Question 2: How to make canned peaches at home? Raw materials and seasonings:
Raw materials: yellow peach, empty bottle.
Seasoning: white sugar, rock sugar (either one), salt 1/8 teaspoon, boiled water, cold water, raw flour (dry starch) 1 teaspoon.
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 turn to low heat to continue cooking for about 15 minutes.
5. Turn off the fire after 1 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 bottle1).
Boiling).
6. Iron the lid with warm water, remove the bottle and lid, and control the moisture.
Cleaning peaches and taking pulp;
1. Put the peaches in clean water, add 1 spoon of cornflour and stir well.
2. Wash the peach hair and impurities on the surface of the peach by hand, and rinse with clear water.
3. Wash the peaches and scrape off the peel with a fruit scraper.
4. 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.
5. Prepare a large bowl, add appropriate amount of cold boiled water, add 1/8 teaspoons of salt, and adjust to light salt water.
6. Soak the dug peach pulp in light salt water for 5 minutes.
One of the methods of making canned yellow peach;
Boiling peach pulp and bottling;
1. Put a proper amount of cold water in the casserole.
2. Add the peach pulp to make the water surface basically equal to or higher than the peach pulp.
3. according to the sweetness of personal preference, add the right amount of rock sugar or white sugar.
4. Bring the fire to a boil and turn it down for about 20 minutes.
5. Cook until the pulp is soft and hard, and turn off the heat.
6. Pick up the pulp with chopsticks.
7. Pieces of pulp are packed in a glass bottle with dry water control, and the pulp is 80% full from the bottle mouth.
8. Scoop the cooked soup into the bottle, and don't touch the surface of the pulp.
9. 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.
Take it out of the refrigerator when eating, open the bottle cap and spoon it. Peaches soaked in soup taste sweet and sour. It really smells like canned food ~
The second method of making canned yellow peach;
Peach pulp bottling process:
1. Dry the boiled bottle.
2. Put a layer of peach pulp soaked in light salt water into a bottle, add 1/2 teaspoons of white sugar and sprinkle evenly on the pulp.
Use chopsticks to put some pieces of pulp on the sugar in the bottle.
4. After the peach pulp is covered with a layer, add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
5. Repeat steps 2 ~ 4, evenly spread the pulp and white sugar layer by layer in the bottle until the pulp is 80% full from the bottle mouth, then add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
6. Pour a proper amount of cold boiled water until the water surface does not pass the pulp surface.
Cooking technology of bottled pulp;
1. Put a proper amount of cold water in the pot.
2. Put the bottle full of pulp into the fruit, and take a clean, water-free and oil-free saucer to cover the bottle mouth.
3. Cover each bottle with a small dish.
4. Take a deep cauldron as a lid and cover it, and cook for about 30 minutes.
5. Open the lid, remove the plate covered on the bottle mouth, put the bottle cap on the bottle mouth and tighten it hard.
6. Take out the bottle, put it aside to cool, and put it in a cool and ventilated place or refrigerator for refrigeration.
Wisdom experience and experience:
1. You can choose fruits according to your own preferences, but it is best to choose fruits in season, and the fresh price is reasonable. Choose fruits with moderate hardness, not choice.
Too soft, too soft, tastes softer after cooking, and loses the taste of fruit.
2. There should be no cracks on the surface of the glass bottle, so as to avoid bursting when cooking in the pot.
3. Glass bottles can be disinfected with boiling water, but the boiled glass bottles must be controlled to dry before being put into the pulp.
After peeling the fruit, you can cut it with a knife or dig it with a spoon. Personally, I suggest using a spoon to dig the pulp, which can reduce the waste of ingredients in the stone.
5. Soaking the pulp with light salt water can increase the sweetness and taste of the fruit, and can also disinfect the fruit.
6. Two production methods can be selected according to your own preferences. The pulp cooked by the first method should be put into the bottle while it is hot, and the bottle mouth should be tightened to avoid being empty ... >>
Question 3: the practice of homemade canned peaches, how to make them delicious, and the home-made practice of homemade canned peaches. Raw materials and seasonings:
Raw materials: yellow peach, empty bottle.
Seasoning: white sugar, rock sugar (either one), salt 1/8 teaspoon, boiled water, cold water, raw flour (dry starch) 1 teaspoon.
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 turn to low heat to continue cooking for about 15 minutes.
5. Turn off the fire after 1 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 bottle1).
Boiling).
6. scald the lid with warm water, remove the bottle and lid, and control the moisture.
Cleaning peaches and taking pulp;
1. Put the peaches in clean water, add 1 spoon of cornflour and stir well.
2. Wash the peach hair and impurities on the surface of the peach by hand, and rinse with clear water.
3. Wash the peaches and scrape off the peel with a fruit scraper.
4. 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.
5. Prepare a large bowl, put enough cold boiled water, add 1/8 teaspoons of salt and adjust to light salt water.
6. Soak the dug peach pulp in light salt water for 5 minutes.
One of the methods of making canned yellow peach;
Boiling peach pulp and bottling;
1. Put a proper amount of cold water in the casserole.
2. Add the peach pulp to make the water surface basically equal to or higher than the peach pulp.
3. according to the sweetness of personal preference, add the right amount of rock sugar or white sugar.
4. Bring the fire to a boil and turn it down for about 20 minutes.
5. Cook until the pulp is soft and hard, and turn off the heat.
6. Pick up the pulp with chopsticks.
7. Pieces of pulp are packed in a glass bottle with dry water control, and the pulp is 80% full from the bottle mouth.
8. Scoop the cooked soup into the bottle, and don't touch the surface of the pulp.
9. 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.
Take it out of the refrigerator when eating, open the bottle cap and spoon it. Peaches soaked in soup taste sweet and sour. It really smells like canned food ~
The second method of making canned yellow peach;
Peach pulp bottling process:
1. Dry the boiled bottle.
2. Put a layer of peach pulp soaked in light salt water into a bottle, add 1/2 teaspoons of white sugar and sprinkle evenly on the pulp.
Use chopsticks to put some pieces of pulp on the sugar in the bottle.
4. After the peach pulp is covered with a layer, add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
5. Repeat steps 2 ~ 4, evenly spread the pulp and white sugar layer by layer in the bottle until the pulp is 80% full from the bottle mouth, then add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
6. Pour a proper amount of cold boiled water until the water surface does not pass the pulp surface.
Cooking technology of bottled pulp;
1. Put a proper amount of cold water in the pot.
2. Put the bottle full of pulp into the fruit, and take a clean, water-free and oil-free saucer to cover the bottle mouth.
3. Cover each bottle with a small dish.
4. Take a deep cauldron as a lid and cover it, and cook for about 30 minutes.
5. Open the lid, remove the plate covered on the bottle mouth, put the bottle cap on the bottle mouth and tighten it hard.
6. Take out the bottle, put it aside to cool, and put it in a cool and ventilated place or refrigerator for refrigeration.
Wisdom experience and experience:
1. You can choose fruits according to your own preferences, but it is best to choose fruits in season, and the fresh price is reasonable. Choose fruits with moderate hardness, not choice.
Too soft, too soft, tastes softer after cooking, and loses the taste of fruit.
2. There should be no cracks on the surface of the glass bottle, so as to avoid bursting when cooking in the pot.
3. Glass bottles can be disinfected with boiling water, but the boiled glass bottles must be controlled to dry before being put into the pulp.
After peeling the fruit, you can cut it with a knife or dig it with a spoon. Personally, I suggest using a spoon to dig the pulp, which can reduce the waste of ingredients in the stone.
5. Soaking the pulp with light salt water can increase the sweetness and taste of the fruit, and can also disinfect the fruit.
6. Two production methods can be selected according to your own preferences. The pulp cooked by the first method should be put into the bottle while it is hot, and the bottle mouth should be tightened to avoid being empty.
The gas contact time is long, which affects the storage time.
7. Using the second method, when boiling bottled pulp with water, if the glass cover is placed directly on the bottle mouth instead of ... >>
Question 4: How to make homemade canned peaches delicious? How to eat homemade canned peaches?
condiments
Fresh peaches, six crystal sugar, two big pieces.
Steps of self-made canned peaches
1. Soak peaches in light salt water and wash them.
2. Peel the washed peaches.
3. Wash the peaches, peel and cut into pieces, find an oil-free pan, add water to the peaches, and add two large pieces of rock sugar. If you like sweet, you can add more rock sugar and cook for 15 minutes.
Be sure to skim off the froth after boiling.
It's good that chopsticks can be penetrated. When cooked, they can be eaten in a bowl and cooled. You can also put them in sealable bottles and put them in the refrigerator, which will taste better after refrigeration. This is better than the supermarket, and there are no additives and preservatives!
Question 5: How to make canned peaches and how to eat the main ingredients well.
peach
500 grams
ice
20 grams
honey
20 grams
condiments
water
Proper amount
step
1. Wash peaches and cut into pieces.
2. Put it in a rice cooker and add water to heat it.
Step 3: After boiling
Separate the peaches from the juice.
5. Add rock sugar to the peach juice and heat it to melt.
Finally, add honey
skill
Peaches can be boiled, but it is not easy to stew for long.
Question 6: How to make canned yellow peaches? Ingredients: 400g of 6 crystal sugar of yellow peach.
Steps of self-made canned yellow peach
1, Wash peaches ~ ~ Teach you a little trick: add alkali to the water and soak the peaches, and the hairs on them will naturally fall off. Notice that there is a layer of hair floating on the water in the picture ~
Step 2 remove the peach skin
3. Remove the peach pit and change the knife. Soak the peach in light salt water for 5 minutes, and then pour off the light salt water after soaking ~ ~
4. Add water to the pot (the water just doesn't pass the peach) and add rock sugar to coOK the peach for 20 minutes, and it will be ok when the peach becomes soft.
5, after cooling, put it in a jar ~ It is best to ice it in summer ~
Any peach can be made, but only the yellow peach is attractive in color and the cake is beautifully decorated.
Question 7: How to make canned peaches at home? Wash peaches with clear water, peel, core and slice for later use. Then find a bottle that has been canned before, wash it with boiling water and dry it. Then put the cut peach slices into a container, sprinkle with white sugar and stir a little (according to personal taste) to taste faster. Leave it for about an hour until the sugar disappears. Then put the peaches mixed with sugar into a dry canned bottle and add a little boiling water. It is best to fill the bottle without covering it, put it in a steamer, steam it, take it out after steaming, then cover the bottle cap, tighten it, cool it and put it in the refrigerator. You can eat it whenever you want, and it should be okay to keep it for three months. Try it yourself.
Question 8: How to make canned food? What should I do? Simplicity of fruit, taking apples or pears as an example;
1. Wash and peel apples and pears and cut them into your favorite shapes. Prepare some clean glass bottles, preheat them and put them aside.
2. Prepare a pot of boiling water and dice the fruit. About 3 minutes, take out the diced fruit and cool it with cold water.
3. Prepare 35% sugar solution (crystal sugar water), boil it, remove the floating foam after boiling, and add the diced fruit. When the diced fruit is translucent, quickly take it out and put it into a preheated glass bottle, and fill the gap in the bottle with candy solution, leaving a gap of 3 cm. Tighten the lid, naturally cool, and clean the bottle at room temperature.
This method is vacuum and has a long storage time.
Question 9: How to make water crystal sugar from canned yellow peaches?