The method of making canned peaches is as follows:

Tools/materials: pots, fruit knives, cutting boards, pots, bowls, glass jars, peaches, sugar, water, salt, lemon.

1, add a little water to the peaches, then sprinkle some salt on top of the peaches, and scrub them with two hands to rub down the hairs on the surface of the peaches.

2, with a fruit knife to peel down the peach skin, peach skin do not throw, use it to boil water, soup is more pink, especially nice.

3, peaches are best to choose a little harder peaches, peeled into small pieces, a peach is probably peeled into five or six peach pieces.

4, put the peach skin into the pot, add 800 grams of water, cook until boiling, and then squeeze in the juice of half a lemon, the lemon's role is to make the soup more powdery more beautiful.

5, fish out the peach skin, just throw away, keep the soup on the line.

6, put the peach pieces into the soup, continue to cook until boiling, low heat for five minutes, turn off the fire.

7, cover the pot with a lid and simmer for an hour, then pour both the broth and the peach chunks into a jar.