How long can the hawthorn sauce you boil yourself, and how long can you keep the hawthorn sauce you

How long does hawthorn sauce last?

When making hawthorn jam at home, white sugar will be added to it, and white sugar itself is a good preservative, and the high-sugar hawthorn sauce will not have the problem of deterioration when stored in the refrigerator for three months, but the longer the storage time, the flavor will decline, and it is better to give it away earlier. If you don't add sugar, you can generally keep it for at least a month and it won't be bad, generally speaking, the storage time has a lot to do with your sealing, if you don't have a good seal, you can only keep it for a week, and it is also possible.

How to preserve hawthorn jam:

1. Store in the refrigerator or cellar.

The method of hawthorn sauce is: wash the hawthorn, remove the seeds; Boiled in sugar water; Break when cooked; Bottling, sealing. That's it.

Hawthorn is delicious, but I don't eat much, I like to eat sour or feel sour, fresh hawthorn is not good to store and easy to rot, I want to make hawthorn cake hawthorn sauce or something. In the end, the practice of making wine-stained cherries was used to make wine-stained hawthorn, which is sweet and sour, and it is hawthorn sauce when pureed, which can be poured on bread or various desserts.

2. Store tightly sealed with a bottle.

500 grams of hawthorn, with 150 ml of red wine, 100 ml of water, 170 grams of white sugar.

1.Wash the hawthorn and put the thick end of the chopsticks at the bottom to remove the core inside.

2.Put the red wine, water, white sugar and hawthorn in a pot and cook over high heat.

3.Immediately after the water boils, turn off the heat and cook for one minute, then turn off the heat.

4.If you want to put it in a bottle, wash the glass bottle and boil it with water to sterilize, put in the still hot hawthorn, close the lid and turn it upside down. After cooling, the safety button on the cap of the bottle is recessed and can be stored in the refrigerator.

Since there are no preservatives added to the homemade hawthorn sauce, you must be very careful in the process of preservation to avoid spoilage.

The most prominent effect of hawthorn sauce is to eliminate food, which is rich in vitamin C and a variety of organic acids, which can increase the secretion of digestive enzymes in the stomach and increase its activity, thereby promoting digestion.

Homemade hawthorn sauce, the sugar itself is a good preservative, and the high-sugar hawthorn sauce will not have the problem of deterioration when stored in the refrigerator for three months, but the longer the storage time, the flavor will decline, and it is better to give it away earlier. Homemade hawthorn sauce - This hawthorn sauce has no added preservatives. It is prepared only with hawthorn and granulated sugar.

Green food, nutritious and delicious. Moderate sweetness and sourness. Eating something after a meal is good for digestion, and you can also eat it with bread or cake.

It tastes good.

The principle of separation is that there can be meat on the skin, and no skin on the meat.

Peel all the skin first, and then separate the pulp. Don't peel one by one, hawthorn has a high pectin content, so it won't take a while and your hands will stick uncomfortably.

It is recommended that you hold a knife in your right hand to peel and separate the pulp. In addition, put a bowl of water on the left hand side, separate a few and put your hands in to wash it, otherwise it will be very uncomfortable to be pasted by pectin.

Set the pulp aside and put the rest in the pot to cook. Cook for more than 1 hour, press with a shovel in the middle, try to boil all the meat on the core, and add some water when the water is not enough.

After the scraps are cooked, strain the slag out. Use a fine strainer and use a wooden shovel or spoon to constantly crush it so that the fine flesh inside is filtered out. Press the filter and look at it backwards, you will see that there is a fine layer of fruit down underneath, scrape them off, if you repeat the operation, you will scrape off a lot of fine down, they will increase the viscosity of the jam.

The jam we make ourselves is all natural, not the kind we buy in the supermarket with a lot of gelatin.

After cooling, you can put osmanthus sauce (add according to your taste).

It is fine to store it refrigerated in a sealed glass bottle, which can be stored for a long time. The longest I have kept is more than a month, and I haven't tried it any longer. This is the ** of hawthorn soup, you don't need to put fruit wool to make hawthorn soup, so it's a little thin when used to sandwich bread, but it tastes very good when you eat empty, and there is a very rich hawthorn juice.

Eating a small half bowl every day can play a role in health care, and there are many nutritious things, which are expensive to persevere.

Note: Put less water in the jam, because there are too many fine fruit downs, and you should stir constantly when cooking the pulp, otherwise it will be easy to paste the pot. To make fruit soup, you should put more water and not too much down, otherwise it will affect the taste.

It is also necessary to remind everyone that whether it is hawthorn soup or hawthorn sauce, you need to put sugar, and children must remember to rinse their mouths after eating, otherwise it is not good for tooth growth. Don't eat raw hawthorn, let alone raw hawthorn on an empty stomach. Hawthorn is nutritious, but don't overeat it.

It depends. Usually white sugar is added when making hawthorn sauce, and white sugar is a good preservative, which can be stored for 30 days under normal temperature and ventilation; If stored in the refrigerator, the storage time can be extended to about 90 days. Hawthorn sauce is a food made of hawthorn as the main material, which is rich in sugar, protein, fat, calcium, phosphorus, iron and vitamin C and other nutrients.

It depends. Usually when making hawthorn sauce, white sugar will be added, and white sugar is a good preservative, under the condition of room temperature ventilation, it can keep the forest for 30 days; If stored in the refrigerator, the storage time can be extended to about 90 days. Hawthorn base mu sauce is a food made of hawthorn as the main material, which is rich in sugar, protein, fat, calcium, phosphorus, iron and vitamin C and other nutrients.

The easiest way to boil hawthorn sauce is as follows:Ingredients: about one pound of hawthorn, an appropriate amount of rock sugar, and about 100 grams of maltose.

Steps: 1. Wash the hawthorn carefully.

2. With a seed remover, you can directly remove the pedicle and core.

3. Of course, you can also use scissors to cut it into two and remove the pedicle and core.

4. Processed hawthorn.

5. The wall breaker and the food processor are very simple to mud, and the water is less.

6. The whipped hawthorn mud must be sifted, which is the filtered hawthorn tendon.

7. It's about to be lignified, and it must not be boiled into hawthorn sauce.

8. The beaten hawthorn mud, in fact, can already be seen to be delicate, add an appropriate amount of rock sugar, boil very thick, add maltose before the pot, you can put it into the sterilized glass bottle.

9. A part of it is also left in the oven to be dried at low temperature to make fruit dan peel.

10. Finished product.