You won't have time to look around, but it's time to twist cans with twists and blanks for future use.
Today we will tell you how to save peaches so that you can simply eat them with pleasure in winter or add them to a pie / dessert.
Natural peaches
How to cook:
1. Wash the peaches, cut in half and remove the pit. You can gently remove the skin.
2. Sterilize 1 L jar and fill with peach halves. Pour boiling water over.
3. Cover the jars with boiled lids and place in a large saucepan.
4. Sterilize 1 liter jar of peaches for 7-10 minutes. Roll up, cool and store.
Peaches in syrup
How to cook:
1. Wash peaches, cut into halves and place tightly in sterilized jars.
2. Pour cold water over the fruit, which will become the basis for the syrup, and leave for 10-15 minutes. Yes, cold.
3. Then pour the water into a saucepan and pour in another 1 glass, since some of the water will evaporate during boiling.
Pour sugar 400 gr. for 1 liter of water. Boil the syrup until it boils.
4. Fill jars of peaches with boiling sweet water. Cover with boiled lids and leave to cool. The jar should cool with the syrup and peaches inside.
5. Pour the cooled syrup back into a saucepan and boil. Perhaps the syrup will be in stock in the pan, it should be so.
6. Re-pour the peaches with syrup, and again wait until it reaches room temperature. Repeat the procedure a third time.
7. Roll up peaches, soaked in syrup three times with iron lids and turn the jars upside down and wrap them in a blanket.
8. When the workpiece is completely cool, remove the cans in a cool place.
Peaches in syrup will last up to 2 to 2 years. They are delicious and flavorful.
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Thanks for reading to the end!