Peaches in syrup: a simple recipe for canned peaches for the winter.
These canned peaches retain almost all the properties of fresh ones. The benefits to the body in winter are enormous. After all, they contain beta-carotenes, vitamins, potassium, calcium, selenium, iron, sulfur, iodine and other useful elements, and they also improve the stratum corneum, fill the body with vitamins and minerals and relieve anemia.
How to preserve peaches in syrup for the winter.
Canning peaches has a very simple technology.
It is necessary to select hard, strong fruits.
Dip selected peaches into 1-2 m of boiling water, remove the skin and divide in half.
Place the separated seedless fruits into a solution of water and citric acid (1 gram of acid per liter of water).
Place the processed fruits in jars, pour in the prepared sweet syrup.
We prepare the syrup according to the following calculation: for 400 g of peaches, take 250 ml of water and 200 g of sugar.
Sterilize half-liter jars of peaches for 25 minutes, liter and three-liter jars for 35 and 45, respectively.
Roll up the jars with lids.
Place on the neck and cover with a blanket.
A simple recipe for peaches in syrup allows you to enjoy tasty and healthy summer gifts in winter. Canned peaches are served as a ready-made fruit dessert or added to jellies, pies, cakes and drinks.
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