There are the following canned yellow peaches for reference:

1. Lin's Shop canned yellow peaches

2. Joyful Home canned yellow peaches

3. Wapai canned yellow peaches

4. Multi-country canned yellow peaches

5. Peach Beauty canned yellow peaches

Yellow peaches canning practice:

Cleaning and sterilizing of glass jars:

1. Take a glass bottle without cracks, rinse it with water

2. Put enough cold clear water into the pot

3. Wash the glass bottles and put them into the water

4. Boil it on a high heat, turn to a medium-low heat and continue to cook it for about 15 minutes

5. Turn off the heat after 15 minutes, and wait for the temperature of the water in the pot to drop to about 30 degrees, then put the lid of the bottles into the water (If it's a glass lid, put it directly into the pot and simmer with the bottle)

6. Scald the lid in warm water, and fish out the bottle and lid to control the water

Peach Cleaning and Pulp Scooping:

7. Put the peaches in water, add 1 tbsp. of cornstarch, and mix it well

8. Scrub the surface of the peaches of the peach hairs and impurities, and rinse them with Rinse with clean water

9. Scrape the skin off the cleaned peaches with a fruit scraper

0. Prepare a stainless steel spoon, hold the peaches with your left hand and the handle of the spoon with your right hand, and scoop a piece of pulp from the peaches by following the curvature of the spoon

11. Prepare a large bowl with enough cool white water to cover the peaches, and add 1/8 teaspoon of salt to make a lightly salted water

12. p>12. Put the scooped peach pulp in the lightly salted water and soak for 5 minutes

Peach Pulp Simmering and Bottling:

13. In a casserole dish, put in an appropriate amount of cool white water

14. Put in the peach pulp, so that the water surface is basically level with the pulp or higher than the peach pulp

15. According to the sweetness of your personal preference, add an appropriate amount of icing sugar or white sugar

16. Bring to a boil over high heat, then simmer over medium-low heat for about 20 minutes

17. Cook until the pulp is soft with a hard texture, and then turn off the heat

18. Use chopsticks to pick up the pulp

19. Put a slice of the pulp into a glass jar that has been controlled for dryness, with the pulp about 80% of the way up to the mouth of the jar

20. Spoon the simmered broth into a jar that is no longer covered by the surface of the fruit.

21. Tighten the lid of the bottle while it is still hot, set it aside to cool, and then put it in a cool and ventilated place or refrigerate it