Tools / raw materials

A variety of their favorite fruits (apples, pears, hawthorns, oranges ......)

Sugar Canning jars, or wide-mouth jars (with a sealing cap Oh) Knife Pot pots and pans

Step by step method

1 Boil a pot of boiling water, when the pot boils you can put it inside a clean basin to dry.

2 Do the sterilization of the glass bottles, wash the bottles and lids with water first.

3Then boil them in hot water or steam them in a steamer basket for 2 ways. To boil with hot water you can put the bottles into the pot of water, the water level to cover the highest level of the bottles, if the bottles are too high you can boil the water and continue to cook for 15 minutes after the cease fire; to use the method of steaming you can add water to the pot, the cans will be placed on the steamer, the pot will continue to steam after the opening of the steamer for 15 minutes after the cease fire.

4While boiling water sterilization time you can prepare the fruit in the skin intact, no spots, no rotting fruit pick out as raw materials, no germs fruit can be preserved for a longer period of time.

5Wash with water after picking out and wash off the dirt stains on it.

6Use a knife to remove the seeds from the fruits, peel the skin from the fruits, and remove the core from the fruits.

7Use a knife to cut the fruit into chunks that are smaller than the diameter of the wide-mouth jar you're preparing, and not too big, so that you can ideally eat a piece in one bite. If it's an orange peel the skin cleanly and you're good to go.

8 will be cut into pieces of fruit into the glass bottle just prepared, put a layer of fruit and then sprinkle a spoonful of sugar, and then continue to put a layer of fruit, and then put the sugar, and so on. Until the bottle is almost full.

9 will be the first step in the cooled boiling water added to the fruit and sugar filled glass bottle inside. The water should not be full, but leave an inch or two from the mouth of the bottle.

10Place the canning jars as well as the lids on top of the steamer to steam, to save space, the lids can be gently placed on top of the jars but do not snap

11Wait for the water inside the pot to boil and start the timer, continue to steam for another 15 minutes and then stop.

12Remove the jars from the pot when it opens and immediately screw on the lids to tighten them.

13When the jars are cool enough to handle, look at the lids; if the lids are slightly dented downward, the jars are well made. If the lids are flat or have an upward bulging look, then they are out of gas and the jars will not be easy to store for long periods of time.

Precautions

The key to long-term preservation of canned goods is sterility, so all utensils, props, fruits, and your own hands should be clean. Jars should be selected without chipping or cracking, coming to the effect of aseptic sealing before they can be stored for a long time. When putting the sugar in, you can put less sugar on the bottom layer, and the higher you go, the more you can add a little bit more, because some of the sugar on the top will fall to the bottom, so that it will be more evenly distributed. The amount of sugar you put in depends on your personal taste, many fruits already contain a lot of sugar, so do not put too much.