Peaches are small and fragrant sun balls. It is simply impossible to imagine summer without them. Every housewife wants to pamper her loved ones in winter with something tasty. And for this purpose, peaches cooked for the winter are very good, tender, juicy, sweet, fragrant. Home recipes do without preservatives and stabilizers, which are found in almost all store products, are made only from fresh fruit, unlike juices, mostly reconstituted. Peaches have amazing flavor. Yes and useful components a lot in fruits. There are many components in the pulp and bones of these fruits. These are oils, trace elements, fruit acids that can improve digestion, and therefore have a beneficial effect on the skin. It seems to young housewives that the proposed conservation requires special knowledge, adherence to strict technologies. Nothing like that: these are simple recipes that do not require much time or a huge list of ingredients. ways home cooking There are quite a lot of peach compote in jars. Small fruits are preserved whole, large ones are best cut into halves or quarters, removing the stone. You can add other fruits or berries to the jar for taste and beauty. Today we will talk about recipes for canned peaches for the winter.

calories in canned peaches

Everyone loves peaches. Not a single person will refuse a fragrant, sweet-tasting fruit. The only pity is that the season ends quickly. Fortunately, thanks to canning, we have access to a delicacy. all year round. And if the pasteurization procedure does not take long, many vitamins and minerals remain in the fruits. useful substances. The calorie content of canned peaches in each case is slightly different, due to the use various ingredients and additives. Average per 100 grams finished product contains 90 kcal. And if you use a treat in moderation, it will not harm the figure.

Compote with peaches for the winter with seeds

It is not difficult to prepare a delicious compote of peaches for the winter. For this you will need:

• Ripe peaches - 1.5 kilograms (about 15 pieces).
• Water - 2-2.5 liters.
• Sugar - 450 grams.

The amount of ingredients is for three-liter jar. For compote, you can use the whole fruit without removing the seeds from them. The peel should be carefully cut off, such a fruit is much more pleasant to use. The drink is made by the same method of double pouring. Peeled fruits are placed in sterilized jars and poured with boiling water.

After 20-25 minutes, the water can be drained into a saucepan and sugar added there. Put the saucepan on the fire and bring the syrup to a boil. Then the fruit jars need to be refilled. The filled containers are rolled up, turned over and wrapped. The compote should stand in a wrapped state until it cools completely. After that, it is desirable to remove it in a cool place for storage.

Every housewife wants to pamper her loved ones in winter with something tasty. And for this purpose, peaches cooked for the winter are very good, tender, juicy, sweet, fragrant. Plus they are very helpful. There are many components in the pulp and bones of these fruits. These are oils, trace elements, fruit acids that can improve digestion, and therefore have a beneficial effect on the skin.

Peach jam for the winter slices

flavor and amber peach jam in the middle of winter is the best antidepressant. It can be used with tea, as a filling in a pie and for pies. In all forms, this jam - exquisite product, and cooked at home is also much more economical than bought in a supermarket.

To make jam you will need: 1.3 kg of sugar, 1 kg of peaches, a glass of water, juice of 1 lemon, 2 tablespoons of orange zest.

1. Wash fruit well.
2. Prepare 2 pots of water, put one on the fire, bring to a boil.
3. Dip each fruit in boiling water for 10 seconds, then in cold water.
4. Drain the water, peel the fruit, cut into slices, remove the seeds.
5. Make syrup from 1 cup water and sugar.
6. When the sugar is completely dissolved, gently lower the slices into the syrup, bring to a boil and set aside for 6 hours so that the fruits are saturated with syrup.
7. Then cook over low heat for another 30 minutes. 5 minutes before the end of cooking, add lemon juice and orange zest.

Let the jam cool down a little and put it in a sterilized dish, roll up metal lids. To store in the refrigerator, cool the jam and close with plastic lids. By the way, it is very tasty to add walnuts to the slices. The dessert turns out to be very tasty, and the cooking technique is not at all complicated.

Peach juice for the winter

For fruit drink, you need soft sweet peaches of any size. The variety of fruits does not affect the taste of the drink. Juice made from hard peaches will not be fragrant. If you got dense sour peaches, you need to lay them out on the table in one row and cover with paper. After a few days, the peaches will ripen even under normal room conditions.

How to cook peach juice (for the winter):

• Peaches are washed cold water.
• With a sharp knife, cut or scrape off the skin. If necessary, cut out darkened and damaged pieces.
• Peach pulp is cut into large pieces.
• Peaches are mixed with citric acid.
• Pour sugar into a saucepan. If any sour fruits can easily tolerate an additional amount of sugar, then you need to be careful with sweet peaches: excess sugar can completely drown out the noble peach taste.
• Peaches with sugar are crushed with a blender (setting it to the “turbo” mode). Sugar dissolves quickly peach puree, you get a homogeneous mass.
• Peach puree is poured with cold water, the pan is put on the stove. Peach juice for the winter should be boiled over moderate heat for 30 minutes.
• Peach juice is poured into a three-liter sterilized jar.
• When the jar is full, the thicker fruit juice fraction settles to the bottom. Such stratification is typical for all drinks with pulp.
• Peach juice for the winter is covered with a sterilized lid and rolled up.
• The jar is turned over, covered with a thick terry towel (plaid, etc.) and left for at least 12 hours.
• When peach juice with the pulp completely cools down, the jar is taken to the cellar or to another cool and dry place. Morse of peaches for the winter is ready.
• Before opening the jar, shake it several times so that the pulp is evenly distributed in the drink.
• Peach juice (mors) can not be cooled additionally.
• Delicious fruit drink from peaches goes well with sweet pies and shortbread cookies.

Assorted peaches without sterilization

Many no longer close compotes, but simply freeze berries and fruits, and then cook fresh compotes. But it seems to me that there is something very homely, cozy, perhaps from childhood, in the compote “from the can”. Especially delicious canning It turns out if you add a few other fruits to the peaches, which will emphasize the taste and complement the aroma. Fragrant fruits will make many containers of bright delicious compote(8 cans of 3 l).

Ingredients:

• 900 g of peaches;
• 510 g blackberries;
• 820 g pears;
• 950 g plums;
• 1 kg 800 g of granulated sugar;
• 70 g of citric acid;
• water.

Cooking:

1. Rinse all fruits under cool running water. It is easy to do this procedure with a colander.
2. Cut the fruit into halves, fill the container halfway, add blackberries.
3. Pour citric acid and sugar into each container.
4. Put water in a large saucepan on the stove, immediately after boiling, pour into containers with fruits up to the shoulders.
5. Cork immediately, be sure to place upside down under a blanket or a warm blanket.

Peach jam for the winter

Every housewife cooks peach jam in its own way and adds its own notes to the recipe. There are many ways to prepare the recipe for Peach Jam for the Winter.

Often the main fruit is preferred to be combined with others: plums, apples, lemons; but there are options exclusively from peaches, even without flavorings.

On the jam are selected ripe fruits, since they have a lot of juice and are combined with sugar in a 1: 1 ratio. For example, for 3 kg of peaches you need 3 kg of sugar and 3 cups of water. Fruits, freed from seeds and peel, are cut into pieces, transferred to suitable dishes, filled with water and boiled in it for 15 minutes. Then falls asleep all granulated sugar, and continue cooking, stirring frequently, until done. It will take about half an hour. You can emphasize the taste of the dish by adding lemon juice or acids; also do with apricot jam. Hot treats are packaged in jars and rolled up.

Winter peach preparations are becoming increasingly popular. Onward to the kitchen, it's time to start cooking according to the instructions in the recipes. Bon appetit!

Peach is amazing and useful fruit, pleasing with juicy structure and incredible taste. At the height of the season, many people enjoy fruit, but this is a short period, so at the end of summer, housewives are interested in how to prepare canned peaches for the winter.

With a few simple recipes at hand, you can easily cook amazing homemade treat with which even the highest quality cannot be compared shop product.

Canned peaches - delicious dessert. homemade great for cooking other delights. Among them fruit salads, ice cream , mousse and soufflé. Canned peach pie is characterized by unsurpassed taste. And the syrup makes an excellent jelly.

calories in canned peaches

Everyone loves peaches. Not a single person will refuse a fragrant, sweet-tasting fruit. The only pity is that the season ends quickly. Fortunately, thanks to canning, we have access to delicacy all year round. And if the pasteurization procedure does not take long, many vitamins and nutrients remain in the fruits.

The calorie content of canned peaches is slightly different in each case, due to the use of different ingredients and additives. On average, 100 grams of the finished product contains 90 kcal. And if you use a treat in moderation, it will not harm the figure.

Recipe for canning peaches according to GOST

People love peaches for their juicy flesh, fragrant skin and unique taste. For the sake of maintaining access to this miracle, I advise you to cook canned peaches according to GOST, which are not much inferior to fresh fruits in terms of taste and aroma. To do this, use next recipe.

Ingredients:

• Peaches - 1 kg.
• Sugar - 7 tablespoons (based on a half-liter jar).

How to cook:

1. Use firm and ripe fruits. Soak them in cold water for an hour, then rinse well. It is not necessary to remove the skin.
2. On each fruit, make a longitudinal incision, divide into slices, remove the stone. Cut each half as desired.
3. Wash glass jars thoroughly and pour over with boiling water. At the bottom of each jar, pour a tablespoon of sugar, put a layer of peaches on top. Alternate layers until the jars are full.
4. Cover the bottom of a wide saucepan with a cloth, place jars of peaches on top, cover big lid. Pour water into the pan up to the shoulders, put on fire. Sterilize 15 minutes. This time is enough for the syrup to appear.
5. Remove the jars from the pan and roll up. Leave upside down in a warm place. After cooling, store in the refrigerator or pantry.

Video recipe

There is nothing difficult to prepare. They are stored for a long time, which means that at any time they will come to the rescue and help in cooking. wonderful dessert, for example, a pie.

How to Can Peach Without Sterilization

Some housewives like to preserve peaches without sterilization, but they still turn out juicy and tasty. Secret to use citric acid. Thanks to this natural preservative, fruits are stored for a long time and retain their original color.

Ingredients:

• Peaches - 1.5 kg.
• Water - 1.8 l.
• Sugar - 200 g.
• Citric acid - 1 teaspoon.

Cooking:

1. Rinse the peaches with water. During this procedure, carefully wipe the fruits with your fingers. This will help remove more lint. Lay out on a paper towel to dry.
2. Divide each fruit into halves. For convenience, use a knife. After making a neat incision along the groove, remove the bone.
3. Fill prepared jars with slices, pour boiling water and cover with lids. Leave for 30 minutes.
4. After the time has passed, drain the water into the pan, add citric acid and sugar, put on fire. After boiling, pour the syrup into jars with peaches, roll up tightly.
5. Leave the jars upside down under the covers until completely cool, then move them to the balcony or to the pantry. The main thing is that during storage the workpiece should not be exposed to sunlight.

The delicacy does not undergo the sterilization procedure, but is stored for a long time, and short heat treatment contributes to the preservation of nutrients.

Canned Peach Pie

The secret to delicious canned peaches lies in the use ripe fruits, proper preparation, following the sequence of actions indicated in the recipe and in clean dishes. This result is enough to satisfy the gastronomic needs of most sweet tooth.

Some gourmets like thin flavor combinations. If you are one of them and feel sorry for something new and unknown, add a little to the jars while canning peaches. vanilla essence, cinnamon or star anise. Thanks to these spices, the taste of the workpiece will acquire spicy notes.

The fruits can be used to make pies, homemade ice cream, layers of cakes. With a little creativity and imagination, you can get a delicious jelly from the syrup, which will certainly become the subject of discussion at the festively set table.

Ingredients:

• 530 g of nectarines (medium or small, since they will go to jars whole);
• 900 ml of water;
• 330 g of sugar sand.

Cooking:

1. Before preparing the preservation of glass containers, it is advisable to pour boiling water inside.
2. Rinse nectarines well, removing spoiled or too soft. Place in jars, filling no more than two-thirds of the container.
3. Bring water to a boil in a saucepan, immediately pour the container with fruits. Cover with a lid (loosely), wait a quarter of an hour. Using a special lid designed to remove liquid from cans, drain fragrant water back to saucepan.
4. Pour sugar sand into the hot liquid, boil for several minutes, making sure that the crystals completely melt.
5. Pour the syrup into a container with fruit, immediately cork. Refrigeration must be done with lids down. This will help check the quality of the closure (if the sweet liquid seeps out, it means that the tightness is broken, be sure to take a new lid and roll it up in a new way).

"Sun in a jar": canned nectarines in syrup

Nectarine is one of the most delicious varieties peach, but differs in sweeter and pleasant taste, large quantity useful for the body vitamins and exquisite aroma. Stock up for the winter so wonderful and useful conservation fruit in syrup is the main duty of every self-respecting housewife. A great simple recipe will help you cope with this without the hassle, spending very little time.

Ingredients:

• 700 g of granulated sugar;
• 900 g of nectarines;
• 1 l 500 ml of water;
• 3 g of citric acid.

Cooking:

1. Arrange thoroughly washed nectarines (medium size) on paper towel or a napkin, dry a little.
2. While the fruits are drying, prepare the container. Rinse one liter jars with the addition of detergent or soda, rinse thoroughly and several times. Be sure to sterilize after washing. Ideally this can be done with oven- send cans there and turn on 100-150 degrees. The lids are also subject to heat treatment, boil them without rubber bands for several minutes.
3. Fill containers with dried fruit. On the stove, boil a sweet liquid from sugar and boiling water, pour nectarines, after putting a little acid into each container.
4. Put the container filled with nectarines in a saucepan with a wide thick bottom covered with a towel. Pour hot water, sterilize for 12 minutes.
5. After sterilization, seal the preservation, scroll the lids with your fingers, checking the quality of the sealing, and send it upside down for cooling.

Recipe for canned nectarines with Vengerka plums

You can quickly cook at home delicious jam, nectarines are amazingly combined with plums of the Vengerka variety, and lemon juice will add a light refreshing sourness. In the end it will great addition to pancakes or pancakes, which all family members will enjoy with pleasure.

Ingredients:

• 450 g plums (Hungarian);
• 980 g of sugar sand;
• 550 g nectarine;
• 200 g lemon;
• 300 g oranges (you can increase the amount).

Cooking:

1. Washed and slightly dried with a soft cloth, cut the nectarines into slices, while removing the pit.
2. Rinse the plums, also blot with a cloth. Cut into slices, removing each bone.
3. In a large bowl, mix the pieces of nectarines and plums. Sprinkle with sugar, send for 5 hours in a dark, cold place, not forgetting to cover with a lid or towel. During this time, stir gently several times.
4. Put the mixture of nectarine and plums on the fire, squeeze citrus juice directly to the container.
5. After boiling, note the time, boil for exactly 7 minutes. Pour the preservation into containers (thoroughly washed and dried), roll up. After the lid has cooled down, send it to the basement.

Jam "Dreamer": a step by step recipe

If the house is raided unexpected guests, the question of what to treat them to will disappear by itself - gourmet jam turns an ordinary bun into delicious dessert for tea. Also this perfect stuffing for pies, especially if you add some nuts. If the hostess's hands grow from the place from which they are supposed to, she will certainly find a lot of options on how best to use the amazing fragrant delicacy.

Ingredients:

• 1 kg 500 g sugar sand;
• 240 g lemon;
• 900 g pears;
• 950 g nectarine;
• 900 g oranges.

Cooking:

1. Washed and peeled pears using a blender, turn into a smooth puree. Pour into a container designed for cooking jam, add a glass of sugar sand, turn on the fire.
2. Blanch the nectarines for a few seconds, then remove the skins. Cut into small slices. Pour them into a container pear puree, add also a glass of sugar.
3. Gently peel the oranges, removing the white fibers. Cut into cubes and send with a glass of sugar to a container with fruit.
4. In a small container, combine 200 ml of water with the remaining sugar sand, squeeze the juice from the lemon here. Put on the stove until the mass boils, chop the lemon zest. Boil the syrup with the zest for several minutes, making sure that the syrup does not burn, stirring occasionally.
5. Pour boiling liquid into a container with boiling fruit, cook for an hour.
6. Immediately place in a clean glass container (be sure to dry and heat before packaging).
7. Cool indoors with room temperature, after which it can be stored in a dark place with a cool temperature.

"Lakomka": a recipe for an excellent dessert from canned nectarines

The main thing is that nectarines can be taken even slightly unripe or soft, there is no difference, they will certainly turn into a delicious dessert.

Ingredients:

• 1 kg 130 g nectarines;
• 1 kg 600 g sugar sand;
• 340 ml of water.

Cooking:

1. Rinse in cold water fruit, slightly wet paper napkin or a towel. Cut into quarters, removing the bones and spoiled places at the same time. Pour the pieces of fruit into a large bowl for cooking.
2. In a small saucepan, bring water with sugar to a boil. Cook until all crystals are dissolved, stirring with a spoon.
3. Pour boiling syrup over fruit pieces. Gently stir the mass and put in a darkened room with a cool temperature.
4. Do it three times next process- drain the sweet liquid, bring to a boil over high heat and pour over the fruit quarters.
5. After the last filling, keep the mass for several hours in the cold, put on the stove and turn on a strong fire.
6. After boiling (do not forget to stir regularly!) Reduce the heat to medium. Boil 45 minutes. repackage ready jam into dry hot containers and immediately roll up. Cooling air, upside down.

Nectarines in syrup for the winter (video)

Even if you don't have a wonderful garden fruit trees, it is worth buying a few kilograms of fragrant fruits to try refined taste and enjoy unique aroma fruit preparations. Canned nectarines sure to bring a lot of fun winter evening filling a cozy home atmosphere warm summer memories.

6 recipes - PEACHES (blanks for the winter). one. canned peaches- a fantastic dessert. 2. Peach jam. 3. Peach jam. 4. Peaches in own juice. 5. Peach compote for the winter. 6. VIDEO - RECIPE Peach slices in syrup for the winter. 1. Canned peaches are a fantastic dessert.

The contents of a large jar disappear in an instant in winter! So roll more! By the way, you will get not only peaches, but also delicious compote. Ingredients: Peaches - 1.5 Kilograms Sugar - 450 Grams Water - 2-2.5 Liters Description of the preparation: The recipe contains ingredients based on one three-liter jar. Peaches take dense, medium size. A jar holds an average of 18 peaches. How to cook canned peaches? 1. Wash the peaches thoroughly. You can peel the skin and remove, but not necessary. If you decide that it would be better without the skin, then dip the peaches in boiling water and the skin will come off more easily. We will preserve whole peaches. But, if desired, you can roll up the halves. In this case, cut them in half and remove the bones. 2. Place the peaches in sterilized dry jars. Pour boiling water over and wrap for 15-20 minutes. Then pour the water back into the pot. 3. Put the drained water on fire. It must be brought to a boil. At this time, pour sugar into jars. 4. When the water boils, pour the peaches with sugar and roll up with sterile lids. Wrap jars of peaches for two days, and then put them in a dark place. Canned peaches are ready! Bon appetit! 2. Peach jam.

Gentle and fragrant jam from peaches this is a great way to prepare peaches for the winter, especially since crushed and overripe fruits can be used for jam. Products Peach - 1 kg Sugar - 1 kg Water - 1 cup Citric acid - 3 g How to make peach jam: Peel the peaches, but jam can also be made from unpeeled peaches. Bones are removed from the fruit and cut into pieces. Make acidified water - add citric acid. Prepared fruits are boiled in acidified water (1 cup per 1 kg of fruits, 3 g of citric acid) so that they do not darken, 10 minutes. Then sugar is added (at the rate of 1 kg of sugar per 1 kg of fruit). Cook peach jam over low heat with constant stirring in one step until tender (30-40 minutes). After cooling, the jam is transferred to jars. Close the peach jam with lids or parchment paper. 3. Peach jam.

chic recipe fragrant jam from peaches. Simple, delicious, fast. Products Peach - 1 kg Sugar - 1 kg Water - 400 ml Citric acid - 0.5 tsp This amount of products produces 1 liter of jam. How to make peach jam with slices: Sort the peaches, rinse. Can be cleaned upon request. Cut peaches into slices. Prepare sugar syrup. To do this, mix sugar and water in a bowl. Put on fire, bring it to a boil. Then carefully put the prepared peaches into it. Boil. Cook peach jam over low heat for 5 minutes. At the end of cooking, add citric acid. Peach jam is ready. Bon appetit! 4. Peaches in their own juice.

Recipe for peaches in their own juice for preservation for the winter. Peaches really float in their own juice, only a few tablespoons of water and a spoonful of sugar are added. Products For 1 jar (1 l): Fresh peach with dense pulp - 5-6 pcs. Sugar - 1 tbsp. spoon Water - 4 tbsp. spoons Tip: If you can't peel the peaches, submerge them in a colander or wire basket in boiling water acidified with citric acid and cool quickly in cold water. Peel off the skin easily with your hand. How to cook peaches in your own juice: Rinse the peaches, peel them. Then cut the peaches in half and remove the pits. Rinse the jars with soda, rinse well. Arrange the peaches on tin or glass jars cut side down, sprinkle with sugar. Then pour a spoon into each jar hot water(you can taste up to 4 tablespoons). Place the jars in the tank with hot water and sterilize. Sterilization time for peaches in their own juice in 1 liter jars at temperatures up to 90°C - 35 minutes, in 1/2 liter jars - 30 minutes. Close the jars with lids. At the end of sterilization, cool the jars of peaches in their own juice. Peaches in their own juice are ready! 5. Peach compote for the winter.

Many no longer close compotes, but simply freeze berries and fruits, and then cook fresh compotes. But it seems to me that in the compote "from the jar" there is something very homely, cozy, perhaps from childhood ... Products Per 1-liter jar: Peach slices - 200 g Sugar - 150 g And still peach compote"from a can" (as well as plum, apple-pear, cherry) differs from freshly brewed! Therefore, I closed a few jars of my favorite compote and will share this simple recipe peach compote. I close jars of 1 and 2 liters. How to prepare peach compote for the winter: Pour boiling water over the lids, wash the jars thoroughly. Wash the peaches, cut into slices. Divide into jars (about 1/3 of a jar) Pour boiling water over the jars, cover with lids, leave to cool for about an hour. After an hour, drain the peach water into a saucepan. Pour in sugar (calculated as 150 g of sugar per liter of water). Bring the syrup to a boil. Reduce heat and, without removing from heat, pour syrup over peaches. Cover hot compote with a lid and roll up. Turn upside down and put peach compote in pre-prepared heat (wrap in a blanket or something similar) for 1-2 days, until completely cooled. Put away on the shelf in anticipation of winter! 6. VIDEO - RECIPE Peach slices in syrup for the winter.

Greetings, Dear friends! Peaches have fallen in price on the market, so it's time to replenish your home collection of dessert preparations for the winter and learn how to cook canned peaches in syrup without sterilization! An amazing delicacy that you can’t buy for any money, because peaches are in sugar syrup from the supermarket, unlike home-made canned peaches in halves, is not always satisfactory in terms of quality and price. But in winter cold you will be ready to prepare delicious cakes and pastries with canned peaches, or simply with a ready-made addition to ice cream and sweet cereals.

If you bought the "right" peaches - slightly unripe, firm, without obvious damage, then canning peaches in syrup will not be too troublesome for you and will delight in simple preparation! We will cook peaches in syrup for the winter without sterilization, which greatly simplifies the entire harvesting process. I hope I convinced you to make peach halves in syrup? Then let's go to the kitchen with me!

Ingredients:

• peaches 1 kg
• sugar 200 g
• water 1 l
• citric acid 1 tsp

How to make peaches in syrupfor the winter:

As I mentioned in the introduction, to prepare canned peaches in syrup for the winter, you need selected and slightly unripe, sweet or sweet and sour peaches. In soft peaches, you simply cannot delicately remove the stone, since the risk of fruit deformation will be very high. We wash the peaches, remove the upper whitish coating.

We cut the peach along the hollow that runs along the entire circumference of the peach, turn the halves of the peach with our hands in opposite directions. We get two halves of the fruit: hollow and half with a bone. We pry the bone with a knife and remove it. It happens that a peach does not want to “part” with a bone in any way, then try another way. Cut the stone from the side of the stalk with a knife (reducing adhesion to the pulp), then make a similar cut along the hollow, insert the knife with the blunt side into the resulting slot and, with a little effort, detach the stone from the pulp. Optionally, at this stage, you can remove the skin from the peaches, which will color our syrup in a beautiful ruby ​​\u200b\u200bhue.

We prepare the syrup for peaches: pour water into the pan, add sugar. Since the peach is a rather capricious fruit, it is better to play it safe and add 1 tsp to the syrup. citric acid per 1 liter of water. Bring sweet and sour syrup to a boil.

Peach syrup boils - lower the halves and bring to a boil.

As soon as the peaches boil in syrup, we catch them with a spoon / slotted spoon and lay them out on clean banks pre-sterilized with lids. Arrange the peaches not too tightly so that the halves do not deform, but float freely in the sweet syrup.

Bring the syrup back to an active boil, pour it over peaches in jars. We cork the peaches with lids with seals or screw caps (depending on the jars you have chosen), turn them over with the lids down. Be sure to wrap it up and let it brew in hot syrup as long as possible, so we take the thickest blanket for jars of peaches. Thus, we will provide peaches additional sterilization and better preservation for the winter.

We put the cooled jars of peaches in syrup into the pantry, or cellar away from sources of light and heat.