Recipes for making peach compotes without sterilization for the winter
Peaches are juicy, fragrant fruits with a delicate taste. They are rich in vitamins and minerals. They are good fresh and processed. Their qualities are especially well preserved when canning. Therefore, many housewives prefer to cook peach compote for the winter. There are many different recipes for its preparation.
The subtleties of cooking
There are a number of features for a peach drink:
- Larger fruits are best cut or sterilized longer.
- Peach fruits are covered with fluff and, if not removed, the compote becomes unclear.
- For seedless compote, it is better to take varieties in which it separates well.
The rest of the cooking rules do not differ from other fruits.
Selection and preparation of fruits
For harvesting compotes, choose fruits that are not too ripe, without punctures and dents on the skin. Some housewives remove the skin from the fruit. But from this, the appearance is lost, the fruit falls apart, and the drink becomes unappetizing.
To make it easier to remove the fluff, the fruits are immersed in a soda solution for 30 minutes. 1 liter. water - 1 tsp. soda.
Peach compote recipes at home
Each canning housewife has her own recipe for making peaches.
An easy way for the winter
The easiest way is to put all the components in a vessel and sterilize. Ingredients for a 3 liter jar:
- 8-9 medium fruits.
- Sugar - 250-300 g.
- Water - about 2 liters, depending on the size of the fruit.
For a 1-liter can, everything is divided by three.With this method, the containers do not need to be sterilized, they should be washed well enough, and they are then sterilized along with the compote.
Boil cans in a sterilizer for about 15 minutes, then take out and roll up. Such a preparation is not capricious and costs a long time.
Without sterilization
Some housewives try to prepare canned food without sterilization. To do this, put the fruit in a vessel, fill it with boiling water and leave for 15 minutes. Then the water is poured into a saucepan, boiled again and sugar is added to it.
If large fruits are used while the syrup is cooking, you can pour boiling water over the fruit again.
Ingredients:
- Peaches - 8-10 pieces.
- Sugar - 200-400 g.
- Water - 1.5-2 liters.
Drain and drain well. Pour the syrup over the fruit and roll up the jar.
Seedless
You can make a pitted blank. If such a compote does not go away during the winter, you can leave it for the next year, it will not deteriorate. The drink is prepared from peach halves.But you can also carefully remove the bone without cutting the fruit completely. So it will seem that the fruits are whole.
There are a variety of ways to preserve seedless fruit. Someone is more convenient to sterilize, someone pours boiling syrup. Whichever method you choose, it's important to roll the cans up and fold them under a blanket to cool slowly. So the drink "ripens" and does not shoot later.
With bone
Removing the pit from some peach varieties is not an easy task. In this case, part of the pulp that has grown into the bone is lost. Therefore, many housewives prefer to make compote with a bone. Whole fruits look more attractive.
Ingredients for a 3 liter jar:
- Peaches - 8-12 pieces, depending on the size.
- Granulated sugar - 1-2 glasses to taste.
- Water - how much will go in, about 2 liters.
Bone compote is made by sterilizing cans. Or pouring with boiling water, and then syrup, as it is more convenient for anyone.
With citric acid
It is useful to prepare compote without sterilization by pouring boiling water over the fruit. But so that the cans stand well and do not explode, citric acid is added to the compote.
Ingredients for a 3 liter container:
- 8-9 medium fruits.
- Granulated sugar - 250 g.
- Citric acid - 0.5 tsp.
- Water - about 2 liters, depending on the size of the fruit.
For a liter capacity, everything is taken three times less. Fold the fruits into sterilized containers, add sugar and acid. Pour boiling water over a full jar and close with sterilized metal lids.
If canning is done correctly, such compote turns out to be fragrant and transparent. In it, the loss of vitamin is minimized, and the taste of the fruit remains summer.
With apricot
Many people prefer to cook a platter with apricot. To do this, take fruits in the same proportion and put them in a jar whole or by removing a stone.
Ingredients:
- Peaches - 500 g.
- Apricots - 500 g.
- Granulated sugar - 300-500 g.
- Water - 2 liters.
The acidity of the apricot is higher than that of the peach, so a little more sugar is added in this recipe than usual.
From fig peaches
Good compote is obtained from halves of flat fruits. They easily separate the pits and taste more delicate than ordinary ones. Compote can be made in various ways as described above. Preservation from this variety turns out to be tasty in any case.
Nectarine compote
The drink is beautiful and tasty when peaches are combined with nectarines. In this case, peaches must be bald, without a cannon, otherwise they will look worse than nectarines.
Ingredients:
- Peaches - 500 g.
- Nectarines -500 g.
- Sugar - 400 g.
- Water -2 l.
If you want to make a full jar, you need to take a kilogram of fruit and a little more sugar.
With plum
A good peach compote with plums. Besides the taste of the plum, it also gives a beautiful pink color. It is better to take varieties from which the seed is separated, and boil the preservation without the seed. They take fruits in equal proportions, put them in jars, pour in syrup and sterilize as usual.
With apples
It is better to peel and cut apples for a drink. Small varieties can be used whole. The amount of sugar is set depending on the taste and acidity of the apples.
With blackberry
Blackberries add color and aroma to the drink. They put on the bank:
- 1 glass of blackberries
- 1 kg of peaches.
- 0.5 tsp citric acid or juice of 1 lemon.
It is better to preserve by pouring syrup, so the berries will not fall apart.
How to store compote
The canned drink is kept in the basement or closet. Storage time - from a year with a bone and up to three years without.
