2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Peaches are gentle southern guests in our markets. Juicy, sweet, fragrant, they are so tasty that you want to enjoy wonderful fruits not only in the season, at the height of summer, but also in autumn bad weather, during periods of winter frosts and snow storms. And for this, you just should not be lazy and roll up a jar or two of compote, jam, jam, etc.
Preservation Tips
You have decided to cook peach compote for the winter. The recipe, whatever you take, always requires caution when choosing fruits. They must be intact, without stains, spoiled, wrinkled places, traces of blows. Only he althy fruits are suitable for compotes. As a last resort, you can trim questionable areas from the barrels. But then your fruit in the drink will not look so appetizing. The second nuance: the fruits are covered with thick fluff. And so that peach compote does not explode, the recipe for any of them advises thoroughly washing each fruit to clean them of plaque. You should choose products that have not reached full ripeness a little, then it will not break apart during sterilization or pouring with boiling syrup.
Whole fruit compote
The proposed variant of canned food is convenient and does not require special preparation, except for compliance with the conditions described above. Sterilize jars. From whole fruits, it is better to make peach compote. The recipes of any housewife will confirm this. It is necessary to pick up such fruits that would freely pass into the neck of the cans. Load them up to about a quarter or half capacity. Pour 150 g of sugar into each 3-liter jar. Fill with 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 calls for boiling them for 25 minutes. Then turn upside down and cover, leaving to cool.
Skinless peaches
When making home preservation, you can do it differently. Prepared fruits are sometimes peeled to ensure the safety of the product. To do this, strong, hard peaches are sent to boiling water for blanching for 5 minutes, then they are quickly cooled in cold water. The peel must be cut off with a sharp knife exclusively made of stainless steel, so as not to deform the pulp. Such a peach compote is prepared (recipes allow options) from the halves of the fruit, freed from stones, but you can cook it whole. Banks fill at your discretion, but no more than ¾. Pour the prepared syrup at the rate: for 5 kg of fruit, 1 kg of sugar is required. Sterilization - 20minutes.
Peach Berry Assortment
If you combine raspberries and canned peaches in one drink, compote will turn out to be extremely pleasant. Prepare fruits in the same way as in the previous recipe. Cut the peaches into quarters. Arrange in jars, pour in the sorted and washed raspberries. Fill the containers with prepared syrup (100-120 g of sugar per liter of water) and put on sterilization. Banks for 0.5 liters boil for 15 minutes, liter - 20, for 3 liters - 30 minutes. Processing is done differently. Boiling water is poured into the filled container, the jars are left to cool. Then the water is drained, boiled and again poured over the blanks. Again, wait until it cools down, drain, boil. Pour sugar into jars, pour boiling water and roll up. With such processing, the fruits retain their vitamins better, they taste more like fresh ones. Try it, you will love it!
Happy harvesting!
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