1. Wash the peaches, peel them, remove the core, and cut them into two slices;

2. Put the peaches made in the previous step in a small pot, and put one or two small pieces of rock sugar in the position of the peach core of each peach;

3. After the peaches are finished, add a little bit of hot water to the small pot (you can also leave it out because the peaches will come out of the water when they are ripe, but personally, I feel that it will be better if there are more soups), and don't add more;

4. Boil the water in the pot. After the water boils, the container to be filled with canned peaches (usually glass jars, scalded or boiled with boiling water, pay attention to safety) for a while, and then put the finished peaches in the pot to steam. Fire for half an hour to forty minutes (depending on how many peaches), then turn off the fire and simmer for a while, waiting for the heat to go down.

5, you can, cool, put it in the refrigerator, and when it is cool, you can eat it. Really delicious. What's more, there are no additives.

Selection→cutting, digging the core→peeling, rinsing→pre-cooking→cutting the sides, canning→exhausting, canning→pasteurizing, cooling→finished product.