This old recipe makes peach puree delicious and nutritious. In addition, it is famous for its beneficial properties. That is why many doctors advise using it at any time of the year.
I will tell you all the details and subtleties of making peach puree for the winter in my recipe with step-by-step photos.
For this blank, we need:
- peaches - 1 kg;
- water - 200 gr.
How to make peach puree at home
We start preparing the workpiece by thoroughly washing the peaches and pouring boiling water over them. After 10 minutes, the boiling water must be drained. Peel the scalded peaches.
Divide the peeled fruit in half and remove the seeds.
Add 200 grams of water to chopped peaches and put on low heat. Boil the mixture for about 20 minutes. If desired, you can add a little sugar, but if mashed potatoes are prepared for an infant, then it is better to refuse sugar.
To make your puree tender and airy, it is preferable to use a blender. Boil the resulting puree over low heat for about 5 minutes.
In order for the blanks to be stored for the winter for a long time, you need to thoroughly wash and. To sterilize cans at home, you just need to hold them over boiling water for about 5 minutes.
Fill the finished jars with peach puree and roll up the lids.
Our preparations for the winter are ready. It is best to store them in a cool place. By the way, peach puree, prepared according to this old and simple recipe, is devoured by both cheeks not only by kids, but also by adults. In addition, it makes an excellent filling for homemade pies, rolls and other baked goods.
Peaches are not as affordable fruits as apples or pears, but many housewives harvest them for the winter. Indeed, on cold days it is very pleasant to open a jar of peach jam or mashed potatoes, the taste and aroma of which brings back memories of summer and cheers you up. It is advisable to harvest peach puree for the winter even if the family has small children. These canned foods can be made without sugar, so they can even be used as complementary foods for babies.
Cooking features
Cooking peach puree for the winter is not a difficult task, even for a novice housewife. Knowing a few points, she can make a tasty and healthy treat that will keep well for at least 6 months.
- Ripe, but not overripe, peaches are suitable for mashed potatoes. It is important that the fruit is not damaged, especially if you are preparing a dessert for a child.
- Before mashed potatoes, peaches must be peeled: once in the mashed potatoes, it will make it taste rough. It is especially dangerous to leave peaches unpeeled if the food is planned to be given to babies. Small pieces of skin, once in the baby's esophagus, can provoke vomiting, which will keep the baby away from fruit dressings for a long time.
- It will be easy to remove the skin from the peaches if they are immersed in boiling water for 1-2 minutes, then immediately transferred to a container with cold water or, having thrown in a colander, doused with a cold shower.
- For a small child and people who follow the figure, it is advisable to cook peach puree without adding sugar. First, the peaches are cut into pieces, stewed in a small amount of water, chopped with a blender, boiled again and laid out in sterilized jars. The most cautious housewives, before rolling up the jars of mashed potatoes, cooked without sugar, sterilize them in boiling water - 200 ml jars for 2-3 minutes. This is advisable if the product is intended for feeding a baby.
- You can store peach puree cooked without added sugar only in the cold: in a cellar or a cold basement, even better - in the refrigerator. Its shelf life, subject to storage conditions, will be 6 months. After opening the jar, its contents must be consumed within 24 hours, at which time the puree can only be kept in the refrigerator.
- For storage at room temperature, peach puree is made with added sugar. Usually 0.25-0.5 kg of this sweet product is put on a kilogram of peaches. To balance the taste of puree, citric acid or sour fruits are added to the composition. This has a positive effect on the stability of the product against unfavorable storage conditions.
- Jars for peach puree must be sterilized, otherwise it will quickly deteriorate. The cans are closed with metal lids to ensure tightness. These can be screw caps or screwed with a key - their configuration does not matter.
- The rolled up cans are turned over and covered with a blanket. Cooling down in this form, they undergo additional conservation, which makes them stand better.
Peach puree can not only be canned, but also frozen. To do this, peach pulp, crushed to a state of puree, is laid out in the cells of the container for freezing ice, sent to the freezer. The frozen puree is removed from the mold and put into a bag, returned to the freezer. Peach puree, prepared by freezing, retains all the beneficial properties. There is only one drawback - you need to find a place for it in the freezer. Therefore, most housewives still prefer to make peach puree for the winter in jars.
Peach puree for the winter without sugar
Composition (for 1.4-1.6 liters):
- peaches - 2 kg;
- water - 120 ml.
Cooking method:
- Wash with baking soda and sterilize the jars, matching lids. It is better to choose small cans, with a volume of about 0.2 liters. It is convenient to sterilize them in the oven or microwave, but you can sterilize them in the usual way - by steaming by placing the containers on a sieve or steamer rack.
- Wash the peaches.
- Boil water in a saucepan (the amount is not indicated in the recipe). Dip fruits in boiling water, blanch them for about a minute.
- Catch the peaches with a slotted spoon and transfer to a container filled with cold water.
- Peel the fruit. Cut the fruit in half, remove the seeds.
- Cut the peach pulp into small pieces of arbitrary shape, add water to them.
- Place the bowl of peaches over low heat and simmer for 15–20 minutes after the water boils.
- Grind the peaches with a blender until puree. In the absence of this kitchen technique, the fruit pulp can be rubbed through a sieve.
- Bring the peach puree to a boil and cook for 5 minutes.
- Distribute the puree in the jars, screw them on with the lids boiled for 5-10 minutes.
- Turn the cans over, cover with a blanket, and leave for a day.
After the indicated time, jars of peach puree must be transferred to a cool room, the temperature in which does not rise above 16 degrees. If you do not have such a room, you will have to store the dessert in the refrigerator.
Peach puree with sugar
Composition (for 2.5 l):
- peaches - 2.5 kg;
- sugar - 1 kg;
- citric acid - 2 g;
- vanillin (optional) - 1-2 g;
- water - 100 ml.
Cooking method:
- After washing the peaches, pour over boiling water, then with a stream of ice water, peel.
- Remove the seeds from the fruit.
- Cut the pulp into small pieces, chop until puree using a blender or meat grinder.
- Add sugar in small portions and stir until it runs out.
- Add water, stir, put on low heat.
- Boil the puree, skimming off the foam, until the desired consistency, but not less than 20 minutes.
- Add vanillin and citric acid, stir and simmer for another 5 minutes.
- Arrange the dessert in pre-sterilized jars, seal them hermetically.
Leave the jars to cool upside down. It is not necessary to wrap them up - a sufficiently large amount of sugar and citric acid in the composition will allow you to store canned food at room temperature without this manipulation. Mashed potatoes will not spoil for at least a year.
Peach and apple puree for the winter
Composition (for 2 l):
- peaches - 1 kg;
- apples - 1 kg;
- sugar - 0.6 kg.
Cooking method:
- Wash and peel the fruit. Cut the pulp into small cubes or slices, fold into a basin.
- Cover with sugar, leave for 2-3 hours, so that the fruit has time to start juicing.
- Heat over low heat until boiling. Cook for 10-15 minutes, skimming off the foam.
- Grind the fruit with a hand blender. Reduce the fruit puree to the desired consistency.
- Spread mashed potatoes in prepared jars, seal them.
After cooling down, the cans can be rearranged into the closet or other place where you keep supplies for the winter - these canned foods do not require special storage conditions.
Peach puree is a delicacy that both children and adults are not indifferent to. It can be prepared for the winter according to several recipes, including sugar-free. This allows you to use the treat for baby food.
Unlike other fruits, peaches cook very quickly - if you are not preparing a dish for preparation for the winter, then five to seven minutes will be enough to cook it. It is imperative to sterilize puree for blanks, so you will have to prepare clean jars in advance and rinse them well with water and soda.
Ripe peaches should be washed well, put in a saucepan and covered with hot water. Bring the fruit to readiness and immediately remove from the water.
Cool and gently remove the skin, cut off the pulp with a knife.
You can chop the peaches with a knife, mince them, or grind them in a blender.
The pulp can also be rubbed through a regular sieve or grated on a fine grater. Beat well with a whisk or mixer to serve the puree straight to the table. You can add sugar or powdered sugar to make it sweeter.
To prepare mashed potatoes for the winter, it will need to be simmered for about 20 minutes.
To prevent the fruit mass from burning and thickening, add a little water.
Sterilize jars of mashed potatoes for the winter for 20 minutes. After that, roll up, turn the lid down and wrap it in a warm blanket.
When the jars are cool, they can be turned over and stored in a cool storage area.
If you add water and sugar to the puree, then it is best to add a few more crystals of citric acid.
The peach puree is ready. Bon Appetit!
Peach puree can be used as an independent dish or as an addition to pancakes, rolls, bread. It is also used as a filling for baking - muffins, pies, etc. It is used to make marshmallows and jam, sweet sauces, add to cottage cheese, yogurt, ice cream. In general, the scope of such a product is quite extensive. At the same time, the crushed peach pulp replenishes the body's needs for vitamins and minerals, normalizes the functioning of the gastrointestinal tract and helps restore the body's immunity.
Despite the pleasant sweet taste, one hundred grams of the finished product contains only 80 calories, so peaches can be consumed by people who monitor their weight.
What does that require?
First, notice the fruits themselves. They should be ripe, slightly soft when pressed. Ripeness can also be judged by the smell. The brighter the smell, the better the quality of the fruit. It is better not to take fruits with visible damage, as well as crushed ones. Of course, defects can be trimmed, but such a fruit can also be affected on the inside.
Secondly, when purchasing peaches, pay attention to the location of the outlet. A roadside location without a proper storage counter should alert you. When buying fruit for a child, take the trouble to check the documents for them - this way you will get an idea of where you got them from. Thanks to this, you will be able to choose a place for regular purchases.
Thirdly, before cooking, be sure to thoroughly wash and dry the fruits with clean towels.
Fourthly, for the cooking process you will definitely need:
- knife and peeler;
- blender, mixer (or grater), strainer;
- thick-walled dishes or slow cooker;
- a device for sterilizing dishes in which mashed potatoes will be stored.
Remember that when it comes to preparing food for a child at home, the requirements for the quality of food, cleanliness of hands and dishes are becoming more stringent.
How to make baby puree?
Peach puree can be introduced into complementary foods for babies from 6 months. If the child is prone to allergies and is breastfed, then it is better to postpone this to a later age. In order not to harm the child's body, it is better to start with one teaspoon and gradually increase the volume to the daily value of fruit. It is considered correct to prepare baby purees without added sugar. The process of creating it is simple.
- Peeled and dried peaches should be peeled off. It can be simply trimmed with a vegetable peeler. You can also dip the fruit alternately in boiling water and in cold water - then the peel will easily come off by itself. Then you need to remove the bones.
- The pulp should be chopped with a blender or grater. For the first feeding, the resulting mass must be rubbed through a metal strainer to remove larger fibers. If there is no strainer, the chopped pulp can be put into the nibbler - it will help the child learn chewing skills and retain large pieces.
Puree can be placed in any clean dish with a tight lid and stored in the refrigerator for no more than a day. In order for the dish to survive longer, heat treatment of both the puree itself and containers for storing it will be required. To do this, the mashed pulp must be boiled for 15 minutes over low heat, stirring continuously. To prevent the mashed potatoes from burning, you can use the multicooker in the "Stew" mode.
There is an opinion that as a result of cooking useful substances are destroyed, but in this case the effect is insignificant.
Another way to make fresh baby puree almost any time of the year is to freeze the fruit. In this case, the pulp can be frozen in pieces (in small portions of 100 g). After defrosting, drain off excess liquid and chop the fruit slices.
In the same way, you can prepare fruit in the form of mashed potatoes. Freezing will not affect the quality and taste. Of the minuses, it can be noted that you need to take into account the time for defrosting.
Wash, dry and sterilize jars and lids in advance. Blanks for the winter must be stored away from direct sunlight, in a refrigerator or cellar. Be sure to indicate the date of manufacture on each jar.
If the contents of the can looks suspicious when opening, it is better not to risk it and not to consume it.
Blank recipes
To get the classic peach puree, you will need:
- peaches - 1.2 kg;
- sugar - 1 kg;
- water 200 ml.
The step-by-step instructions are simple.
- Fruits without peels and seeds are crushed in any available way.
- Add sugar and water.
- Cook for 15-20 minutes.
- They are laid out on prepared cans, rolled up with lids, turned upside down. Once they have cooled completely, you can move them for storage.
If you don't want to mess around with sterilizing cans, you can use a different recipe for mashed potatoes.
- Take 1.5 kg of ready-made mashed pulp.
- Add 1 kg of sugar to it (less to taste).
- Make sure the sugar is completely dissolved. For this, the mass must be thoroughly mixed.
- The puree is ready. Its shelf life can be increased by freezing. The dish is laid out in portions in special bags or containers for freezing. In this case, the taste will be richer, brighter and more natural. To make the puree thicker, you can squeeze out the excess juice with gauze or a sieve before use.
The puree does not have to be one-component. Peaches go well with apricots, nectarines, plums and even some exotic fruits such as mango. But the best thing in this regard is the apple. Applesauce with peach is delicious, affordable and easy to prepare.
- The apples are prepared first. They need to be thoroughly washed, peeled, and the middle part with seeds and hard parts removed. The resulting pieces are cut into small cubes.
- Peaches are also washed, peeled and chopped. Put them in a bowl with a thick bottom, add apples.
- Sugar is added at the rate of 300 g per 1 kg of fruit mixture. Pour in some water.
- Cook, stirring constantly, on low power until the apples soften. Grind and cook for another 5 minutes.
- The puree is ready. It will taste sweeter or more sour depending on the apple variety. It will be quite thick and can be used as a filling for pies and pancakes.
You will learn more about how to make peach puree in the following video.