TOP 9 recipes for making peach puree at home for the winter

We can talk endlessly about the health benefits of peach. Pediatricians recommend including it in the diet of infants as the first complementary food. And fresh peach puree, or prepared for the winter, is enjoyed by both adults and children. This fruit is so noble that any preparation made from it turns out incredibly tasty. In cooking, peach puree is used as a flavorful filling, and peach oil is widely used in medicine.

Features of preparing peach puree for the winter

Of course, homemade food is considered healthier than store-bought food. Peach puree is no exception, which is not difficult to prepare if you know some principles.

The skin of peaches is velvety, tender, evenly browned, but it is not suitable for puree. To make the dish homogeneous, the skin is removed, otherwise it will make the puree rough, and the kids will refuse to eat it altogether. You should also not use sugar if the dish is intended for a child, and rolled up jars of puree must be sterilized in boiling water or in the oven.

Important to remember! Pieces of skin, once in the baby's esophagus, will prevent him from taking fruit purees for a long time.

Product selection and preparation

In order to end up with a high-quality peach dish, the fruits must be ripe, but not very soft. Peaches often look appetizing and rosy, but the flesh may be unripe or overripe.

Damaged fruits with various dents cannot be used for harvesting for the winter, because there is no guarantee that the peach has not undergone chemical treatment. So, having selected firm, ripe peaches, wash them thoroughly and then dry them on paper towels. Even if the peel has to be removed, this procedure cannot be skipped.

How to prepare containers for the start of the process

The jars should be soaked in water for half an hour, then rinsed thoroughly under running water.

Attention! Do not use dishwashing detergents as they leave residue. Baking soda or regular laundry soap will work better than others.

Place washed glass jars in a cold electric oven and turn on the heat to 150 degrees. After fifteen minutes, turn off the jars; during this period the jars will dry out and become hot. At the same time they are filled with peach puree.

Another method is water sterilization. Place a soft cloth on the bottom of the pan, place the container upside down, pour in water and turn on the heat. Ten minutes after boiling, the container is removed. The lids are boiled in water for about ten minutes.

How to make peach puree

Each housewife prepares this dish in her own way. Some people like to put fruits through a meat grinder, others chop them finely or use a blender. There is a method that does not use sugar, does not require sterilization, and so on. In any case, it will turn out tasty and aromatic.

The simplest recipe

For two kilograms of peaches you will need half a liter of water. The fruits are thoroughly washed, poured with boiling water and left for a minute. The boiling water is drained and the fruits are placed in cold water. Remove the skin and pit, chop, add water and put on fire.

After boiling, cook for another ten minutes. Grind using a blender and pour hot into sterilized jars. Each jar is sterilized again, rolled up with a lid, turned upside down, wrapped in a blanket and left to cool. Store in a cool place.

With apples

For six kilograms of apples you will need a kilogram of peaches and two hundred grams of sugar. Applesauce is prepared separately and peach puree is prepared separately. The apples are washed, peeled and pitted, chopped, placed in a saucepan with a thick bottom and placed on low heat.

To prevent them from burning, add a little water. Using a masher, crush the fruit and pass it through a sieve.

Peaches are processed, boiled and passed through a sieve.Then both purees are mixed, sugar is added and put on fire. Boil for ten minutes. All that remains is to fill the container, sterilize it and store it in a dark, cool place, for example, in a cellar.

Without sterilization

To prevent peach puree prepared for the winter from spoiling without sterilization, you will need citric acid for the recipe. The process of preparing fruit is the same as described above.

For a kilogram of peaches you will need a teaspoon of citric acid and two glasses (four hundred grams) of granulated sugar.

After the fruits boil, add sugar, bring to a boil and after ten minutes add citric acid. Pour into jars, close with a tight lid, turn over and wrap in a warm blanket.

Sugarless

In the recipe, ripe fruits without dents are carefully selected. Wash the peaches, cut them, remove the skin, place them in a saucepan and add a little water. Place on low heat. Cook until the amount of food is reduced by half. After boiling, remove, pour into hot jars, roll up with a machine and wrap in a blanket.

No cooking

The fruits are washed, peeled and pitted, chopped, and ground in a blender or meat grinder. Add granulated sugar. The proportions of fruit and sugar correspond one to one.

When the sugar has dissolved, the peach puree is poured into sterilized jars and sealed. In winter, it will take its rightful place among other sweet preparations.

With vanilla

The recipe differs from others only in the presence of vanillin. For a kilogram of peaches you will need two hundred grams of sugar, one hundred grams of water and a pack of vanillin. The taste is unusual and rich. The finished puree is used as a filling for pies.

Multicooker recipe

You will need five hundred grams of peeled fruit, one hundred grams of water and five grams of fructose.The fruits are finely chopped. Place in a slow cooker, add water and fructose, stir and cover with a lid. Turn it on for twenty minutes. Pour into containers and store in a cool place.

Peach puree for children

For babies, use ripe, dense fruits. No sugar is added. The fruits undergo preliminary thorough processing several times. Boil for more than ten minutes, pour into hot sterilized jars, sterilize, and wrap in a blanket. Store in the refrigerator, especially in an open jar.

In the microwave

A microwave will help you prepare peach puree for the winter for your baby. Take one fruit, wash it, remove the seeds and place it cut side down on a plate.

Place in the microwave, select the highest power and turn on for ten minutes.

Take out the peach, peel it, and grind it in a blender. In this form, you can give it to babies or put it in a sterilized glass container and sterilize it again. Keep refrigerated.

With sterilization

For children, peach puree must be sterilized. This recipe is no different from the simplest recipe for making peach puree. The only difference is the location and shelf life of the finished product. It cannot be kept in the cellar for more than a year; it is better to store it in the refrigerator.

How to properly store the finished product?

If the dish contains sugar, then it is kept in a cool place for up to ten months. If there is no sugar, then the shelf life is reduced to three months. Fruit puree intended for infants is best kept in the refrigerator for a month.

A sweet dish made from peach fruits and sugar can also be stored for about thirty days.