Blanks for the winter will help diversify food and enrich it with vitamins. Peach compote will be a wonderful dessert for any winter dish. The method of its preparation without sterilization will help the housewives to please the whole family with a minimum expenditure of time and effort.
It is necessary
-
- 1 kg of peaches;
- 350 g granulated sugar;
- 1 teaspoon citric acid
- 600 g of water.
Instructions
Step 1
Look for peaches with firm, firm flesh. Make sure that they do not come across wormy or battered fruits. It is advisable to choose fruits of the same size for each can of compote.
Step 2
Remove the stalk from selected peaches and rinse thoroughly. Then peel the fruit. To separate it, easily make a cruciform incision, dip the peaches in boiling water for one minute, then remove them and immediately place them in a bowl of cold water. After all this, peel, cut the fruit in half and remove the seeds from them.
Step 3
Fold the peaches three quarters into the jar. Make sugar syrup. To do this, add one glass of sugar to a two-liter jar and one and a half glasses of sugar in a three-liter jar into boiling water. Bring to a boil, pour this composition over the peaches in a jar and leave in this state for about five minutes, covering them with sterilized lids.
Step 4
Pour the syrup into a saucepan, put on fire and bring to a boil. Dissolve citric acid in warm water until completely dissolved, then pour into a saucepan with boiling syrup. Bring to a boil again and pour over the peach jars.
Step 5
Roll up the jars with sterilized lids and turn them over. Place the inverted jars on dry paper with lids and wait a few seconds. Correctly rolled up, they should not let the liquid out, which means that the paper under the containers with peaches should remain dry. If done correctly, wrap the compote jars in something warm and leave to cool completely.
