Can plums be canned?

Did you know that plums can be canned? We have eaten many kinds of canned fruits, including canned peaches, canned oranges, canned watermelons, etc. But do you know if plums can be canned? How to can plums? Let’s learn how to can plums.

Can plums be canned? 1

Plums can be canned. When choosing raw materials, choose plums that are fresh and plump, large and thick-fleshed, and free from pests, diseases, rot, and damage. Wash the plums with water, then throw away the core inside. Boil water in a pot, add plums and rock sugar, boil for two minutes and allow to dry.

Canning method:

1. Select raw materials: Choose plums that are fresh and plump, large and thick-fleshed, and free from pests, diseases, rot and damage. The cross diameter of each plum is required to be more than 30 mm.

2. Peel and rinse: grade the plums according to their size, color and maturity, and then rinse them with clean water. Prepare a sodium hydroxide solution with a concentration of 10 and heat it to 95~100°C. Pour in the washed plums, soak them for 1~1.5 minutes and scald them. Remove them and quickly peel them. At the same time, rinse repeatedly with running water to remove residual alkali. Plums with different maturity levels should be peeled in separate pots to ensure the peeling effect. After peeling, the residual alkali adhering to the pulp can be soaked in 0.4 hydrochloric acid for 5 minutes to neutralize the residual alkali. Then rinse with clean water.

3. Boil in boiling water: Pour the plums into boiling water and cook for about 10 minutes until soft but not rotten. If it is not cooked immediately, it is best to soak it in 1 solution of salt to prevent discoloration.

4. Prepare sugar water: Pour an appropriate amount of water into the pot, add sugar and cook it, then add 0.1~0.2 citric acid, remove from the heat, filter with gauze, and set aside. The concentration and dosage of sugar water should be determined according to the sugar content of the raw materials and the requirements of the finished product, generally 25.

5. Canning raw materials: Wash and sterilize the canning bottles, fill them with plums and sugar water while they are hot, and seal them immediately. A 500g glass bottle contains 310g of fruit pulp and 190g of sugar water. The temperature of the sugar water should not be lower than 70°C. Pour the sugar water until it is 1 cm away from the mouth of the jar.

6. Sterilized finished product: After sealing the can, boil it in water at 90℃ for 10 minutes, then take it out and cool it, which is the finished product. Can plums be canned? 2

1. How to can plums

1. Select raw materials for blood pressure

Choose fresh and round fruits, big and thick flesh, no disease, No rotten or damaged plums. It is stipulated that the thickness and diameter of each plum fruit should be more than 30mm.

2. Blood peeling and soaking

Classify the plums according to size, color and maturity level, and then wash them with cold water. Prepare a sodium hydroxide solution with a concentration of 10 and heat it to 95~100℃, pour in the cleaned plums, soak them for 1~1.5 minutes and scald them, pick them up and quickly peel them. In addition, wash repeatedly with water to remove all residual caustic soda solution. Plum fruits with different ripeness conditions should be peeled in separate pots to ensure the peeling effect; the residual alkali adhering to the pulp after peeling can be soaked with 0.4 hydrochloric acid for 5 minutes to neutralize the residual alkali. Then rinse with cold water.

3. Add boiling water to cook.

Pour the plum fruit into the boiling water and cook for about 10 minutes until soft but not rotten. If you do not want to cook it immediately, it is best to soak it in 1 solution of salt water to prevent discoloration.

4. Prepare red bean sugar water with weight

Pour appropriate amount of cold water into the pot, add white sugar to soak, then add 0.1~0.2 sodium citrate, black fire, and sand. Filter the cloth and set aside. The concentration and dosage of sugar water should be determined based on the sugar content of the raw materials and the regulations of the finished products, generally 25.

5. Canning full-term raw materials

Clean, sterilize and sterilize the sealed bottles, put them in plum fruit and red bean syrup while they are hot, and seal them immediately. A 500g glass bottle contains 310g of melon pulp and 190g of red bean syrup.

The temperature of the red bean syrup should be no less than 70°C, and the red bean syrup should be introduced until it is 1 cm away from the mouth of the jar.

6. Hose sterilization finished product

After sealing the can, boil it in 90℃ water for 10 minutes, then remove it and refrigerate it, which is the finished product.