Canned peaches need steaming. Clean the peach, rinse it with clear water, rinse it several times, and then remove the stone inside. During steaming, don't add too much water, you can add some rock sugar, so that the taste of the peach will be sweeter.

The best way to make canned peaches is to choose yellow peaches. If you can't buy yellow peaches, you can use ordinary peaches instead, but the peaches must be hard, and the taste may be slightly worse than that made by yellow peaches, but I believe it will be good.

You can choose to soak the yellow peach in salt water when peeling it. Usually, after buying the yellow peach, you can soak it in light salt water for 3 to 4 hours, which means that its peel and pulp will separate, and then take it out of salt water, so that the peel can be removed well.

Cutting with a knife is a stupid way to remove the peel of yellow peach, but it is commonly used in life. Although it is slow, you can eat it at any time when you want, without waiting. Moreover, this method is practical and suitable for most situations.

In some factories that produce canned yellow peaches, they will use some drugs to peel the yellow heads quickly, which is not recommended. It is best to choose a normal method to remove the peach skins.