Canned apricots are made in the same way as canned fruits

Tools/raw materials

A variety of your favorite fruits (apples, pears, hawthorns, oranges...)

< p>Sugar cans or jars (with sealing caps) Knife pots and basins

Steps and methods

1 Boil a pot of boiling water. Put it in a clean basin to dry.

2 Sterilize the glass bottle, first wash the bottle and lid with clean water.

3 Then boil it in hot water or steam it in a steamer. To boil with hot water, you can put the bottle into the water in the pot. The water level should cover the highest level of the bottle. If the bottle is too high, boil the water and continue to boil for 15 minutes and then stop the fire; Add water to the pot, place the canned food on the steamer, and continue steaming for 15 minutes before stopping the heat.

4 While boiling water for sterilization, you can select fruits with intact skins, no spots, and no rot as raw materials. Fruits without germs can be stored longer.

5 After picking it out, wash it with water to remove the soil stains on it.

6 Use a knife to remove the seeds from the fruit, peel the skin from the fruit, and remove the core from the fruit.

7 Use a knife to cut the fruit into pieces. The size should be smaller than the diameter of the jar you prepared, but not too big. It is best to eat one piece in one bite. If it's an orange, just peel it off.

8 Put the cut pieces of fruit into the glass bottle you just prepared, put a layer of fruit and then sprinkle a spoonful of sugar, then continue to put a layer of fruit, add sugar again, and so on. Fill the bottle until it is almost full.

9 Add the boiled water that was cooled in the first step to the glass bottle filled with fruit and sugar. Don't fill it full of water, but leave an inch or two away from the mouth of the bottle.

10Place the canned bottles and bottle caps on the steamer to steam. In order to save space, the caps can be gently placed on the bottle caps, but do not buckle them

11Wait for the contents of the pot Start the timer after the water boils, continue cooking for 15 minutes and then stop the heat.

12 After boiling, take out the can and immediately tighten the lid of the can.

13 After the bottle cools down, look at the lid. If the lid is slightly dented downward, it means the can is well made. If the bottle cap is flat or has an upward protrusion, it means the bottle is out of gas and the can will not be stored for a long time.

Notes

The key to long-term preservation of canned food is sterility, so the various utensils, props, fruits and your own hands used in the production process must be clean. The bottle should be selected with no chips or cracks to achieve the best sterile sealing effect and can be stored for a long time. When putting sugar, you can put less on the bottom layer, and you can add a little more on the top, because some of the sugar on top will fall to the bottom, so it will be more even. The amount of sugar you add depends on your personal taste. Many fruits already contain a lot of sugar, so it’s not advisable to add too much.