At all times, the peach has had very diverse properties, depending on the culture. For example, in the Renaissance, the peach was considered a love elixir, the British associated the peach with extremely vulnerable people, but domestic poets and artists symbolized the fruit as youth, the standard of beauty and youth.
In one case or another, peach is an extraordinary and amazing fruit! It is very juicy, tasty and aromatic. This fruit will suit almost any dessert. It is also present in savory recipes.
Peaches from cans are as beautiful as fresh ones: they are almost indistinguishable from a fruit just picked from a branch - the same incredible taste and aroma. Fun fact: peach is one of the fruits that retain their beneficial qualities even after canning.
Canned Peach Recipe
To prepare a three-liter jar of peaches, you will need one and a half kilograms of medium-sized fruit, 0.5 kg of sugar and 2-2.5 liters of unboiled water.
It is better to choose peaches of medium hardness so that they do not lose their shape. Fruits are well washed, removing "bristles" from the surface. Place the peaches in clean jars, filling them completely. Immediately put the banks in the place where they will be further defended.
Next, the jars must be filled with boiling water and closed with lids for 15-20 minutes. After the specified time has elapsed, the water must be drained into a saucepan and placed on the stove to boil. Sugar is poured into the jars.
After the water boils, it must be poured into each of the cans, sequentially ordering it.
Finally, the jars are wrapped for two days, after which they are opened, rinsed and put away in storage. The preserves are ready! In winter, such a jar of peaches is eaten at one moment. And the liquid in which the peaches are located is a high concentration compote - a very tasty drink.
Peaches in their own juice with sterilization
Sterilization is heat treatment in order to create impossible conditions for the existence and reproduction of unfavorable microorganisms.
Ingredients: 6 peaches, 4 tablespoons of water, 1 tablespoon of sugar.
Peaches are pre-washed, separated from the skin and divided into two halves, while removing the stone. The halves of the peaches are tightly stacked on the banks in layers, sprinkling everything with sugar. After adding water, place the jars in a saucepan for further sterilization. Sterilize within 25 minutes.
After that, the jars are taken out, screwed up with lids, turned over for a day, wrapped in a towel or other cloth.
Peaches in their own juice without sterilization
Ingredients: 1.5 kg of peaches, 1.5 liters of unboiled water, 200 grams of sugar, one teaspoon of citric acid.
Peels are peeled off. To facilitate its removal, you can pre-pour boiling water over the fruit. After removing the seeds, fill the jars with peach halves. It should be laid out carefully, without damaging the integrity of the halves. Water must be boiled and poured into jars, covered with a lid and left for half an hour. Then the water is poured into a deep saucepan with the addition of sugar and citric acid. Boil water and pour this syrup over the jars. Roll up the cans and leave upside down until they cool completely. After the jars have cooled down, it's time to move them to a storage place for canned food.
