Peaches in syrup

Melocotón en almíbar

Carmen tells us that she loves to make her own preserves, this way she has the opportunity to give her personal and artisan touch to this type of preparation.

He also explains some curious facts about preserves:

-However, we must be careful when preparing preserves, since there are multiple factors that influence their deterioration, of which enzymes stand out, which we can keep at bay with blanching above 60º. Molds, ferments or yeasts, which transform sugars into alcohol, but above all those we have to be especially careful with are bacteria, since harmful ones such as Staphylococcus and Clostridium Botulinum can even cause death.

We should not be scared, just pay special attention when preparing them. Staphylococci and Clostridium Botulinum need a temperature higher than 115º to eliminate them, so a pressure cooker is ideal to kill them, since water alone only reaches 100º.
Another point to keep in mind is that bacteria do not develop in acidic media, all foods that contain a PH less than 4.5 can be packaged without the fear of them developing. Hence the use of lemon juice already used by our grandmothers in the preparation of jams or fruits in syrup, precisely to achieve that acidic PH.
I leave you the proportions for 250 g jars. If you use larger ones, as in my case, make the appropriate corrections.
  • Peaches without any type of bump or stain and preferably green.
  • 250g jars, previously sterilized and dried
  • 30g. Sugar
  • 1 Clove
  • 1 piece of cinnamon stick
If you want to see the complete recipe, be sure to visit Carmen Yerbabuena's blog in the kitchen .

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