Canned Peaches

Canned peaches in syrup are a preserve that saves the day more than once in winter: both the wedges themselves and the fragrant syrup come in handy. From 3 kg of peaches you get 8 jars of 0.5 liters. Highly recommended.

Canned Peaches

Peaches in sugar syrup for winter: a simple preserve with sterilization, yielding 8 jars of 0.5 l from 3 kg of fruit.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 0.5 l jars

Course: Preserves and canning

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 3 kg peaches firm, even slightly green, not ripe
• 2 l water
• 500-600 g sugar
• 2 pinches citric acid

Method

 

1. Wash the peaches, cut them in half, remove the pit and cut into pieces.
2. Pack the wedges into 0.5 liter jars right to the top, without pressing down.
3. Put the water with sugar and citric acid on the stove and heat until the sugar fully dissolves, then pour the syrup into the jars.
4. Sterilize the jars with peaches and syrup in boiling water for 12-15 minutes and seal.
5. Let the jars cool and move them to a dark place or cellar.
   

Notes

The quantities above yield 8 jars of 0.5 liters.

Tips

• Choose only firm, dense, even slightly green peaches - ripe ones will turn to mush.
• Pack the wedges into the jar right to the top, but don't press them down.
• Once cooled, move the jars to a dark place or cellar.