1, Linjiapu canned yellow peach

2. Happy Home Canned Yellow Peach

3. Send canned peaches

4. Canned multinational yellow peaches

5. Taomeiren canned yellow peach

The practice of canned yellow peaches:

Cleaning and disinfection of glass bottles;

1. Take a crack-free glass bottle and rinse it with clean water.

2. Put enough cold water in the pot.

3. Put the washed glass bottle into the water.

4. Bring the fire to a boil, and continue to cook on low heat for about 15 minutes.

5./kloc-Turn off the fire after 0/5 minutes. When the water temperature in the pot drops to about 30 degrees, put the bottle cap into the water (if it is a glass cap, put it directly into the pot and boil it with a bottle).

6. scald the lid with warm water, take out the bottle and lid, and control the moisture.

Cleaning peaches and taking pulp;

7. Put the peaches in clear water, add 1 tablespoon of cornflour and stir well.

8. Wash the peach hair and impurities on the surface of the peach by hand, and rinse with clear water.

9. Scrape the skin of the washed peach with a fruit scraper.

0. Prepare a stainless steel spoon, hold the peach in your left hand, hold the handle of the spoon in your right hand, and dig a piece of meat on the peach along the arc of the spoon.

1 1. Prepare a large bowl, put enough boiling water, and add 1/8 teaspoons of salt to make light salt water.

12. Soak the dug peach pulp in light salt water for 5 minutes.

Boiling peach pulp and bottling;

13. Put a proper amount of cold boiled water in the casserole.

14. Put the peach pulp so that the water surface is basically equal to or higher than the peach pulp.

15. according to the sweetness of personal preference, add appropriate amount of rock sugar or white sugar.

16. Bring the fire to a boil and turn it to low heat for about 20 minutes.

17. Cook until the pulp is soft and hard, and turn off the heat.

18. Hold the pulp with chopsticks

19. Pieces of pulp are packed in glass bottles filled with dry water, and the pulp is 80% full from the bottle mouth.

20. Scoop the cooked soup into the bottle, and don't touch the surface of the pulp.

2 1. Tighten the bottle mouth with a lid while it is hot, put it aside to cool, and then put it in a cool and ventilated place or refrigerator for refrigeration.