You can preserve peaches in different ways - in the form of compote, jam, syrup, whatever. Today I will share a classic recipe for canned pitted peaches. They are then especially convenient to use in baking or in other desserts.
Ingredients
- Peaches - 1 kg
- Water - 1 l
- Sugar - 300 g
- Citric acid - 1 tsp.
Step-by-step cooking recipe
Pour boiling water over the peaches for a minute. Peel off the skin.
Cut them in half and remove the bones.
Place the peaches tightly in clean, dry jars.
Pour boiling water over them and leave for 10 minutes under the lids.
Drain this water, add sugar and citric acid to it.
Boil again and pour over the peaches.
Roll them up for the winter.
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