How do you make homemade preserved apples? Home recipe for preserved apples

In summer, we like to eat fruit the most, the fruit in summer is the most abundant time, some fruits are in season, ** will be much cheaper than other seasons, many times a careless will buy a lot, but the shelf life of the fruit is relatively short, it is likely to cause a wasteful situation.

In order to avoid waste, we can make fruits into candied fruits or preserved fruits and other foods, sweet and sour, as a small snack can be eaten as a much healthier snack than a snack bought outside. Today, I will take you to make a preserved apple, which has the effect of promoting bowel movements, and apples can also help sleep and whiten, and quietly become beautiful.

Cooking steps] Step 1: Remove the skin and core of the purchased apples, and then cut them into small pieces, don't cut them too small, otherwise they will shrink during the production process, and the taste will be more affected when eating. After cutting, put it in a basin and soak it in lightly salted water for a while.

Step 2: Then put the soaked apples into the steamer, spread them evenly in it, turn on medium heat and steam for about 20 minutes.

Step 3: Take out the steamed apples and dry them, you can buy a drying net specially used to dry the food, spread the apples evenly on top and dry them in the sun. Until the apples are obviously dry, put them in the steamer again, and continue to steam for about 10 minutes, and repeat the operation about three times, and then you can eat.

This is an older method, if there is an oven at home, we can use the oven to operate, put the cut apple pieces directly into the oven, the temperature is 100, the time is 1 hour, and then adjust to the temperature 78, the time is still 1 hour to continue baking.

The oven still needs to be repeated about three times, the last time the temperature is set to 70, the time is half an hour, and the last roast can be eaten, which is much more convenient than using a steamer in the processing method, but the electricity bill is also a headache, you can choose according to your actual situation.

Do you like to eat preserved fruits? If you are interested, try it now.

I bought a lot of apples at home, and I couldn't eat them all at once, so I made them all into preserved apples, which tasted very good!

The uneaten apples are made into preserved apples, which are soft and glutinous, sweet and sour, sweet but not greasy, really delicious, and the method is also very simple! It is best to do this when the sun is shining, and if the weather is bad, you can also bake it in the oven at low temperature!

The first step is to prepare the washed apples, sugar and salt, the second step is to find a basin and put water and two spoons of salt, the third step is to peel the apples, put them in salted water and soak them for one hour, the fourth step is to put water and two spoons of sugar in the pot and cook the apples, the fifth step is to take out the apples and put them in the microwave for 20 minutes, and the sixth step is to put them in the sun for 3 times.

Wash the apples first, then peel and cut them into small pieces and soak them in salted water for an hour. Pour an appropriate amount of water into the pot, add two tablespoons of sugar, and cook the apples. Continue to cook until the water has evaporated, then place the apples in the microwave and bake over low heat for 20 minutes.

Then put these apple pieces in the sun to dry for two or three days, and the preserved fruit is ready.

1. Prepare a few washed apples first, peel off the skin, cut into several petals, pour into the pot and add water, bring the water to a boil over high heat and turn to medium heat.

2. Cook for about 40 minutes, pour out the apple juice, put the apples on a baking sheet, bake in the oven at 70 degrees for about 8 hours, and then put them in the sun for a few days to dry. The sugar-free preserved apples are ready.

The family is tired of eating apples, trying to make preserved apples, a bite in the mouth is sweet and sour, the taste is very chewy, although the production time is longer, but it is quite simple and convenient.

Ingredients: Apples. [Method].

1. Clean the apples, peel off the peel and cut them into pieces, remove the core of the apples, cut the slightly larger apples into 6 pieces, and divide the smaller apples into 4-5 pieces.

2. Boil water in a pot, steam the water on high heat for about 5-8 minutes, and the more ripe apples may be fine for 6 minutes, and the taste will not be good if the steaming is too bad. The picture shows the appearance of spreading out and drying after steaming once, and drying until the surface is not sticky and a little dry, you can prepare for the second steaming.

3. Steam it in the pot for the second time, still take it out to dry after 5-8 minutes, and you can already see a little dry apple feeling after steaming for the second time.

4. Steam for 8 minutes on the pot for the third time, take it out and dry it, and this time it will basically be the finished product. It is particularly chewy in the mouth, sweet and sour, fruity, and dry for a while.

5. Generally, the number of air-dried things is very small, and a big apple is dried and shrunk a lot, so you can do a little more at a time and pack it up, otherwise you won't be able to eat it for so long.

Cooking Tips].

1. Choose crisp apples, steam for about 8 minutes, this kind of apple makes a better taste and good taste, relatively speaking, the kind of pink apples are particularly easy to rot when steamed, and the taste is not so chewy.

2. In fact, it is steamed three times and dried three times, and it is more convenient to do it on a sunny day when the weather is good, and it can also be dried in the oven at low temperature and in the fruit and vegetable dryer if there is no weather. If you have a radiator at home in the north, you can put it on the radiator and bake it slowly for half a day!

The size of the apple will shrink a lot after it is dried, but if you eat it in your stomach, it will still swell (the same as dried shiitake mushrooms), so don't eat too much at once.

Preserved fruits are made from fresh fruits that are dried and then processed by a special production process. Preserved fruits can be made from many fruits, including pears, apples, pineapples, cherries, etc., and there are many types.

Ingredients: 10 apples; 10 grams of salt.

The method is as follows: 1. Wash and peel the apples and cut them into small pieces, soak them in salt water for 3 to 5 minutes (to prevent oxidation of the apple skin);

2. Steam the apples in the pot for about 20 minutes, and the steamed apples can be stacked on the baking tray after a little cooling; Bake at 150 degrees on a hot air cycle for 60 minutes, turn the apples on the baking tray and bake again for 60 minutes (the temperature difference of each oven is different, and the temperature can be adjusted according to the oven);

3. After two high-temperature baking, most of the moisture of the apples at this time has been dried, take it out and put it in the steamer to steam again for 20 minutes, and bake it at 100 degrees Celsius for 5 hours.

4. After the baked apples are cooled, they can be bagged and stored according to your preference.

Ingredients: 10 apples, 10 grams of salt.

1. Wash and peel the apples and cut them into small pieces, and soak them in salted water for 3 to 5 minutes.

2. Steam the apples in the pot for about 20 minutes to become soft, put the steamed apples on the baking tray slightly, bake at 150 degrees in hot air circulation for 60 minutes, turn over the apples on the baking tray and bake again for 60 minutes.

3. After two high-temperature baking, take out the apples and put them in the steamer to steam again for 20 minutes, put the cold code plate in hot air circulation and bake at 100 degrees for 5 hours.

4. After the baked dried apples are cooled, they can be bagged and stored according to your preference.

Here's how to make cherry tomatoes:

1. Soak cherry tomatoes in lightly salted water for half an hour.

2. Drain the cherry tomatoes afterwards, or wipe them dry with a kitchen paper towel to keep the surface dry.

Three, and then everything in the middle is in half.

4. Use a small spoon to dig out the middle part of the seeds.

5. After removing all the seeds, put them in a baking dish.

6. Select the upper and lower tube heating + hot air mode of the oven, preheat it to 110 degrees, and then put the baking tray on the middle and upper layer and bake for about two hours.

7. After baking, put it in a ventilated place to dry overnight, and it can be made.

Process flow: chestnut picking, cleaning, shelling, lye, peeling, pre-cooking, candied soup, sugar, drying, packaging, finished product.

1) Raw material selection.

Choose fresh and plump, no mildew, no pests and diseases, and no dry chestnuts as raw materials.

2) Remove the shell and endothelium.

Use a stainless steel knife to cut the "ten" on the side of the chestnut, it is advisable to cut the hard shell of the chestnut fruit, boil it in 95 100 water for 5 8 minutes, and change the water when boiling to reduce the discoloration of the pulp. After boiling, peel off the hard shell, and then heat it with an 8% sodium hydroxide solution to about 90 to remove the astringent skin. The time to remove the astringent skin is generally about 50 seconds, then rinse with running water, and then neutralize with 1% citric acid solution to completely remove the residual lye solution to prevent discoloration.

3) Pre-cooked. Put the chestnut kernels into the boiling pot, add disodium EDTA, alum, citric acid, sodium metabisulfite in water, gradually heat to 50 60, keep warm for 10 15 minutes, heat to 70 85 and boil for 25 minutes, heat to 90 95 and cook for 15 minutes until it is boiled thoroughly, and then rinse with 50 60 hot water 2 3 times.

4) Candied stains. Boil 40% of the preserved fruit syrup, add the pre-cooked ingredients, and soak at 70 85 for 12 hours, turning every 3 hours.

5) Soup sugar. Mix granulated sugar and preserved fruit syrup, prepare 60% syrup, boil the added disodium EDTA, then put in the processed chestnuts, and soak at 70 80 for 5 7 hours.

6) Drying. Remove the chestnuts from the pot, drain the syrup on a sieve and bake them on a baking tray at a temperature of 70 to 80 until the syrup on the surface of the chestnuts does not stick to your hands.

7) Packing. After cooling, spray an appropriate amount of flavor on the surface of the chestnut, and then select and package the finished product.

There are many ways to make preserved fruits, and the following is an introduction to the practice of homemade preserved hawthorn fruits for reference, first prepare the materials: hawthorn: 550 grams, sugar: 200 grams, rock sugar: 50 grams, salt: 2 grams.

1. Pick out the bad fruit from the hawthorn, then wash it and set aside.

2. Use a knife wrist to remove both ends first.

3. Use the pen barrel to pass through one end and remove the hawthorn core.

4. Use the same method to remove all the hawthorns.

5. After removing the core, put the hawthorn into clean water, add a spoonful of salt, and soak for 15 minutes.

6. Put an appropriate amount of cold water in the pot, take out the soaked hawthorn, put it into the pot, add 50 grams of rock sugar, and bring to a boil over medium heat.

7. Cook until the hawthorn becomes slightly larger.

8. Remove the hawthorn and put it in a special container for microwave oven.

9. A layer of white sugar and a layer of hawthorn, and then mix the sugar and hawthorn evenly (do not mix with a spoon or chopsticks, so as not to break the hawthorn).

10. Marinate for 10 minutes.

11. Put in the microwave and heat on high for 15 minutes.

Remove after a few minutes and let cool before serving.

1. Wash the hawthorn, cut off the fruit pedicle, and poke the core of the empty hawthorn with an empty pen tube;

2. Soak the pitted hawthorn in salt water for a period of time, take it out and drain it for later use;

3. Put the hawthorn into the pot, add water to boil, pour in an appropriate amount of sugar, until the hawthorn swells;

4. Take out the hawthorn and drain it, put it in a bowl and add sugar and stir well;

Put the hawthorn wrapped in sugar in the microwave to high the heat, take it out every 2 minutes and turn it over slightly, about 8 minutes later.

The practice of preserved sweet potato fruit is Mancheng, Hebei Province.

There are four farmers in the county, using sweet potatoes, carrots, apples, etc. to make preserved fruits, which sell well in Beijing, Tianjin, Shenyang and other big cities, creating an output value of more than 300,000 yuan in half a year. Hebei Province Fuping Zhaowangtai Food Factory, the use of sweet potatoes to make more than 5,000 kilograms of preserved fruit, test sales in Shijiazhuang, Zhangjiakou, Datong City, welcome. Directions:

It is not complicated to use sweet potatoes to make preserved fruits. First wash the sweet potato, peel and cut it into pieces, put it in a pot and boil, add 3 kg of sugar per 10 kg, then put in an appropriate amount of citric acid, sulfurous acid and 200 grams of honey sugar, take it out when the sweet potato is ripe, and bake it in a baking room of about 50. About kilograms of sweet potatoes can be made into 1 kilogram of preserved fruits.

Processing process of dates: material selection, cleaning, exposure, piercing, soaking sulfur, boiling, drying, shaping, packaging, finished products. Operational Points:

Choose medium-shaped, intact fruits. Dry in the sun until the peel is dark red, prick the hole on the fruit, soak it in sulfite solution for several hours, rinse and drain, heat and cook with 45--50 sugar solution, maintain it for 10--15 minutes, and then add sugar, when the concentration is 62, cook for 5-10 minutes, soak for 48 hours, dry, shape, and package the finished product. Processing process of golden silk jujube:

Material selection: cleaning, slicing, soaking, soaking, rinsing, draining, boiling, drying, shaping, bagging, finished product. Tips: Choose fresh, fleshy, intact fruits.

After washing, 30-40 strips are slapped on each fruit, go deep into the pulp 2 3, do not change the shape of the fruit, and then put it into the sulfite solution to soak for several hours, fully rinse and drain, add 45 sugar solution to boil and leach out, and then modulate it with different concentrations of hot and cold sugar solution in stages, so that the concentration of sugar solution reaches more than 65, soak the fruit for 48 hours, and it is the finished product after drying, shaping and packaging. Seek adoption.

Summary. Wash the fruit and cut it into thin slices. 2Place the fruit on a parchment-covered cooking paper.

Fruit slices should not be placed next to each other. 3Place a plate of fruit in the oven. Bake on a very low power (around 50 degrees Celsius).

You only need to roast the fruit dry, not make boiled fruit. The drying process takes several hours, so don't turn up the power to speed it up. 4When it is dry enough, you can take the fruit out of the oven.

The texture of the fruit should be soft and sticky, not hard or wet.

Wash the fruit and cut it into thin slices. 2Place the fruit on a parchment-covered cooking paper. Fruit slices should not be placed next to each other.

3Place a plate of fruit in the oven. Bake on a very low power (around 50 degrees Celsius). You only need to roast the fruit dry, not make boiled fruit.

The drying process takes several hours, so don't turn up the power to speed it up. 4When it is dry enough, you can take the fruit out of the oven. The texture of the fruit should be soft and sticky, not hard or wet.

Sliced fruit can also be worn with string and dried in the sun, with a knot tied between each slice of fruit to separate them. Tie the strings with the fruit strung horizontally to two poles or something other convenient.