Peaches, canned thus kept more than 12 months without refrigeration.
My wife loves madly canned peaches. But she does not like almost all the brands that are sold in stores. Yes, and they are expensive there, and the bank filled with whole peaches in half.
Not to overpay, I have a couple of years ago he started canning peaches home. The process is very simple. To make the 20-liter cans, it takes me only 3 hours, and most of the time it takes to cleansing peaches from the skin.
for the syrup
Water 1000 ml (c)
Citric acid 1 teaspoon (or juice of one lemon)
The first step is to clean the skin from the peaches. For this, I blanch them. How do I separate wrote in the article, a link to which is left at the end.
Peaches, peeled, cut in half and remove the pit. Halves spread in the banks, about ¾. Completely it is better not to fill out, you need to leave room for syrup.
Sugar, citric acid and water in a saucepan and sending bring to the boil. It is important that the sugar and citric acid were completely dissolved.
Carefully pour hot syrup peaches. Cover does not close, as will still be sterilized jars with blanks.
Sterilization with the workpiece
On the bottom of the pot Stel cloth or gauze. I put jars with blanks covered with the cap and pour the water into the pan on a warm ¾ height cans.
Then bring to a boil and sterilize approximately 5-7 minutes. I close the lid until the end. Banks were removed from the pan, turn over and give to cool completely.
Canned peaches are obtained tasty. Excellent taste and preserve the color. I store them in a dark place at room temperature.
✔ Citric acid (or juice) is a natural preservative and help maintain the color of peaches and taste. But it can be eliminated if desired.
✔ To learn how much water is required for the syrup, I would first pour water into the jar to peaches and then merge. Thus I recognize the desired amount of water.
✔ The water should be used to warm or hot sterilization. Of cold water with hot peaches bank may burst.
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