How to roll up compote of peaches with pits without and with sterilization

two three-liter jars

40 minutes

79 kcal

3.5/5 (2)

One of the most delicious compotes is peach compote. It happens that the harvest of this fruit is small, then compotes will be a real delicacy , because the price for them will be high. But nature can also pamper us by increasing their productivity. During such seasons, make compotes for future use so that there will be enough for the next year. I’ll tell you now how to prepare such a winter supply without unnecessary hassles. I learned this recipe from my friend Marina and have been using it for 5 years. Not a single person in our house could refuse such a refreshing drink.

Peach compote

Ingredients:

• 15 peaches
• 2-2.5 liters of water
• 400-500 grams of sugar

Cooking method:

1. We sterilize jars.
2. To do this, you need to wash them thoroughly (even if you bought new ones).
3. Then place them while still wet in a preheated oven (160 degrees).
4. The vessels need to be sterilized until the droplets of moisture have dried.
5. You need to take it out of the oven carefully, as the container may be hot.
6. There is another way of cleansing: using a microwave.
7. To do this, the jars need to be filled with water to about 1 cm and placed in the microwave.
8. This way the containers will be cleaned using steam.
9. Naturally, the first method is more practical, since the second is not suitable for three-liter bottles.
10. We need to sort out the fruits.
11. Under no circumstances should you use rotten fruit.
12. This can lead to spoilage of the drink or even poisoning.
13. Peaches should be ripe, but not too hard.
14. Too soft ingredients are good for jam, but not for compote.
15. The fact is that soft fruits will turn the drink into porridge, and this is not entirely true.
16. This peach compote with pits. so there is no need to peel the fruit.
17. Prepare the syrup.
18. It makes it very simple, but you need to be careful.
19. Boil water and gradually add sugar or granulated sugar.
20. Cook until the mixture is completely dissolved and boils.
21. The sugar should not burn; for this you need to constantly stir with a wooden spoon.
22. Place fruits at the bottom of the container and fill them with the prepared syrup.
23. We roll up the jars, turn them upside down, wrap them in a warm blanket or blanket and leave them like that until they cool completely.
24. The drink should be stored in a cool, dark place.
25. A closet or basement works well.

Bon appetit!

Compote of peaches and grapes

Ingredients:

• 10 medium sized peaches
• Grapes 200 grams
• 2-2.5 liters of water
• Sugar – 350 grams

Cooking method:

1. We sterilize jars.
2. This can be done in a conventional oven, heated to 160 degrees, or in a microwave.
3. There is another way to cleanse: steam.
4. To do this, pour water into a wide saucepan and bring to a boil.
5. Place a sieve (not plastic) or a colander on top of the pan.
6. Place the jars bottom down.
7. Thus, with the help of steam we completely sterilize the container.
8. The lids also need to be cleaned; to do this, you can simply pour boiling water over them.
9. Cleaning the grapes.
10. You can choose according to your taste: it can be green or black grapes, with or without seeds.
11. Of course, it is better to give preference to the “Kishmish” variety; you won’t have to clean it for a long time, and there will be no seeds floating in the drink.
12. You can use sour grapes, just reduce the quantity to 150 grams.
13. All twigs and excess debris should be thrown away, and the berries should be removed from the main branch.
14. We clean the fruits, cut them in half and remove the seeds.
15. There are several secrets to choosing the best peaches.
16. When purchasing, the fruit should spring back slightly in your palms when squeezed.
17. The pulp should be white or pink - it is the sweetest.
18. The yellow pulp is not as tasty, but it smells very nice.
19. If wasps, bees or bumblebees are circling near the fruit, this is a very good sign.
20. If you accidentally bought not quite ripe peaches, leave them for a couple of days at room temperature (but do not expose them to open sunlight), so the fruits will ripen.
21. Place the peaches and then the grapes on the bottom of the dish.
22. Pour boiling water over it all.
23. You need to pour carefully, slowly, so that the container does not crack.
24. Close the lid and wait 15 minutes.
25. Drain the water from the container into the pan.
26. Place on low heat and bring to a boil.
27. Slowly and gradually add sugar.
28. Mix thoroughly, do not allow burning.
29. After the mixture has completely dissolved and boiled, wait another 5 minutes.
30. Pour the prepared solution into the rest of the ingredients.
31. We roll up the jars, turn them over, and put them in a dark place for a day.
32. The jars should be wrapped in a warm blanket.
33. Store the drink in a dark, cool place.

Bon appetit!

Peach and ginger compote

Ingredients:

• 15-10 medium peaches
• 1 small fresh ginger root
• 1 tablespoon lemon zest
• Vanilla - one pod 2-2.
• 5 liters of water Sugar – 400 grams

Cooking method:

1. We sterilize jars.
2. In addition to the simple method of cleaning in the oven, you can sterilize in the microwave.
3. You can also get rid of bacteria in a steamer.
4. To do this, the jars are turned upside down and placed in the machine for 15 minutes.
5. Peel the ginger root.
6. You can chop the root very finely, or you can pass it through a grater.
7. As a result, we will need 2 tablespoons of grated ginger.
8. If you like a sharper taste, the quantity can be increased, but not much.
9. Ginger should be golden in color rather than dark and strong-smelling.
10. Fresh ginger crunches when you break it.
11. It should be hard and smooth.
12. It is best to choose large ginger, since this is the one that contains the most beneficial substances.
13. Rinse the fruit thoroughly.
14. Then place them in boiling water for one and a half minutes.
15. This can be done using a colander and rinsing with cold water as quickly as possible.
16. Then you need to remove the skin from the fruit.
17. Cut the fruit into 8 pieces, removing the seeds.
18. Pour sugar, zest, ginger and vanilla into the bottom of the pan (you need to choose one with a thick bottom).
19. Pour water over all these ingredients and place on low heat.
20. Bring to a boil, stirring constantly.
21. When the sugar is completely dissolved, cook for another 5 minutes.
22. Then add peaches to the syrup and cook until boiling for about 5 minutes.
23. Cool the mixture slightly and place in a container.
24. Roll it up, wrap it in a blanket or rug, turn it over and put it in a dark place.
25. Drink cold.

Bon appetit!

Yellow and blue: add plums

Peculiarities. Another successful, time-tested combination is peach and plum. This sweet and sour pairing gives a wonderful taste and interesting color. The liquid usually gets a bluish-burgundy tint from the plums. Homemade compote from peaches and plums, if you remove the seeds, can be poured not twice, but once - with ready-made syrup. The recipe is based on a three-liter jar

You will need:

• large peaches - five pieces;
• plums - about 20 pieces;
• sugar – one and a half glasses;
• water - approximately 1.5 liters.

Preparation

Peach compote with wine

Ingredients:

• Peaches (2 kilograms)
• Citric acid (tablespoon)
• Dry or semi-sweet wine (2-3 spoons)
• Sugar 350-400 grams
• Water

Cooking method:

1. We wash and sort the fruit.
2. Peaches are often treated with chemicals so that they ripen during transit and look attractive; such fruits should not be eaten fresh or given to children.
3. They are suitable for compote or jam, as they are carefully processed beforehand, but it is better to give preference to good and healthy fruits.
4. If the peach looks attractive, but has a dry and shriveled pit, it means that you have gone too far with chemicals.
5. Place washed peaches in boiling water for 3-4 minutes, remove with calico, and place in cold water.
6. Then remove the skin, cut the fruit in half and remove the seeds.
7. Gradually add sugar into the water in which the fruits were (keep everything on low heat). Then throw in the seeds from under the fruit.
8. Cook for another 5-7 minutes until boiling.
9. Place the peaches in a saucepan and pour in the prepared syrup.
10. Add citric acid.
11. Bring to a boil and cook for a few more minutes.
12. Add wine to the finished drink.
13. Its amount can be reduced or, conversely, increased to taste.
14. We sterilize jars.
15. The oven is the most common method.
16. Just place the container there (in a preheated oven to 160 degrees) and wait 15 minutes.
17. The lids also need to be cleaned by simply running hot water over them.
18. Pour the compote into the bowl.
19. Peaches in syrup are ready for the winter.

Bon appetit!

Compote of peaches and apples

Ingredients:

• Apples – 15 pieces
• Peaches – 10-15 pieces
• Sugar – 400 grams
• Water

Cooking method:

1. Peel the apples and cut them into 4 parts.
2. Give preference to sweet and sour apples to balance the sweetness of peaches.
3. We sort out the peaches, wash them and cut them into 4 slices.
4. You won't need any more bones.
5. Then we “bath” the peaches in syrup; the recipe calls for the preparation of syrup.
6. Boil water and gradually add sugar.
7. Stir with a wooden spoon.
8. After complete dissolution, cook for a few more minutes.
9. Place fruit in pre-sterilized jars.
10. They should fill a third of the container.
11. Pour the prepared syrup over the ingredients.
12. Roll up the compote.
13. Wrap it in a blanket, turn it over, and place it in a cool, dark place.
14. Compote of pitted peaches for the winter is ready
15. Peach compote for the winter will delight the whole family.
16. Unlike carbonated sweet drinks, compote is not only very tasty, but also brings great benefits.
17. The main thing is to choose sweet and fresh fruits, do everything correctly, and do not forget to sterilize the jars and lids.

Bon appetit!

Peach compote with lemon for the winter

Kitchen utensils: two three-liter jars, a seaming machine, two lids for seaming.

Ingredients

Choosing the right products

• The number of peaches will depend on their size , so plan on filling each jar halfway.
• Lemons add freshness and pleasant sourness to the drink. You can adjust the amount of lemon yourself. In some cases, housewives use a whole lemon per jar.

• If you don't have citrus fruits on hand , use citric acid, literally 1/3 tsp. for 1 jar. You don’t have to add anything at all, so the taste of the compote will be simply sweet.
• For this simple recipe for peach compote for the winter, an orange can be an excellent substitute for lemon .

Step by step recipe

1. Wash 2 kg of peaches and use a clean dish sponge to remove the top fluff from them.

2. Now you need to cut the fruit into 4 parts and pull out the seeds.
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3. Wash and dry two three-liter jars. Fill them with peaches and add two lemon wedges to each jar.

4. Boil 5 liters of water, stir 500 g of sugar in it and pour into jars.

5. Roll up the compote, turn the jars upside down, cover with a blanket and leave for 6-8 hours to warm up. This is instead of sterilization.

Video recipe

Dear chefs, watch a two-minute video in which all the details of preserving peach compote for the winter without sterilization.

When there are a lot of peaches in the house, you can make a richer compote from them and enjoy canned summer fruits in any season. I am sharing with you another delicious and simple canning recipe . In this recipe we will use whole fruits with seeds. This makes canning even easier, and the drink turns out healthy and tasty.

Simple and tasty peach compote for the winter

Ingredients:

• 5-7 medium-sized peaches (to fit into the jar);
• 1 cup of sugar;
• how much water will fit;
• half a teaspoon of citric acid.

Cooking method:

1. Wash the fruits with running water, rub with a brush to remove lint, and rinse again.
2. Wash the jars, remove any remaining detergent, fill with boiling water, then carefully drain it.
3. Place peaches in prepared jars.
4. Add sugar.
5. Bring a sufficient amount of water to a boil in a saucepan, pour it into the containers with sugar and fruit, rinse the tin lids with boiling water and cover the jars.
6. After 5 minutes, drain the water from all the cans back into the pan, bring to a boil, add citric acid.
7. After 3 minutes from the start of boiling, pour the syrup back into the jars.
8. Cover with lids, but do not roll up.
9. To sterilize, prepare a large saucepan with hot water, place jars of peach compote there (the water should reach the hangers of the jars) and process for half an hour.
10. Then roll it up, turn it over, and wrap it in a warm blanket for 18-20 hours.

Bon appetit!

Recipe 5. Winter peach compote with pear and apple juice

Ingredients:

• peaches;

• pear and apple juice – one liter per three-liter jar.

Cooking method:

1. Prepare the peaches and pour boiling water over them, as in the previous recipe.
2. After twenty minutes, drain the water.
3. Boil pear-apple juice and add it to a glass container with fruit.
4. Screw the lids tightly and turn the jars over.
5. After the jars have cooled, we remove them to the prepared room.
6. There is no sugar or citric acid in this recipe. Pear will give sweetness, and apples will give sourness.

Peach compote

Ingredients:

• Peaches – 3 kilograms;
• Sugar – 900 grams (if you like sweet compote, you can add more);
• Water – 5 liters.

Cooking method:

1. In order for us to get a drink with a bright summer aroma, we need to choose peaches that taste good and have a distinctive characteristic smell, so that in winter we can open the jar and rejoice.
2. If you take unripe fruit, you risk getting a syrup with a weak aftertaste, vaguely reminiscent of peach.
3. Next, rinse the peaches well, carefully removing the “fluffiness” characteristic of this fruit from the surface.
4. Then we’ll put our peaches in jars (they need to be sterilized first).
5. Place a pan of water on the stove and wait for it to boil.
6. Afterwards, we pour water into each jar and leave our fruits in the jars to stand for a while, about 10-15 minutes.
7. Next, carefully pour the water back into the boiling container, add sugar to it and bring to a boil.
8. Let it boil for 5 minutes, then pour it into jars and close with sterile lids.
9. The jars need to be turned over and wrapped well in a blanket until cool.
10. It is advisable to store peach compote for the winter for no more than a year, since due to long-term storage, harmful substances are formed in the pits.

Bon appetit!

Peach compote and plums for the winter

Ingredients:

• 2-3 large ripe peaches;
• 10-12 ripe plums of any variety;
• 1 heaping glass of sugar;
• optional pinch of citric acid;
• water.

Cooking method:

1. Place the fruits in clean, pre-washed and sterile large jars.
2. Before doing this, wash the peaches and plums well, remove the stems from the plums (they are sometimes found there).
3. Make sure that no overripe peach that is spreading into porridge gets into the jar.
4. It will ruin the whole compote.
5. As soon as the fruit is inside the jar, turn on the kettle and pour the required amount of sugar onto the fruit.
6. If your fruit is sweet, a glass will suffice.
7. If not, you can add more sugar than a glass.
8. Fill the jar about halfway with boiling water.
9. Sugar will dissolve faster.
10. Wait 3-4 minutes, put a special nozzle with holes on the jar and pour the syrup (liquid from the jar) into the pan.
11. Bring to a boil, wait 1 minute and pour the boiling syrup over the fruit again.
12. Now you will need to add boiling water from the kettle - just enough so that the liquid level in the jar reaches the neck.
13. Wait 5 minutes again, return the syrup to the pan (use caution as there will be more of it now, still just as hot) and bring to a boil.
14. After a minute, fill the jar a third time and seal with sterile lids.
15. At this stage, if desired, you can add a pinch of citric acid - an additional preservative.
16. But only if the plums are not very sour.
17. Turn the containers with compote upside down and wrap them in a warm blanket for a day.

Bon appetit!

Peach compote “Classic”

To prepare such a compote, it is necessary to select the ripest fruits without dents, splits or darkened areas. This compote will serve in winter both as an independent drink and as a basis for making jelly, jelly or mousse. The subtle peach aroma will take you back to summer and give you a lot of good mood.

Ingredients:

• Peaches - 0.5 kg.,
• Sugar - 300 gr.,
• Water.

Cooking method:

1. We wash the peaches under running water and, if desired, separate them from the stones and peel them (this makes the compote more concentrated).
2. Place the fruits in prepared jars and pour boiling water over them.
3. Cover the compote with a lid and let it sit for 15 minutes.
4. After this time, pour the water back into the pan and, adding sugar, boil for 5 minutes.
5. Pour the resulting syrup over the peaches again and roll the lids on the jars.
6. Place the compote upside down in a dark place.
7. Be sure to wrap the workpiece until it cools completely.
8. A tasty and bright compote is ready for the winter
9. Health to you and your loved ones

Bon appetit!

Compote of peaches and nectarines

This drink is prepared from two varieties of peaches, which makes its taste and aroma richer and more interesting. Children will certainly enjoy eating juicy canned fruits in winter. Or maybe eat a piece of peach pie, washed down with an excellent summer drink.

Ingredients:

• Peach - 0.5 kg.,
• Nectarine - 0.5 kg.,
• Sugar - 500 gr.,
• Water.

Cooking method:

1. For this type of compote, it is better to peel the fruits.
2. This way you will end up with a more aromatic and rich drink.
3. In order to easily peel the peaches and nectarines, you need to pour boiling water over them and then remove the skin.
4. You can also remove the seeds.
5. Place the prepared fruits in a jar and pour boiling water over them.
6. Let the compote stand for 15 minutes with the lid closed.
7. Now you can pour the water into a saucepan and, adding sugar, bring to a boil.
8. The syrup must be boiled for 10 minutes.
9. Pour the prepared liquid back into the fruits in the jars and order them with lids.
10. Place the compote upside down, wrapping it tightly until it cools completely.

Bon appetit!

How to seal pitted peaches for the winter

There are different ways to close southern fruits for the winter, there are:

• cold method;
• hot cooking.

The cold version involves using fruit juice as a liquid. According to this recipe, the fruits are not boiled. With the hot method, the main ingredient is first heat treated, and ordinary water or any juice is used for filling, but it is better if it is from white grapes.

Another important step in preparing peach compote with pits for the winter is sterilization. Before closing the jars, it is advisable to treat them with steam or hot water. This will help extend the shelf life of the drink.

Comment! Some housewives neglect this procedure and claim that it is not necessary.

Adding apple juice can overpower the peach flavor of the nectar.

Selection and preparation of ingredients

A better result can be achieved if you use fresh, aromatic and high-quality fruits to prepare the preparation for the winter; ideally, they should be elastic and dense, and have a medium size. Before closing the jars, all ingredients should be inspected for spoilage, and bad, low-quality and overripe specimens should be removed. After sorting, rinse the fruit very thoroughly with running water, peel, and remove the skin, if indicated in the recipe.

Advice! It’s easier to remove peach fuzz if you soak them in water with a teaspoon of baking soda for 30 minutes.

Compote of peaches with pits, sterilized for the winter

Traditional peach preservation involves the use of a sterilization method. This ensures great confidence that the workpiece will last all winter and will not deteriorate. To close the aromatic nectar according to the classic recipe, you will need:

• peaches with pits – 1.5 kg;
• sugar – 0.5 kg;
• filtered water – 2300 ml.

Cooking steps:

1. Wash containers and lids with baking soda and hold over boiling water for 10 minutes.
2. Remove the skin from clean fruits and place them in jars up to their shoulders.
3. Boil water, pour it into the jars, close them with lids, wait a quarter of an hour.
4. After the specified time, pour the liquid into a saucepan, add granulated sugar, and bring to a boil.
5. Fill the jars with syrup and close the lids.
6. Send the finished compote for self-sterilization under a blanket until it cools completely.

Before drinking, a peach drink with a pit can be diluted to taste with boiled water.

Compote of peaches with pits without sterilization

You can seal nectar from peaches with pits for the winter using a method without sterilization. The shelf life of the finished product will be slightly reduced, but the preparation time for preservation will also be noticeably reduced.

Required ingredients:

• a kilogram of dense (slightly unripe) peaches;
• a glass of granulated sugar;
• water.

Technological process of preparation:

1. Wash the fruits thoroughly.
2. Place the fruits in clean jars ½ full.
3. Bring water to a boil, pour into a container, close with a lid, and leave for half an hour.
4. Pour the resulting nectar into a saucepan, add sugar, and boil again.
5. Fill the jar to the brim with syrup, close, turn upside down, wrap, and leave for a day.

Those who prefer soft peaches can fill them with water three times

Compote of peaches with pits in a slow cooker

The easiest way to roll pitted peaches is to use a slow cooker. All you have to do is prepare the ingredients, and the smart device will do everything itself.

Required Products:

• peaches – 1 kg;
• sugar – 400 g;
• citric acid – 10 g;
• filtered water – 3 l.

Preparation:

1. Wash the aromatic fruits and place them in the multicooker bowl.
2. Fill with water and add the rest of the ingredients.
3. Turn on the “Stew” or “Steam” mode.
4. After the sound signal, switch the device to the “Heating” mode and leave for 15 minutes.
5. Pour the compote into clean containers and close.

It is advisable to store peaches cooked in a slow cooker for no more than six months.

Bon appetit and good mood

Ingredients:

• 3 kg peaches,
• 300 g sugar per 1 liter of water,
• citric acid onto the tip of a knife.

Cooking method:

1. Wash and sort the peaches, selecting dense, unripe fruits.
2. Before cooking compote from peaches, it is advisable to blanch them to get rid of the shaggy peel.
3. To do this, immerse the peaches in boiling water for 1 minute and then in cold water.
4. Peel the peaches, cut into 2-4 pieces depending on size and remove the pits.
5. Place the fruits in prepared sterilized jars, pour boiling water over them, cover with lids and leave for 15 minutes.
6. Then drain the water from the cans into a saucepan and add sugar according to the specified proportion.
7. Place the syrup on the fire, bring to a boil and cook for 5 minutes.
8. Pour boiling syrup over the peaches and roll up.
9. Turn the jars of peach compote upside down, wrap them in a towel and leave until completely cooled.
10. Store peach compote in a cool, dark place.

Bon appetit!

General cooking principles

Compotes with peaches can be different, but there are eight general rules for cooking them.

The selection below offers peach compote recipes that vary in taste, composition and method of preparation.

Compote of peaches and prunes

Ingredients:

• Peaches – 5 pieces
• Prunes (large) – 10 pieces
• Sugar – 300 g
• Water – 3 l

Preparation:

1. Wash the prunes and put them in jars of 10 pieces.
2. Wash the peaches, cut them, remove the pits and place them in jars.
3. Banks must first be sterilized.
4. Fill with boiling water to the top.
5. And cover with a lid.
6. Let stand for 15 - 30 minutes.
7. Pour the water back into the pan, add 300 g of sugar, boil, and fill the jars to the top with this boiling syrup until it overflows.
8. Turn the jars over, cover warm and leave for a day.
9. Then put it in a cool dark place.

Bon appetit!

Classic seedless option

Peculiarities. This is the easiest peach compote recipe. It is designed for a 3-liter jar. Accordingly, for a smaller volume the amount of ingredients must be changed proportionally. This recipe for pitted peach compote suggests filling the jars by a third or half. If you need more fruit and less liquid, the fruit is placed up to the hanger of the jar. Citric acid removes excessive sweetness.

You will need:

Preparation

Quick peach compote

Ingredients:

• peaches – 300-350 gr
• sugar – 150 g or to taste
• water – 600-650 ml
• citric acid - on the tip of a knife

Cooking method:

1. It can be prepared less carefully than peaches canned in syrup if you want to quickly
2. It is not necessary to peel the peaches, just wash them thoroughly, cut them into halves, remove the pits, then cut them into slices that will fit comfortably in glasses.
3. Do not forget that delicate fruits, when stored in air for a long time, noticeably lose their visual appeal (darken) and, what is especially undesirable, deteriorate in taste.
4. Therefore, we do everything very quickly or immerse the peach slices in water while the syrup boils.
5. Bring the syrup (water plus sugar) to a boil, boil, skim off any foam if it has formed, add citric acid.
6. Dip the prepared peaches into the calmly boiling syrup, let the compote boil and turn off the heat.
7. Cover the pan with a lid and leave to cool to room temperature, at the same time it will infuse.
8. Place the cooled compote in the refrigerator and serve it cold and flavorful.

Bon appetit!

Apple-peach drink

Peculiarities. The combination of peach and apple is quite popular. There are many sweet dishes using them - juices, pies, jams. Thanks to the successful combination of two tastes and aromas, the recipe for compote from peaches and apples also deserves attention. If desired, you can also add a vanilla note. The calculation is given for a three-liter jar.

You will need:

• peaches - five pieces;
• apples - two medium fruits;
• sugar – one and a half glasses;
• vanillin - on the tip of a knife.

Preparation

Peach compote with syrup

Ingredients:

• Peaches
• Syrup

Cooking method:

1. Peaches canned in syrup are best peeled.
2. To do this, blanch them in hot water or over steam.
3. It is more convenient and effective, in our opinion, to blanch peaches in hot water (slightly cooled boiling water).
4. Immerse the fruits in hot water for 2 minutes, then carefully remove (use a colander) and rinse with cold water.
5. As a rule, after this operation the skin is easily pulled off from the fruit.
6. Immediately cut the peeled peaches into halves or quarters.
7. Better in halves - canning in large fragments is more convenient, because When using canned peaches to cook something later, it will be easier for you to cut them the way you want.
8. Again, we do everything quickly or store the peeled peaches in water.
9. Place the prepared peaches in sterile jars and fill them with hot syrup, prepared similarly to that described above, only with an increased amount of sugar and citric acid.
10. To ensure reliable storage, we sterilize the peaches - place them in boiling water, the level of which should be 1-2 cm below the necks of the jars, for 7 minutes.
11. The larger the volume of the jars, the longer the sterilization.
12. We seal the jars tightly, turn the lid down and wrap them for longer cooling.

Bon appetit!

Peach compote – recipe “with halves”

If you are lucky enough to buy fairly ripe peaches (but not overripe, remember that!), then by making a longitudinal cut around the circumference of the entire fruit, you can turn the pulp by holding both halves with both hands and making rotational movements against each other. This way the bone will come off easily.

Place the peach halves in jars and preserve in the same way as described above. The advantage of this method is that, firstly, more fruit will fit in the jar (and less compote, hurray!), and secondly, such preservation can, if desired, be extended for two to three years: hydrocyanic acid, due to which is not recommended for storing compotes with stone fruits for a long time, is removed in this version.

Place the pan on the stove and let it boil.

Peach compote for the winter without pits

Ingredients:

• Peach – 1 kilogram
• Granulated sugar - 250 grams
• Lemon juice - 1 tablespoon
• Water - 2200 milliliters

Cooking method:

1. Select firm fruits without visible signs of skin damage.
2. All damaged or rotten fruits should be set aside - they will not be needed.
3. Don’t be in a hurry to get upset - you can make jam or jam from them.
4. In order not to strain the finished compote afterwards, the nectarines need to be cleared of the small fluff on their surface.
5. Place the fruit in a container of water and add regular baking soda there at the rate of one teaspoon per liter of water.
6. After thirty minutes, all that remains is to rinse them by hand under running water and dry them with a towel.
7. While the fruits are in the water, you can work on the jars - wash them thoroughly and scald them with boiling water to make them even more sterile.
8. Next, the nectarines need to be divided into halves using a knife.
9. According to the recipe, sugar is poured on top of the fruit placed in the jar, as well as lemon juice or its slices (2-3 pieces).
10. Pour boiling water over the peaches, just removed from the heat.
11. The jars are covered with lids and rolled up with a key.
12. Closed jars must be placed in a warm place with the lids down for gradual cooling, and then transferred to a cool, dark place for further storage.

Bon appetit!

How to prepare peach compotes for the winter according to recipes

Recipe for whole peaches, sterilized

Remove the stalks and wash them. If you want to make compote without skin, then place the peaches in a colander, cover it with a lid and place over boiling water for 1-2 minutes. Then we place the fruits under cold water and easily remove the skin from them.

Peaches that have been peeled and steamed are not blanched before storing. Fruits with skins are blanched with steam for a couple of minutes or with water for 5-10 minutes. Before laying, place the fruits in water and keep them in it for no more than an hour. Otherwise they will lose their taste.

Then we put them in jars and fill them with 35% (550 grams of sugar per liter of water) syrup. Cover the jars with lids and place them in a sterilization bath at a temperature of 50 degrees.

Over high heat for 20 minutes, bring the temperature to a boil and sterilize over low heat at 100 degrees: 0.5 liter jars for 10 minutes, 1 liter for 15 minutes. When cooking peach compote, we take into account the state of ripeness of the fruit during sterilization.

You can also make hot bottling from whole fruits with skin.

Recipe for halved peaches, sterilized

Cut the washed peaches, with or without skin, into halves along the groove. After removing the seeds, store the halves of the berries in water.

Then we place the halves figuratively in jars. Fill with 30% sugar syrup, cover with lids and sterilize at 100 degrees: 0.5 liter jars for 12 minutes, 1 liter for 25 minutes, 3 liter for 40 minutes. For a 1 liter jar we use 500 grams of both peaches and syrup.

Recipe without sterilization

In the southern regions, they practice a less reliable (shelf life no more than a year), but faster and easier way of preparing peach compote - without sterilization. Any cans are used, starting with 1 and ending with 3 liters. Only jars and lids that have been previously washed are sterilized. We fill the jars with prepared fruits, the quantity of which depends on what you would prefer to eat in winter.

If the peaches themselves, then fill them up to the hangers, and if they are liquid, then no more than half the volume of the jar. And pour boiling syrup, which we prepare at the rate of 300 grams of sugar per liter of water. Bring the syrup to a boil and pour it over the fruit. We seal the jars, let them cool and put them away for storage. Fast, simple and reliable!

Peach compote has high nutritional value due to the presence of sugars, vitamins, minerals and other salts. My desire to make a variety of compotes is not limited to fruits from the dacha.

With the current abundance in stores: apricots, grapes,... , but you never know what you can use to make these wonderful homemade preparations for the winter.

Then we put them in jars and fill them with 35% (550 grams of sugar per liter of water) syrup. Cover the jars with lids and place them in a sterilization bath at a temperature of 50 degrees.