Conservas cuyanas are a tradition of Mendoza, San Juan, and San Luis, provinces with fertile soils rich in fruit, where canning peaches, olives, and other products in syrup is a custom passed down through generations.
Peaches in syrup are one of the region’s most representative preserves, ideal for enjoying seasonal fruit year-round.
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Argentine Canned Peaches in Syrup
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Preserve
- Cuisine: Argentine
Ingredients
- 2 kg of ripe but firm peaches (about 4.4 lb)
- 1 liter of water (about 4.25 cups)
- 500 g of sugar (about 1.1 lb)
- 1 of lemon, juiced
Instructions
- Prepare the peaches, wash the peaches, cut them in half, and remove the pit.
- Make the syrup, in a pot, boil the water together with the sugar until fully dissolved.
- Blanch, submerge the peaches in the boiling syrup for 2 to 3 minutes.
- Jar them, place the peaches in sterilized jars and cover with the hot syrup, adding a few drops of lemon juice to each jar.
- Seal tightly, close the jars well, leaving as little air space as possible.
- Sterilize, boil the sealed jars in a water bath for 20 minutes to ensure proper preservation.
- Cool, let the jars cool inside the water before removing them.
- Store, keep in a cool, dark place until ready to eat.
Tips for getting it right
- Choosing ripe but firm peaches keeps them from falling apart during canning.
- Sterilizing the jars well before use is key to proper preservation.
- The final 20-minute water bath is essential to eliminate bacteria and extend the preserve’s shelf life.
- Leaving as little air space as possible in the jar helps maintain the seal and prevents oxidation.
Traditional variations
- The same technique is used to preserve other fruits typical of Cuyo, such as plums, apricots, or pears.
- Savory preserves, such as olives and pickles, are also made following the same airtight-canning principle.
How to serve
Peaches in syrup are served cold, on their own or as a dessert topping.
They’re a traditional preserve of the Cuyo region, enjoyed year-round thanks to canning.
Recommended sides
- Vanilla ice cream
- Whipped cream
Did you know?
The Cuyo region, made up of Mendoza, San Juan, and San Luis, is known for its fertile soils, ideal for growing fruit destined for preserves.
Besides fruit in syrup, Cuyo’s canning tradition includes olives, oils, dried fruit, and pickles.
Frequently Asked Questions
Pre-blanching helps soften the fruit slightly and lets it absorb the syrup better during the final cooking step.
Boiling the sealed jars in a water bath for 20 minutes eliminates bacteria and ensures proper preservation of the fruit.
Besides fruit in syrup, olives, oils, dried fruit, and pickles are also traditional.
Well sterilized and stored in a cool, dark place, they can keep for several months unopened.
