TOP 14 recipes for preparing peaches for the winter at home

Preparing peaches for the winter is a delicacy that is unrivaled in taste and aroma for the whole family. Sterilized fruits retain a maximum of nutrients and vitamins, which will certainly help the immune system during the cold season. Among the huge list of possible preservation methods, every housewife will find one that satisfies all parameters.

Subtleties of harvesting peaches for the winter

Before preparing the preparations, suitable fruits are selected and the containers are prepared.

Product selection and preparation

The peaches for harvesting are ripe, but not too soft. Suitable yellow ones, collected from the garden. Using peaches that are not locally grown can be dangerous. Store-bought options can turn into mush even with minimal heat treatment.

Before cooking, the fruits are carefully inspected. You can’t take rotten or overripe ones. Choose fruits that are juicy, ripe, and elastic. They are thoroughly washed and dried. Be sure to remove the skin, even if it is very soft and cannot be felt.

Peach jam can become very sugary. Therefore, during cooking, add a little citric acid or fresh lemon juice.

How to properly prepare dishes?

Peaches can be sealed in any container. It all depends on what type of preparation is chosen. For example, if the housewife is making compote, then three-liter jars will do. For jam or marmalade, a liter container is optimal.

In any case, jars must be thoroughly sterilized. They are washed with soda and detergent in hot water. After this, they are sterilized in any convenient way: on a kettle, in a microwave or in an oven.

There are some recipes without sterilizing the containers, but in this case you should carefully monitor the cleanliness of the products and do not store the jam for a long time.

What can you make from peaches at home?

Use proven recipes.

Canned peaches in their own juice without sugar

To seal peaches in their own juice, you only need two kilograms of peaches for a three-liter jar.The fruits are thoroughly washed, seeds and tails are removed. Peaches are placed in layers in jars.

After this, pour boiling water completely and sterilize for 10 minutes. After this, remove the cans and cover with a blanket. Roll up when already cooled down.

Whole compote with bones

To cover the peaches entirely, you need to:

• 1 kilogram of fruit;
• 800 grams of sugar;
• favorite spices, for example, vanillin, cinnamon.

Whole fruits are washed and pierced with a toothpick in several places. Canned food is made quite simply: the fruits are placed on the bottom. Syrup is made from a liter of water and sugar. Peaches are poured with this syrup, and the jars are left to sterilize for half an hour. Preservation in jars is cooled and rolled up in a chilled state.

Jam in slices

To cover the jam in halves, you need to:

• 1.3 kilograms of sugar;
• 1 kilogram of the main ingredient;
• 1 glass of water;
• juice of one lemon.

Scald with boiling water in a colander. This will make the skin come off easier. Divide into halves, remove seeds. At this time, put water on the fire, and after boiling, add granulated sugar. After five minutes of cooking, the slices are immersed in the syrup, stirred, brought to a boil, and lemon juice is added. Remove from the stove and leave for 6 hours. During this time, the peaches will absorb the aromatic syrup and become soft.

Peach puree

Covering up peach puree will not be a problem if the housewife has a powerful blender. You will need:

• 1.7 kilos of ingredient;
• 1.2 kg sugar;
• water.

The fruits are cut into pieces, after peeling them, removing the stems and seeds. They begin to cook the syrup, as soon as it boils, fruits are thrown into it. Boil for 5 minutes, remove from the stove, cool. Grind the peaches through a sieve, but it is much more convenient to use a blender.After this, the mass is put back on the fire and boiled for up to 3 minutes. The puree is rolled into jars hot.

Peach juice

To make a delicious peach juice, you will need:

• 8 kg of fruits;
• 0.5 kg sugar.

The fruits are cleaned and passed through a juicer. Place the juice in a large saucepan on the stove and cook over medium heat. Be sure to skim off the foam, otherwise the juice will turn out cloudy. Sugar is added after 15 minutes of cooking, after which it is boiled for 10 minutes, but with the lid closed.

Jam recipe

Even a novice housewife can complete the recipe without sterilization. You will need:

• tasty and sweet products - 2 kg;
• granulated sugar - 800 g;
• lemons - 2 pieces.

Minimal processing is required: the fruits are washed and small cuts are made. Immerse in boiling water for 30 seconds, remove and carefully peel the skin. Fruits are cut and placed in a blender. The juice of two lemons is also added there.

Next, the composition is cooked over low heat in an enamel bowl for at least half an hour. The foam is removed, otherwise the color will be opaque. Twisting is done while hot.

Peach syrup

Necessary:

• 1 kg of peaches;
• 500 ml water;
• 300 grams of sugar.

The fruits are pureed using a sieve or blender. The mixture is covered with sugar and left for an hour before the juice is released. After this, pour the fruit puree into the water and leave for two hours. The juice is poured into the pre-prepared syrup and boiled for 15 minutes. Roll up while hot.

Candied peaches

Need to:

• 2 kg of fruit;
• 1.5 kg sugar;
• powdered sugar;
• 750 ml water.

Peaches are cut into slices. The syrup is prepared according to the standard recipe. Add pieces of peaches to the boiling mass, immediately reduce the heat and simmer for no more than a minute. Leave for a day.

After 24 hours, when the syrup has already become sugary, bring to a boil again and cook for 1 minute. The procedure is repeated the next day. After this, the slices are rolled in granulated sugar and stored in a dark and dry room.

Dried peaches

Sealing is not required to prepare dried aromatic slices. The fruits are divided into four parts. Place in a saucepan and cover completely with sugar. Leave for 24 hours until maximum juice appears.

Afterwards the juice is removed from the fruit. The syrup is prepared according to the standard recipe. Fruits are placed in it and kept for 6 hours. During this time, pieces of fruit begin to shine through. At this point, the peaches are transferred to a baking sheet to dry. Usually 30 minutes in the oven at 80 degrees is enough for this.

How to freeze?

Making frozen peaches couldn't be easier. The fruits are cleaned by first placing them in boiling water. The bones are removed. The main thing is to press them tightly together to prevent excess moisture from getting in. Store in an airtight container.

Peach jam

To roll the jam, you need:

• 1.8 kg of peaches;
• 1.3 kg sugar.

The fruits are peeled and covered with sugar. Exposure time: 6 hours. After this, everything is thoroughly ground in a blender or put through a juicer. Place the mixture on the stove and cook until thickened. This usually takes more than 2 hours.

Marmalade

Aromatic marmalade will help preserve all the properties of the fruit. Need to:

• 1 kg of peaches;
• 1 kg sugar;
• 5 grams of citric acid.

The fruits are boiled until softened, crushed, citric acid and sugar are added. Cook over low heat, covered, until reduced to two-thirds of the original volume. Then pour into molds and leave to dry for 10 days.

Peaches in syrup

To preserve you need:

• beautiful small fruits;
• 500 grams of sugar;
• water.

Prepare the sugar syrup for 15 minutes until the sugar dissolves and acquires a viscous consistency. The fruits are placed at the bottom of the jar. Pour in syrup and leave for 5 hours. The syrup is drained, boiled again and poured into containers again.

Sterilization for 30 minutes is required.

Peach juice

You can prepare it from the following ingredients:

• 1.5 kg of fruit;
• 250 grams of sugar;
• 1 teaspoon citric acid.

The fruits are peeled, crushed, and citric acid is added. Pour cold water (2 liters) and boil for 30 minutes. After cooling, repeat 2 times. The settled parts are not rolled up.

The preparations are stored in a dark and dry place. Shelf life - up to 1 year.