Question 2: How to make canned peaches at home? Raw materials and seasonings:
Raw materials: yellow peaches, empty bottles.
Seasoning: white sugar, rock sugar (one of them), salt 1 8 teaspoon, boiled boiled water, cold water, raw flour (dry starch)1teaspoon.
Cleaning and disinfection of glass bottles;
1. Take a crack-free glass bottle and rinse it with clean water.
2. Put enough cold water in the pot.
3. Put the washed glass bottle into the water.
4. Bring the fire to a boil, and turn to low heat to continue cooking 15 minutes or so.
5./kloc-Turn off the fire after 0/5 minutes. When the water temperature in the pot drops to about 30 degrees, put the bottle cap into the water (if it is a glass lid, put it directly into the pot and bottle 1.
Boil).
6. scald the lid in warm water, remove the bottle and lid and control the moisture.
Peach cleaning and pulp extraction;
1. Put the peaches in clear water, add 1 spoon of cornstarch and stir well.
2. Wash the peach hair and impurities on the surface of the peach by hand and rinse with clear water.
3. Wash the peaches and scrape off the skin with a fruit scraper.
4. Prepare a stainless steel spoon, hold the peach in your left hand, hold the handle of the spoon in your right hand, and dig a piece of flesh on the peach along the arc of the spoon.
5. Prepare a large bowl, put a measured amount of boiled water in it, add 1/8 teaspoons of salt, and adjust to light salt water.
6. Put the dug peach pulp in light salt water and soak it for 5 minutes.
One of the methods for making canned yellow peaches:
Boiling and bottling peach pulp;
1. Put a proper amount of cold boiled water in the casserole.
2. Put the peach pulp so that the water surface is basically equal to or higher than the peach pulp.
3. according to the sweetness of personal preference, add the right amount of rock sugar or white sugar.
4. Bring the fire to boil, and turn to low heat for about 20 minutes.
5. Cook until the pulp is soft and hard, and turn off the heat.
6. Pick up the pulp with chopsticks.
7. Pieces of pulp are packed in a glass bottle with dry water control, and the pulp is 80% full from the bottle mouth.
8. Scoop the boiled soup into the bottle without touching the surface of the pulp.
9. Tighten the bottle mouth with a lid while it is hot, put it aside to cool, and then put it in a cool and ventilated place or refrigerator for refrigeration.
When eating, take it out of the refrigerator, open the bottle cap and scoop it with a spoon. Peaches have been soaked in soup and taste sweet and sour. It really tastes like canned food ~
The second method of making canned yellow peach;
Peach pulp bottling process:
1. Dry the boiled bottle.
2. Put a layer of peach pulp soaked in light salt water into the bottle, add 1/2 teaspoons of white sugar, and sprinkle it evenly on the pulp.
3. Use chopsticks to put a few pieces of pulp on top of the sugar in the bottle.
4. After the peach pulp is covered with a layer, add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
5. Repeat steps 2 ~ 4, evenly spread the pulp and white sugar layer by layer in the bottle until the pulp is 80% full from the bottle mouth, then add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
6. Pour an appropriate amount of cold boiled water until the water surface does not pass the surface of the pulp.
Steaming process of bottled pulp:
1. Put a proper amount of cold water in the pot.
2. Put the bottle filled with pulp into the fruit, take a clean, water-free and oil-free small dish and cover it on the bottle mouth.
3. Cover each bottle with a small dish.
4. Take a deep pot as a pot cover and cover it with strong fire for about 30 minutes.
5. Open the lid, remove the plate covered on the bottle mouth, put the bottle cap on the bottle mouth and tighten it hard.
6. Take out the bottle, put it aside to cool, and put it in a cool and ventilated place or refrigerator for refrigeration.
Wisdom experience and experience:
1. Fruits can be selected according to your own preferences, but it is best to choose fruits in season, and the fresh price is reasonable. Choose fruits with moderate hardness, and don't choose.
Too soft, too soft tastes softer after boiling, and loses the taste of fruit.
2. The glass bottle should have no cracks on the surface, so as not to burst when cooking in the pot.
3. Glass bottles can be disinfected by boiling water, but the boiled glass bottles must be controlled to dry and then put into pulp.
4. After the fruit is peeled, you can cut it with a knife or dig it with a spoon. Personally, I suggest digging the pulp with a spoon, which can reduce the waste of ingredients at the stone.
5. Soaking the pulp with light salt water can increase the sweetness and taste of the fruit and disinfect the fruit.
6. The two production methods can be selected according to your own preferences. The pulp cooked by the first method should be put into a bottle while it is hot and the mouth of the bottle should be tightened to avoid being empty ... > >
Question 3: the practice of homemade canned peaches, how to make them delicious, and the home-made practice of homemade canned peaches. Raw materials and seasonings:
Raw materials: yellow peaches, empty bottles.
Seasoning: white sugar, rock sugar (one of them), salt 1 8 teaspoon, boiled boiled water, cold water, raw flour (dry starch)1teaspoon.
Cleaning and disinfection of glass bottles;
1. Take a crack-free glass bottle and rinse it with clean water.
2. Put enough cold water in the pot.
3. Put the washed glass bottle into the water.
4. Bring the fire to a boil, and turn to low heat to continue cooking 15 minutes or so.
5./kloc-Turn off the fire after 0/5 minutes, and when the water temperature in the pot drops to about 30 degrees, put the bottle cap into the water (if it is a glass lid, put it directly into the pot and bottle 1.
Boil).
6. scald the lid in warm water, remove the bottle and lid and control the moisture.
Peach cleaning and pulp extraction;
1. Put the peaches in clear water, add 1 spoon of cornstarch and stir well.
2. Wash the peach hair and impurities on the surface of the peach by hand and rinse with clear water.
3. Wash the peaches and scrape off the skin with a fruit scraper.
4. Prepare a stainless steel spoon, hold the peach in your left hand, hold the handle of the spoon in your right hand, and dig a piece of flesh on the peach along the arc of the spoon.
5. Prepare a large bowl, put enough boiled water in it, add 1/8 teaspoons of salt, and adjust to light salt water.
6. Put the dug peach pulp in light salt water and soak it for 5 minutes.
One of the methods for making canned yellow peaches:
Boiling and bottling peach pulp;
1. Put a proper amount of cold boiled water in the casserole.
2. Put the peach pulp so that the water surface is basically equal to or higher than the peach pulp.
3. according to the sweetness of personal preference, add the right amount of rock sugar or white sugar.
4. Bring the fire to boil, and turn to low heat for about 20 minutes.
5. Cook until the pulp is soft and hard, and turn off the heat.
6. Pick up the pulp with chopsticks.
7. Pieces of pulp are packed in a glass bottle with dry water control, and the pulp is 80% full from the bottle mouth.
8. Scoop the boiled soup into the bottle without touching the surface of the pulp.
9. Tighten the bottle mouth with a lid while it is hot, put it aside to cool, and then put it in a cool and ventilated place or refrigerator for refrigeration.
When eating, take it out of the refrigerator, open the bottle cap and scoop it with a spoon. Peaches have been soaked in soup and taste sweet and sour. It really tastes like canned food ~
The second method of making canned yellow peach;
Peach pulp bottling process:
1. Dry the boiled bottle.
2. Put a layer of peach pulp soaked in light salt water into the bottle, add 1/2 teaspoons of white sugar, and sprinkle it evenly on the pulp.
3. Use chopsticks to put a few pieces of pulp on top of the sugar in the bottle.
4. After the peach pulp is covered with a layer, add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
5. Repeat steps 2 ~ 4, evenly spread the pulp and white sugar layer by layer in the bottle until the pulp is 80% full from the bottle mouth, then add 1/2 teaspoons of white sugar and sprinkle it evenly on the pulp.
6. Pour an appropriate amount of cold boiled water until the water surface does not pass the surface of the pulp.
Steaming process of bottled pulp:
1. Put a proper amount of cold water in the pot.
2. Put the bottle filled with pulp into the fruit, take a clean, water-free and oil-free small dish and cover it on the bottle mouth.
3. Cover each bottle with a small dish.
4. Take a deep big pot as a pot cover and cover it on the pot, and cook it on high fire for about 30 minutes.
5. Open the lid, remove the plate covered on the bottle mouth, put the bottle cap on the bottle mouth and tighten it hard.
6. Take out the bottle, put it aside to cool, and put it in a cool and ventilated place or refrigerator for refrigeration.
Wisdom experience and experience:
1. Fruits can be selected according to your own preferences, but it is best to choose fruits in season, and the fresh price is reasonable. Choose fruits with moderate hardness, and don't choose.
Too soft, too soft tastes softer after boiling, and loses the taste of fruit.
2. The glass bottle should have no cracks on the surface, so as not to burst when cooking in the pot.
3. Glass bottles can be disinfected by boiling water, but the boiled glass bottles must be controlled to dry and then put into pulp.
4. After the fruit is peeled, you can cut it with a knife or dig it with a spoon. Personally, I suggest digging the pulp with a spoon, which can reduce the waste of ingredients at the stone.
5. Soaking the pulp with light salt water can increase the sweetness and taste of the fruit and disinfect the fruit.
6. The two production methods can be selected according to your own preferences. The pulp cooked by the first method should be put into a bottle while it is hot and the mouth of the bottle should be tightened to avoid being empty.
Gas contact for a long time, thus affecting the preservation time.
7. Using the second method, when boiling bottled pulp with water, if the glass cover is directly placed at the mouth of the bottle but not ... > >
Question 4: How to make homemade canned peaches delicious? How to eat homemade canned peaches?
Ingredients
Fresh peaches, six rock candy and two large pieces.
Steps of self-made canned peaches
1. Soak the peaches in light salt water and clean them.
2. Peel the washed peaches.
3. Cut the peeled peaches into pieces after washing, find an oil-free pot, add water to the peaches, and add two large pieces of rock sugar. If you like sweet, you can add more rock sugar and cook for 15 minutes.
Be sure to skim off the floating foam after boiling.
5. It's good that chopsticks can be pierced thoroughly. After cooking, they can be eaten in a bowl and cooled. They can also be packed in a sealable bottle and put in a refrigerator, which tastes better after refrigeration. This is better than that in the supermarket, and there are no additives and preservatives!
Question 5: How to make canned peaches and how to eat the main ingredients well.
peach
500g
ice
20g
honey
20g
ingredients
water
of appropriate amount
step
1. Clean peaches and cut into pieces
2. Put it into a rice cooker, add some water and heat it.
Step 3: after boiling
Step 4 separate the peaches from the juice
5. Add rock sugar to the peach juice and heat it to melt.
Step 6 add honey at last
Tips
Peaches can be boiled, and it is not easy to stew for too long.
Question 6: How to make canned yellow peaches? Ingredient: 400g of 6 crystal sugar of yellow peach.
Steps of self-made canned yellow peach
1, washing peaches ~ ~ Teach you a little trick: add alkali to the water, soak the peaches, and the hair on them will naturally fall off. Notice that there is a layer of hair floating on the surface of the water in the picture ~
2. Remove the peach skin
3, remove the peach pit and change the knife, soak the peach in light salt water for 5 minutes, and then pour off the light salt water after soaking ~ ~
4. Add water to the pot (the water just covers the peach) and add rock sugar to coOK the peach together for 20 minutes, and it will be ok when you see the peach soften.
5, after cooling, put it in a jar ~ It's better to be chilled in summer ~
Any peach can be made, but only the yellow peach is attractive in color and beautiful in cake decoration.
Question 7: How to make canned peaches at home? Wash the peaches with water, peel, core and slice them for later use. Then find a bottle that has finished canning before, wash the bottle with boiling water and dry it. Then put the sliced peaches in a container, sprinkle with white sugar, and stir it a little (according to personal taste) to make them taste faster. Leave it for about an hour until the sugar has gone. Then put the peaches mixed with white sugar into the dried canned bottle, and then put a small amount of boiled water. It is better to fill the bottle, do not cover it, put it in a steamer, steam it, take it out after steaming, then cover the bottle cap, tighten it, cool it, and put it in the refrigerator. You can eat it whenever you want, and it should be no problem to keep it for three months. Try it yourself.
Question 8: How to make canned food? What can should I make? The simplicity of fruit, take apples or pears as an example:
1.Wash and peel the apples and pears, and cut them into your favorite shapes. Prepare some clean glass bottles, preheat them and set them aside.
2. Prepare a pot of boiling water and blanch the diced fruit. For about 3 minutes, take out the diced fruit and pass it in cold water to cool it.
3. Prepare 35% sugar solution (crystal sugar water), boil it, after boiling, remove the floating foam and put the diced fruit. When the diced fruit is translucent, take it out quickly and put it in a preheated glass bottle, and make up the empty space in the bottle with candy solution, leaving a gap of 3 cm. Tighten the lid, naturally cool, and clean the bottle after normal temperature.
This method is vacuum and has a long storage time.
Question 9: How to make water crystal sugar from canned yellow peaches?