a longitudinal cut, divide into slices, remove the pit. Cut each half as desired.
3. Wash glass jars thoroughly and pour over boiling water. Pour a tablespoon of sugar on the bottom of each jar, put a layer of peaches on top. Alternate layers until the jars are full.
4. Cover the bottom of a wide saucepan with a cloth, put jars of peaches on top, cover with a large lid. Pour water into a saucepan up to the shoulders, put on fire. Sterilize for 15 minutes. This time is enough for the syrup to appear.
5. Remove the jars from the pot and roll up. Leave in a warm place upside down. After cooling, put it in the refrigerator or closet.

Video recipe

There is nothing difficult in cooking. They are stored for a long time, which means that at any time they will come to the rescue and help in preparing a wonderful dessert, for example, a pie.

How to preserve peaches without sterilization

Some housewives like to preserve peaches without sterilization, but they still turn out juicy and tasty. The secret is to use citric acid. Thanks to this natural preservative, fruits are stored for a long time and retain their original color.

Ingredients:

• Peaches - 1.5 kg.
• Water - 1.8 l.
• Sugar - 200 g.
• Citric acid - 1 teaspoon.

Preparation:

1. Rinse the peaches with water. During this procedure, rub the fruits thoroughly with your fingers. This will help remove more lint. Place on a paper towel to dry.
2. Divide each fruit into halves. Use a knife for convenience. After making a neat incision along the groove, remove the bone.
3. Fill the prepared jars with slices, pour boiling water over and cover with lids. Leave it on for 30 minutes.
4. After the time has passed, drain the water into a saucepan, add citric acid and sugar, put on fire. After boiling, pour the syrup into jars of peaches, roll tightly.
5. Leave the jars upside down under the covers until they cool completely, then move them to the balcony or closet. The main thing is that during storage, sunlight does not fall on the workpiece.

The delicacy does not undergo the sterilization procedure, but it is stored for a long time, and for a short time heat treatment promotes the preservation of nutrients.

Canned Peach Pie

The secret of delicious canned peaches lies in the use of ripe fruits, proper preparation, following the sequence of actions indicated in the recipe and in clean dishes. This result is enough to satisfy the gastronomic needs of the majority of those with a sweet tooth.

Some gourmets love subtle flavor combinations. If you are one of them and regret something new and unknown, while canning peaches, add a little vanilla essence, cinnamon or star anise. Thanks to these spices, the taste of the workpiece will acquire spicy notes.