Yellow peaches: 3 pounds of dosage is to peel and remove the weight of the kernel, try to use hard yellow peaches, too soft yellow peaches after cooking taste too soft; if your yellow peaches have become soft, it is recommended that you eat directly is the best, at this time, the fructose content is high, the acidity is low, the taste of raw food is removed from the peach tree now picking the best. Icing sugar: try to use this ratio to use icing sugar, the amount of too little will not be able to pressure the peach flesh in the fruit acid, eating taste will be much worse, and the sugar content in the water is too bottom, but also not conducive to the preservation of a long time. Salt: used to neutralize the fruit acids in the peach flesh, so that after cooking the yellow peaches taste better, but do not need too much, and to pour out the water, and then come back to cook the yellow peaches. Water: Whether boiling or soaking, the amount of water just need to diffuse over the yellow peaches, too much water will neutralize the sweetness of the icing sugar, and the effect of salt to neutralize the fruit acid.

Cooking Steps

- step01 -

First, peel and core the yellow peaches and cut them into pieces of your own size, weigh out 3 pounds, add 5 grams of salt, and the right amount of water, and soak them for about 5 minutes.

PS: If your pulp has begun to soften, you can cut into larger pieces, it is not recommended to cut small pieces; salt added to the water, you can stir a little, so that the salt is better and more quickly melted in the water, to neutralize the fruit acid in the peach pulp.

- step02?-

Pour off the salt water after soaking the peach flesh, and rinse it with water.

PS: The brine can be poured off and the next step can be taken directly, without rinsing, but in order to make the final canned yellow peaches taste better, it is recommended to rinse, but it is a bit water-consuming.

- step03?-

Pour the soaked yellow peaches into a pot, add 350 grams of rock sugar, and pour in just enough water to cover the yellow peaches.

PS: 3 pounds of yellow peaches with 350 grams of rock sugar, basically all the yellow peaches cooked out, the flavor is very good, not too sweet, not sour, you can adjust according to their own taste after cooking; poured into the pot of water is not too much, not too little, as long as just can be diffused through the yellow peaches can be, this amount of water is the most appropriate.

- step04?-

Bring the water to a boil over medium heat, then cook over medium heat for 3-5 minutes and turn off the heat. While the yellow peaches are cooking, come to deal with the jars in which you stored the canned yellow peaches, the most convenient way to do this is to add one-third to one-half of the water to the jars and put them in the microwave on high heat for 3 minutes.

PS: microwave sterilization effect is very good, whether it is a long time wet rags, or to aseptic storage containers, you can use the microwave oven to do the recommended disinfection; water boiling cooking time depending on the size of the yellow peach pulp block you cut to determine, if you are a large piece of yellow peach meat can be boiled up to 5 minutes, if it is a small piece of cooking 2 minutes can be cooked, cooking too long easy to cook the pulp, affecting the taste.

- step05?-

Cooked yellow peaches, can be placed in the pot to cool naturally, and then bottled to save; you can also fill the container, completely cooled and then sealed with a lid to save.