Canned yellow peach
I met a vendor selling yellow peaches downstairs at the weekend. White peaches and honey peaches are common here, but fresh yellow peaches don't have many chances.The first time I saw yellow peaches, the words "canned yellow peaches" came to my mind, so I decided to buy a few kilograms and go home DIY.Canned yellow peaches are easy to make. As long as the hygiene of the production process is ensured, it is possible to steam or boil them. I use the cooking method today.The canned food is golden and beautiful.It tastes sweet and sour. It can't stop after freezing~1. for canning, slightly harder yellow peaches should be selected to avoid being too soft and rotten after cooking;2. as for the amount of sugar, I personally think this proportion is just right. You can also adjust it according to your own preferences. Lemon can also be omitted. I personally like it, so I added it. This method is also applicable to other fruits;3. peel and dice the yellow peach and soak it in light salt water for a while, which can not only sterilize, but also make its taste more fresh;4. when boiling yellow peaches, the floating foam on the surface must be removed, so that the canned peaches will be clear. The cooking time can be adjusted according to the dosage and cutting. Be careful not to cook the yellow peach too badly. During the natural cooling process, the yellow peach also continues to mature;5. the container must be clean without oil or water. After the yellow peach is bottled and sealed, the bottle cap will naturally sag, which is normal;6. if the finished can is not opened, the bottle cap will always be in a sunken state. At this time, it can be stored in a cool and dark place. Once opened, it is best to keep it in the refrigerator and eat it as soon as possible.
Step 1 . Prepare materials. Glass cans should be disinfected in advance and drained;
Step 2 . Put the yellow peach into light salt water and soak for 15 minutes;
Step 3 . Clean the surface and remove the skin;
Step 4 . Cut the yellow peach into pieces, not too small;
Step 5 . Soak the yellow peach pieces in light salt water again for about 5 minutes;
Step 6 . Take out the yellow peach, drain the water, and add the juice of half a lemon;
Step 7 . Add rock sugar and proper amount of water;
Step 8 . Start boiling yellow peaches. After boiling in a high fire, skim the foam on the surface. Then turn down the heat, continue cooking for 2-3 minutes, and turn off the heat;
Step 9 . After natural cooling, put the yellow peach and boiled yellow peach juice into a jar, and then tighten the lid;
Step 10 . Put it in the refrigerator for storage, and take it as you eat. Every time you take it, use a clean appliance without oil or water.
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