Homemade Canned Yellow Peaches in Syrup
1.
Choose fresh and hard yellow peaches, soak them in a little salted water for ten minutes, rub off the peach hairs, and rinse off
2.
To soak the peaches, remove the sealing strip of the airtight jar, and put the jar in a steamer and steam for ten minutes to sterilize
3.
Hang up the peach skin with a spatula
4.
Use a large metal spoon against the peach pits and cut the peach flesh into large pieces
5.
Prepare white granulated sugar and rock sugar. The amount of sugar is determined by the taste and the amount of water
6.
Put the dug peach flesh into a cool boiled boil, add a little salt, rock sugar, white granulated sugar, and cook for about 20 minutes on medium heat to cover more peach flesh. A little more is good. The peach flesh should be boiled until it is soft and hard. Don't If it’s too soft, it will lose its texture.
7.
Use a slotted spoon to put the peach meat into a sterile airtight jar. After filling it eighth full, add hot sugar water, cover tightly while it is hot, cool and store in a cool, well-ventilated place. It can be stored for several months without any problems.
Tips:
1. There is also a way to directly put the peach pieces into a glass jar, fill the jar with sugar water, and then steam it over water
2. This 1 liter airtight can was bought at IKEA yesterday for 9.9 yuan each. It feels very cost-effective, and it is very convenient to use with a wide mouth. If you have old canned bottles at home, you can. But it must be tightened to ensure the seal, otherwise it is easy to produce bacteria and spoilage
