1 Notes on choosing peaches

Yellow peaches need to choose some deep, hard to touch with your hands can be, if overripe, in the production process is not shaped, and easy to rot and deteriorate after the job is done.

2 Clean yellow peaches

Put a small amount of salt in the basin, put the yellow peaches into the soaking 10 minutes, and finally rinse with running water.

3 After peeling the peaches, remove the core and then cut vertically into small pieces, or cut along the grain of the peaches in a circle, broken into two petals can also be.

Add a tablespoon of salt to the water and stir to melt, and put the yellow peaches in to soak for ten minutes. This step can be antiseptic sterilization, but also can remove the astringent flavor of yellow peaches,

4 salt water after soaking out into the pot, put in the water that can submerge the yellow peaches, and then put in the right amount of rock sugar. How much can be adjusted according to their own taste. After the water boiled and cooked for ten minutes, if you like to eat, soft texture, you can extend the stewing time

(I weighed the flesh of the yellow peaches is 400 grams, 40 grams of icing sugar put out the taste just fine.)

5 glass bottle sterilization

The glass bottle clean, cold water to put the bottle in, after the water boiled boil five minutes to fish out and spare.

Put into the refrigerator for two hours before eating, the taste is more sweet and sour, ice cold children say, both canned food and drinks, too delicious, the key is not any additives.