Canned yellow peaches
1、
Choose seven or eight ripe slightly hard yellow peaches, wash them, use a knife to cut a circle along the middle line of the yellow peaches, and twist your hands in the opposite direction.
2, with a thin spoon to remove the core, and the two petals of yellow peach core around the pulp thinly scraped off a layer, the canned taste will be better.
3: After the bottle is disinfected, put in the yellow peach, put in the 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, do not like too sweet sugar can be reduced) Add water, the amount of water is just over the yellow peach
4, gently put on the cap, tighten the cap glass bottle will be flatulent and burst.
5: Steam in cold water on high heat for 20 minutes, like soft rotten taste can be steamed for a while. (Note that the bottle cannot be attached to the side of the pot)
6. Take out the can with thermal insulation gloves and pay attention to anti-scalding. Tighten the cap while hot and then buckle upside down, which is conducive to forming a sealed state, and it can be straightened after cooling. It is best to leave it for two days before eating, the sugar water will marinate the yellow peaches and the juice will be richer and more flavorful
Canned strawberries
1: Wash the strawberries, remove the stems and put them in the basin.
2, boil sugar water, choose rock sugar Oh, rock sugar is much better than white sugar.
3: When the water is warm, add strawberries, start boiling, stir for a while, close the lid. Wait 5 to 8 minutes.
4: After the strawberries are cooked, put the strawberries out and put them in a basin to cool.
5, into the prepared jar, so that the strawberry can be made, no additives are healthier. pure
Canned loquat
Three pounds of loquat, a little salt, water, one pound of rock sugar, half a lemon, sealed jar
1. After washing the loquat, tear off the skin, use chopsticks to poke the bottom directly from the loquat head, and remove the core. Soaking in water with a little salt prevents 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 simmer. Wash the batch of pots fished out of the brine, put them in the pot and cover the pot, bring to a boil on high heat and cook for 8-10 minutes (according to the amount of batch of pots to increase or decrease the time) Squeeze half a lemon juice into the pot, cook for two minutes and turn off the heat. Sealed tank disinfection and reserve (can be boiled in boiling water for 3 minutes to fish out to dry), to ensure that there is no oil and no water, and finally put the cool loquat sugar water into the sealed jar for preservation.
Hawthorn canned
Hawthorn 1kg, sugar 200g, rock sugar 100g, honey 10g, two bowls of water
1: Soak the hawthorn in salt water for 20 minutes, then take a small cut to remove the seeds, remove all the seeds and put them in the basin for later
2: Add two bowls of water to the pot, add 200g of sugar and 100g of rock sugar, stir over medium heat until viscous, add 10g of honey, melt and put in hawthorn
3, cook for about 10 minutes on low heat to eat what you can't eat, you can cool it and put it in a sealed jar and store it in the refrigerator
Canned red peaches
5 red-skinned peaches (crisp) | Sprite fiber + 500ml | 500ml water
1: Scrub the peaches with salt and peel the surface hairs to keep the peaches cut into large pieces
2: Pour water and Sprite peach peel into the pot to boil out the color, fish out the peach peel and throw it away
3: Pour in the peach cubes and cook for 10 minutes, turn off the heat and let cool
4, disinfected in advance of the waterless oilless crisper box will be put cold peaches and soup poured
5, refrigerated and stored within a week to eat and remember to use clean utensils)
Canned cherries
2 pounds of cherries, 28 grams of rock sugar, 3 grams of salt.
1, prepare ingredients, do canned fruit requirements are relatively high, must choose very fresh, no rotten and no bad.
2: Remove the cherry roots in turn and put them in a large-mouth utensil, rinse twice with cold water, then add pure water, stir well with salt, and soak for 15 minutes.
3: After soaking, pour into the basket, drizzle the water, add pure water to the pot, then add rock sugar, and cook the rock sugar on low heat.
4: Add the cherries and cook for 2 minutes on high heat. (The time can be adjusted according to personal taste, if you like a softer taste, you can add 1-2 minutes appropriately, the time cannot be too long) Sakura
5, the peach is cooked well, the softness and hardness are suitable for us, add a small spoonful of white vinegar, you can increase the shelf life. (Lemon juice is also available)
6. Pour into the sterilized glass sealed jar while hot, let it cool naturally and put it in the refrigerator for refrigeration.
Canned oranges
Peeled oranges 1000 g, rock sugar 500 g, purified water 1000 g, salt 1 pinch
1, peel the orange to remove the meridians, in order to make the sugar water and orange juice fully integrated, use a toothpick to prick a few holes in the orange
2: Put the orange rock sugar pure water into the pot and bring to a boil over high heat.
3: After opening the pot, add a pinch of salt to freshen
4: Add salt, cover the pot and simmer for 10 minutes, then put it into a sealed jar while it is hot
Canned bayberry
1: Find a stainless steel basin, add fresh bayberry, salt, water, soak for 15 minutes, clean
2, put the washed bayberry in the pot, add rock sugar, rock sugar according to the number of bayberry to grasp, if the bayberry is more sour, put more.
3, cook on high heat for 25-30 minutes, you will find that the bayberry has been soft lying on the stomach, turn off the heat to cool down, put the jar, cook the amount is not much to cool, wrap the plastic wrap and put it in the refrigerator, the next day you can eat the iced bayberry.
4, the sealed jar must be dried, do not leak, if the air leaks can not be put for a long time to be broken, install the bayberry cover lid do not tighten do not tighten, directly put the steamer steaming for 15 minutes, take out a towel while hot to tighten, hot expansion and contraction principle, tighten the cool almost, check whether there is a leak, put the jar upside down. Done.
Canned lychee
Lychee 1000g, rock sugar 60g, salt, water to taste (depending on the size of the pot, at least not more than lychee)
1: Wash the lychee after peeling the shell, remove the core and set aside
2: Prepare a basin of water and a spoonful of salt (about 2g), put in the pitted lychees, and soak for about 20 minutes
3: Bring water and rock sugar to a boil in a pot, add the lychees drained and salted, cook over medium-low heat until floating, turn off the heat
4, canned and cooled, refrigerated can be stored for one week
Canned grapes
Grapes, rock sugar, water,
1: 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 all the washed grapes and set aside.
3, into the canned bottle prepared in advance, the canned bottle must ensure that there is no water and no oil, so as to ensure that the can can is stored for a long time without deterioration.
4: Next, sit in a pot with an appropriate amount of pure water, then add an appropriate amount of rock sugar and stir well, bring to a boil over high heat. (If the grapes are sour or like to eat sweet, you can add more rock sugar.) )
5. Pour the boiling rock sugar water into the canned bottle and fill the canned bottle.
6, sit in the steamer, and finally put the cans into the steamer, the steamer starts the timer after steaming, steaming for 10 minutes on high heat. When steaming canned grapes, we must pay attention not to steam for too long, if steaming too long will lead to soft rotten grapes, eating taste is not good, steaming time in canned food is about ten minutes is appropriate