Peaches for winter without sterilization

1. Peaches should be clean and dry. We remove the bones from them with a sharp knife (first cut the peach in half around the bone, then scroll through both halves and try to disconnect, help remove the bone with a knife).

2. Carefully remove the skin from each half.

3. The prepared halves of peaches are laid out in sterilized jars, quite tightly, but without pressing.

4. Boil water in a saucepan. After boiling, immediately pour the peaches in jars, close with sterile lids, leave for 20 minutes.

5. Time has passed - we drain the water from the cans back into the pan, add sugar and citric acid to it. Put the pan on the fire, bring to a boil.

6. After boiling, cook the syrup for 2 minutes, then pour the peaches in jars, close or roll up the lids.

7. We turn the cans over, wrap them up for a day.

We store peaches cooked according to this recipe in a cool dark place.