Canned Peaches in Syrup
Juicy, sweet, with velvet peel and delicate pulp - peaches, like round lanterns with ruddy barrels, melt the summer sun! Do you want the warmth and aroma of a generous August to warm you in the winter? Let's get canned peaches in syrup. This is a very simple preparation without sterilization, and in the end you will have delicious fruits and sweet compote.
It is good to use syrup for preparation of impregnation for biscuits or for compotes, diluting to taste with water. Canned peaches can decorate cakes and pies, add to desserts and salads. And of course, sweet fruits are delicious on their own! In winter, when there is only bananas and citruses from fresh fruits, the harvest of peaches will be like a find.
- Cooking time: preparation 30 minutes, waiting a few hours
- Servings: approximately 2.7 L
Ingredients for Canned Peaches in Syrup:
- Peaches - how much will fit in a jar;
- Water - likewise;
- Sugar - based on 400 g per 1 liter of water.
For example, for 2 cans - two-liter and 700-grams - I needed about 1.5 kg of peaches, 1200 ml of water and, accordingly, 480 g of sugar.
Preparation of canned peaches in syrup:
To roll, choose whole, unspoiled fruits of a small size - it is much easier to fill cans with small peaches, they are placed more compactly, so they fit more. If you roll large fruits, then there will be several peaches on a jar, especially if it is small, but you will get a lot of syrup.
Ripe peaches are excellent for canning, but not too soft, but strong enough - they do not wrinkle when stacked in a jar.
There are such varieties of peaches, in which the stone is easily separated - in this case, you can peel the fruit and roll it in halves. If, when you try to peel, peaches crumple, you can preserve them whole.
I carefully wash the peaches: to remove dust from the velvety peel, it is not enough just to rinse the fruit, you need to rub it with your hands under a stream of water.
We put the peaches in prepared sterilized jars.
Now we pour cold clean water into the fruit jars, from which we will boil the syrup so that the water completely covers the peaches, to the very edges of the jars (given that a small part of the water evaporates during boiling).
We drain the water from the cans into a measuring container and consider 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 water into an enameled or stainless pan, pour sugar, mix and put on fire. Heat until the sugar dissolves and the syrup boils.
Pour the boiling syrup into the jars, cover with sterile lids and leave to cool.
When the syrup in the banks cools to room temperature (or, given the hot weather, at least to a slightly warm state), carefully pour the syrup back into the pan and bring it to a boil again. Pour the peaches a second time and again leave for a while to cool the syrup.
Finally, repeat the procedure for draining and boiling the syrup for the third time. Again, pour peaches, roll up the cans with lids - ordinary or threaded, wrap and leave to cool.
Canned peaches in syrup for the winter are ready. Store in a dry, dry place - pantry or basement. Those peaches that are with seeds, it is advisable to eat during the year from the time of rolling. And those that are halves can be stored for 1-2 years.