The method of homemade canned loquat is as follows:

Materials: loquat, crystal sugar, vitamin C tablets, preparing a steamer, canned bottles, etc.

1. Go up the mountain to pick the freshest loquat, or you can directly buy ready-made loquat and wash canned bottles for later use. Take a large pot of boiling water, turn off the heat after the water boils, add a little salt and let it cool for later use.

2. Peel the loquat, remove the stone, and soak the peeled pulp in cold salted water, so that the treated loquat pulp will not turn black.

3, take a clean, oil-free pot, pour water, and add some rock sugar. The amount of rock sugar varies from person to person. If you like it sweeter, add more. Bring it to a boil until the rock sugar melts.

4. After peeling loquat, put loquat pulp into cans in turn, accounting for about three quarters of the pulp. Add a vitamin C tablet (antioxidant effect) to the can, and then pour in the crystal sugar water until the loquat pulp does not pass.

5. Tighten the bottle cap and put it in a steamer. For better cooking, cover the layer with a plastic wrap. Cover tightly, steam for 35 minutes after aeration.

6. Take out the steamed canned food and put it in a ventilated place for shade. After it is completely cooled, you can put it away. When you want to eat it, you can eat it by opening the lid.