To make fresh and delicious peach juice, we must first choose peaches with good maturity, and don't mix them with fruits damaged by pests and diseases and immature fruits, which will affect the taste of the juice.

Tools/raw materials

Refined salt, sugar, etc

Methods/steps

Wash peaches with clear water to ensure that the dirt and peach hair on the skin are completely removed, and then put them into 1% salt water to remove the residual pesticides.

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Cut the washed peach in half with a knife and remove the peach core. Confirm the quality of fresh fruit again and pick out peaches with rotten spots.

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Then, soak the cut peaches in a mixed solution of 0. 1% L ascorbic acid and citric acid to prevent the peaches from discoloring.

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And then heating and pulping. After the pulp is crushed, it is quickly heated with water at 95℃ for 2 to 5 minutes, and then peeled after softening.

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The next step is the adjustment of sugar and acid. 250 kg peach pulp was fully mixed with 180 kg water, then about 2% crude fiber was removed by gauze filtration, and then sugar, citric acid and L ascorbic acid were added.

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Finally, the juice was homogenized, sterilized (heated to 95℃ 1 min), canned, sealed, cooled and put into storage.

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Matters needing attention

When sealing, you need to tighten the bottle cap and pour it for one minute.