How to keep peaches at home. ...

How to store unripe fruit

For transportation and long-term storage, peaches are best picked unripe. Delicate fruits keep well when wrapped in paper or using linen bags.

A method is being practiced to help extend this period. It consists in using a solution of salicylic acid and 90% alcohol in a proportion of 10 g per liter. It is necessary to grease the fruit with liquid before storing it, and wash it under running water before eating.

Paper bag

One popular method is to preserve the fruit in the sand, which helps to extend the ripening time. In this case, the peaches are laid out in paper bags or wrapped in parchment. The fruits are placed in boxes 4 rows high, and the voids are covered with dry sand. The container is placed in a cellar or a cool pantry. Ripening and storage period - 2 weeks.

To ripen the peaches faster, a method of placing apples or bananas on them is practiced. The joint release of special substances stimulates the early ripening of neighboring fruits. The bag with fruits must be kept for 24 hours at + 22 ° C in a dark place. Then check maturity and refrigerate.

Linen fabric

Another method is to use a linen or cotton napkin or towel, in which the fruits should be placed at a certain distance (they should not touch) with the cuttings down. From above, the fruit is covered with another napkin, blocking the access to air. They ripen in 2-3 days.

The main ways to store ripe fruit so as not to spoil

Several proven methods of storing ripe apricots have been accumulated, making it possible to use the harvested crop for a long period. Each of them requires careful selection of fruits that do not show signs of rot or mechanical damage.

In paper bags

Immediately after the apricots have been harvested from the tree, they are sent in paper bags. Such a container provides free air access and prevents the formation of condensation that appears when using plastic bags for storage.

In wooden boxes

It is allowed to store the harvested crop in wooden boxes, but this will require wrapping each apricot with parchment or other paper. Fruits that have any defects are not allowed to be stored in this way. Laying is done in several layers in such a way that the fruits do not adhere too tightly to each other. From time to time, inspections and checks are carried out in order to identify tainted apricots and remove them.

If there are spoiled and high-quality fruits nearby, then this will very quickly lead to damage to the entire bookmark in the box.

In fridge

The shelf life of the collected fruits in the refrigerator does not exceed 1 week. For these purposes, use sealed plastic containers in which there is no oxygen access. If you put the fruits in a standard bowl, then they will retain their properties for only a couple of days.

In the case when the temperature indicator is maintained at 0 C, then the crop can be stored there for 1 month.

You can send the harvested apricots to the freezer by cutting them into pieces, breaking them into 2 wedges, or folding them whole in a special bag or container for freezing. The fruits preserved in this way retain almost all the beneficial properties.

Not all apricot varieties can be used for drying. It is necessary to pick up large, but not too juicy fruits. After the entire procedure, the weight of the fruit is reduced by at least 5 times. You can dry them both naturally and in the oven. Also for these purposes, specialized household appliances are widely used. The oldest and most proven method is hanging loose apricot wedges on a string in a dry, well-ventilated place.The previously washed fruits are left for a while in water with the addition of lemon juice, so that later they do not darken.

The natural drying method involves spreading the apricot slices in a thin layer in a cool and well-ventilated area for several days. The slices should not be allowed to touch each other. After that, they are taken out in the sun and dried for another 1 week. Ready fruits are sent for storage in packages or glass jars and consumed within six months.

If drying is carried out in the oven, then the grate is preliminarily covered with a cotton cloth. After that, the apricots are laid out in a thin layer. First, the oven is heated to a temperature of +50 C, and then gradually raise this indicator to +70 C. To dry evenly, periodically the fruit must be turned over. After 60 minutes. the apricots are transferred to a baking sheet lined with parchment paper and continue to dry. The whole procedure takes 10-12 hours. The fact that the fruits are already ready is evidenced by the absence of secreted juice when pressed on them and the characteristic elasticity.

Drying use

Such unusual sweets are especially popular with children, and adults happily feast on drying. Dried peaches are widely used in cooking.

Compotes.
Jam.
Confit.
Jams.
Desserts.
Bakery.

In addition, they can be used as a healthy snack, for example, to take with you to work. Dry peaches are low in calories, if we are not talking about candied fruits, therefore they will also help those who are going to lose weight, because giving a feeling of satiety, they prevent breakdowns and overeating.

Other ways to store peaches for a long time

You can save peaches in another way:

The fruits are sweet-sour and sweet, suitable for drying. In this form, peaches are stored for more than one year. You can dry the fruits in the sun or using a fruit dryer. For this procedure, the peaches are cut in half or into four slices, and the pit is removed.
Sand storage. Slightly unripe late varieties should be selected. They must be firm and free from flaws. For three or four days, the peaches are left in a dark room with good ventilation. During this time, the fruits will lose a significant part of the moisture. Then the fruits are wrapped in paper and laid out in boxes in no more than four layers. The space between the peaches is abundantly covered with dry and clean river sand. The fruits do not spoil for two to three months.
Freeze peaches. It is possible that this is the most optimal way to preserve fruit for a long period (up to a year) without losing all the beneficial properties. Fruits are frozen both in whole form and in slices. Pitted fruits should be placed in a container or bag and sent to the freezer. Peach slices are frozen with syrup. To prepare the latter, four cups of cold water are mixed with three cups of sugar. Three tablets of ascorbic acid are added to the mixture. The pieces of peaches are placed in a container, completely filled with syrup and placed in the freezer. They keep well for one year. Low temperatures have a positive effect on fruits - the structure of the flesh remains unchanged.
Preservation of peaches. Another way to preserve the harvest. You can preserve fruit with a stone, or remove it first. You need to thoroughly study the technology so that the peaches do not lose their taste and useful properties.

You can save fruit in a variety of ways. But the most delicious and fragrant is the peach that a minute ago was still hanging on the tree.

Features of cooking peaches in syrup for the winter

Peach blanks turn out to be very tasty if high-quality fruits are selected for this. There are several recommendations for cooking:

It is important to respect the proportions indicated in the recipe.
It is advisable to harvest seedless fruits, since they will last longer.
In order for the products to be preserved for a long time, it is necessary to perform high-quality preparation of products and containers.

You can twirl the peaches yourself, since there is nothing difficult about it. All the recipes below allow you to create delicious dishes.

Rules for the selection and preparation of products

The sweetness of a fruit is determined by its aroma. If the smell is intense, then the peaches will be sweet and juicy. It is important that there are no foreign aromas.

Peaches must be selected according to the following criteria:

Elasticity and velvety are considered to be evidence of ripeness.
The skin of the fruit should be flat.
Natural skin color required.
The pulp of the fruit is yellow, white, with pinkish veins.

Flat peaches are not as juicy as classic peaches. It is advisable to take fruits by weight. Avoid foods that are hard, soft, or have green, dark spots. Shriveled fruits are not suitable either. Before creating blanks, they must be thoroughly washed.

How to prepare containers correctly?

For peaches in syrup, it is better to choose 1-liter jars. You need to take only high-quality containers, which should be thoroughly washed with baking soda and then rinsed. Then the blanks will be stored for a long time.

After that, the banks should be sterilized. Steam cleaning is an effective and simple method. Boil water in a saucepan. A lattice is installed on top, on which the inverted containers are fixed. They are boiled for about 30 minutes. Then the container is left on a towel.

Peaches preserved in halves for the winter without sterilization

Many housewives love to pamper their loved ones with fragrant pastries with sweet peaches. Unfortunately, the season for these delicious fruits is short and there are many chemical additives in store-bought canned foods. There is only one way out - to preserve peaches on your own, especially since it is very simple.

For conservation you will need:

peach fruits (it is better to choose a little 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.

Preservation method:

Wash the fruits thoroughly in cool water, changing it several times.
To make it easier to pull out the pit without damaging the fruit itself, you need to make an incision all over the 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 cut a bone from the second half with a knife.
For sugar syrup, combine sugar with clean water, add citric acid or pour in a spoonful of lemon juice and put on low heat to boil.
Pour the halves of the fruit into the syrup and, after the pouring with the peaches boil, boil them for about ten to twelve minutes.
Put the peach halves in dry, pre-sterilized jars, but not tightly.
Bring the pouring to a boil again and then pour it into the jars so that it completely covers all the fruits. Immediately tighten the preservation with boiled metal lids.
In order for canned peaches to last longer and stand without problems all winter, it is advisable to place them in a dark place where there is no access to the sun's rays.

Peach Jam Recipes for the Winter

There are various ways to prepare dessert. Someone uses only peach, someone adds other fruits, and someone - nuts. Here's an example of several popular simple recipes for a dish.

Simple recipe

Energy value per 100 g:

Caloric value: 179 kcal
Protein: 1 g
Fat: 0 g
Carbohydrates: 45 g

What you need:

peaches - 1.5 kg
sugar - 1 kg
cinnamon - 1 stick
citric acid - 0.5 tsp.
3 cans of 0.7 l

Steps:

Wash the peaches.
To separate the fruit from the skin, pour hot water into a container and immerse the fruit in it one by one for a few seconds. Then, using a knife, carefully remove the skin.
Cut the fruit into medium-sized wedges. Place in a saucepan.
Add sugar, stir and leave for 1-1.5 hours.
Place the saucepan over medium heat, add the cinnamon and stir in the peaches with a wooden spoon. Once the sugar is completely dissolved, bring it to a boil over high heat.
Leave to cool in a cool place for 30 minutes. Put back on the stove and boil. Cool again.
Place the jam for the third time on the stove, boil, add citric acid. The juice should become clear. Simmer for 7 minutes over low heat.
Pour the jam into the jars. Close with euro covers. Chill the jam by turning the jars over onto the lids and wrapping them in a towel.

Important! Be sure to skim off the froth when cooking the jam.

Another option for jam (five minutes)

Energy value per 100 g:

Caloric value: 170 kcal
Proteins: 0 g
Fat: 0 g
Carbohydrates: 43 g

What you need:

peaches - 1 kg
sugar - 0.7 kg
lemon juice - 1 tsp
water - 200 ml
2 cans of 0.5 l

Steps:

Wash the main ingredient, cut, pit and cut into slices.
Add sugar and let sit for a few hours.
Place the pot on the stove and bring it to a boil, stirring regularly.
Simmer for five minutes.
Add lemon juice, stir, pour into jars.
Roll up the cans, turn over and leave to cool.

With apples

Energy value per 100 g:

Caloric value: 173 kcal
Proteins: 0 g
Fat: 0 g
Carbohydrates: 43 g

What you need:

apples (medium) - 550 g
peaches - 550 g
sugar - 1.3 kg
water - 110 g
2-3 cans of 0.5 l

Steps:

Wash the fruit thoroughly.
Place clean fruit on paper towels to dry.
Slice the peaches along the "seam" and carefully divide them into halves.
Remove the bones. If you cannot remove them by hand, use a teaspoon.
Cut the peach into medium slices.
Cut the apples into two, remove the core and tails.
Cut the apples into the same wedges as the juicy fruit.
Place all the pieces in a saucepan.
In another container, boil 0.5 tbsp. filtered water and add sugar. Stir constantly until the sugar is completely dissolved.
Pour the resulting liquid into a bowl of fruit.
Leave to stand for 3-4 hours, covered. After a while, put the saucepan over medium heat.
Boil the workpiece for 15 minutes, constantly removing the foam.
Arrange the slices in jars, fill with syrup.
Cover the jars with lids and place in a pot of hot water to sterilize for 10 minutes.
Roll up the cans. Leave them to cool. Delicious jam for the winter is ready. Store the workpiece in the pantry.

Important! Lemon and spices can be added to enhance the flavor and aroma of the jam.

With plums

Energy value per 100 g:

Caloric value: 140 kcal
Proteins: 0 g
Fat: 0 g
Carbohydrates: 33 g

What you need:

peaches - 1 kg
yellow plums - 500 g
oranges - 2 pieces
sugar - 1.2 kg
water - 2 tbsp.
2-3 cans of 0.5 l

Steps:

Wash a kilo of peaches. They must be peeled.
Cut the fruit into slices, after separating the pulp from the stone.
Wash the plums and oranges, peel them and cut them into pieces.
Pour 2 tablespoons into a saucepan. water and add sugar.
Boil liquid and add fruit slices.
Boil everything over low heat for 40 minutes.
Pour into sterile jars. Roll up. Leave to cool.

Did you know? In the era of the Roman Empire, it was thought that the peach was originally from Persia, since its Latin name is "Prunus persica", that is, "Persian apple".

With nuts

Energy value per 100 g:

Caloric value: 162 kcal
Proteins: 2 g
Fat: 4 g
Carbohydrates: 30 g

What you need:

peaches - 600 g
sugar - 600 g
walnuts - 1 glass
2 cans 0.5 l

Steps:

Wash the fruit, peel and cut into wedges.
Cover the slices with sugar and let sit for 60 minutes to let the juice stand out.
Pour everything into a heavy-walled saucepan and place over high heat. Boil.
Boil over low heat for half an hour.
Add peeled and chopped nuts. Boil for another quarter of an hour.
Pour into jars and roll up lids.

Vanilla peaches

Delicious dessert that children love. Also, canned fruits can be served with ice cream, used in filling for pies or bagels. You can send the whole fruit to the jars, but then you will have to prolong the sterilization process a little.

Ingredients:

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

Preparation:

After washing the peaches thoroughly, remove the seeds and cut the fruit in half. Send to a container with boiling water for a minute, after which it is easy to remove the skin.
Place in glass containers (be sure to cut down) to the very hangers.
Pour the containers with peach halves with syrup (water, vanillin, sugar) boiled for two minutes.
Send the container with fruit for sterilization by placing a special wire rack at the bottom of the pan or placing a thick cloth.
After sterilizing the containers (small jars - a quarter of an hour, large - half an hour), seal and send to cool under the blanket, not forgetting to put the lids down first.

Such blanks are stored for a long time, provided they are stored correctly (in a cool room).

How to store cherries: in the refrigerator or not

When picking cherries on your own, you need to try to preserve the tails. The shelf life of such fruits is increased, and primary damage is prevented, which reduces the likelihood of the appearance of fungal mold and microbes

When buying cherries in the market or in a store, you should pay attention to its appearance. Fresh cherries should be free from dents, stains and sour smell

In order for the fruits to be stored longer, it is necessary to correctly determine the degree of ripeness of the berries. They should have a uniform color, a darkened stalk at the place of its attachment to the berry, elastic density.

There are a number of useful tips, the use of which greatly affects the shelf life of fresh cherries.

Pick ripe fresh berries early in the morning, when the flesh is at its fullest;
Leave the cutting, since it accumulates a large amount of moisture and nutrients, and when buying, give preference to a crop with a large number of cuttings;
If possible, do not rinse the cherries intended for storage;
Go through the collected or purchased fruits, leaving only dense fresh cherries for storage, which do not have signs of decay, cracks, dents, peeled peels and wormholes;

Many people wonder how long cherries can be stored in the refrigerator. Best of all, these garden gifts will be stored on the bottom shelf of the refrigerator compartment or in the fruit compartment.

Do not keep fruits next to apples or bananas.

In the refrigerator, the fruits are well stored at temperatures from + 2 to +8 degrees. This is the optimal temperature regime that will not allow the fresh crop to overripe. On average, the shelf life of a crop in a refrigerator is about two weeks.

For a longer period, the storage temperature of cherries should not fall below -1 and rise above +1 degrees.

Long-term storage of the crop in the refrigerator increases the concentration of vitamin C. This becomes most noticeable around the fifth and subsequent days.

Refrigerated storage in glass containers with airtight lids is ideal. Fresh cherry or cherry leaves are placed on the bottom of the selected dish, and the fruits are carefully laid out in layers on top of them. To prevent drying out, the container with the fresh crop is tightly covered with a lid.

The crop retains freshness well when stored in a tight paper bag. Placed in the lower tray of the refrigerator compartment, the bag will ensure the safety of fresh fruits. Plastic containers are also suitable for storage.However, such a container is not closed with a lid, but covered on top with a paper towel or a sheet of thick paper.

It is not recommended to put a large amount of fresh cherries in plastic containers.

Many people wonder about storing cherries, whether it is possible to keep them in the room. The shelf life of fresh crops at room temperature is reduced to several hours. If it is not possible to keep fresh berries in the refrigerator, you should resort to other methods that provide longer storage.

Did you know that cherries can be stored in a paper bag?

How to properly preserve lemons for the winter

For storing fruits for a long period of time, it is worth choosing a suitable method.

Fridge

To store lemons in the refrigerator, it is permissible to put them in the vegetable compartment of the refrigerator. For long-term storage, you should use the following methods:

Wrap the fruit in parchment and refrigerate. The fruits should be sorted every 1-2 weeks. This will help you spot spoiled lemons in time.
Treat each lemon with sunflower oil and put in the vegetable section of the refrigerator. In this way, it will be possible to save lemons for 2-3 months.
Put the fruits in an enamel bowl and cover with cool water. In this form, it will be possible to preserve their freshness for a month. However, it is recommended to change the water daily.

Cellar

To store fruit in the cellar, you should use the following methods:

Wrap each lemon in parchment and put in boxes. Fruits should be laid with green birch branches. It is recommended to unwrap the fruit every 3 weeks and dry it with a dry towel. They are then wrapped again with clean paper. Spoiled fruits must be removed on time.

Treat lemons with unscented oil and place on the shelves.

It is important to ensure that citrus fruits do not come into contact with each other. This will prevent the spread of rot.

Rub the fruit dry and place in a copper container.

Place the dishes on ice. Every 2 weeks, the fruits should be pulled out and wiped from moisture, without touching them with your hands. It is also worth wiping down the sides of the pot and placing it on ice again. These fruits stay fresh for 3 months.

Wrap each lemon in paper and place in a box filled with sand. It must be dry and clean. It is recommended to supervise so that the fruit does not touch. Sprinkle the fruits on top with another layer of sand.

Balcony

If there is not enough space in the refrigerator for citruses, they are allowed to be folded into wooden boxes and taken out to the balcony. This helps keep the fruit fresh for 3-4 months.

To do this, you should do the following:

Wash the fruit with a brush and dry thoroughly.
Wrap each lemon in parchment.
Fill the container with sawdust. Dry sand will also work.
Fold the lemons in layers, sprinkle each layer with filler. There should be at least 5 centimeters of sand on top of the fruit layer.
Place the box on the balcony, out of the sun.

In a dark pantry or closet

A dark pantry or closet is considered a great place for fruit. To keep the fruits fresh, they should be treated with sunflower oil and put in a convenient dish, and then put in a dark place.

Features of storage of dates

It is permissible to keep dried dates at room temperature for a maximum of 2 months. In this case, it is recommended to take into account the following rules:

wash the product immediately before use;
store in an airtight jar or tightly closed container;
protect from direct sunlight.

A cool, dark place will help extend the shelf life of the product. Dried fruits are characterized by a high moisture content. Therefore, it is quite permissible to put them in the refrigerator. In this case, the product should be placed in a glass or plastic container and hermetically closed.

Following these recommendations will help to avoid chapping of the fruit. In addition, they will not absorb foreign aromas.The optimal temperature regime is 0 degrees. This allows dates to be stored for 1 year. For a longer period, the fruits are allowed to be kept in the freezer. At a negative temperature, dried fruits lie for several years. Moreover, this method also has a disadvantage. After thawing, the fruits lose their shape.

Storing cucumbers: what about freezing?

Storing the crop in the freezer allows you to use the blanks for cooking various dishes and eating them fresh during the winter. Ripe and young cucumbers with thick skin and firm flesh are suitable for freezing. Vegetables should be whole, without browning, rotting symptoms and other diseases.

How to prepare cucumbers for freezing

Before freezing vegetables, you need to properly process them. First you need to thoroughly wash the crop and wipe it with napkins or a towel. Excessive accumulation of moisture on the skin can adversely affect the taste.

It is also important to select fruits of certain varieties that are capable of being under the influence of cold for a long period of time.

Freezing methods

Freezing vegetables is allowed in different forms, taking into account the purposes of further use and your own preferences. Vegetables must be pre-cut in a way that is best suited for cooking. If you plan to use it as an ingredient for vinaigrette or okroshka, it is better to cut into cubes, for sandwiches - into thin layers.

Wholly

It is recommended to freeze whole cucumbers only if you do not need to cut them after defrosting. Thawed vegetables are quite difficult to cut with improvised means.

In circles

Fruits are cut into circles, which, after defrosting, are planned to be added to salads or used to decorate various dishes. In addition to the culinary purpose, fruits frozen in circles are used to perform cosmetic manipulations.

It is important not to immediately pack the chopped vegetables into bags for subsequent freezing, but to dry them first, spread them out on a flat surface, cover them with foil and keep them in the freezer for a few hours for a little freezing. This is necessary to make it easier to separate the pieces from the ice when defrosting.

Cubes

Cucumbers, frozen in cubes, are suitable for adding to various salads and other dishes. To freeze, you need to dry the vegetables from the available moisture, cut off the ends and peel them. Then the cucumbers are cut into small cubes and laid out on any container with a flat surface to dry for half an hour.

Cucumber juice

Juice squeezed from cucumbers is subject to freezing for further use for cosmetic purposes. The juice can be used for masks, lotions and daily care of the face and neck area. To make cucumber juice, follow these steps:

grate clean and dry vegetables;
place the rubbed mass in cheesecloth to squeeze juice out of it;
pour the juice into an ice container;
leave the container in the freezer overnight;
transfer frozen ice cubes to a bag and return to the freezer for further storage.

You can also get cucumber juice using a blender, ordinary juicer or meat grinder. Using this equipment, you will need to pre-peel the vegetables.

You can freeze not only fresh crops, but also pickled cucumbers. The freezing process of salted vegetables does not lead to a loss of appearance, taste and aroma. Freezing is performed according to a similar principle - first, the cucumbers are dried before salting, cut into cubes, salted and frozen for 4 hours. Then the salted vegetables are poured into a bag and placed back in the freezer.

Why you need to store grape leaves

Ready-made pickled leaves for an Asian dish are sold in stores, but a handmade blank is tastier.It gives the minced meat, consisting of meat, rice, onions and herbs, a pleasant sour taste and an interesting wine aroma. Dolma is not only tasty, but also healthy. Grape leaves contain high concentrations of vitamins, minerals and nutrients.

Grape greens are used not only in oriental cuisine. It is added as a natural spice to meat and fish when frying and stewing. It has an important culinary feature - it absorbs the aroma of the prepared product, at the same time gives it a wine piquancy.

It is advisable to pluck them from white grapes. Such greens taste more delicate.

The harm and danger of nectarine

As with other food products, the health benefits and harms of juicy fruit depend on the correct use of it. If you eat no more than 3-4 nectarines a day, then there will be no harm. If this figure is exceeded, there is a risk of developing an intestinal disorder, a sharp increase in blood sugar and bloating.

It is strictly forbidden to gnaw and suck on fruit seeds, they must be thrown away immediately. The nucleoli of the elements contain hydrocyanic acid, which is a potent poison. But nectarines do not contain carcinogens, because they are not grown with GMOs. We must also remember that nectarines contain a lot of water, so they should not be consumed immediately before bedtime. Otherwise, there is a risk of increased urination.

As for contraindications, they are practically absent. True, with diabetes mellitus, their volume should be minimized. When breastfeeding, you should not eat more than 1-2 fruits per day. They are introduced into the diet of infants no earlier than 7 months.