Ingredients: 1,600 grams of yellow peach meat (net weight, peeled and cored); appropriate amount of water; 320 grams of rock sugar; 4 grams of salt

How to make frozen canned yellow peaches?

1. Before cooking yellow peaches, sterilize the bottles first. Put the cleaned bottles into the pot and add an appropriate amount of water. Bring to a boil over high heat, then add the bottle cap and rubber ring, continue to cook for 3 minutes, then remove and drain the water. , this step must be done carefully in advance to avoid being in a hurry!

2. Wash and peel the yellow peach, cut into cross patterns with a fruit knife, insert the core with a slightly pointed spoon, remove a piece of meat, and remove all the meat in turn

4. Take out the peach meat and put it into the pot. Put rock sugar on top. Use large pieces of yellow rock sugar that have been pounded in advance. It is in small pieces. Add the water that has just covered the peach flesh. You don’t need too much water. The peaches will release water during cooking. If you like to drink sugar water, you can add a little more. Just cover the peach.

5. Turn on medium heat and cook for 15 minutes. The peaches cooked at this time are just right for softness and hardness. I also added two remaining peaches!

6. Put it into a pre-sterilized bottle while it is hot. The sugar water should cover the peach flesh. Tighten the lid and turn it upside down and let it cool. These steps should be done in one go, so that the vacuum effect can be achieved (during operation) It will be very hot, so it is recommended to wrap it with a towel or wear insulated gloves) Let it cool and then freeze it overnight