Exercise:
1. Wash the yellow peaches with clear water first.
2. Thin the peach skin and put it in light salt water (unfortunately, I always think that the peach skin is nutritious, so try not to peel it next time. )
3. Each peach is cut into six petals on average. First, break a petal, and the rest will be very easy to handle. Only the last petal needs to be pitted with a knife. Soak the pitted peaches in light salt water for 3 to 5 minutes.
4. Drain the water, put it in a pot, and put 150g rock sugar (I bought 2000g peaches). Try to put the rock sugar in small pieces. Mine is a little big. Remember not to add water, not to add water, not to add water, and say the important things three times.
5. Cover the pot and steam for about 30 minutes (if the peach is soft, the time is short, the peach is hard and the time is long. )
6. Sterilize the glass bottle when steaming peaches.
7. The steamed canned yellow peach has no water at all, and the soup is all the water of the yellow peach itself.
8. Back up immediately after bottling while it is hot. When it is cold, a vacuum will form in the bottle and it will be stored for a long time.