Method for making canned hawthorn in syrup
1. Wash the hawthorn and prepare to remove the core. Use the special tool to completely remove the core and remove it all.
2. Put1000g water and150g rock sugar into a stainless steel cooking pot.
3. Boil until the water is boiled and saccharified, and then put the pitted hawthorn into it, so that the water overflows the hawthorn.
4. Uncovered low-temperature cooking. After boiling, you can skim off the floating foam with a small spoon.
5. Boil for about 8- 10 minutes, and the canned hawthorn juice will thicken.
6. You can cook the glass bottle in advance and store the canned food in the bottle, which will taste better after being chilled.
Making skills of canned hawthorn in syrup
1. It's best to use special tools for hawthorn seed removal, which is convenient and easy to use. I have used the pen container, which is really difficult to use and inefficient.
2. The hawthorn pot is open, and the hawthorn is relatively complete with only a little crack, which is easy to rot when covered and cooked for the same time.
3. The amount of water should overflow hawthorn. Too much water will dilute the soup and make it unpalatable. Too little water will make hawthorn sauce.