Canned yellow peach 1. Choose a yellow peach that is seven to eight ripe and slightly hard. After washing, use a knife to cut a circle along the center line of the peach, and twist it open with both hands in the opposite direction. 2. Use a thin spoon to remove the core, and scra

Canned yellow peach

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Choose a yellow peach that is seven or eight mature and slightly hard. After washing, use a knife to cut a circle along the center line of the yellow peach, and twist it open with both hands in the opposite direction.

2. Use a thin spoon to remove the core, and scrape off a thin layer of pulp around the two yellow peach cores. The canned food will taste better.

3. After sterilizing the bottle, add yellow peaches, add rock sugar, and then add a small amount of white sugar to increase the taste. (The ratio of yellow peach to sugar is about 6:1. If you don’t like it too sweet, you can reduce the amount of sugar.) Add water until the amount of water just covers the yellow peach.

4. Gently put the bottle cap on and tighten the bottle cap. The glass bottle will bloat and explode.

5. Steam in a pot with cold water over high heat for 20 minutes. If you like the softer texture, steam for a while longer. (Note that the bottle cannot stick to the edge of the pot)

6. Wear heat-insulating gloves to take out the can, and be careful to prevent scalding. Tighten the bottle cap while it is hot and then flip it upside down to help form a seal. Let it cool and then straighten it. It is best to leave it for two days before eating. After pickling the yellow peaches in sugar water, the juice will be rich and more flavorful.

canned strawberries

. Wash the strawberries, remove the stems and put them in a basin.

2. When boiling sugar water, choose rock sugar. Rock sugar is much better than white sugar.

3. When the water is warm, add the strawberries, start to boil, stir for a while, and close the lid. Wait 5 to 8 minutes.

4. After the strawberries are cooked, take them out and put them in a basin to cool.

5. Put it into the jar prepared in advance, so that the canned strawberry can be completed, and it is healthier without adding anything. Three pounds of pure

canned loquat

loquat , a little salt, water, one pound of rock sugar, half a lemon, sealed jar

. After washing the loquat, tear off the skin, use chopsticks to poke the bottom directly from the head of the loquat, and remove the core. Soaking in clean water with a little salt can prevent the peeled loquat from changing color during the peeling process.

2. Pour an appropriate amount of water into the pot, 1:1 (water:loquat ratio). Add rock sugar and boil. Wash the loquats fished out from the salt water, put them into the pot and cover the pot, bring to a boil over high heat and simmer over low heat for 8-10 minutes (increase or decrease the time according to the amount of loquats). Squeeze the juice of half a lemon into the pot and cook for two seconds. Minutes turn off the heat. Sterilize the sealed jar for later use (you can boil it in boiling water for 3 minutes, take it out and dry it) to ensure there is no oil or water. Finally, put the cooled loquat syrup into a sealed jar for storage.

canned hawthorn

1kg of hawthorn, 200g of white sugar, 100g of rock sugar, 10g of honey, two bowls of water

. Soak the hawthorn in salt water for 20 minutes, then remove the stems and make a small cut to remove the seeds. Remove all the seeds and place them Reserve in the basin

2, in the pot Add two bowls of water, add 200g white sugar and 100g rock sugar, stir over medium heat until thick, then add 10g honey, after melting, add hawthorn

3, simmer over low heat for about 10 minutes and it is ready to eat. If you can’t finish it, let it cool before use. Seal the cans and store them in the refrigerator.

Canned red peaches

5 red peaches (crisp) | Sprite fiber + 500ml | Water 500ml Cook the peach skin with Sprite until the color is removed, take out the peach skin and discard it.

3. Pour in the peach chunks and cook for 10 minutes. Turn off the heat and let cool.

4. Put the cooled peaches and soup into the water-free and oil-free crisper that has been sterilized in advance.

5. Store in the refrigerator. Remember to use clean utensils after eating within a week)

canned cherries

2 pounds of cherries, 28 grams of rock sugar, and 3 grams of salt.

. Preparing ingredients and canning fruits have relatively high requirements. Be sure to choose very fresh ones, not rotten or bad.

2. Remove the cherry roots one by one and place them in a large-mouthed utensil. Rinse them twice with cold water, then add purified water, edible salt , stir evenly, and soak for 15 minutes.

3. After soaking, pour it into the shower basket, drain the water, add purified water to the pot, then add rock sugar, and cook the rock sugar over low heat.

4. Add cherries and cook over high heat for 2 minutes. (The time can be adjusted according to personal taste. If you like a softer taste, you can add 1-2 minutes. The time should not be too long.) Sakura

5. The peaches are cooked. The softness and hardness are suitable for us. Add a small spoonful of white vinegar to extend the shelf life. (Lemon juice can also be used)

6. Pour it into a sterilized glass sealed jar while it is hot, let it cool naturally and then store it in the refrigerator.

canned oranges

peeled tangerine 1000g, 500g rock sugar, 1000g purified water, 1 pinch of salt

. Peel the orange to remove the meridians. In order to fully integrate the sugar water and orange juice, use a toothpick on the orange. Poke a few holes

2. Put the orange rock sugar purified water into the pot and bring to a boil over high heat.

3. After the pot is boiled, add a pinch of salt to freshen it

4. After adding salt, cover the pot and turn to medium heat and simmer for ten minutes. After simmering, put it into a sealed jar while it is hot.

canned bayberry

. Find a stainless steel In a basin, add fresh bayberries, salt, and water, soak for 15 minutes, clean them.

2. Put the washed bayberries into the pot, and add rock sugar. The rock sugar depends on the amount of bayberries. If the bayberries are sour, add more.

3. Cook over high heat for 25-30 minutes. You will find that the bayberry has become soft. Turn off the heat and let it cool. Put it in a jar. If the amount is not large, let it cool. Wrap it in plastic wrap and put it in the refrigerator. You can eat it chilled the next day. bayberry.

4. Sealed jars must be wiped dry to prevent air leakage. If air leaks, they will break after being stored for a long time. Install the bayberry and cover it without tightening it. Do not tighten it. Put it in a steamer and steam it for 15 minutes. Take it out and spread it with a towel while it is hot. When tightening, the principle of thermal expansion and contraction. After tightening, wait until it is almost cool, check if there is any leakage, and put the jar upside down. finished.

canned lychees

1000g of lychees, 60g of rock sugar, salt and an appropriate amount of water (depending on the size of the pot, at least the lychees must be covered)

. Peel the lychees and wash them, remove the core and set aside.

2. Prepare a basin of clear water Add a spoonful of salt to the water (about 2g (or so), put in the cored lychees, and soak for about 20 minutes.

3. Put water and rock sugar in the pot and bring to a boil. Add the drained lychees with salt water, cook over medium-low heat until they float, turn off the heat

4. Can and let cool. , can be stored in the refrigerator for a week

canned grapes

grapes, rock sugar, water,

. First, cut the fresh grapes with scissors, put them in a container, add an appropriate amount of water, rinse the grapes and set aside.

2. Peel off the skins of all the washed grapes and set aside.

3. Put it into the canning bottles prepared in advance. The canning bottles must be free of water and oil, so as to ensure that the cans will not deteriorate during long-term storage.

4. Next, put an appropriate amount of pure water in the pot, then add an appropriate amount of rock sugar, stir evenly, and bring to a boil over high heat. (If the grapes are sour or you like sweet food, you can add more rock sugar.)

5. Pour the boiled rock sugar water into the canning bottle and fill the canning bottle.

6. Put the water in the steamer, and finally put the canned food into the steamer. Start the timer after the steamer is steamed. Steam for 10 minutes on high heat. When steaming canned grapes, be careful not to steam them for too long. If you steam them for too long, the grapes will become soft and rotten and taste bad. The best time to steam canned grapes is about ten minutes.