Canned Myrica rubra: a jar with a lid, Myrica rubra and sugar. If you don't want to eat sweet, you can use a little salt.
Put the bayberry in the can, pour the water, which shall be subject to the fact that the bayberry has not been eaten. It should not be too much. Put the sugar (salt) in the steamer. About 20 minutes. Seal the lid. If it is not tight, you can seal it with wax. This method can be kept for more than 3 months.
Method 2: If it is not preserved for a long time, you can use the cold storage method, put Myrica rubra in a box, put water in the freezer and freeze it. It is absolutely fresh, so it can only be preserved for 2 days at room temperature. It will definitely go bad on the third day.