I like to eat bayberry, but the bayberry itself is sour, so I usually eat sugared bayberry. Bayberry itself has a short market time and is not suitable for preservation, so canned bayberry is the best choice. The first shelf life is as long as one year, the second solves the problem of sour taste, and the third is just in summer, and the cold canned bayberry is too good for summer.
Bayberry to taste (1 can put about 120g of bayberry), salt to taste (to use when washing), water 3500ml, rock sugar 350 grams, 330ml glass jar 26 pieces
1: Soak the bayberry in salt water for 1 hour, rinse twice and then soak in cold boiled water for 20 minutes
2, soaked bayberry drained to dry, at least 2 hours or so, with a fan blowing can be shortened to 1 hour.
3: In the gap between soaking bayberry and drying bayberry, put the washed jar and lid on the steamer, steam it for 3 minutes on high heat.
4. Boil the dessert.
The proportion of sugar water is as large as 1000ml of water: 100g of rock sugar, this proportion of sweetness is moderate, and those who like sweetness and those who do not like sweetness can be adjusted as appropriate.
5. 330ml bottle contains 120-130g bayberry
6: Pour in the sugar water and fill it at 9 points
7: Screw on the cap and steam for 15 minutes
8, after steaming, the soup color has begun to turn red, cooling inverted buckle, no leakage means that it has been vacuumed.
Tips
1, the whole process is oil-free, pay attention to tools and appliances must be kept oil-free
2, bayberry cleaning first is to remove insects, the most important thing is that the bayberry on the market is directly eaten or unhygienic, after all, the entire transportation and sale is not so clean
3. This recipe is mainly recorded for personal dosage and method, so that the proportion can be adjusted in the future
4, the best taste is after ice, so be sure to put the refrigerator refrigerated for at least 24 hours before eating the best taste