Peaches in syrup.

Peaches in syrup.
Hello everyone, today we are preparing peaches in syrup, they will be packed and sterilized, they can be stored for up to a year or even more, as long as they are carefully stored.
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Peaches in Syrup.
Ingredients:
2 kg of firm peaches.
600 grams of sugar (3 cups).
1 liter of water (4 cups).
Preparation:
- Wash the peaches very well, you can use a small brush or a sponge that you only use for that.
- Cut the peaches in half following the shape of their natural indentation.
- Turn them gently until the two parts are separated, remove the seed with a spoon or a knife.
- Peel all the peaches.
- Sterilize the jars in a pot full of water, when it starts to boil count approximately 25 to 30 minutes.
- In a separate pot, sterilize the utensils, spoons, strainer, funnel, the instruments you need to use. Boil for at least 10 minutes before starting the canning process.
- In a third pot place the water and sugar for the syrup. When it comes to a boil, lower to medium heat and cook for 10 minutes.
- Place the peach halves in the syrup over medium heat for 10 minutes, just before packing.
- When all the time has elapsed, immediately pack the peaches, place them in the jars with the outside facing the outside of the jar to make them look nice and tidy.
- Fill with the hot syrup, with a spoon or a sterilized knife, remove any bubbles inside the jar, you can also tap the jar gently so that the bubbles come to the surface.
- Place the lid that was previously passed through the boiling water for 30 seconds. You can close the jar tightly or leave it loosely to do it later.
- Return the jars to the hot water and sterilize them, 750 ml jars 40 minutes, 500 ml jars 30 minutes.
- Carefully remove the jars from the boiling water, tighten the lid if necessary.
- Let them cool completely, preferably until the next day.
- Label them with date of preparation and store them in a cool dry place away from sunlight.