The steps for making canned yellow peaches are as follows:

Ingredients: 4 pounds of yellow peaches, 250 grams of white sugar, 50 grams of rock sugar, and appropriate amount of water.

1. Wash the yellow peach, peel off the skin, and remove the core. Then divide each yellow peach into 3 or 4 pieces. The larger pieces are suitable for canning and are very enjoyable to eat.

2. Peel and core all the yellow peaches, then cut them into pieces. Add white sugar to the pot and marinate for a while. The water in the peaches will precipitate out. No extra water is needed when cooking, and the flavor is rich and delicious.

3. Squeeze out some of the juice from the yellow peach pieces and start cooking in a pot. The heat should be low at the beginning to avoid too little juice and the bottom will be burnt. You can add a little water first, but a lot of juice will come out after a while, so don't worry.

4. Add rock sugar and add part of the rock sugar to make canned food. The cooked canned soup will be thicker.

5. Cook for about 30 minutes, and the canned yellow peach will be ready. The yellow peach pieces will become very soft and smell rich and fruity, which is super delicious.

6. Wash the glass bottles, put cold water into the pot, boil and cook for 5 minutes to disinfect and kill bacteria. When the canned yellow peaches are warm, put them into bottles and cover them while they are still hot. It can be stored until winter and the deliciousness will be preserved.