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Pitted peach compote without sterilization for the winter

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269
Kitchen World
Calorie content 66.6 kcal
Portions 3 l.
Cooking time 24 hours
Proteins * 0.3 g
Fats * gr.
Carbohydrates* 16.4 gr.
* per 100 gr. product
Pitted peach compote without sterilization for the winter
Content

For good preservation of peach compote without sterilization, it is prepared with more sugar than ordinary compotes, precisely in the calculation of at least 300 g per 1 liter of water, because sugar is a preservative here. Compote will be concentrated and diluted with water before drinking, but it is perfectly stored. For better preservation, citric acid is added to the peach compote. Cooking by the method of 3-fold filling. Choose the volume of cans for the preparation yourself. The ingredients in the recipe are per 3 liters of compote.

Ingredients

Cooking process

step 1 out of 5
Rinse peaches selected for compote well and pat dry with a napkin. Then cut the fruit into halves with a knife along the groove, remove the seeds and cut into quarters. Sterilize the washed jars by any means and boil the lids. Place pieces of peaches in prepared jars.
step 2 out of 5
In a saucepan, boil clean water, pour peaches in jars with it, cover with lids and leave for 20 minutes.
step 3 out of 5
After this time, pour the water from the cans into a separate saucepan. Pour the calculated amount of sugar to it, stir until completely dissolved and bring to a boil.
step 4 out of 5
When the syrup comes to a boil, pour over the peaches in the jars, cover with the lids again and leave for 15–20 minutes.
step 5 out of 5
After this time, pour the syrup through a special lid into the same saucepan, add citric acid and, after boiling, pour the peaches in jars with it for the third time. Immediately seal the cans tightly and check the reliability of the seaming. Then place them on the lids and cover with a warm blanket for one day. Transfer the completely cooled jars of seedless peach compote to storage in a cool place.
Delicious and successful preparations!

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