Canned Peaches In Syrup. Step-by-step Recipe With Photo

Juicy, sweet, with a velvety skin and tender pulp - peaches, like round lanterns with ruddy barrels, conceal the summer sun! Do you want the warmth and aroma of generous August to keep you warm in winter too? Let's prepare canned peaches in syrup. This is a very simple preparation without sterilization, and in the end you will have delicious fruits and sweet compote.

The syrup is good for making impregnation for biscuits or for compotes, diluting to taste with water. Canned peaches can be used to decorate cakes and pies, add to desserts and salads. And of course, sweet fruits are delicious on their own! In winter, when there are only bananas and citruses from fresh fruits, harvesting peaches will be like a godsend.

• 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 - similarly;
• Sugar - at the rate of 400 g per 1 liter of water.

For example, for 2 cans - a two-liter and a 700-gram one - I needed about 1.5 kg of peaches, 1200 ml of water and, accordingly, 480 g of sugar.

Cooking canned peaches in syrup:

For rolling, choose small, whole, unspoiled fruits - small peaches are much easier to fill in jars, they are placed more compactly, so they fit more. If you roll up large fruits, then there will be several peaches per jar, especially if it is small in volume, but you get a lot of syrup.

Ripe peaches are great for canning, but not too soft, but strong enough - they do not wrinkle when placed in a jar.

There are 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 trying to peel, the peaches wrinkle, you can preserve them whole.

Wash the peaches thoroughly: to remove the dust from the velvety rind, it is not enough just to rinse the fruit, you need to rub it with your hands under running water.

We put peaches in prepared sterilized jars.

Now we pour cold clean water into the jars with fruit, from which we will cook the syrup - so that the water completely covers the peaches, to the very edges of the jars (taking into account that during boiling a small part of the water evaporates).

We drain the water from the cans into a measuring container and count how much it turned out. According to the amount of water, we calculate how much sugar is needed for the syrup (remember, for 1 liter - 400 g).

Pour water into an enamel or stainless steel pan, add sugar, stir and put on fire. Heat until the sugar dissolves and the syrup boils.

Pour peaches in jars with boiling syrup, cover with sterile lids and leave to cool.

When the syrup in the jars has cooled to room temperature (or, given the hot weather, at least to a slightly warm state), carefully pour the syrup back into the saucepan 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 process of draining and boiling the syrup a third time. Fill the peaches again, roll up the jars with lids - regular or threaded, wrap and leave to cool.

Canned peaches in syrup are ready for the winter. Store in a cool dry place - a closet or basement. Those peaches that are pitted should be eaten within a year from the time of rolling. And those that are in halves can be stored for 1-2 years.