Canned peaches recipe without sterilization. How to prepare peaches for the winter. Canned peaches in halves for the winter without sterilization

Peach is a marvelous and brown fruit that has a juicy texture and incredible flavor. The season is full of fruit, but there is a short period, so at the end of summer, the gentlemen are busy preparing peaches for the winter.

With a handful of simple recipes at your fingertips, you can easily prepare amazing homemade sweets, which cannot be compared to a sour store-bought product.

Canned peaches look like a wonderful dessert. Homemade preparations are wonderfully suitable for preparing other dishes. This includes fruit salads, ice cream, mousse and soufflé. Pie made from canned peaches is characterized by an incomplete taste. And with the syrup comes a miracle jelly.

Calorie content of canned peaches

Peaches suit everyone. The sight of the rich fruit, filled with a licorious relish, is beyond the imagination of many people. It's a pity that the season will end soon. Fortunately, we now have access to entire rivers. And if the pasteurization procedure is not carried out quickly, the fruits are deprived of a lot of vitamins and nutrients.

The calorie content of canned peaches varies depending on the content of various ingredients and additives.

The average 100 g of finished product contains 90 kcal.

And if you live peacefully, you won’t harm the figure of the stench.

Recipe for canning peaches according to GOST

People love peaches for their juicy flesh, fragrant skin and unique taste. To preserve access to this miracle, the Raju prepare canned peaches according to GOST, so as not to sacrifice fresh fruits from the taste and aroma. For this reason, try this recipe.

warehouses

Portions: - + 10

peaches 1 kg
tsukor 7 tbsp. l.

Calories and BJU per 100 g

Calories: 68 kcal

Proteins: 0.3 g

Giri: 0.1 g

Carbohydrates: 14.7 g

30th century Video

Vikorist the thick and stigli fruits. Fill them with cold water for an hour, then rinse thoroughly. There is no need to remove the skin.

Make a late cut on the skin of the fruit, divide into slices, remove the stem. Cut the skin half for judgment.

Wash the jars carefully and sprinkle with sprinkling. Place a tablespoon of zucchini on the bottom of a small jar and place a ball of peaches in the bowl. Draw the balls until the jars are full.

Cover the bottom of a wide saucepan with a cloth, place jars of peaches for the animal, and cover with a lid. Pour water into the saucepan up to the slab and place it on the fire. Sterilize 15 cows. When is it enough time for the syrup to appear?

Remove the jars from the pan and roll them up. Place in a warm place in an inverted form. After washing, put it in the refrigerator or in the closet.

There is nothing fancy about the prepared food. The stench lingers for a long time, which means that at any moment you can come to the rescue and help prepare a wonderful dessert, for example, a pie.

How to preserve peaches without sterilization

Some gentlemen like to preserve peaches without sterilization, but they still come out juicy and savory. The secret of vikoristan citric acid. Thanks to this natural preservative, fruits are preserved for a long time and retain their original color.

Ingredients:

Peaches – 1.5 kg.
Water – 1.8 l.
Tsukor - 200 rub.
Citric acid – 1 teaspoon.

Yak gotuvati:

Rinse the peaches with water. During the entire procedure, carefully wipe the fruit with your fingers. This will help remove more lint. Place on a paper plate to dry.
Divide the leather blanket into halves. To make it easier, use the lower one. Having made a neat cut through the groove, remove the brush.
Fill the prepared jars with slices, fill with dill and cover with lids. Add for 30 minutes.
When finished, pour water into a saucepan, add citric acid and zukor, and put on fire. After boiling, pour the syrup into jars of peaches and roll up tightly.
Pour the jars upside down under the carpet until completely dry, then move them to the balcony or to the closet. The smut, so that when it is saved for cooking, it does not waste any light.

Lasochki do not undergo a sterilization procedure, but are preserved for a long time, and untreated heat treatment prevents the preservation of brown waste.

Pie with canned peaches

The secret of juicy canned peaches lies in the pickling of the frozen fruits, proper preparation, following the steps indicated in the recipe and in a clean container. This result is sufficient to satisfy the gastronomic needs of most people.

For real gourmets, it’s like the subtle relish. If you are looking for something new and unknown, when preserving the peaches, add a dash of vanilla essence, cinnamon or star anise to the jars. The taste of these spices has been prepared with savory notes.

Let me add that the skin of people has its own savory likeness, so the best recipe appears to be a guiltily experimental way. Good luck!

Summer is the hour of fruit abundance. The skin is good for our body in its own way, containing vitamins found in fruits, even berries. The peach will not stop planting among the summer fruits.

Peach is a warm-loving fruit plant, from Fatherland to China. Peach fruits contain carotene, pectin, vitamin C, without any other nutty minerals. Doctors recommend using peaches as a dietary supplement for people to improve their health.

Especially in winter, when the human body detects the defect of vitamins, prepared peaches will become a useful resource. They enhance immunity and replace the risk of illness with a cold. Here you need such winter preparations as compote from peaches for the winter, jam from peaches for the winter, jam from peaches for the winter. Canning peaches for the winter can be done in a variety of ways. For example, if you wanted to preserve the natural taste and aroma of the fruit as much as possible, prepare peach halves in syrup for the winter. Or another wonderful option is to prepare peaches for the winter without sterilization. This method gives excellent results, but it is especially important to be careful with the product.

The aroma of peach cannot be confused with any other fruit. Its secret is in the presence of esters of certain rare acids that are located in the pulp of the fruit, which create such a unique miracle.

To capture this flavor of the whole river, in addition to traditional canning, use other methods of preparation. An alternative option is dried fruits from peaches. The stench is still brown, the bottom is preserved, the fragments are not treated with preservatives when dried. An important and necessary step is to prepare peaches for the winter. Recipes for such preparations are available on our website. Choose the version of peaches for the winter, the recipe with photos that suits you best. And don’t be embarrassed because you haven’t been embarrassed before. Simple recipes for peaches for the winter are just as good and tasty as they are foldable. Read from them!

And let us help you from someone else:

Peaches for drying cannot be cut into halves; the stench will quickly darken and become hard. Cut the oatmeal into small pieces;

For drying, peaches are only suitable for sour-sweet and sweet varieties;

The jam is made using the rich method of alternating heating and cooling;

For the jam, you need meat, large, ripe, but not overpowered by the peaches;

To freeze the peaches, you need to cut them into slices, dry them with the peel and put them in the freezer in bags;

Canned peaches are sealed in a jar, and immediately after curing, they must be turned over, wrapped and left in this position for complete cooling;

For all types of preparations, place the bottom of the peaches at least on halves and remove the brush;

When preparing the jam, make sure that the peaches are good to eat with the pears.

For curing, cut the peaches into small pieces or preferably in half, to remove the stem and extract the rich syrup mixed with juice, or you can preserve the whole fruit, directly from the stems. Although this also has its own nuances, we are primarily concerned with the hour of preserving such preparation.

Preserving peaches with kernels for the winter

Peaches contain a small amount of resin, which, after processing in a human pickling system, breaks down into a number of components, one of which is hydrocyanic acid. In a skin peach, this quantity is quite small, there are not hundreds of parts, but if there are a lot of them and if the smell is preserved at once with brushes, there is an accumulation of this substance, and the longer the smell lies, the more homogeneous it is. The ability to accumulate will be great.

It’s unlikely that you can easily drink them, but it’s still not very good to save peaches, canned peaches with brushes, compote, marinade or other preservation, more often – juice with a brush, amygdalin, which turns into pulp and rice Dinu navkolo.

If you forgot about the pot for a long term, otherwise you need to put it together, pour in all the syrup, cut the peaches, remove the brushes, and boil the pulp overnight. It is not safe to change.

Peaches, no matter how bad they smell, still taste great fruit, and to preserve them you will need either a wide-necked jar, or, better yet, a 2-liter jar. and more. A 1-liter container can only accommodate 3-4 fruits. However, in a two-liter jar, there won’t be as much of the peaches themselves, and at least there will be more syrup than there would be in a liter jar. The optimal size of a peach for canning as a whole is no less than 4 cm. If the fruits are too small, they may not be cooked well; The thickness of peaches may be high, but the stench is not to blame for the flavor of the peaches, which are stony and humic.

Whole canned peaches for the winter - recipe

Whole peaches can be preserved the same way as they are sliced. You will need peaches, water and tsukor (per kilogram of fruit - approximately 800-900 g of tsukur, or you can take up to a kilogram). You can also add a few spices for desserts - for example, a pinch of vanilla or cinnamon doesn’t really add much to the taste, but will add a nice note to the smell.

The peaches can be peeled (or preferably scalded with dill, and the skins can be easily removed), or you can simply squeeze and prick the peaches several times with a toothpick or fork, so that they do not swell in the jar and the stench leaks out into the syrup. Gently shake the stem of the fruit, and then place the fruit in a warm bowl.

2. You can immediately soak the peaches with zest and prepare a syrup based on the juice, which stinks, but if you cover the fruit whole, you won’t have to pick it too often. If you want to make a simple syrup without juice, you can put the peaches in jars immediately. Try not to squeeze the flesh too tightly.

3. Prepare the syrup by adding the zukor to boiling water and stir thoroughly. The wine is not very thick, not like molasses - turn it over, scooping up the crumbs and pouring it back into the pan: the thread should pull from the spoon, otherwise it will be enough to reach the surface.

7. Pour syrup over the peaches in the jars. Then sterilize the jars with boiling water as soon as possible and seal them according to the strict rules.

Whole peaches in marinade

Peaches with a brush and marinade come out even more delicious. This recipe is good because you can eat the fruit and drink the drink in which it was preserved for the winter.

Preparation time – 1 year.

Number of servings - 1.

Increase your respect! As a result, you will have 7 liters of finished product.

warehouses

We need the following warehouses for home preservation:

nutritious water - 4 l;
whole peaches – 3 kg 300 g;
Cucumber sand - 400 g;
citric acid - 2 tsp. s "on horseback".

Method of preparation

This type of preparation for the winter is easy to hesitate.

1. Banks in which it is planned to be sealed should be sterilized in any manual way. Carefully rinse the peaches under running water. The skin can not be cut, but removed as it is. It is important to dry the fruit thoroughly so that the ingredients are not lost entirely.

2. Divide the peaches into the prepared container. Fill them with boiling water. Cover the containers with lids, but do not twist them. Leave the fruit with dill for 30-40 minutes.

3. Pour water from the fruit into a saucepan. Stir in citric acid and zukor-sand. Put the sumish on a not too strong fire. As the warehouse begins to boil, heat up and change. Stir the marinade until the crystals dissipate completely.

4. When the marinade boils, immediately remove the licorice from the stove and pour it over our peaches with kernels, which were left in the jar. Immediately tighten the container with the key. It is important to check that the lid does not turn. Turn over the preservation container. Leaving jars of peaches in the marinade looks like a treat.

In winter, such lassies are the tastiest of all the fruit preparations!

Canned peaches without cucumber

If for these or other reasons you have decided to use the fruit as a remedy, this recipe will definitely suit you.

Cooking hour – 40 hvilin.

Number of servings - 1.

warehouses

To prepare one triliter jar of preservation you need:

medium size peaches - 12 pcs.;
drinking water - 2 l.

Method of preparation

It’s not easy to cook whole peaches like this.

1. Skip the fruit. Pour in dill and leave for 10-15 seconds. Transfer to cold water. Remove the skins from them and place them in jars that have been thoroughly sterilized beforehand.

2. Pour dill over the fruit. Cover with sterilized crusts. Cover the top with something warm (khustkas, thick towels, blankets, etc.) and remove 20 pieces from this look.

3. Pour the liquid into a saucepan and boil it over low heat, without adding the caramel or other additional ingredients for 5 minutes. I’ll pour the juice into jars again. Place the preparations in a large saucepan, cover the bottom with an old towel, and sterilize 10-15 shells. Only then the containers are sealed with lids. Turn it over. Wrap it up warm and leave it there for 12-15 years.

Ready! Delicious!

Video recipes

Proposed video recipes make the process of home preservation simpler:

Which fruit (berry) do you prefer for winter desserts?

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Canned peaches have long been considered a delicacy. These fragrant licorice fruits do not grow as everywhere in Russia as apples and cherries. And you can get more of them in sufficient quantity either at the store or at the market. Tim is no less confident in his ability to prepare pickled peaches, jam, jam or compote. And for making nitrochi with your own hands, you won’t have to compromise with store-bought ones.

Canned peaches

This is the simplest recipe for preserving peaches for the winter at home. Requirements:

Stigli peaches - 2 kilograms.
Tsukor – 400 grams.
Citric acid – 2 teaspoons.
Water - about a liter, to be stored depending on the thickness of the fruit.

This amount of ingredients can be poured into three liter jars. If there are more peaches, you will need to increase the number proportionally.

The recipe for preparing canned peaches is very simple. First of all, we need to wash the fruits and remove the brushes from them. For this purpose, cut the plaid in half, and then turn the halves in different directions, one at a time, without pressing them too much. This technique avoids damaging the juice pulp. Afterwards, you need to pull out the brush with a knife. The halves are carefully peeled off.

Sterilization of empty glass jars is carried out in a microwave oven, oven or steam. After this, they lay out the peeled halves of the fruit. Preservation is carried out in many state parks using the method of underwater pouring. Fill the jars with dill, cover with sterilized lids and seal for 20-25 minutes. Then add water to the pan, add citric acid, zukor and put it on fire. Boil the syrup for 5 minutes, stirring, and then pour it over the jars of peaches again. Do not close them and place them under a carpet to rest quietly.

To preserve the jar after filling with syrup, you can sterilize 15 quills in a water bath, and then roll up the lids.

Compote with brushes

Preparing a savory peach compote for the winter is not at all difficult. For whom do you need:

Stigli peaches – 1.5 kilograms (approximately 15 pieces).
Water – 2-2.5 liters.
Tsukor – 450 grams.

A quantity of ingredients is contained in a three-liter jar. For compote, you can pickle the fruits on the surface without removing their stems. Carefully cut the skin, this fruit is much easier to eat. Drink it using the same method of pouring wine. The peeled fruits are placed in sterilized jars and filled with dill.

After 20-25 minutes, water can be poured into a saucepan and zukor added there. Place the saucepan on the stove and bring the syrup to a boil. Then the jars of fruit need to be refilled. The filled containers are moved, turned over and wrapped. Standing in a bundled body is guilty of compote until you completely get over it. After this, you should take it away from a cold place to save it.

Varinnya in small parts

Peach jam has a unique taste and aroma. For this preparation you will need:

Peaches – 1 kilogram.
Tsukor – 800 grams.
Vanilla.

For jam, it is best to use the thicker ones, the little bits of unripe fruit. The stench of cooking does not turn into porridge. You need to pull out tassels from them. For this purpose, cut the peaches into half and turn the halves one by one. The parts drawn from the brushes are cut into brushes.

Just recently, during the canning season, gentlemen were satisfied with all the familiar vegetables and fruits, but now it has become fashionable to put the most popular vegetables and fruits in jars. There are no shortages of fruits at any time, you can either add them to the market or bring them to your farm, so the number of recipes has increased many times. One of these fruits, which are wonderfully suitable for preservation, are treasured with their unique aroma and incredible taste, and are nectarines. The smell is ideal for any preparation: jam, jam, and compote will definitely take their place in the police basement. The main advantage is that canned nectarines are a great addition to any dessert.

Canned nectarines “Sonyachna Fantasy”

The fruits can be harvested for making pies, homemade frosting, and frying cakes. Having revealed a little insight and imagination, you can extract a miracle jelly from the syrup, which will immediately become the subject of discussion at the Christmas table.

Ingredients:

530 g of nectarines (medium or small, crush the fragments from the jar whole);
900 ml water;
330 g cucumber pisku.

Preparation:

Before preparing, the containers should be sprinkled with dill in the middle.
Nectarines are good to wash, apparently zipped and pulpy. Place in jars with no more than two-thirds capacity.
Bring water to a boil in a saucepan and immediately pour in the container with fruits. Cover with a lid (slightly), seal for a quarter of a year. Using a special lid designed for removing juice from jars, pour the aromatic water back into the saucepan.
In a hot place, soak up the cherry sand, boil a few pieces of liquid with a stretch, and then stir until the crystals are melted on the inside.
Pour the syrup into the fruit container and seal immediately. Cool the canned food upside down. This will help you check the sealing quality (if the licorice is leaking out, it means the seal is broken, be sure to take a new cap and roll it up again).

“Sun in a jar”: canned nectarines in syrup

Nectarine is one of the most delicious varieties of peach, but it has a sweet and pleasant taste, a large amount of vitamins for the body and a delicious aroma. Stocking up on such a wonderful and bark fruit preservation syrup for the winter is a headache for the skin, it is important for yourself, gentlemen. This really simple recipe will help you get back to work without the hassle of wasting a lot of time.

Ingredients:

700 g zukru pisk;
900 g nectarines;
1 l 500 ml water;
3 g citric acid.

Preparation:

Carefully spread the nectarines (medium size) on a paper towel or servet, and dry the giblets.
While the fruits are drying, prepare the container. Rinse jars with a volume of one liter with the added salt or soda, rinse thoroughly and several times. Sterilize both sides after washing. Ideally, this can be done using an additional oven - place the jars there and turn them on at 100-150 degrees. The crusts are subjected to heat treatment, boil them without any liquid.
Fill containers with dried fruits. On the stove, cook the licorice with the peel and water, then pour the nectarines into the boil, first adding a little acid into the skin.
Place the container filled with nectarines in a saucepan with a wide, thick bottom, lined with a towel. Pour hot water, sterilize for 12 minutes|minutes|.
After sterilization, seal the preserved food, roll the lids with your fingers, checking the sealing capacity, and place to cool with the bottom.

Recipe for canned nectarines and fruits of the Hungarian variety

At home, you can prepare savory jam, nectarines can be deliciously eaten with Ugorshchina, and add lemon juice for a slight sourness, which is refreshing. The result will be a miraculous increase in milk or sweets, which all members of the family will enjoy with satisfaction.

Ingredients:

450 g plums (pimples);
980 g lemon juice;
550 g nectarine;
200 g lemon;
300 g oranges (you can add more).

Preparation:

Cut the lightly dried soft nectarine into slices, immediately removing the brushes.
Drain and blot with a cloth. Cut into skewers, removing the skin.
In a large bowl, mix nectarine pieces and plums. Cover with cucumber and leave for 5 years in a dark, cold place, not forgetting to cover with a lid or towel. It's time to carefully change the mess a few times.
Place the nectarines and plums on the boil, and stir until the citrus juices are completely removed.
After boiling for an hour, boil for exactly 7 minutes. Pour the preserved food into a container (wash and dry thoroughly), roll up. After it cools down with the lid down, take it to the basement.

Jam "Fantaser": a recipe

Whenever unsatisfied guests arrive at the house, food for those who frequent them will fall of its own accord - at the end of the day, turn the original bun into a delicious dessert before tea. It is also an ideal filling for pies, especially if you add a few peas. As soon as the master's hands grow out of the place from which to rely, you will inevitably find a lot of options, like the best alternatives to vikorystvovat miraculous aroma.

Ingredients:

1 kg 500 g lemon juice;
240 g lemon;
900 g pears;
950 g nectarine;
900 g oranges.

Preparation:

Puree and puree the pear skin using a blender. Pour into a container designed for cooking jam, add a bottle of pulp, turn on the heat.
Blanch the nectarines for a few seconds, then remove their skins. Cut into small pieces. Mix it with pear puree, and also add a bottle of zucchini.
Carefully peel the oranges to remove any white fibers. Cut the zucchini into cubes and add it to the bowl with fruit.
In a small container, add 200 ml of water and lemon juice. Place on the stove, leave|dock| The masa is boiling, add the lemon zest. Boil the syrup at once from the zest of the pine nuts, skimming the sides so that the syrup does not burn, stirring occasionally.
Pour boiling fruit into a container of boiling fruit and cook for a while.
Carefully pour into a clean container (dry thoroughly and heat before packaging).
Cool in a room at room temperature, after which you can store in a dark place at a cool temperature.

“Lasun”: a recipe for a delicious dessert with canned nectarines

Smut - nectarines can be combined with unripe trouts or pulp, there is no difference, the stench will immediately turn into an appetizing dessert.

Ingredients:

1 kg 130 g nectarines;
1 kg 600 g lemon juice;
340 ml water.

Preparation:

Rinse the fruits in cold water, blot lightly with a paper servette or towel. Cut into quarters, immediately removing the brushes and sealed mixture. Place pieces of fruit in a large boiling container.
In a small saucepan, bring the water and cucumber to a boil. Varity, poki|doki| All the crystals did not break up, stirring with a spoon.
Place the boiling syrup near the fruit piece. Carefully remove the mixture and place it in a dark place at a cool temperature.
Repeat the process three times - add licorice, bring to a boil over high heat and pour in the fruit quarters.
After the remaining filling, rinse the mixture for a few minutes in the cold, place on the stove and turn to high heat.
After boiling (don’t forget to stir regularly!) change the heat to medium. Boil 45 hvilins. Pack the ready jam in a dry, hot container and roll up immediately. It's cold in the wind, uphill with its bottom.

Nectarines in syrup for the winter (video)

If you don’t have a garden full of wonderful fruit trees, you should add a few kilograms of aromatic fruits to taste the delicious taste and enjoy the unique aroma of fruit preparations. Canned nectarines will definitely bring a lot of joy to a winter evening, filling the quiet home atmosphere with warm summer weather.