The best recipes for halved peaches

In the hot, busy season, each housewife tries to prepare more tasty preservation, the purpose of which is not only to decorate a family lunch or dinner, but also to remind you of summer days in winter. Of course, best of all, not fragrant cucumbers or tomatoes can cope with such a role, but bright sweet fruits or berries. Making stewed fruit or preserving it in your own juice is a simple but rather boring task, because most housewives use only the simplest recipes. But you can try to cook something unusual and original: peaches, canned in halves. They used to be considered rare fruits, and now in the gardens there are more and more trees with huge fragrant fruits that can be sent to jars in order to treat your family with a delicious treat in a few months.

Peaches Solar: a delicious recipe for the winter

Canned fruits from this recipe really resemble the sun in a warm orange shade. You can even take unripe fruits - in the compote they will better keep their shape, which will allow them to be used to make your favorite desserts.


  • 2 kg 800 g peaches;
  • 530 gr of granulated sugar;
  • 1 liter of 500 ml of water;
  • 80 g of lemon.


  1. Rinse peaches well, remove excess fluid with a towel.
  2. Cut the fruit into two parts, removing the seed.
  3. Sugar and squeezed juice from the lemon into the cooking container. Put on fire, after dissolving sugar crystals add peach halves.
  4. After boiling the fruits in syrup, put them in a glass container, pour in sweet syrup and immediately seal with tin lids.

After turning upside down, be sure to wrap it up.

Halved peaches: step by step recipe

Sometimes housewives are reluctant to take canning peaches for the winter, because they don’t like the thick skin with a peculiar fluff. They will certainly like this recipe, because pre-peeled fruits will not cause any inconvenience.

It is important that the fruits are firm, without soft patches, such places should be immediately cut out.


  • 980 ml of water;
  • 2 kg 900 g peaches;
  • 640 g of sugar sand.


  1. Rinse whole fruits with a seed in a bowl and immediately pour boiling water. After a few minutes, drain the hot liquid, pour the cold. Peaches will peel off very easily.
  2. You can try to remove the peel from the fruit with a sharp knife, but then the prepared compote will take on a muddy, unappetizing look.
  3. Divide each fruit into two parts, immediately removing the stone.
  4. Fill half the glass container.
  5. Dissolve sugar in water, boil, stirring.
  6. Pour the fruits with boiling sweet liquid.
  7. Pre-covering with lids, sterilize containers for 25 minutes. After the sterilization process, wrap up after rolling up.

"Fantasy": a recipe for assorted peaches without sterilization

Canning is especially tasty if you add a few other fruits to peaches that emphasize the taste and complement the aroma. From aromatic fruits you will get many containers of bright tasty compote (8 cans of 3 l).


  • 900 g peaches;
  • 510 g of blackberries;
  • 820 g of pears;
  • 950 g of plums;
  • 1 kg 800 g of granulated sugar;
  • 70 g of citric acid;
  • water.


  1. Rinse all fruits under cool running water. It’s easy to do this with a colander.
  2. Cut the fruit into halves, fill the container in half, add the berries of the blackberry.
  3. Pour citric acid and sugar into each container.
  4. Put water in a large stewpan on a stove, immediately after boiling pour into containers with fruits to the shoulders.
  5. Cork immediately, be sure to place it upside down under a blanket or warm blanket.

With wine

Amazing preservation, which can be offered as a New Year's holiday snack for guests. Some housewives even manage to cook salads with peaches instead of canned pineapples. It turns out no worse, even tastier.

For harvesting fruits choose solid, unripe.


  • 1 kg 450 g peaches;
  • 520 g of sugar sand;
  • 300 ml of water;
  • 150 ml of wine (white natural);
  • 25 g of lemon juice;
  • 5 g of ground ginger and cinnamon;
  • 10 g of cloves.


  1. Pour boiling water over the fruit for several minutes. Drain, peel the fruit.
  2. Cut peaches into halves, discard the seeds.
  3. Press in a clove in each half.
  4. Boil the syrup by combining sugar, cinnamon, ginger and water. Put peaches in the liquid, leave on the stove until they boil. Remove, leave for 5 hours.
  5. Put again on the stove, pour in lemon juice and wine. Cook, mixing gently, until cooked.
  6. Arrange boiling fruit with liquid in a glass container, seal immediately. Cool down the lids. It is not necessary to wrap a blanket, the shelf life is long.

Vanilla peaches

A delicious dessert that kids really like. Also, canned fruits can be served with ice cream, used in the filling for pies or bagels. You can send the whole fruit to the jars, but then the sterilization process will have to be slightly extended.


  • 960 ml of water;
  • 400 g cane sugar;
  • 10 g of vanillin;
  • 800 ml of water.


  1. After thoroughly washing the peaches, remove the seeds and cut the fruit in half. Send in a container with boiling water for a minute, after which it is easy to remove the skin.
  2. Place in a glass container (always cut down) to the hanger.
  3. Boiled for two minutes syrup (water, vanillin, sugar) pour containers with peach halves.
  4. Send fruit containers for sterilization by placing a special lattice on the bottom of the pan or laying a thick cloth.
  5. Having sterilized the containers (small cans - a quarter of an hour, large ones - half an hour), seal and send them to cool under a blanket, not forgetting to put the lids down first.

Such blanks are stored for a long time under the condition of proper storage (in a cool room).

With apples

Wonderful stewed fruit, the preparation of which at home will be a simple and enjoyable process. Apples for such a harvest should be taken acidic varieties, hard and large.


  • 760 g of apples;
  • water;
  • 650 g of sugar sand;
  • 760 g of peaches.


  1. Wash peaches, cut into halves, while removing the stone.
  2. Apples get rid of the core, you can remove the peel, if too hard. Cut into large slices.
  3. Send fruits to glass containers. The container should not be filled to the very top; the ideal ratio is 1 part of the fruit and 2 parts of the liquid.
  4. In each filled container, put a few leaves of lemon balm or mint.
  5. Pour sugar and add cold unboiled water to the top.
  6. Sterilize such a fruit preparation takes about 20 minutes.
  7. Having taken out the containers with compote from the pot with boiling water, be sure to immediately roll up, checking the quality of the cork.
  8. Prepare the blanket in advance, put preservation after capping down with covers under a warm shelter.

Do not remove the blanket for 24 hours. Take the finished peach-apple blanks into the basement.

Halved peaches for winter without sterilization

Many housewives love to pamper their relatives with fragrant pastries with sweet peaches. But, unfortunately, the season of these delicious fruits is short, and there are a lot of chemical additives in the canned food from the store. There is only one way out - conserve peaches on their own, especially since it is very simple.

For conservation, you will need:

  • peach fruits (it is better to choose slightly unripe) - two kilograms;
  • white fine sugar - one and a half kilograms;
  • cold clean water (not chlorinated) - one and a half liters;
  • citric acid (can be replaced with lemon juice) - a teaspoon.

Conservation Method:

  1. Wash the fruit thoroughly in cool water, changing it several times.
  2. To make it easier to pull out the bone without damaging the fruit itself, it is necessary to make an incision along the entire peach with a sharp knife, and then carefully turn the two halves of the fruit in opposite directions. One part will turn out without a bone, and the second half will cut a bone with a knife.
  3. For sugar syrup, combine sugar with pure water, add citric acid or pour a spoonful of lemon juice and put on low heat to boil.
  4. Pour the halves of the fruit into the syrup and, after pouring the peaches in a boil, boil them for about ten to twelve minutes.
  5. In dry, pre-sterilized jars, put the halves of peaches, but not tightly. Bring the pouring again to a boil and then pour it into jars, so that it completely covers all the fruits. Immediately tighten the preservation with boiled metal caps.

To preserve canned peaches longer and stand without problems all winter, it is advisable to place them in a dark place where there is no access to sunlight.

Whole canned peaches

Peaches are usually preserved in halves or slices. But you can prepare these fruits in their entirety, especially true if the peaches are a bit overripe and it is difficult to choose a seed without damaging the fruit.

For conservation, you will need:

  • soft ripe peaches - three kilograms;
  • white fine sugar - two and a half kilograms;
  • pure (not chlorinated water) - two liters;
  • a teaspoon of citric acid;
  • a pinch of ground cinnamon and vanilla sugar.

Conservation Method:

  1. Wash the fruits and peel them carefully. Put them in clean, dry cans, preferably with a capacity of two liters, so they will fit more.
  2. For sweet syrup, combine water with sugar, citric acid and spices, boil, then boil for ten to fifteen minutes.
  3. Pour the syrup into cans with peaches, cover with metal lids and place in the oven for sterilization. Sterilize for at least twenty minutes. Then roll up immediately.

Whole harvested peaches cannot be stored for a long time, since their stone contains harmful substances that only accumulate during long-term storage. The shelf life of such a workpiece is no more than two to three months.

Natural Canned Peaches Halved (video)

You should certainly use such recipes, because you don’t need either a lot of time or a huge list of the necessary ingredients. A little advice - peaches for each recipe can be taken half with nectarine, you get a completely different taste. The degree of ripeness of the fruit affects the amount of sugar - if they are unripe, you will have to add a little more sweet ingredient. Such simple tips will help you prepare the perfect canning for the winter, which will certainly turn into a delicious family dessert for the winter.

Previous Article

Description of the strawberry variety Maryshka

Next Article

Maranta Kalatei Varshevich: description of the plant and the rules of care at home