The oranges on the market now are all golden and lovely. If you peel off a thin layer of skin, you can enjoy the sweet orange pulp beautifully. If oranges can't be eaten after being bought for more than one time, they can also be used to make canned oranges, just like the "orange slices are cool" sold in supermarkets. The sugar water inside is sour and sweet to quench your thirst, and the orange meat is very sweet.
The practice of canned oranges is actually very simple, and you can do it at home. It only takes five steps to do it well. Let's share our experience in canned oranges, and I believe everyone can learn it after reading it!
Before we start making, Sister Li should emphasize one thing: Because the canned food is not to be eaten at one time, we can still keep it and eat it slowly, so the utensils used to make sugar water must be fully disinfected and kept clean. You can boil the glass bottle in boiling water for a while, then take it out and drain it and keep it dry.
Prepare 2 Jin of oranges, 1 Jin of rock sugar, and 2 Jin of water. Get ready.
Peel all the oranges, don't throw them away, you can keep them to make dried tangerine peel, and you can also use them for stew!
Tear off the white meridians on the surface of orange pulp with clean hands, so as to ensure a good taste, and then peel them all into petals.
Add water to the saucepan, add rock sugar, stir while cooking, and poke the orange with a toothpick while cooking, which will make it more delicious.
The crystal sugar melts and the water boils. Add orange petals and cover and cook for 10 minutes.
Bottle it while it is hot, tighten the bottle cap, naturally cool it and seal it, and you can eat it in a week! The reason why I want to eat it after a week is because the canned orange just made may be a little bitter, and the bitterness will disappear after a few days, and it will be sweet to eat!
How's it going? Is it particularly simple? If you learn, take time to make some. You can eat them all this winter!