1, frozen storage: Myrica rubra is stored in the freezer, and the temperature in the freezer is very low. In this environment, bacteria are not easy to reproduce, so they can be preserved for a long time. Myrica rubra can also be stored in the refrigerator for a short time, but such preservation should be eaten within 2~3 days as far as possible.

2. Preservation of sugar stains: In the high sugar environment, the permeability is very strong, and bacteria are not easy to breed. Myrica rubra can be preserved for more than 20 days with sugar stains and for 2~3 months in the refrigerator. Practice: dry bayberry, mix well with sugar, and pour it into a glass jar. Finally, seal it with sugar and put it in the refrigerator.

3. Salt water preservation: Salt can provide a hypertonic environment, thus inhibiting the growth of bacteria and insects, and can be preserved for 2 months. Practice: Wash and dry bayberry, put it in a clean basin and sprinkle with salt, mix well and pour it into a clean glass jar. After two days of pickling, the bayberry juice will flow out, and it can be drained and drained. The best effect is repeated several times.

4. Dry storage: The fresh bayberry is directly dried in the sun, with low moisture content, which is not easy to breed bacteria and can be stored for a long time. Myrica rubra can be washed with salt water before drying and preservation.

5. Preserve with jam: Myrica rubra can be preserved for more than 20 days after being made into jam. Practice: Wash Myrica rubra with light salt water and stir well with white sugar. After about 30 minutes, pour into a small stainless steel pot and keep stirring. Melt the sugar slowly over low heat. When the jam thickens slowly or is put into a glass jar, put it in the refrigerator for refrigeration.