Canned Yellow Peach

Name: Canned Yellow Peach
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Yellow peach; 140g crystal sugar

by He Xiaohe

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Speaking of canned yellow peaches, not many people don't like it. My son also loves it. Every time he sees it in the supermarket, he asks to buy it. To be honest, the ones on the market are really not assured and let go of eating.
It’s the yellow peach season. I bought 20 kilograms of yellow peaches myself and made ten bottles of canned yellow peaches. The taste is exactly the same as the ones sold, but it is better than zero additives and no preservatives, so I can eat it with confidence.
I used the Jiesel automatic cooking pot, the porridge master, and the whole process became easier.

Ingredients

500g Yellow Peach
140g Crystal Sugar

Canned Yellow Peach

1. Wash the yellow peaches. Actually, we have done a lot, just add and increase the material in proportion. The weight of the yellow peach is the weight after the core and the peel

2. Peeled

3. Remove the pit and cut a yellow peach into three pieces

4. Add rock sugar, this time I took the photo, I used up the rock sugar, so I used white granulated sugar directly, and the finished product is just as good

5. Stir and marinate for a while, a lot of water will precipitate. If you are in a hurry, just add a small amount of water and start cooking directly.

6. Select the manual program, the firepower is the largest in the eighth gear, and the timing is 25 minutes

7. The canned yellow peach is ready to be cooked when the prompt tone is heard. Rinse the glass bottle in cold water and boil it for more than 5 minutes to sterilize, and then fill the canned yellow peach while it is warm. It can be stored for several months at room temperature.

Tips:
1. The amount of sugar can be increased or decreased. If it is too small, it needs to be stored in refrigeration, otherwise it will be broken, because the function of sugar is the first flavor and second preservation.
2. The bottle must be boiled and boiled for a while to sterilize, then let it dry naturally, put it into the boiled can while it is hot, and seal it so that the bottle cap will be compressed by atmospheric pressure after cooling.
3. The automatic pot of Jiesai is used to prevent the pot from drying out and overflowing, and the fire power and time can be adjusted, which is very convenient.