Peaches are the gentle southern guests in our markets. Juicy, sweet, fragrant, they are so delicious that you want to enjoy wonderful fruits not only in the season, in the midst of summer, but also in autumn inclement weather, during periods of winter frost and snow storms. And for this, one should just not be lazy and roll up a jar or two of compote, jam, jam, etc.
Conservation Tips
You decided to cook peach
compote for the winter . The recipe, no matter what you take, always requires caution when choosing fruits. They should be intact, without spots, spoiled, wrinkled places, traces of bumps. For stewed fruit, only healthy fruits are suitable. As a last resort, you can trim dubious areas from barrels. But then your fruit in the drink will not look so appetizing. The second nuance: the fruits are covered with a thick fluff. And so that the
peach compote does not explode
, the recipe for any of them advises thoroughly washing each fruit to clean them of plaque. Products should be selected which has almost reached full ripeness, then it will not ferment during sterilization or pouring boiling syrup.
Whole fruit compote
The proposed version of canned food is convenient and does not require special preparation, except for compliance with the conditions described above. Sterilize the jars. From whole fruits, it is better to cook peach compote. Recipes of any hostess will confirm this. It is necessary to pick up fruits that would freely pass into the neck of the jars. Load them about a quarter or half capacity. Pour 150 g of sugar into each 3 liter jar. Pour in hot water and sterilize for about 40-45 minutes, then roll up. Such a long heat treatment is required because the fruits have a rather dense pulp and a large bone. If you close peach compote in liter jars, the recipe requires boiling them for 25 minutes. Then turn upside down and cover, leaving to cool.
Peaches without skin
Doing home conservation, you can do differently. Prepared fruits are sometimes peeled to guarantee the safety of the product. To do this, strong, hard peaches are sent to boiling water for 5 minutes for blanching, then quickly cooled in cold water. The skin is necessarily cut with a sharp knife exclusively from stainless steel, so as not to deform the flesh. Such a peach compote is prepared (recipes allow options) from halves of fruit, free from stones, but you can cook it whole. Banks are filled at the discretion, but not more than ¾. Pour prepared syrup from the calculation: for 5 kg of fruit, 1 kg of sugar is required. Sterilization - 20 minutes.
Peach and Berry Assortment
If you combine raspberries and canned peaches in one drink, the compote will turn out to be extremely pleasant. Prepare the fruit in the same way as in the previous recipe. Cut the peaches into quarters. Arrange in jars, pour the hand-picked and washed raspberries. Pour the containers with prepared syrup (100-120 g of sugar goes per liter of water) and put on sterilization. Boil 0.5 liter cans for 15 minutes, liter - 20, 3 liters - 30 minutes. Processing is done differently. Boiled water is poured into the filled container, the banks are left to cool. Then the water is drained, boiled and bottled again. Again, wait until it cools, drain, boil. Pour sugar into jars, pour boiling water and roll up. With this treatment, the fruits retain their vitamins better, more like fresh ones. Try it, you will love it!
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