I would like to share with you three fresh-keeping methods suitable for family operation, as follows:

1, cold storage method: first, soak fresh chestnut in light salt water for 10 minute to fully sterilize it, and then take it out and put it in a ventilated place to dry the water naturally;

Take a dry fresh-keeping bag or box, seal it and put it in the refrigerator at last.

This method is the most common way to preserve raw chestnuts at home. Its principle is to inactivate the bacteria on the surface of chestnuts by salt water sterilization, then dry the water to avoid the living conditions of bacteria, and finally isolate the bacteria in the air by vacuum sealing. Three-step isolation can effectively preserve raw chestnuts for a long time, and this method can preserve raw chestnuts for about 2 months at the longest.

2. Ventilation preservation method: wash fresh chestnuts with concentrated brine for 3 minutes, dry the water with a towel, put them in a sieve basin, and put them in a ventilated place to dry the water naturally;

Then put it into a dry net bag or a clean sack and store it in a ventilated place.

This method is suitable for the preservation of a small amount of chestnuts. The principle is to sterilize and inactivate chestnuts with salt, then reduce the bacteria-producing ability by air drying, and finally store them in a dry and dry ventilated place. Because it is still possible to contact with air moisture, this method can only store chestnuts 1 month at most.

3. Pot preservation method: soak fresh chestnuts in light salt water 10 minute for sterilization, and at the same time clean the pot, dry it in the sun or put it in a ventilated place;

Then take a clean anhydrous sack, put all the chestnuts in it and tie them tightly;

Put it in a crock, cover it with stones or heavy objects, and keep it like this.

This method is suitable for large-scale farmers to preserve. The principle is mainly to inactivate all kinds of bacteria on the surface of chestnut by using the bactericidal ability of salt water, then completely dry the water, so that the bacteria have no living conditions, finally fasten the seal with a clean bag to ensure that no other air moisture and bacteria enter, and finally press the cover twice to strengthen the seal, so that chestnut can be preserved in large quantities for a long time. The principle is similar to salt storage. As long as the crock is large, it can store a few hundred kilograms at most and eight months at the longest.