Canning Peaches
Description
A canning recipe without unnecessary fuss. Peaches are good not only fresh but also preserved. To make canned peaches, you will need one and a half kilograms of peaches per three-liter jar (or three smaller jars). You can add more sugar; my peaches were sweet and juicy, so I did not need much of it.
Instructions
- 1
Step 1
First, wash the peaches thoroughly and pat them dry with a paper towel.
- 2
Step 2
Using a knife, cut along the groove, split the peaches in half, and remove the pit. Fill cleanly washed jars with the halves.
- 3
Step 3
Put a pot of water on the stove. When the water boils, pour it over the peaches, cover with lids, and let stand for 25–30 minutes. Then drain the water from the jars back into the pot.
- 4
Step 4
Pour in the sugar and a teaspoon of citric acid, bring the syrup to a boil.
- 5
Step 5
Pour the peaches with liquid — and seal the jars right away. Turn them upside down and wrap well in a warm blanket. Let stand until completely cooled.
- 6
Step 6
You can serve the ready peaches with ice cream or on their own.