Peaches for the winter: recipes, ideas and just culinary fantasies! How to preserve peaches: delicious recipes for the winter.

Delicate sweet slices of peaches will bring real pleasure in the cold season! This preparation is similar to canned peaches, which are sold in stores and supermarkets. Cooking peaches in syrup for the winter at home is not difficult. The recipe is simple and clear. The most important moment in this important event will be, perhaps, the right choice of peaches. Fragrant fruits should be ripe, with a well-separating stone. Choose whole, not crushed peaches, with no rot or spots. It is good if the peaches are approximately the same size.

Prepare products based on:

1 kg peaches
200 g granulated sugar
1 liter pure water for syrup
you will also need 1 tsp. lemon juice or a small pinch of citric acid

How to cook peaches in syrup for the winter

Let's start by preparing the peaches themselves. We need to remove the bone and carefully remove the skin.

Let's take care of the skin first. Rinse the peaches and place them in a heatproof bowl. Pour the fruits completely with boiling water and leave them completely immersed in boiling water for 1 minute. Then drain the water, and rinse the peaches themselves with cold water. You can simply take the peaches out of the water with a tablespoon and put them in a bowl of ice water prepared in advance and standing next to it. This technique will stop the further heating of the peaches.

Now, with a small knife, try to carefully begin to separate the skin from the pulp, it should easily separate. Thus, you need to peel all the fruits from a thin peel.

Let's take the bones. Again, with a small knife, make an incision around the circumference of each peach, cutting right down to the pit. With a knife inserted into the slot, make one or two pushing movements and the peach should easily split into two halves. One will be “clean”, and from the second you will have to pry off with a knife and carefully remove the remaining bone. Slices for further cooking are ready! Set them aside and prepare the sugar syrup.

Combine water and sugar in a saucepan or ladle, add a little lemon juice or citric acid. Bring everything together to a boil. Dip the peach slices into the boiling syrup.

As soon as the syrup boils with the peaches, boil it for literally 30-40 seconds and immediately place the slices in sterile jars and pour the still boiling syrup. Seal the jars carefully, check the tightness by turning them upside down. Now you can leave the jars under a warm cover until they cool completely.

It remains only to sign the jars and store until winter in the home pantry.

Let's get acquainted with a delicious recipe for peaches in syrup. To do this, of course, the first step is to carefully select the source material - peaches.

The quality of the resulting preservation of peaches in syrup largely depends on the right choice. Summer is entering its final phase and there is an abundance of ripe fruits on the market stalls. Eat and enjoy! But experienced housewives know that all this fruit paradise, unfortunately, will end soon, and therefore it is worth considering how to effectively stock up on the gifts of nature for the winter.

Take at least a handsome fragrant, juicy and tender peach. Its shelf life is very short. And so you want to prolong the pleasure as long as possible. How to do it? The answer has long existed: you can preserve peaches in syrup for the winter. And you can also roll up a beautiful and tasty peach jam. But more on that in another article.

In winter, a sunny jar of peaches in syrup will come in handy. A great treat for friends and family, or a great opportunity to enjoy a piece of warm summer yourself. You open a jar of peaches in syrup, you taste it and you are mentally transported to blessed memories.

And so, the fruits must be ripe, but not overripe and certainly not damaged. If the fruit is at least partially affected by rot, do not think that by removing it, you will get rid of the harmful substances that the peach is already infected with, this is not a fact. Such fruits are generally better not to eat.

After purchasing the peaches, we preserve the peaches in syrup. This recipe for peaches in syrup indicates the set required for one half-liter jar, multiply by the amount you need.

Ingredients for making peaches in syrup for the winter:

- peaches - 3-4 pieces,

- granulated sugar - 100 grams,

- purified water - 250 ml,

- lemon acid - ? part of a teaspoon.

- half-liter jar - 1 piece,

- lid for conservation - 1 piece.

To completely seal the jar, we use a special seaming key.

Recipe for Peaches in Syrup:

Let's start our steps on the recipe for peaches in syrup by thoroughly washing the fruits under running water. Next, we will prepare the syrup for pouring. Pour the amount of purified water indicated in the recipe into a ladle (saucepan) and pour granulated sugar into it. Let's put it on fire.

Let's leave it, let it boil, and we'll take care of the peaches ourselves. They need to be divided into halves or cut into quarters (depending on your desire). To do this, we cut the fruit with a knife in a circle close to the bone (along the groove), then with a slight movement of the hand we scroll the halves in different directions. Remove the bone with the sharp end of a knife.

We wash the jars for preserving peaches in syrup well and then sterilize them (as you see fit). Be sure to wash the lids with detergent and then boil.

We dip the pieces of peaches into the ready boiled syrup, let it boil.

Then we take out the peach and put it in hot jars, immediately cover it with lids. We give the syrup to boil again and immediately pour the fruit to the very top with it.

We roll up the lid with a key, check the density by turning the jar upside down.

Preservation - peaches in syrup for the winter is ready!

reception-culinaria.ru

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

Home page » Fruits and berries » Peaches, recipes for the winter: compotes, jams, jellies, whole canning

The peach blossom in China is a symbol of spring, renewal and longevity. It is considered a healing product because of the organic acids, vitamins, pectin contained in it. Unfortunately, it is not possible to keep the fruits fresh for long, but canned peaches for the winter will be no less healthy, even more fragrant and tasty thanks to our recipes. Once you have tried this vitamin product in the form of compotes, jams, 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 clove buds or a sprig of mint, 400 g of sugar.

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

Peach jam for the winter slices

The aroma and amber color of peach jam in the middle of winter is the best antidepressant. It can be used with tea, as a filling in a pie and for pies. In all forms, this jam is an exquisite product, and home-made is also much more economical than bought in a supermarket.

To make 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.

Wash fruit well.
Prepare 2 pots of water, put one on the fire, bring to a boil.
Dip each fruit in boiling water for 10 seconds, then in cold water.
Drain the water, peel the fruit, cut into slices, remove the seeds.
Make syrup from 1 cup water and sugar.
When the sugar is completely dissolved, gently lower the slices into the syrup, bring to a boil and set aside for 6 hours so that the fruits are saturated with syrup.
Then cook over low heat for another 30 minutes. 5 minutes before the end of cooking, add lemon juice and orange zest.

Let the jam cool down a little and put it in a sterilized dish, roll it up with metal lids. To store in the refrigerator, cool the jam and close with plastic lids.

Jam with almonds

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

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

Prepare the syrup, dip the fruit into it, bring to a boil, remove from heat and let it brew for six hours.
Peel the nuts from the skin, after scalding them with boiling water.
Put the jam back on the fire, 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 desirable to choose firm fruits, without cracks and damage.

Bring 4-5 liters of water to a boil, blanch the fruit for 2 minutes, then pour over with cold water and peel, first dividing them into halves and removing the stone.
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 became more elastic to the touch after such a procedure.
To prepare the syrup, boil water, add sugar, lemon juice and zest (do not add lemon pomace, otherwise the syrup will be bitter). Cook for 5-7 minutes and pour over the fruit.
10 minutes of slow boiling and can be poured into sterilized dishes. Seal tightly, turn over and let cool.

Peaches in own juice without sugar

Wash and clean the peaches from tails and stones, cut into halves and place in sterile jars.

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

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 winter!

Confiture with gelatin

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

Wash the fruits, remove the stones, cut into slices, cover with sugar, add rosemary, mix and leave for 1 hour.
Soak gelatin in water at room temperature to swell.
Put the fruits on the fire, boil for 25-30 minutes.
Take out the sprigs of rosemary, add the swollen gelatin, mix thoroughly and warm up to 70-80 degrees, but do not boil.
Roll the finished confiture into jars. Store in a cool, dark place.

Peach Jam with Gelfix

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 how to replace gelfix, try pectin, because this is its main ingredient.

Required products: 2.5 kg of peaches (weight with a stone), 1 kg of sugar, 2 packets of gelfix.

Grind the pulp of fruits in a blender, having previously cleared the skin and seeds.
Add 4 tablespoons of gelfix sugar to the puree, mix well.
Boil 3 minutes. over medium heat, stirring constantly. Then pour the rest of the sugar, bring to a boil and cook for another 3 minutes.

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

Canning Whole Peaches

This is the easiest way to prepare a fragrant drink and a beautiful berry, tasty, retaining all the vitamins for consumption in the winter.

Prepare 1 kg of fruits, 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 fed with syrup.

Cut the stalk and put the fruit in a sterile jar.

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

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

The peach is a southern fruit. Fortunately, it is 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, harvesting compotes of jams and preserves will be inexpensive, but the benefits of them in winter are truly invaluable.

Peach compote for the winter: a simple recipe

In order for summer to be present in the house throughout the long winter, I advise you to stock up on peach compote according to this recipe.

Everyone loves peaches - these fragrant juicy fruits, from which various jams and jams are cooked. In addition to freezing, drying and boiling, peach compote with whole peaches comes out of peaches, quite pleasant, with unique taste.

Advice from the Miracle Chef. The drink is prepared quickly and without any additional costs. According to the proposed recipe, peach compote is prepared for the winter, from ripe, but not too soft fruits, and twisted under a metal lid.

However, if this option does not suit you for one reason or another, you can cook compote just like that without seaming.

How to cook peach compote for the winter? I will answer in one word: simple, you only need fruits, water and sugar. Special culinary skills for canning peaches are not required and the seeds do not need to be removed from the fruit.

Freshly brewed or left over after winter compote perfectly quenches thirst on a sultry summer day, ideal for serving a festive table or a children's matinee.

Find out the recipe for harvesting for the winter: APRICOTS IN SYRUP - step by step preparation + photo.

Everyone loves peaches, so the recipe for compote should definitely be included in your home book of winter preparations.

I know that many housewives like to spin assorted compotes of peaches and apples, plums for the winter, or add seasonal berries to the main fruits indicated in the recipe to enhance color and taste.

This is possible, but our compote recipe is purely peach with pits. The number of products is indicated for one three-liter jar.

Ingredients for peach compote with pits

water;
granulated sugar - 400 g;
peaches - 1 kg;
cloves - 3-4 buds.

Peach compote recipe for the winter without sterilization

Rinse fruits thoroughly in running water, dry.
Then we put the fruits in a three-liter sterilized jar as a whole, with seeds.
Next, put the jar of peaches in a large bowl.
Place a spoon in the middle of the jar and pour boiling water over the fruit.
We take out the spoon, cover (do not roll it up!) On top with a lid and leave for 15 minutes.
Then pour the slightly cooled water into a clean saucepan, add granulated sugar, throw a clove.
Bring sugar syrup to a boil.
Pour it back into the jar and screw it with a metal lid.
We turn the jar with compote upside down, wrap it with a warm blanket and leave it to cool completely.

Not a single New Year's table is complete without compotes, and your guests will appreciate this peach compote: cook compote and you will not regret it in winter, especially since cooking costs are not at all high.

Sweet winter: harvesting peaches for the winter

Photo gallery: Sweet winter: harvesting peaches for the winter

Canned peaches are a delicious delicacy that reminds you of the summer season and a great opportunity to get a supply of vitamins at the right time. Peaches are able to retain much more nutrients during heat treatment than other fruits. Such a fruit contains vitamins B1, B12, C, PP, sodium, potassium, magnesium, calcium, iron, phosphorus, pectin, etc. Even pickled peaches do not lose their taste, appetizing appearance and useful composition.

How to roll up peaches for the winter at home

All varieties of peaches can be divided into four separate categories according to the type of application: table, dried fruit, canning, universal. For conservation for the winter, the last two types are optimal. They are successfully used for spinning compotes, jams, marmalades, marmalades.

For preservation of peaches, only whole fruits with dense yellow flesh are chosen. Most experienced housewives prefer the Elberta variety. But even he needs to first remove the upper velvet skin. Such manipulation is carried out in one of three possible ways:

having treated with steam, and then - lowered into cold water;
placing the fruits in a blanching container, and then in ice water;
by dipping the peaches in a 2% solution of caustic soda, and then washing them under running cold water.

During processing, cleaning and cutting, the fruits must be in water. So that peaches do not darken for the winter, it is necessary to soak them in a 1% solution of citric acid. In most cases, the halves of the fruit are laid out with a cut to the bottom. Thus, it will be possible to fill the container more densely.

Peach compote for the winter - a simple recipe

Preservation of whole peaches (not cut) does not require much effort and a long period of preparation. In this case, the end result is surprisingly successful. Delicious compote will appeal to all family members without exception, and whole fruits will be useful for making desserts or decorating cakes.

ripe peaches - 7-8 pcs. (for 1 jar)
water - 1.5 l
sugar - 600 g
citric acid - 4 g

Prepare jars: wash thoroughly with detergent and rinse. Sterilize containers in the microwave, oven or steam bath.

Select ripe but undamaged peaches. Wash them under running water. Remove the skin from the fruit using one of the above methods.

Boil water in a clean saucepan, taking into account 1.5 liters per 1 jar. It is better to use non-chlorinated water. If there is no choice, tap water will also work.

Put the washed peaches in a sterilized jar and sprinkle with sugar (600g per 3-liter container).

Pour the fruits with thick boiling water, roll up with a key and turn the lid down until it cools completely.

Cold compote mark with a label with the date of conservation and hide in the pantry until winter.

Canned peaches in their own juice - a delicious recipe

Peaches in their own juice - one of the many recipes that compares favorably with the rest. In this case, the fruits undergo heat treatment, which means that the preservation will not deteriorate ahead of time.

peaches - 1 kg

sugar - 1.2 kg

Wash the fruits carefully, remove the skin and stone, cut into halves (or quarters).

Place the peaches in a clean enameled pan and sprinkle with sugar. Leave the fruit in this form for a couple of hours, until the juice is formed.

Put the pot on the fire and bring to a boil. Let the peaches boil for 10-15 minutes.

In the meantime, prepare the jars: wash, rinse and sterilize. Put the finished composition in a clean container and roll it up with metal lids.

Cover the jars with a warm blanket. After a day, move the cooled preservation to a dark place.

Peach jam for the winter - a classic recipe

To make peach jam, choose dense, not too ripe fruits. Soft fruits will turn into porridge during the cooking process.

Required Ingredients:

lemon - 1 pc.

water - 1 tbsp

sugar - 850 gr

Cooking method

Peel the peaches: dip them in boiling water for 1 minute, then carefully remove the skin with a knife. Cut the peeled fruits into slices.

Pour water into the pan, add the required amount of sugar. Bring the syrup to a boil over low heat.

Dip the peach slices into the boiling syrup for 15 minutes. After - remove them with a slotted spoon and place in a clean container.

Boil the syrup over low heat until it is reduced by half. It's time to bring the peaches back.

During the cooking process, remove the foam from the jam. 10 minutes before the end, add lemon juice to the pan.

Pour hot jam into sterilized jars and roll up with clean lids. After complete cooling, the jars can be hidden in a dark place.

Most recipes for canned peaches are surprisingly simple. Such blanks do not need a huge list of ingredients or complex cooking technology. All you need is a short list of ingredients and a little inspiration to enjoy amazing canned peaches in the cold winter months.

strana-sovetov.com

Peaches in syrup for the winter

Summer brings us an incredible amount of berries and fruits. But after all, and then you want tasty and healthy delicacies. And so that you can treat yourself to fruits in the winter, you need to make preparations in the summer. Now we will tell you how to cook peaches in syrup. It turns out an incredibly tasty product. Peaches themselves can be added to a variety of desserts or just eat. And the syrup is great for soaking cakes. In general, prepare, you will not regret it!

Peaches in syrup recipe

fresh peaches - 1.5 kg;
citric acid - 1 teaspoon;
sugar - 200 g;
water - 1.8 l.

Wash the peaches thoroughly and pat dry. We divide them into halves, remove the bone. We fill the prepared jars with halves. Pour boiling water over the peaches and leave for 25-30 minutes. Then we pour the water into the pan, add sugar and citric acid, bring the liquid to a boil. Pour the resulting syrup over the peaches and immediately roll up. We turn the jars upside down and wrap them with a blanket. Leave it like this until it cools down completely. You can store such peaches simply in the pantry.

canned peaches in syrup

Whole washed peaches are immersed in boiling water for 3 minutes, then removed, poured with cold water also for 3 minutes, and then transferred to a colander to glass the liquid. And now we easily peel off the skin from the peaches. We put the peaches in jars, sprinkling them with sugar. Pour boiling water "up to the shoulders" of the jars and cover them with lids.

We set the jars in a wide pan, at the bottom of which a napkin or towel is laid. The level of the pot in the water should be the same as in the jars. We sterilize liter jars for 15 minutes. During sterilization, the sugar in the jars will dissolve, and you will get peaches in syrup. After the required time has elapsed, we remove the jars from the pan and immediately roll them up, turn them upside down, wrap them up and leave them for 10 hours.

Recipe for Canned Peaches in Syrup

peaches - 2 kg;
sugar - 500 g;
water - 1.5 l;
lemon - half.

Divide the peaches in half and remove the pits from them. To do this, cut the peach along the edge of the stone, and then scroll the halves in opposite directions to each other. Peaches can be covered with or without the skin. It's purely a matter of taste.

Pour water into a saucepan, add lemon juice and sugar to it. Put on fire until sugar dissolves. When the syrup becomes homogeneous, put the halves of the peaches into it, cover the pan with a lid and let the peaches boil. After that, we put them in sterile jars, fill them with syrup and close the lids. We put the canned peaches to cool, after turning the jars upside down.

Peaches halves in syrup

peaches - 4 kg;
Sugar (1 cup sugar to 2 cups water)

We peel the peaches, for this we first dip the peaches in boiling water for half a minute, and then immediately dip them in cold water. After this procedure, the skin is removed very easily. Cut the peaches in half and remove the pit. We tightly pack the prepared halves of peaches into sterile jars. From this number of peaches, 7 liter jars come out.

Prepare the syrup: 3 cups of sugar pour 6 cups of water. Bring the syrup to a boil and pour over the peaches without adding about 2 cm to the edge. We cover the jars with lids, set them in a water bath for 30 minutes, and then roll them up. We turn over the jars of peaches in syrup and leave to cool, wrapping them in a blanket or a large terry towel.

Delicious, and most importantly, natural fruits are provided to you in winter!

Peach fruits are pleasant in taste, improve appetite, increase gastric secretion, improve digestion, and normalize cardiac activity.
Peach pulp contains 85.5 percent water, 0.6 percent ash, 0.9 protein, 10 carbohydrates, 0.9 fiber, 0.7 percent organic acids, as well as trace elements - potassium, magnesium, calcium, phosphorus , iron, vitamins C, PP, carotene, vitamins B1 and B2 in small amounts.
The calorie content of 100 g of peaches is 44 kilocalories.

PEACH JAM
For jam, dense, ripe, fruits with a separating stone are suitable. Rinse the peaches, drain, immerse in boiling water, hold for 3-4 seconds, then immediately immerse in cold water and peel. Cut the peeled peaches into halves along the groove, remove the stones, cut the large ones into 4-6 parts along the length. Pour the prepared fruits with boiling sugar syrup and let stand for 4 hours, then bring to a boil, cook a little, let stand again for 4 hours, repeat one or two more times. Pack hot jam in heated dry jars, cover with prepared lids, cork and refrigerate.
The finished jam can also be laid out hot in heated dry jars, covered with lids, corked loosely, put in a saucepan with water heated to 70 ° C and pasteurized at a water temperature of 90 ° C in a saucepan: half-liter jars - 10 minutes, liter - 14 minutes. After sterilization, seal the jars and refrigerate.
For 1 kg of peaches - 1.2 kg of sugar, 1.5 cups of water.

PEACH JAM (OLD RECIPE)
Not very ripe peaches are pierced in several places with thin wooden studs, lowered into warm water, brought to a boil, removed from heat, put on a sieve after 10 minutes. Place the water in which the peaches have boiled in a cold place. The next day, boil the peaches in it again, remove from heat, put the peaches on a sieve. When they dry a little, weigh them. Prepare the syrup on the water in which the peaches were boiled, boil the syrup, remove the foam, set aside for a short time from the fire and dip the peaches into the warm syrup, then cook them over low heat. If after a while it turns out that the syrup is liquid, drain it and boil it 2-3 times, adding sugar.
For 400 g of peaches - 800 g of sugar, 1 glass of water.

WHOLE PEACH COMPOTE
To prepare a compote from whole peaches, you should take fruits with a non-separating stone, dense and peeled from the stalks. Rinse the sorted raw materials, put them in prepared jars and pour boiling sugar syrup over them. Then cover the jars with prepared lids, put in a saucepan with water heated to 55-60 ° C and sterilize half-liter jars in boiling water for 10 minutes, liter jars for 12 minutes. After sterilization, immediately seal the jars and turn upside down until cool.
For syrup: for 1 liter of water - 250-350 g of sugar.

PEACH COMPOTE IN HALVES
Peaches are selected according to the degree of maturity and color, peeled from the stalks. Rinse the sorted fruits, cut them into halves along the groove, remove the seeds, and place them tightly in prepared jars. Pour jars with boiling sugar syrup, cover with prepared lids, place in a saucepan with water heated to 55-60 ° C and sterilize half-liter jars in boiling water for 10 minutes, liter jars for 12 minutes. After sterilization, immediately seal the jars and turn upside down until cool.
For syrup: for 1 liter of water - 400 g of sugar.

PEACH JAM WITH SUGAR
Sort ripe or overripe fruits, remove spoiled ones, rinse, let water drain, cut into halves, remove seeds and cut out damaged areas. The amount of raw materials should not exceed 10 kg, otherwise burning is inevitable. Put the selected fruits in a basin, pour a little water and boil with constant stirring. When the jam thickens a little, add sugar in small portions and boil until cooked with constant stirring. Pack jam hot in heated dry jars, seal immediately with prepared lids and refrigerate.
For 10 kg of peaches - 1 glass of water, from 1 to 5 kg of sugar (depending on the degree of ripeness and sweetness of the fruit and the taste of the consumer).

PEACH JAM WITHOUT SUGAR
Sort the peaches, removing damaged fruits, rinse, drain, cut into halves, remove the seeds, put in a bowl, pour a little water and boil over low heat with constant stirring until tender. The readiness of the jam can be checked by cooling the drop. Put a drop of jam on a cold plate, let it cool. If the drop thickens and does not blur, the jam is ready. Pack hot jam in dry heated liter jars, filling them 2 cm below the top of the neck.

PEACH MARMALADE
Wipe ripe peaches with gauze, but do not wash, divide into halves, free from stones, finely chop and grind with a porcelain or wooden pestle. Then add sugar, wine to the peach mass, mix everything thoroughly, put on a strong fire and cook with continuous stirring until the required density, then rub through a rare sieve. If the color of the marmalade turned out to be faded, you can add blueberry or blackcurrant juice. After that, put the marmalade back on the fire and cook until it starts to slide off the spoon. Arrange hot marmalade in jars of small capacity, cover with lids and sterilize jars with a capacity of 350 g - 20 minutes, half-liter - 30, liter - 50 minutes. After sterilization, roll up hot jars immediately.
For 1.2 kg of peaches - 800 g of sugar, 1 glass of wine.

NATURAL PEACHES IN HALVES
Peel the peaches, selected according to the degree of maturity and color, from the stalks, rinse, cut into halves along the groove, remove the stones, put them tightly in prepared jars and pour boiling water over them. Cover the jars with prepared lids, place in a saucepan with water heated to 55-60 ° C and sterilize half-liter jars in boiling water for 9 minutes, liter jars for 10 minutes. After sterilization, immediately seal the jars and turn upside down until cool.

STERILIZED PEACHES
Beautiful, strong, without spots, not overripe peaches, dip in boiling water for 1-2 minutes, peel, divide in half, remove the stones and dip in water to which citric acid is added (1 g per 1 liter of water), in order to to keep the peaches from browning. Put the peaches in jars, pour sugar syrup over them and sterilize half-liter jars - 25 minutes, liter jars - 35, three-liter jars - 45 minutes. Seal the jars immediately after sterilization.
For 400 g of peaches - 200 g of sugar, 250 ml of water.

PEACHES IN OWN JUICE
Select ripe but firm fruits, remove the stalks, dip in boiling water for 1-2 minutes, peel, cut into halves along the groove, remove the seeds, dip in water with the addition of citric acid, rinse again with water, dry. Pack tightly into prepared jars. Place the jars in a saucepan with warm water, bring to a boil and sterilize half-liter jars for 30 minutes, liter jars for 40 minutes. After sterilization, roll up the jars immediately.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Onions are a vegetable that is grown all over the world today, from the tropics to northern latitudes. In the plant community, it is distinguished by a significant diversity of species (500-600), but the most common is the bulb onion. It can be grown in several ways. Usually - in a 2-3 year old crop through the production of onion sets or a sample of large bulbs. Or as an annual crop - from seeds (nigella). In this article, we will talk about the seedling method of growing onions from seeds.

March madness - this is how those who grow seedlings of their favorite vegetables themselves perceive the first calendar month of spring. In March, they sow their favorite tomatoes and peppers, carry out the first crops in the greenhouse and even sow vegetables in the beds. Growing seedlings require not only timely diving, but also considerable care. But only her efforts are not limited. It is worth continuing to sow in greenhouses and on window sills, because fresh greens from the beds will not appear so soon.

While the buds have not yet woken up on the plants, or at the very beginning of growth, seedlings and delenki adapt much better. Although the main attention in March is still riveted to completely different plants - seasonal ones. Growing your own seedlings allows you to save money, find new varieties and ensure plant health. The lunar calendar in March for ornamental crops recommends choosing days more carefully, because unfavorable periods cover almost half a month.

In the month of March, most of the flowering annuals are sown, which need a seedling method of growing. Usually, these flowers take no more than 80-90 days from germination to flowering. In this article, I would like to focus on interesting annuals, which are a little less popular than ageless petunias, marigolds or zinnias, but they have no less advantages. And they are also worth trying to plant for flowering next season.

Petunia is an unpretentious plant with bright flowers. Comes from the Solanaceae family. The name is derived from the Brazilian word "petun" - tobacco, since petunias and tobacco are related species. It has been used as an ornamental plant since the 18th century. Petunias feel good next to begonias, marigolds, nasturtiums. Looks spectacular in flower beds, and in hanging pots. Petunia is popular because of its unpretentiousness, and even an inexperienced gardener can grow it.

Cod liver salad with rice - a delicious and easy recipe. There are as many recipes for cod liver salads as there are recipes for Olivier or herring under a fur coat. This simple appetizer is served on the festive table or prepared for dinner. It will be delicious to season the salad with mayonnaise, but if mayonnaise is not held in high esteem for some reason, then we will prepare a simple sauce from unsweetened yogurt - tasty and healthy! Golden-yellow rice is the highlight of the dish; turmeric and Imereti saffron stain the grits in this color.

With the approach of spring, indoor plants gradually come out of dormancy and start growing. Indeed, already in February, the day becomes noticeably longer, and the sun warms up in a completely spring-like way. How to help flowers wake up and prepare them for the growing season? What should be paid attention to and what measures should be taken so that the plants are healthy, bloom, multiply and please? We will talk about what houseplants expect from us in the spring in this article.

Coconut buttercream cake with whipped cream is a real treat. I made this cake based on the traditional German coconut pie - kuchen. Coconut cake "Kuhyun" is easy and quick to bake. The cake is soaked in heavy cream, so the cake based on it turns out to be moist and very tasty. In this dessert, coconut is everywhere - in the biscuit, in the cream, even in the whipped cream, I added a few drops of coconut extract. All in all, it was a heavenly delight!

One of the most important rules for growing strong and healthy seedlings is the presence of the “right” soil mixture. Usually, gardeners use two options for growing seedlings: either purchased soil mixture, or made independently from several components. In both cases, the fertility of the soil for seedlings, to put it mildly, is doubtful. This means that the seedlings will require additional nutrition from you. In this article we will talk about simple and effective top dressing for seedlings.

After a decade of dominance in the catalogs of the original variegated and bright varieties of tulips, trends began to change. At exhibitions, the world's best designers offer to recall the classics and pay homage to the charming white tulips. Sparkling under the warm rays of the spring sun, they look especially festive in the garden. Meeting spring after a long wait, tulips seem to remind you that white is not only the color of snow, but also the joyful celebration of flowering.

Sweet Indian pumpkin chutney with lemon and orange originated in India, but the British contributed to its popularity around the world. This sweet and sour spicy seasoning of vegetables and fruits can be eaten right away or prepared for future use. For harvesting for the future, use fruit or wine 5% vinegar. If you keep chutney for 1-2 months, then its taste will become softer and more balanced. You will need butternut squash, ginger, sweet orange, juicy lemon and spices.

Despite the fact that cabbage is one of the most popular vegetables, not all summer residents, especially beginners, can grow its seedlings. In the conditions of the apartment they are hot and dark. In this case, it is impossible to obtain high-quality seedlings. And without strong, healthy seedlings, it is difficult to count on a good harvest. Gardeners with experience know that it is better to sow cabbage for seedlings in greenhouses or greenhouses. And some even grow cabbage by direct sowing of seeds in the ground.

Flower growers tirelessly discover new indoor plants for themselves, replacing one with another. And here the conditions of a particular room are of no small importance, because the requirements for their content in plants are different. Lovers of beautiful flowering plants often face difficulties. Indeed, in order for the flowering to be long and plentiful, such specimens require special care. There are not very many unpretentious plants blooming in rooms, and one of these is streptocarpus.

Mar-16-2018

About peaches:

Ripe peach fruits are rich in sugars, potassium and trace elements. The fruits also contain organic acids, vitamins (ascorbic, nicotinic acid, carotenoids), pectins and essential oils.

Peaches are recommended for children, debilitated persons, to improve appetite. They enhance the secretory activity of the digestive glands, improve the digestion of fatty foods. Peaches come with an easily- and hard-to-separate bone from the pulp.

Peach compote is one of the most delicious and fragrant. It has an attractive appearance and excellent taste.

Existing varieties of peaches can be divided into 2 large groups: fruits with a separable stone and fruits with a non-separable stone. The former have a more tender pulp and are easier to boil during sterilization. The best for canning are pitted peaches, which have a firmer flesh. However, when canning at home, varieties of peaches with a separating stone are preferred. For the preparation of compote, you should choose peaches that have the size, color and taste characteristic of ripe fruits, but still quite firm.

Overripe peaches are not suitable for canning, as they have a poor taste and are difficult to peel. Objective indicators characterizing the maturity of peaches are their size, color and hardness.

How to prepare peaches for the winter?

The most popular recipes for homemade preparations.

Peach juice:

1.7 kg peaches

Wash ripe fruits in running water and let it drain. Cut the fruits into halves, remove the seeds, press or evaporate.

Let the juice stand for 2-3 hours and filter. Then pour it into an enamel pan, heat to 70-75 ° C and filter again.

Then heat it to 92-95 ° C and at this temperature pour into steamed jars, filling them to the top.

Seal them tightly with lids, turn them upside down, cover with a thick cloth and cool slowly.

Juice of peaches, apples and pumpkins with pulp:

700 g peaches
2 liters of apple juice
1 liter pumpkin juice

Prepared peaches (pitted) pour a small amount of apple juice and cook for 10 minutes. Then wipe the cooked mass through a sieve, pour the remaining apple and pumpkin juice, bring to a boil, cook for 5 minutes.

Pour the mixture into prepared jars and seal with lids.

Peaches natural halves:

Sort the fruits according to the degree of maturity and color, remove the stalk, wash with cold water, cut into halves along the groove, remove the stones and put in prepared jars.

Packing peaches in jars should be tight.

Pour the stacked fruits with boiling water, cover with prepared lids, put the jars in a saucepan with water heated to 55–60 ° C and sterilize:

With a capacity of 0.5 l - 9 minutes,

1 liter capacity - 10 minutes.

After sterilization, immediately seal the jars with lids, turn upside down and refrigerate.

Peaches in apple juice:

700 g peaches
350 ml apple juice

Peel the fruit from the stalks, cut into halves and remove the seeds. Pour peaches with apple juice, bring to a boil, cook for 5 minutes. Pour into sterilized jars and seal.

Peaches in wine:

1.5 kg peaches
500 g granulated sugar
300 ml water
150 ml white wine
1 st. a spoonful of lemon juice
carnation
ground cinnamon
ground ginger

Wash the peaches, put in boiling water for 2 minutes, remove and leave to dry.

Then clean them and press a clove into each. Boil water with sugar, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of ginger and peaches, boil for 10 minutes and leave to cool.

After a few hours, drain the sugar solution, add wine, lemon juice, bring to a boil and cook until almost ready.

Transfer the peaches to heated jars, bring the broth to a boil and pour over the peaches with boiling water.

Close with sterilized lids, turn upside down and leave to cool.

Peach compote for the winter:

Peach compote can be made from peeled and unpeeled fruits.

Compote made from unpeeled peaches has the worst taste.

When canning peaches with skin, before cutting the fruits, it is necessary to remove the fluff from them with a dry woolen cloth.

Cut the peaches in half, exactly along the groove, remove the pits. When preparing compote from peeled peaches, the following methods can be used to remove the skin:

Remove the skin with a sharp stainless steel knife. This method is very labor intensive. In addition, after sterilization, the compote becomes cloudy due to the deposition of a significant amount of small particles of pulp on the bottom of the jar.
Heat treatment of fruits. Put the cut halves with the convex side up in a sieve and immerse in boiling water for 3-4 minutes (wrap them in a piece of thin cloth). Immediately after that, take them out and immerse them in cold water. The peel of fruits processed in this way is easily separated from the pulp. Peel off the remaining skin with a knife.

The resulting peeled halves have a good appearance and do not need additional processing. They should only be washed and placed in jars.

Put the peeled halves in jars with the convex side up. This stacking method makes it possible to place more fruits in jars. Pour the fruits laid in jars with sugar syrup heated to 85–90 ° C.

The filling level should be 1.5–2 cm below the top edge of the cans.

Prepare sugar syrup for pouring peaches with a strength of 35 or 40%, depending on the ripeness of the fruit. For fully ripe peaches, 35% is sufficient, and for greener peaches, 40%.

For 1 liter of water, 600 and 670 g of sugar, respectively, are added, while obtaining 1300-1400 ml of sugar syrup. This amount can be poured into 5–6 cans with a capacity of 850–900 g filled with peaches.

From the moment the water boils in the bowl, sterilize the peach compote for 25 minutes.

Immediately after this, carefully cool the jars to 40 ° C.

When using slightly overripe peaches, the sterilization time can be reduced by 20 minutes.

Peach jam for the winter:

1 kg pitted peaches
1 kg sugar
1 glass of water
1/4 lemon

Peaches need to be taken ripe, but not overripe - not soft.

If the peaches are bare-skinned (nectarines) or slightly hairy, then they can be preserved without removing the skin.

If the peaches have a very fleecy skin, then it is advisable to remove it - dip the peaches in boiling water for 30 seconds, then transfer to cold water. Remove skin. (If the peaches were removed from the tree in an unripe form, then the skin may not be removed even after heating. In this case, just cut it off with a knife.)

Peel the skin off the peaches. Cut each peach to the bone along the groove. Remove bones.

Pour water into a saucepan, add sugar, bring to a boil. Put the peaches in the syrup and cook at a slight boil for 15 minutes. Drain the peaches in a colander.

Put the syrup on medium heat and reduce by 2 times. Transfer the peaches to the syrup, bring to a boil and boil for 1-2 minutes.

You can add the juice of a quarter of a lemon if you like. Arrange hot jam in prepared jars and seal tightly.

Preparing jam in a pressure cooker:

1 kg peeled peaches, 1 kg sugar

Peel the peaches, remove the pits and cut into slices. Put in a saucepan, cover with sugar and pour water. Close the lid and put on a strong fire. As soon as the valve sizzles, reduce the heat and cook for 25 minutes over low heat. Jam, cooled to 60 ° C, put into sterilized jars and seal.

Peach Puree:

1.5 kg peaches

Select ripe juicy peaches. Wash them, clean and pass through a meat grinder. Put the resulting puree into jars or bottles and sterilize for 20 minutes.

Jam from peaches:

Wash the selected strong, fully ripened fruits with running water, remove the seeds and cut into slices. Place chopped peaches in a suitable dish, add a little water and cook until slightly softened.

To avoid browning, wipe the softened fruit while hot. Mix the resulting puree with sugar (per 1 kg of puree - 700-800 g of sugar) and boil, stirring constantly, over high heat until the desired density.

A few minutes before stopping cooking, add tartaric acid (for 1 kg of jam - 1 teaspoon of acid). Ready jam packed in hot jars. When it has cooled, close the jars and store in a dry, cool and ventilated place.

Peach Jam:

1 kg peeled peaches
700 g sugar
40 g pectin powder
3 g citric acid

Put the washed peaches in a colander in boiling water and peel. Cut into halves, remove the seeds, cut into pieces and put in a weak solution of citric acid (5 g per 1 liter of water) so as not to darken. Cook peach jam in portions of no more than 1.5 kg. Remove about 60% of the peaches intended for one serving from the solution, put in a shallow wide saucepan, add a few tablespoons of water and cook for 3 minutes with constant stirring.

Then add pectin powder mixed with five times the amount of powdered sugar and cook further. After 5-10 minutes, add the remaining sugar and the remaining peaches in parts so as not to interrupt the boil.

After dissolving the sugar, add citric acid dissolved in a spoonful of water and boil intensively so that the jam begins to gel.

Fill sterilized jars with boiling jam, quickly close with prepared lids.

Turn the jars upside down and leave to cool.

Peach jam with nuts:

2.5 kg peaches
1 kg sugar
lemon acid
250 g walnuts

Wipe the peaches with a damp cloth, cut into slices and sprinkle with sugar. Leave for 8 hours.

After that, put on fire and cook for about 10 minutes. Leave for 4 hours and cook until desired thickness. A few minutes before the end of cooking, add citric acid to the jam.

Roast the nuts, chop and pour into the finished jam.

Pour hot jam into prepared jars and pasteurize at 95 °C for about 20 minutes.

Peach Jelly:

2.5 kg peaches
300 ml water
500 g sugar
1 teaspoon of tartaric acid
pectin

Wash the peaches and cut into slices, removing the pits. Place chopped peaches in an aluminum bowl, cover with water, cook until softened. The resulting mass is filtered through several layers of gauze. To make the juice completely transparent, you can let it stand until the next day. Boil clear juice to half of the original volume, add sugar and continue cooking for another 10-15 minutes. Pour the pectin solution in a thin stream. At the end of cooking, add tartaric acid.

Pour the finished jelly into hot jars and let it cool. Then close the jars with lids (or cover with parchment paper and tie with twine).

Peach marmalade:

1 kg peach puree
650 g sugar
40 g pectin powder
2 g citric acid

Rinse the peaches well, cut in half, remove the stones, add a little water and boil. Prepare mashed potatoes and cook marmalade in portions of no more than 1.5 kg of peach mass in a wide saucepan. After 15 minutes of cooking, when the volume is reduced by 1/3, add 1/4 of the sugar and cook for 5 minutes. Pectin powder, mixed with five times the amount of powdered sugar, add to the marmalade.

After the sugar dissolves, pour in the remaining sugar in portions so that the boil does not interrupt, and cook further.

At the end of cooking, add citric acid dissolved in a spoonful of water.

As soon as the marmalade thickens, fill the jars with it, close the lids, turn the jars upside down and leave to cool.

Peach pastille:

Rinse ripe fruit and remove pits. Boil them with a little water and rub through a sieve. In the resulting puree mass, add an equal amount of honey by weight. Pour the mixture into a bowl and put on fire.

Cook with continuous stirring until the mass begins to separate from the walls of the pan. Place on a greased baking sheet and spread evenly to about 1cm thick.

Dry the product in the oven over low heat, first on one side, then turn over and dry on the other side.

Roll the marshmallow into a roll or cut into pieces and arrange in prepared glass jars.

Bekmes from peaches on grape must:

1 kg peaches
5 kg grapes

Rinse the peaches in cold water, cut in half and remove the pits.

Boil the grapes and rub through a sieve. Strain the resulting wort and boil in a wide shallow bowl. Purify the must with wood ash or white clay.

When the mass is boiled down to half, add the peaches and cook over high heat, stirring constantly.

Bring the mixture to the density of honey, remove from heat, cool and pour into sterilized jars.

Dried Peaches:

Wash the peaches, cut into halves and remove the pits. Preheat oven to 65°C.

Place baking paper on a baking sheet. Lay out the peaches. Put in the oven for 30 minutes.

Peaches should be stirred every 10 minutes. Turn off the oven and let the peaches rest for about 1 hour.

Reheat the oven and put the peaches in it. Repeat this process until the peaches are dry.

Arrange them in glass jars or paper boxes.

Store in a dry place.

Based on the book by I. Mikhailova “Canning. The Big Book of Recipes.

home > Road transport equipment