Remember the moment in the book "Baby and Carlson", when the latter honestly divided the peach - he ate the fruit himself, and left the Kid left the bone? It's understandable, very few people can keep from eating this yummy. And if you make a billet from the peaches, then it will be possible to maim them for both cheeks in the winter. You do not know how to preserve peaches so that they please the taste of your whole family? Then it's time to read the recipes for preparing these canned fruits in your own juice or sweet syrup.
Compote of peaches for the winter
We begin to understand how to preserve peaches from the preparation of compote, because it is simple and delicious. And the whole fruit in the banks look beautiful.
Ingredients:
- peaches - 1 kg;
- water - 1 l;
- sugar - 350 g;
- citric acid - 3 g.
Preparation
Peaches (preferably smaller ones) are mine and are densely packed in sterilized cans. Mix sugar with water and citric acid, bring to a boil and fill with syrup peaches. Cover the jars with lids and place in a pan with hot water. Pasteurize the compote at a temperature of 85 ° C. If the bank is three-liter, then it will take 35 minutes, a two-liter jar needs to be pasteurized for 25-30 minutes, and a liter - 15-20 minutes. Next, roll the cans and put our peaches from peaches bottom up, leaving it until the complete cooling.
Candied Peaches
How to spin the compote, we figured out, but you can roll up the peaches and without excess fluid. For example, make them candied.
Ingredients:
- peaches - 1 kg;
- sugar - 1,5 kg.
Preparation
Ripe and firm (it's important!) Peaches blanch for 30 seconds in boiling water. Then remove them from the peel and remove the stone. Peaches are cut into slices and piled in an enamel saucepan. Fill the fruit with water, bring to a boil and cook for 5-8 minutes. Then drain the water and pour peaches on sugar. In this condition, they must be left for 48 hours. After heating the mass to a boil, spread the peaches along the sterilized jars and roll them up with lids. These peaches should be stored in a cool place.
Canned peaches in marinade
If the usual compote cook for you is too simple, then try making canned peaches in a spicy marinade according to this recipe.
Ingredients:
- peaches - 4 kg;
- vinegar (6%) - 500 ml;
- water - 2 l;
- cloves - 10 buds;
- sugar - 1,1 kg;
- cinnamon - 1 teaspoon.
Preparation
Ripe and firm peaches are washed in cold water, dried with a paper towel and pierced with a toothpick. In dry, sterilized jars we put the spices and put the peaches on tightly. In the pot, pour water, add sugar and bring to a boil. Filter the syrup through gauze, folded in several layers, and heat the liquid to 85-90 ° C. Add the vinegar to the syrup and pour this hot marinade of peaches. We cover the jars with metal covers and put in a container with hot water for 35-40 minutes at 90 ° C for pasteurization. We roll the jars and leave them to cool in an inverted state.
The benefits and nutritional value of canned peaches
For every modern person it is important that the food is not only delicious, but also useful. That is why it is interesting to know if there is anything useful in peaches after their conservation. Caloric content of canned peaches is low - 60 kcal in 100 grams of product. As for the benefits, everything depends on the method of preservation - the higher the temperature, the less useful properties remain in peaches. Therefore, it is preferable to preserve peaches at a temperature below 100 ° C. And useful in these delicious fruits is a lot - this is fiber, which is necessary for digestion, and vitamins (A, E, PP, C, K and B vitamins). Also, peach contains lemon, apple and tartaric acid. And the peach has minerals necessary for the body: iron, phosphorus, potassium, magnesium, zinc, copper, manganese and selenium.