Good afternoon, my reader. You always want to have fruits in the house for the winter, which retain their summer aroma and useful properties. This can be achieved if they are prepared without sterilization, because it is sterilization that most often causes the canned food that is prepared for the winter to lose its original properties. Therefore, peaches in sugar syrup are not sterilized to keep them juicy and tasty. Citric acid should be added to the syrup as the main preservative. Fruit cooked with it, moreover, will not be sugary. Citric acid will not only add sourness to the contents, but with it the syrup will remain light and the fruit will retain its natural color.
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Peaches can be peeled or left on. Everyone cooks the way they like best: if you want elastic, dense slices, then the skin remains on the fruits.
The prepared delicacy is eaten not only by itself, but also various sweet seasonings are added to it, for example, in the form of chocolate topping, or canned peaches are put in pies and cakes.
Making peaches in syrup is pretty easy. Below is the original recipe for 3 liters.
Recipe
- 1.5 kg of peaches;
- from 1.5 to 1.8 liters of water;
- 200 grams of granulated sugar;
- 1 teaspoon citric acid.
The finished product, if desired, can be rolled up in one container or divided into several small jars.
Before cooking, peaches must be thoroughly rinsed, trying to get rid of the villi, check for flaws, which we remove, and dry with a paper towel. If we cook fruits without the skin, then they must be blanched immediately, for which we put the peaches in boiling water for no more than ten seconds, and then put them into cold water. Thanks to this simple operation, the skin is removed from the fruit very easily.
Further along the groove of the fetus, we make a circular incision and take out the bone. Place the pieces of peaches in the jars. Pour boiling water over the containers and leave for about half an hour.
After that, pour the infused water into a container for making syrup. It is advisable to use enamel dishes. We add sugar and citric acid to the water, and the syrup is brought to a boil. As soon as it boils, the container with syrup is removed from the heat and again poured into jars of peaches. The finished product is rolled up with lids and left to cool. In this case, the cans are turned upside down and remain in a thermal bath, for which the cans are wrapped in something warm. After the peaches in the syrup have cooled, they can be placed in the closet or refrigerator. One of the storage conditions is that direct sunlight does not fall on the banks.
Peaches prepared in this way in sugar syrup will always delight you with summer aromas in winter.
Do you canned peaches in sugar syrup wedges?
Original articleand many other materials, you can find on ourwebsite.
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