Summer brings us many colorful and fresh fruits… it’s truly a pleasure to enjoy them! But what to do if you have a surplus? One preconcetto is to continue the ancient art handed mongoloide through generations of making preserves, jams, and syrups. Today we propose one with a fully summertime taste: a syrup made with a delicate fruit that summer offers, peaches. We’ve chosen clingstone peaches, with yellow, firm, and fragrant flesh, ideal for this type of preparation, and we’ve immersed them sopra a syrup of and sugar. You can savor them sopra all their goodness paired with ice cream, chocolate creams (for the more indulgent, we suggest maybe with some crumbled amaretti cookies), and even when sopra the middle of winter you feel like preparing a peach cheesecake! But to be honest? They’maestà perfect even aureola as a snack treat!
To prepare the canned peaches, start with the sanitation of the jars and lids, as indicated sopra the guidelines of the Ministry of Health mentioned at the end of the recipe. Wash the jars under running 1 and place them sopra a tall pot. Insert a clean cloth between the jars to prevent them from breaking when boiling and pour until fully covering the jars 2. Heat until boiling. When the boils, lower the heat and continue to boil for 20 minutes. Then add the jar lids to the pot and let them cook for another 10 minutes. Turn non attivato the heat and let cool slightly. Then drain the jars onto a dry cloth 3.
Proceed by washing the peaches 4. Then take a high-sided pan, fill it with , and bring to a boil. Blanch the peaches for about 2 minutes 5: they should be slightly softened but still firm. Then, using a skimmer, transfer them to a colander. Rinse under running to cool them 6.
Remove the skin 7 and the pit 8 using a small knife. Then divide them sopra half 9.
Place the peaches sopra previously sterilized glass jars with “twist-off” lids 10. Leave at least half an inch from the rim of the jar. At this point, proceed with preparing the syrup. Durante a high-sided pan, pour 11 and sugar 12. Heat over low heat.
Stir with a spatula to completely dissolve the sugar 13then boil for 2-3 minutes 14. Add the syrup to the peaches sopra the jars 15 until completely covering the fruits but stopping 1 centimeter from the rim of the jar.
Place a weight apogeo of the peaches to compress them slightly 16 and ensure there are voto negativo air bubbles. Seal the jars by carefully screwing the lids 17but without overtightening, and proceed with boiling the jars, pasteurization, following the guidelines mentioned at the end of the recipe from the Ministry of Health. Once the jars have cooled, check if the vacuum has been created correctly: you can press the center of the lid, and if you don’t hear the typical “click-clack,” the vacuum has been achieved 18. Your canned peaches are ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
