Selection of raw materials → cutting and core → peeling and rinsing → pre-cooking → trimming and canning → exhausting and sealing → sterilization and cooling → finished product.

Operational points: ①Selection of raw materials: Select high-quality yellow peaches with a maturity of 8.5%, fresh and plump, free from pests and diseases and mechanical damage, and with a diameter of more than 5cm.

② Cut into pieces and core. Cut the yellow peach in half lengthwise along the seam. Do not skew it to cause large or small pieces. After cutting in half, soak the yellow peach slices in 2% salt water to protect the color.

Use a corer to dig out the peach core from the half-cut yellow peach. It should be smooth and oval-shaped, but the fruit should not be dug too much or broken into pieces. You can leave a little red pulp.

After digging, the core should be soaked in alkali in time, or soaked in 2% salt water to protect the color.

③ Peeling and rinsing: Lay the peach slices evenly and flatly on the wire mesh of the alkaline machine in a single layer with the core pit downward, so that the peel can be fully washed by the alkali solution.

The concentration of alkali solution is 6% to 12%, and the temperature is 85 to 90°C.

The processing time is 30-70s, and then rinse the alkali solution with clean water.

④Pre-cooking: Put the peach pieces washed with alkali solution into a hot solution containing 0.1% citric acid, and blanch at 90-100°C for 2-5 minutes until the peach pieces become translucent.

Cool immediately with cold water after blanching.

⑤Trimming and canning: Use a sharp knife to cut off the spots and remaining skin on the peach pieces.

The trimmed peach pieces can be canned separately according to different colors and sizes. Pay attention to the neat discharge and the canning volume should not be less than 55% of the net weight.

Immediately after canning, inject hot sugar water above 80°C with a sugar concentration of 25% to 30%, and add 0.1% citric acid and 0.03% iso-Vc.

⑥Exhaust and seal cans: Exhaust heat in the exhaust box and seal cans immediately when the core temperature reaches 75°C.

Or vacuum exhaust, the vacuum degree is 0.03~0.04MPa.

⑦Sterilization and cooling: Sterilize in boiling water for 10 to 20 minutes, then cool to about 38°C.

Home recipe editor Ingredients: Ingredients: 3-4 fresh yellow peaches, 30 grams of rock sugar, home-made DIY canned yellow peach, home-made DIY canned yellow peach (6 photos) Method steps: 1. Wash the yellow peaches with clean water [1]; 2

. Use a peeling knife to peel off the outer skin of the yellow peach.

3. Cut the peeled yellow peach into 8 pieces and remove the core; 4. Add an appropriate amount of water to the pot, add the cut yellow peach, and bring to a boil over high heat; 5. After boiling, use a spoon to remove the floating residue on the water;

6. Add rock sugar in a ratio of 1:5, cook over medium heat for about 15 minutes, then turn off the heat until the yellow peaches become soft and the aroma of yellow peaches floats everywhere; 7. Place the glass bottle in the pot for about 3 minutes.

8. After wiping away the water in the glass bottle, pour in the cooked yellow peaches, boil the bottle in cold water, cover it while it is hot, let it cool and then put it in the refrigerator.

Notes: 1. The amount of water can be flexibly controlled according to your own taste. If you like a strong taste, add less water; if you like a lighter taste, add more water.

2. The cooked yellow peach can be placed in a sterilized glass bottle and placed in the refrigerator for better results before consumption.