Canning peach compote. Peach compote for the winter - fill up the bins with yummy! Ten recipes for a fragrant peach compote for the winter - choose! Peach compote for the winter without skin

06.11.2019 Soups

Foreword

Peaches are extremely juicy, tender and delicious fruits. However, they have one drawback - a short shelf life. But even in this situation, you can find a way out - to cook peach compote for the winter. You will find that even when canned, they have an amazing taste that can be enjoyed all winter long.

There are 2 most popular ways to prepare a drink for long-term storage: roll up cans of whole peach compote with or without a stone, after dividing the fruit into two slices. In this case, you can brew a more concentrated drink, which will need to be diluted with boiled water, or an ordinary compote, which can be drunk undiluted. The choice depends on the preferences of the hostess, the number of free cans and the volume of your pantry.

The best peach compote for the winter will be obtained from ripe, but not overripe fruits, without rot and damage, otherwise the fruits will lose their shape during heat treatment. However, if the compote is prepared from slices, then you can buy slightly spoiled fruits: in the process of examining and preparing the fruits for canning, you can cut off the "defects".

And yet, you will definitely need fragrant varieties of peaches, since only they can give a little summer warmth on a cold winter evening. Ordinary fruits, which are littered with counters in the summer, will not give the desired concentration of characteristic aroma. It is even better if these are fruits grown by you - so you will surely know what and when you fed them, what fertilizers you fed them.

For cooking, you need the following ingredients:

Peach - 5 kg
Sugar - 350-450 g / l
Citric acid - 3 g / l
Water - depends on the volume of the cans

This recipe is for 3 cans of canned compote with a capacity of 3 liters. First, you need to thoroughly wash the peaches so that no lint remains on the surface, and divide them into slices, removing the seeds. Fruits should be placed in containers up to the "shoulder", cut down.

We mix the ingredients for the syrup: sugar, citric acid and water. We calculate the amount of water in such a way that there is enough liquid to fill each jar up to the neck. After mixing the ingredients, boil the syrup and pour over the jars of peaches.

It is convenient to sterilize cans with compote in a large saucepan, which is filled with water to ¾ of the height of the cans. Sterilization is carried out 20 minutes from the moment the water boils. As soon as you pulled the cans out of the water, roll them up quickly. After working with the key, turn the pot-bellied containers upside down, place them on the floor covered with an old blanket and cover with a warm blanket.

To implement this recipe, you will need the following ingredients:

Sugar - 400 g
Peach fruit - 1 kg
Water - depending on the volume of containers

With this method of preserving compote, you need to use the method of two or three times pouring. For one three-liter jar, you will need three or four peaches, depending on their size.

First, well-washed and dried peaches are placed in pre-sterilized jars, and then poured with boiling water up to the neck. To prevent the glass from bursting, water is poured over a spoon placed approximately in the middle of the neck.

A container with peaches, filled with boiling water, must be covered with lids for 15 minutes. After that, you should drain the fragrant liquid into a saucepan - you will need to add granulated sugar and citric acid to taste there. After the syrup boils, jars of peaches are poured over them to the top and covered with sterilized lids, and then quickly rolled up.

You can do it differently: to make the taste of the drink even more saturated, the procedure for draining the syrup, boiling it again and pouring it back into the jars must be repeated.

After that, you can already work with the seaming key. Put peach compote for the winter on shelves or on the floor in a cool and dark place. Needless to say, it should be consumed within one year. By that time, if you have carried out a high-quality one, you will just ripen new fruits.

Peaches are delicious, healthy fruits that can be enjoyed throughout the year. In the summer, they can be eaten fresh, and for the winter, they can be preserved. Procurement is very simple. There are many recipes for making delicious treats. without sterilization will be the best workpiece. Details about its preparation are presented in the article.

Peach benefits

Peach is considered a valuable fruit for human health. It is rich in vitamins B, C, T, K, PP, as well as potassium, magnesium, zinc, manganese, phosphorus. The content of pectins and essential oil is confirmed in it. Even the seeds and leaves have positive properties. The bone is used to obtain almond oil, which is used in cosmetology. The leaves are used to prepare decoctions for treating gastrointestinal diseases.

The fragrant and tasty pulp of this fruit is perfectly absorbed by the body. Peaches can be eaten fresh or made into delicious desserts. So, peach compote for the winter without sterilization will be an excellent drink, which contains many vitamins. It restores the secretory activity of the stomach, allows you to properly digest food, and normalizes appetite. The drink is useful in treating kidney disease, heart ailments, rheumatism and gout.

Preparation

Before you get peach compote for the winter without sterilization, you need to prepare the necessary components. Rinse the fruit thoroughly with warm water. They should be aromatic, ripe and firm. Damaged fruit should not be used.

Then boil water in a small saucepan and blanch. Each fruit should be dipped in water and kept there for a minute. After boiling water, the fruits need to be cooled in cold water, and then remove the skin from them. Such preparation will allow you to get a delicious peach compote for the winter without sterilization.

What does it consist of?

To get 1 can of compote, you need the following:

If the capacity is 3 liters, then you need 5-6 fruits, 2 liters - 4 pieces, and for 1 liter take 3-4 peaches. Jars of 0.7 are filled with 2 fruits.
Syrup that will serve for pouring the fruit.

The resulting peach compote for the winter without sterilization will be concentrated, therefore, if desired, it is diluted with water. The finished drink contains valuable fruit vitamins.

How should you cook?

In order for the beneficial properties to be preserved in the drink, it must be stored for no more than 1 year. This is due to the fact that the bones present over time release harmful substances. The preparation is carried out according to the following rules:

Jars and lids need to be washed.
Processed fruits must be placed in a jar.
Fruits are poured with syrup, which includes water (1 l) and sugar (400 g).
Jars need to be closed with lids and turned over.

This concludes the preparation of the drink. Since such compote cannot be stored for a long time, you should use a pitted recipe. In this form, it will be more useful.

Preparation

It will be easy for every housewife to prepare peach compote for the winter. The best compote recipes that we offer in our article will allow you to get a tasty and healthy drink.

For cooking you will need:

fruit - 1 kg;
sugar - 400 g;
citric acid - on the tip of a knife.

To obtain compote, which, judging by the reviews, will be stored for more than one year, it is necessary to peel the fruit. The blanched fruit should be cut into 2 halves and placed in a jar.

Then you need to prepare the syrup. For this, sugar is added to boiling water. They need to pour jars of peaches and leave for half an hour. Then the syrup is poured into a saucepan, adding citric acid, and everything is brought to a boil. Banks need to be closed with lids.

This recipe allows you to cook quickly.

Use of modern technologies

A multicooker in the house is considered to be an excellent helper that facilitates the work of the owners. With the help of this device, according to experienced housewives, it will be possible to prepare a quick peach compote for the winter without sterilization.

Detailed instructions:

The fruits must be washed, pitted and peeled.
Then they are placed in a multicooker container.
Sugar (1 glass) and water are added to them, the level of which should be at the extreme mark.
You need to turn on the "Stew" or "Simmer" program, then cook the peaches for about 1 hour.
Then you need to turn on the "Heating" mode and prepare the jars with lids.

This recipe allows you to get a delicious drink in a slow cooker. Such preparation will be within the power of every housewife.

Having prepared a peach compote for the winter, you can fully enjoy the taste of summer fruits in the off-season and enjoy a fragrant and rich drink. Combining your favorite fruits with other fruits, it will be possible to favorably emphasize the taste of each component, and get a blank with a new properties.

How to cook peach compote for the winter?

Peach compote can be not only a delicious gourmet drink. With the correct execution of the recipe technology and an adequate choice of raw materials, the fruits themselves will turn out to be surprisingly tasty, which can be consumed just like that, enjoying their excellent taste, or you can use the pulp for making salads, adding to baked goods or other dishes.

For harvesting, exclusively fragrant and ripe fruits are chosen, but always with elastic, slightly firm, not overripe pulp.
Selected specimens are thoroughly washed, eliminating hairiness to the maximum, if desired, they are removed from bones and skin and placed in prepared sterilized jars.
The concentration and sweetness of the compote can be adjusted by decreasing or increasing the amount of fruit and sugar
Peach compote with whole fruits for the winter is not recommended to be stored for more than a year.

Simple peach compote for the winter

The simplest peach compote for the winter without sterilization can be prepared according to the recipe below. The amount of sugar is designed to produce a moderately sweet treat and can be increased or decreased as desired. After sealing, the jars are turned over with the lids down and kept wrapped for at least 24 hours. The proportions of the components are given for the blank of one can of 3 liters.

Ingredients:

peaches - 1.5 kg;
granulated sugar - 450 g;
water - 2 l.

Preparation

Prepared peaches are placed in jars, poured with water heated to a boil.
After 20 minutes, the water is poured into a saucepan and placed over the fire.
Sugar is poured into the jars and after boiling the infusion, it is poured back into the jars.
The containers are sealed tightly.
After cooling in a wrapped form, fresh peach compote is sent to storage in the pantry.

Compote of halved peaches for the winter - a recipe

Peach compote for the winter without pits can be stored for a long time (2-3 years). To implement the recipe, you need to pick up ripe fruits with dense pulp, from which the stone is easily and simply separated. To do this, an incision is made around the perimeter of the fruit circumference, the halves are turned in opposite directions and separated from the stone. If desired, the fruits can be preliminarily removed from the skins. The calculation is given for 3 liter containers.

Ingredients:

peaches - 3 kg;
granulated sugar - 400 g;
water - 1 l.

Preparation

Peaches are blanched in boiling water for 2 minutes, transferred to cold water and peeled.
Cut the fruit into halves, remove the seeds.
Boil water, dissolve sugar in it, boil for a couple of minutes.
Put the fruit in clean jars, pour it over with syrup.
Cover the vessels with lids and sterilize in boiling water for 10 minutes.
Peach compote is sealed hermetically for the winter and, after cooling, is sent to storage in a dark place.

Whole peach compote for the winter

It is easier and faster to prepare compote from whole peaches. The following recipe involves filling three-liter containers only by a third: you need to put about five medium-sized fruits in each jar. In this case, the finished drink can be drunk undiluted, enjoying the moderate sweetness of canned peaches.

Ingredients:

peaches - 5 pcs.;
granulated sugar - 1 glass;
water - 2.5 liters.

Preparation

Put washed peaches in a sterile jar, pour boiling water over and leave to cool.
Drain the infusion, bring it to a boil again, pour it into a jar.
An hour later, the liquid is drained for the last time, boiled and the fruits are poured with it, having previously poured sugar into the container.
Cork the compote from, wrap it up until it cools.

Peach and apricot compote for the winter

With minimal labor costs, you can also prepare a compote from apricots and peaches. In this case, to balance the taste, it is necessary to add 0.5 teaspoon of citric acid to each can of 3 liters before the last pouring. The proportions of fruit can be arbitrary - the taste of the drink will be different, but in any case, great.

Ingredients:

peaches and apricots - 700 g each;
sugar - 400 g;
citric acid - 0.5 tsp;
water - 2 l.

Preparation

Washed apricots and peaches are placed in jars.
Pour boiling water over the fruit and leave for 30 minutes.
Drain the infusion, boil again and pour it into the jar again.
After half an hour, the liquid is poured into a saucepan, sugar is added, the syrup is allowed to boil and poured into a jar, to which citric acid has already been added.
Peaches are also corked for the winter, wrapped until they cool.

Peach and nectarine compote for the winter

Peaches are perfectly combined in various preparations with nectarines and compotes are no exception. Fruits harmoniously complement each other, creating an excellent drink in all respects. In addition, having issued a similar preparation, in winter you can simultaneously enjoy two types of fruits at once or use them for cooking.

Ingredients:

peaches and nectarines - 500-600 g each;
granulated sugar - 400 g;
water - 2 l.

Preparation

The prepared fruits are placed in sterilized jars, poured with boiling water and, after 30 minutes, poured into a saucepan and the liquid is brought to a boil.
Repeat the filling again, after which sugar is poured into the jar, poured with boiling infusion.
The peach and nectarine compote is sealed and wrapped until it cools.

Peach and apple compote

Peach compote, the recipe of which will be described below, is prepared with the addition of apples, which give the finished drink a special taste, pleasant sourness and enrich its aroma. Both those and other fruits can be used whole, or you can rid them of seeds, cores with seeds and cut into slices or halves.

Ingredients:

peaches and apples - 300-600 g each;
granulated sugar - 200-400 g;
water - 2 l.

Preparation

Prepared fruits are placed in a three-liter jar, poured with boiling water, and drained after 20 minutes.
Sugar is poured into the jar, infusion heated to a boil is poured, sealed, wrapped.

Peach and orange compote

Peach compote turns out to be especially aromatic and tasty if you add orange to the fruit. The originality of the drink and its sophistication will be appreciated even by fastidious gourmets. In this case, citrus fruits are used together with zest, however, to obtain a softer and more unobtrusive taste, you can pre-peel the fruits.

Ingredients:

peaches - 1.5 kg;
orange - 1 pc.;
sugar - 3 cups;
water - 3 l;
citric acid - 0.5 tsp.

Preparation

The peaches are blanched in boiling water for 2-3 minutes, after which, if desired, cut in half and remove the seeds.
Sugar and acid are added to the same water, the syrup is brought to a boil and the halves of the fruit are immersed in it.
An orange cut into circles is placed there, and the contents are brought to a boil.
To prepare it for the winter, it is poured into jars, sterilized for 20 minutes, and sealed.

Peach and plum compote

Adding plums to peaches in compote, you will be able to get a rich and aromatic drink that will delight you with summer fruit taste in winter. This recipe is especially attractive for its unpretentious execution: prepared, thoroughly washed fruits are placed together with sugar in sterile jars, poured with boiling water and sealed.

Ingredients:

peaches - 3-5 pcs.;
plums - 10-15 pcs.;
granulated sugar - 1-1.5 cups;
water - 2.5 liters.

Preparation

Fruits are placed in a three-liter container, sugar is added.
The contents are poured with boiling water, sealed, carefully wrapped upside down warmly for 2 days.
They move peach compote and plums for the winter to a cellar or basement.

Peach and pear compote

For the winter, according to the following recipe, it boils down to the preparation of fruit and syrup and the subsequent sterilization of the workpiece. The composition of the drink in this case is complemented by fragrant juicy pears, which will make the drink even tastier and more aromatic. If you wish, you can add some grapes to the jar.

Prepare the sleigh in the summer - the famous Russian proverb says! Therefore, in order not to miss the sunny abundance of fruits in winter, it's time to harvest delicious compotes. Contrary to all misconceptions, they are prepared very simply and easily. But on cozy winter evenings, when you so want to plunge into the unique summer atmosphere, this problem can be solved with a jar of sunny peach compote or

As a bonus to a refreshing drink, you also get delicious fruits. I ate and drank, and charged with summer energy - beauty! In my family, such blanks are in special demand. They are adored by both adults and children. Therefore, I close several dozen cans every year.

What to look for when choosing fruits:

Aroma. Ripe, fragrant fruits are best suited for rolling. Having opened such a jar, the aroma will be simply breathtaking;
Ripeness. For compotes, ripe and sweet fruits are better suited. Unripe, green fruits are more suitable for harvesting candied fruits;
Hardness. You will need dense and solid individuals. Soft, overripe peaches break down quickly and you won't be able to get whole fruits in the jar.

Now prepare the right fruits, jars and other ingredients - we start creating!

1. Peach compote with citric acid

Citric acid will add a light and piquant sourness to canned fruits and drinks. Such a preparation turns out to be very tasty and cooks quickly. And it flies off the table even faster! The number of peaches in relation to other ingredients is determined by yourself. They should not fill the jar tightly. If you want more canned fruit than a drink, add more. If compote is a priority, increase the amount of water and put fewer peaches.

Ingredients:

For 3 liters of water there are:

1 full glass of sugar (about 200 grams);
1 teaspoon dry citric acid
ripe, dense peaches;
banks of the desired denomination (I usually take 3-liter).

1.First of all, you need to prepare the container. It must be clean and sterilized. This can be done in a water bath or in an oven, as you are accustomed to.

2. Wash the fruit thoroughly, trying to remove the "hairs" as much as possible.

If you want to plant more fruit, do not do it tightly. Fruits can wrinkle and lose their beautiful, "marketable" appearance. They will certainly be tasty, but in structure they will be more mushy.

3. Put a pot of water on the stove and bring to a boil. As soon as the liquid boils, pour it into the jars in small portions. If the dishes are poorly calcined, then with a quick pouring of boiling water, the glass may crack.

4. Cover the jars with clean, sterile lids and wrap them in warm towels. Leave in this form for 40-60 minutes.

5. Then drain the liquid from the jars back into the pot and put it back on the fire. As soon as the water starts to boil, add sugar and citric acid, stirring them thoroughly. As soon as the grains of sugar in the boiling compote dissolve, it must be immediately poured into the jars.

6. Roll up the lids and turn upside down. Wrap up with a warm blanket or towel and leave to cool completely. I usually leave the cans overnight. In the morning, you can already move them to the basement.

Delicious peaches in brine are sent to wait in the wings in a cool room.

Bon Appetit!

2. A simple way to prepare compote with chopped peaches

I love this method because such a dish can be appeased not only at a family dinner, but also put at the head of the festive table. The peaches are juicy, aromatic and very beautiful. And the compote is rich and refreshing.

Ingredients:

Sugar should be added to taste. Its amount depends on the degree of sweetness of the fruit.

Water and peaches are also determined individually, depending on how you are going to fill the jars.

I usually take 3 liters of water:

Peaches;
200 grams of granulated sugar.

Preparation:

1.Peaches need to be separated from the stone.

I do it with a curly knife - it turns out very beautiful and original. It is better to cut the pieces to the same size. The remaining pulp on the bone can serve as an ingredient for jam or for instant compote.

2. Pour water into a saucepan and put on maximum heat. Pour in the required amount of granulated sugar and bring to a boil.

3. Blanch the peach slices in boiling liquid for literally 10-20 seconds.

4. Peaches will go straight from the plate to a specially prepared sterile jar. I spread them out to half the size of the crockery. Pour the resulting compote up to the neck.

5. Roll up the lid and turn upside down. Leave until the contents have completely cooled down. After that, turn the compote and take it to the basement or any other cool place for storage.

It turns out very tasty and beautiful. Other fruits can be harvested in the same way.

Good blanks to you!

3. Peach compote without sugar

Unfortunately, not everyone can afford sweet desserts and drinks with added sugar. In addition, its presence in dishes does not bring any benefit. Therefore, if you avoid this ingredient, and you really want to enjoy canned fruits and compote, this method is for you. I cook such a compote for children. It turns out it is also sweetish, due to the fruit, so they drink it with pleasure!

Ingredients:

Only the eye works here, because for this we only need:

Unripe but sweet peaches;
water.

To make the delicacy as tasty and sweet as possible, we will remove the peel from the fruit.

1.To do this, rinse the peaches thoroughly and put them in a deep bowl so that its edges cover the amount of fruit you have put in. Pour boiling water over a bowl and let stand for 1 minute.

2. Then drain the hot water and pour cold water for another minute. After that, the peel will be very easy to peel off.

3. Put fruit in a sterilized jar by a third or a half of its volume.

4. We do the first filling with ordinary boiling water, filling the jar to the top. This will help get rid of germs and substances harmful for long-term storage. Cover the jar with a lid and wrap it with a towel so that the contents have time to "disperse" and not cool too quickly. Leave the compote in this form for 30 minutes.

5. Now you need to drain the water and boil it again for 5 minutes. During this time, the substances released from the peaches will die. Pour the cans up to the neck again, roll them up and turn them over onto the lids.

During infusion, you may notice that the liquid level will drop by 1-2 fingers. This is normal because the fruit will absorb a certain amount of water.

6. Be sure to wrap the jars in warm material. This is done to evenly cool the contents so that the compote is well infused hot and does not disappear quickly. Leave them wrapped up overnight, upside down. Turning over is also very important, because the lid must also be heated and thus sterilized.

The compote turns out to be very tasty, natural and rich. In winter, sugar or sweetener can be added if desired.

We feel the need for bright and refreshing compotes only in winter. Everyone knows the feeling when in the summer you don't want either fruits or vegetables that are freely available in the beds. But in winter, we reproach ourselves for this, wanting to enjoy these sweets. Therefore, in the summer, do not forget that very soon there will be no harvest, and you always want to eat and drink tasty things.

These three recipes I actively use and they are used in a huge way in my family. Now, I would like to summarize our topic and find out the basic rules for an ideal compote:

In order for the workpiece to be stored longer and not swell quickly, the fruit must either be blanched or double-filled. This means that the first portion of boiling water is poured for a few minutes, and then it is boiled again and added to the jar completely.
Choose the right peaches. They should be firm, dense, but at the same time fragrant and sweet.
Another important aspect of the drink is that you need to drink it within a year after preparation. Further storage involves the release of harmful toxins from the fruit pits. But this feature does not scare me in any way, because my creations do not always live up to winter, despite the number of cans.

Good luck in harvesting compotes!

Bon Appetit!

4. Video - Peach Compote

I hope you enjoyed this man's story about making peach compote.

The easiest way to prepare a fruit or berry compote for the winter is as follows: take a large enamel pan, put washed and peeled fruits (berries), sugar in it, boil for a few minutes, pour into sterile jars and seal. But with this method, the compote can turn out to be cloudy, since more ripe and softer fruits will simply fall apart in boiling water. To avoid this, we will cook the peach compote in two stages, without boiling the fruits themselves, but simply pouring them with hot water and syrup. The main thing is to take enough peaches per jar so that the compote does not turn out to be too watery and expressionless.

Ingredients

peaches - 5 pcs.
sugar - 200 gr.

How to close peach compote

1. First of all, prepare the peaches. They should be ripe, firm and free of dents. Choose the most delicious, then the compote will turn out wonderful. Wash thoroughly, preferably with a brush. Peaches must be pitted and peeled. The skin can be cut with a peeler, but it is easier to blanch like tomatoes. To do this, make a small cut on the skin, pour boiling water over the peaches and leave for 30 seconds. Then we dip it in cold water - and you can clean it. The skin peels off easily, it is convenient to remove it.

2. As with any preservation, we sterilize the jars. To do this, wash them thoroughly, and then scald them with boiling water. And do not forget about the lids: they also need to be doused with boiling water, but it is better to boil for a couple of minutes. We fill sterile jars with half peaches by about a third.

3. Fill the peaches with boiling water about half of the jar, cover with a lid and let it brew for 10 minutes. During this time, they will warm up and give the water a scent and some of the sweetness.

4. Pour the water from under the peaches into a saucepan (never pour it out!) And add sugar. Peaches are a very sweet fruit, so you need very little sugar. You can add a small amount of lemon juice to give the compote additional flavors, but I prefer the natural taste.

5. Dilute the water with sugar with boiling water and let it warm up on the stove for 5 minutes so that the sugar is completely dissolved.

6. After the syrup is ready, pour it back into the fruit jars and roll them up very quickly. Excess air or foreign particles should not get into the jars, then the compote will be stored for a long time and will delight you not only in winter, but also, if you want, on a spring morning. The jars must be turned over with the lid down, wrapped in a blanket and left to cool completely. Then store in a cool dry place.

Compote is ready! Now you can enjoy sweet and aromatic peaches all year round.

Note to the hostess

1. For such a preparation, it is recommended to take peaches of the same type. So, for example, Zolotaya Moskva and Collins may seem to be the same in density, but during heat treatment they will most likely behave differently: the slices of the fruits of the first variety will retain their integrity, and the second will soften excessively. Fig under the influence of boiling water is sure to be deformed: its pulp is very tender.

2. Mixing peaches with nectarines in one container is also not worth it. Using the general recipe, it is better to roll up the fruits in different jars. By the way, the nectarine compote looks darker and brighter than the peach one, so it's easy to distinguish them visually, you don't need to make labels or markings on the lids. The taste of both will turn out excellent - in this respect they are not rivals.

3. Correctly sealed compotes in carefully sterilized jars are unpretentious to storage. In the kitchen or home pantry, where the room temperature is kept, they will be as comfortable as in a cold cellar. Their enemies are natural light and electric rays. If it is always light where the conservation is, the containers should be wrapped with dark paper and newspapers. Otherwise, every month the amount of vitamins in the drink will decrease, but initially there are a lot of them.