1, refrigerated preservation, if the remaining prunes are not a lot, can be eaten in 2 to 3 days time, then you can put the prunes in the freezer for a short period of time to save, and then eat as much as take as much as in 2 to 3 days time to use up. How to do: Pick the unconsumed prunes, remove the bad and rotten ones, then put the prunes in bamboo baskets lined with prune leaves, store them directly in the freezer, and clean them when you eat them.

2, frozen storage, if the remaining prunes are more, a short period of time to consume, you can put the prunes in the freezer to save, the freezer temperature is very low, the bacteria should not be breeding, can be a longer period of time to save the prunes. Practice: pick the prunes, remove the bad, and then wash, and then soak in salt water for about 10 minutes, the prune bugs clean, and then drain the water, after blow-drying, divided into batches with a plastic bag or plastic box, put in the freezer to save can be eaten when you can thaw after eating or added to the drink inside to eat.

3, candied preservation, candied is also a method of preserving food, high sugar environment osmotic pressure is very high, is not suitable for bacterial growth, prunes can be preserved for more than 20 days after candied, put in the freezer, then, can be preserved for 2 to 3 months long. Practice: glass jar cleaned, dried, lay a layer of cleaned, dried prunes, lay a layer of icing sugar or sugar, and then lay a layer of prunes, a layer of sugar, and finally sealed with sugar, placed in the look of the freezer to save, when the sugar is about to melt out of the time can be eaten.

4, salting preservation, salting is also a way of preserving food, salt can provide a hypertonic environment, inhibit the growth of bacteria and insects, has a very good preservation effect, generally can be preserved for as long as 2 months. Practice: wash and dry the prunes, put them in a clean basin, sprinkle salt, turn the basin, so that the surface layer of prunes wrapped in a layer of fine salt, and then put the prunes into a clean glass altar, pickling for about 2 days, leaching out the prune juice, salted prunes sunshine for a day, and then the prunes back to the prune juice, so that the prunes re-absorption of the prune juice, repeat a few times, to be the disappearance of the prune juice after the salt salted prunes with a good glass bottle can be kept 2 months long.