Homemade Canned Yellow Peaches

Homemade Canned Yellow Peaches

1. Wash the yellow peaches and wash off the fur on the outer skin

2. Peel and core, soak the pulp in salt water for 10 minutes

3. Drain the pulp

4. Boil the glass bottle in water for 5 minutes. Note⚠️The bottle should be slowly boiled in cold water

5. Lift the bottle upside down to drain the water. Fill the bottle with peach flesh, add an appropriate amount of rock sugar, and then add pure water for 9 minutes. The water in the pot should be 2-3 cm over the bottle, that is, the bottle is steamed by immersing it in water. Start steaming from cold water, not hot water, the bottle will fry

6. Put the cap on the bottle, just click on it gently, don't tighten it. Steam for 15-20 minutes. Through the glass lid, you can see that the water in the bottle is also boiling

7. After turning off the heat, take out the bottle with a towel pad, be careful of burns when taking it, and the bottle cap should be buckled to prevent the bottle cap from falling off and the bottle falling off, then tighten the bottle cap and snap it upside down.

8. After all done, spontaneously ignite and cool down. My pot is small, so I made 8 pots in three times. Steamed for 15 minutes, 18 minutes, and 20 minutes respectively. Make the label. After trying the taste, you can count it next time.

Tips:

1. To sterilize the bottle, boil cold water and the bottle slowly
2. Cold water starts when steaming
3. 2-3 minutes after the water is boiled, you can see that the pure water in the bottle is also boiling
4. When you turn off the fire to take the bottle, put a towel on the bottle cap to buckle the bottle body, so that the bottle cap can be taken out together without being burnt
5. Pay attention to safety throughout the whole process. Peel the peaches and remove the nucleus to prevent knife injury, and prevent hot hands during cooking.