How to freeze canned yellow peaches?
1 Disinfect the bottles before boiling the yellow peaches. Put the washed bottles into the pot and add appropriate amount of water. After boiling over high heat, add the caps and rubber bands, continue to cook for 3 minutes, and then take out the water. This step must be done carefully in advance to avoid being in a hurry!
2. Wash and peel the yellow peach, cut the cross with a fruit knife, stick the core with a slightly sharp spoon and insert it. A piece of meat is taken down, and all the meat is taken in turn.
3. Rinse the peach meat, add 4 grams of salt and appropriate amount of water for 5 minutes.
4. Take out the peach meat and put it in the pot. Put the rock sugar on it. Use a large piece of yellow rock sugar and knock it into small pieces in advance. Add the water that has just passed the peach meat. The water does not need too much. The peach will come out during cooking. You can add more sugar water if you like it. Just pass the peach.
5. Boil over medium heat for 15 minutes. The peaches cooked at this time are just right in soft and hard, and two remaining peaches are added!
6. Put it into a pre-sterilized bottle while it is hot. The sugar water should cover the peach meat. Tighten the lid and let it cool. These steps should be done in one go, so as to achieve the vacuum effect. (It will be very hot when operating. It is recommended to wrap a towel or wear insulating gloves.) After cooling, freeze it for one night.