When you want seasonal summer fruits in winter, it's so nice to open a jar of fragrant harvesting! Tender and sweet, canned peaches can be served to the table as an independent dessert, or added to pastries and other desserts.
Ingredients
- Peaches - 40 pcs.
- Water - 2 l
- Sugar - 400 g
- Citric acid - 3/4 tsp.
Step-by-step cooking recipe
Wash the peaches, cut into halves, remove the bones.
Fill pre-sterilized liter jars with peach halves.
Boil water and pour boiling water over the fruits in jars up to the neck. Cover the jars with sterile lids and leave to warm up for 15 minutes.
Then drain the water from the cans into a saucepan and bring to a boil. Add sugar and bring to a boil again.
Add a little citric acid to the jars of peaches.
Pour boiling sugar syrup over the peaches in jars. Roll up the jars, turn upside down, wrap and cool. Cooled canned peaches can be stored both in a cool place and at room temperature.
