Preparations for the winter will help to diversify food and to enrich it with vitamins. Compote from peaches will become a fine dessert to any winter dish. The way of its preparation without sterilization will help hostesses to please all family with the minimum expenses of time and forces.
It is required to you
- 1 kg of peaches;
- 350 g of granulated sugar;
- 1 teaspoon of citric acid;
- 600 g of water.
Instruction
1. Pick up peaches with firm and dense pulp. Track that among them the worm-eaten or beaten fruits didn't come across. It is desirable to choose fruit, identical by the size, for each can of compote.
2. At the selected peaches destem and carefully wash out. Then peel fruit from a thin skin. In order that it separated, easily make a crosswise cut, lower peaches in the boiling water for one minute, then take out them and at once put in a bowl with cold water. After all this clean, cut fruit in half and take out from them stones.
3. Put peaches in bank on three quarters. Prepare a sugar syrup. For this purpose pour one glass of sugar on a 2-liter jar and one and a half glasses of sugar into the boiling water – on three-liter. Bring to the boil, fill in with this structure peaches in bank and leave in such state approximately for five minutes, having covered them with the sterilized covers.
4. Merge syrup in a pan, put on fire and bring to the boil. Dissolve citric acid in warm water before full dissolution then pour in a pan with the boiling syrup. Once again bring to the boil and again fill in banks with peaches.
5. Roll up banks the sterilized covers and turn them. Put the turned cups covers on dry paper and wait several seconds. Correctly rolled up, they shouldn't pass outside liquid, paper under tanks with peaches means has to remain dry. If everything is made correctly, wrap up banks with compote in something warm and leave so before full cooling.