Canned yellow peach

Overview

On the weekend, I met a vendor selling yellow peaches downstairs. White peaches and honey peaches are common here, but fresh yellow peaches are not often encountered. The first time I saw yellow peaches, the word "canned yellow peach" came to my mind, so I decisively bought a few kilograms and went home to DIY. Canning yellow peaches is very simple to make. As long as the hygiene during the production process is ensured, it can be steamed or boiled. What I used today was the boiling method. The finished cans are golden in color and extremely beautiful. The taste is sour and sweet. After chilling it, I just can’t stop eating it~

Tags

• dessert
• sugar water
• children
• afternoon tea
• summer recipes
• lemon
• rock sugar
• yellow peach
• salt

Ingredients

Steps

1. 1 Have materials ready. Glass jars must be sterilized in advance and drained;

   

2. 2 Put the yellow peaches in light salt water and soak for 15 minutes;

   

3. 3 Wash the surface and peel;

   

4. 4 Cut the yellow peach into pieces, not too small;

   

5. 5 Soak the yellow peach pieces in light salt water again for about 5 minutes;

   

6. 6 Take out the yellow peach, drain the water, and add the juice of half a lemon;

   

7. 7 Add rock sugar and appropriate amount of water;

   

8. 8 Start cooking the yellow peaches. After boiling over high heat, skim off the foam on the surface. Then turn to low heat, continue to cook for 2 to 3 minutes, and turn off the heat;

   

9. 9 After natural cooling, put the yellow peaches and the boiled yellow peach juice into cans, and then tighten the lid;

   

10. 10 Store it in the refrigerator and take it as you go. Use clean utensils that are oil-free and water-free every time you use it.