Peaches in syrup

In winter, we usually manage to eat only overseas oranges and bananas. But everything can be changed if you make delicate peaches in syrup. Then a part of the summer will be with you even in the cold season, when the window frost and blizzard.

Canned peaches in syrup for the winter

If you are overcome by longing for solar heat, just taste this delicate dessert. Peaches in sugar syrup necessarily raise your spirits and will saturate your body with useful substances and microelements.

Ingredients:

Preparation

Peaches wash, dry, cut into two halves and remove the stone. Then throw the fruit into boiling water for about a minute and remove the peel with a stainless steel knife. Place the halves of the fruit in dry and already sterilized jars, neatly laying them on the bottom.

In a saucepan, bring the water to a boil, pour the vanilla sugar and regular sugar, mix well, achieve complete dissolution, wait for the boil again and boil for about 2 minutes. Instantly fill with hot syrup peaches and cover them with covers. Then, transfer the jars into the sterilization container (the water should not reach the neck of the jar for a couple of centimeters) and sterilize the billets for about 15-20 minutes. Roll the peaches and leave to cool inverted.

Peaches in syrup for the winter without sterilization

Every time to fiddle with rolling cans in a time of shortage is quite problematic. Therefore, busy housewives come in handy recipe how to close peaches in syrup without unnecessary expenditure of energy.

Ingredients:

Preparation

Wash the peaches well, trying to remove as many villi from the fruit surface as possible. Cut out the peduncle and gently divide the fruit in half, and also remove the stone. According to this recipe for peaches in syrup, you should pierce the skin of the fruit with a toothpick in several places: this will help them to soak in the sweet solution. If you want a skin of fruit you can remove: for this they are quickly given fresh water, cooled under a tap from the tap and then easily peeled. In pre-sterilized and well-dried jars carefully lay out the peaches, trying not to crush them. Then we fill the containers with boiling water and cover them with lids, leave for half an hour to isolate the juice.

After that, drain the water from the jars into a saucepan, pour in citric acid and sugar and wait for a little while to simmer the syrup. Immediately pour hot solution fruits in jars, roll them and leave to cool strictly inverted.