How do you cook canned plums? A home cooked recipe for canned plums

How do you cook canned plums? Wash the plums with water, then throw away the cores inside, boil water, add plums and rock sugar, boil for two minutes and let them dry.

How to make canned plums:

Choose raw materials: Choose plums that are fresh and plump, large and thick, free of pests and diseases, no rot, and no damage. It is required that the cross diameter of each plum is more than 30 mm.

Peel and rinse: Grade plums according to size, color and ripeness, then rinse with water. Prepare a sodium hydroxide solution with a concentration of 10% and heat it to 95 100, pour in the washed plums, soak them for 1 minute, blanch them, remove them and peel them quickly.

At the same time, rinse repeatedly with running water to remove the residual lye. Plums with different ripeness should be peeled in separate pots to ensure the peeling effect; After peeling, the residual alkali adhered to the pulp, usable hydrochloric acid is soaked for 5 minutes to neutralize the residual alkali. Then rinse with clean water.

Boiling water: Pour the plums into boiling water and cook for about 10 minutes, so that they are soft and not rotten. If it is not cooked immediately, it is best to soak it in a 1% table salt solution. to prevent discoloration.

Preparation of sugar water: pour an appropriate amount of water into the pot, add sugar to boil, then add citric acid, remove from heat, filter with gauze, and set aside. The concentration and dosage of sugar water should be determined according to the sugar content of the raw materials and the requirements of the finished product, generally 25%.

Canning of raw materials: Wash and sterilize the canned food bottles, fill them with plums and sugar water while they are hot, and seal them immediately. 310 grams of pulp in a 500-gram glass bottle, 190 grams of syrup. The temperature of the sugar water is not lower than 70, and the sugar water is poured until it is 1 cm away from the mouth of the can.

Sterilized finished product: After sealing the can, it is boiled in 90 water for 10 minutes, and then taken out to cool, that is, the finished product.

Ingredients: three catties of herring (it takes a long time to make it once, which is a little annoying, so I made a lot of it at one time, and put the rest in the refrigerator).

Note: Herring is a kind of marine fish, which has large oil content and delicious spines, which is most suitable for tomato sauce.

Ingredients: tomato sauce (not with a bag of tomato sauce, but it doesn't taste as good as this), two tomatoes, green onions, ginger and garlic (not too little, more fish), a bottle of beer, Sichuan peppercorns, ingredients, salt, sugar, dark soy sauce, bay leaf North Korean boxed hot sauce (these two things are not good).

Method: Wash and drain the herring, cut the tomatoes into small pieces, flatten the ginger, cut the green onion into sections, and slice the garlic.

Put it on the ignition wok, rub the pan with ginger slices (to prevent the fish from sticking to the pan), put the oil, heat it and put in the ingredients and peppercorns to cook the fragrance, put in the herring segments, green onions, ginger and garlic, a quarter bottle of beer (more fish, to prevent the pot from sticking), tomatoes, tomato sauce (so much in a bag of tomato sauce) and stir-fry for a while, and then pour in the remaining beer, sugar, salt, dark soy sauce (coloring), bay leaves, and Korean hot sauce. After boiling the pot, adjust the taste, pour the fish and soup into the pressure cooker, cover the lid and cover valve, deflate the heat for two or three minutes, change to low heat, simmer for half an hour, and smell the fragrance wafting out in the middle (my son said it was the smell of crabs, Xixi). After the pressure cooker cools down and no longer deflates, open the lid of the pot, and a pot of herring in tomato sauce with full color and fragrance is ready, even the spines are crispy, delicious and nutritious, very suitable for children to eat, and the remaining fish soup is also delicious.

Key points: First, the beer must be sufficient, too little and then add some more, to no fish, otherwise, the pressure cooker will work for a long time, it will paste the pot, and the fish bones on it are not crispy. Second, the time must be half an hour, a few times I was in a hurry, the time was not enough for half an hour, the result was not crispy, and the taste was not enjoyable.

3. Salt must be in moderation, not too much, otherwise it will be salty and affect health.

Hello, dear after information verification. Boil a pot of water for later use, to simmer the plums, to remove the astringency of the plums. Preparation of canned plum fruit Step 1 Handle plums during boiling water:

Each plum is centered on the core, 360 cut a week, twisted in half, and the plum core is thrown away. How to make canned plum fruits Step 2 After processing the plums, pour in hot boiling water, stuff the plums, remember to cover the canned plum fruit Step 3 Wash the rock sugar and throw it into the boiling water I used about 250 grams of water, 200 grams of rock sugar canned plum fruit Step 4 During the period of stuffing the plums, boil the rock sugar water, boil the rock sugar in the water and stir it until it melts, it feels a little as thick as the sugar water in the canned fruit you bought, and throw the plums into the pot The practice of canned plum fruits Step 5 Boil the pot again for 2-3 minutes, don't cook for too long, when it's not too hot, put it in a clean bottle and seal it, and store it in the refrigerator, remember that it is not a freezer. It can be eaten after 12 hours, and it has a more fruity flavor than the canned food sold It is especially delicious when it is cold and cold The practice of plum fruit or the canned blue head of the quiver liquid Step 6 After taking out the plums, by the way, boil a little canned red plum fruit in the mountains Step 7 The practice of bottling and canning the finished plum fruit Step 8 After a night, you can eat it, you can serve it on the dinner table for cooking, and it can be used as an appetizer dessert.

Thank you for your consultation and have a happy life.

A home-cooked recipe for canned plums

Ingredients: 500 grams of plums, appropriate amount of old brown sugar, appropriate amount of water, a little salt.

Method: 1. Prepare all the ingredients. Wash the plums with clean water, then prepare a basin of water, add a little salt to the water and stir well, soak the plums in salt water for about 15 minutes, and scrub the plums with your hands for later use.

2. Don't peel the plums, cut the plums into pieces with a knife, remove the core of the plums, and then handle them in turn for later use.

3. Prepare a soup pot, pour the cut fruit into the soup pot, add an appropriate amount of water, cut the brown sugar cubes into the pot, and boil the water over high heat.

4. After the water is boiled, turn to low heat, continue to cook for about 10 minutes, don't cook for too long, it is easy to taste bad, such a sweet and sour, nutritious and delicious canned plum is ready, and you can store it in a sterilization tank and refrigerate it, and take it as you eat.

Cooking tips for canned plums

1. Plums should be fresh and have a certain hardness. Too soft or too hard will affect the taste after cooking.

2. The plum skin can be removed or not removed. It's just that the color and taste are different after being made.

3. After boiling, the heat must be turned off immediately and quickly put into the glass bottle. If you cook for a long time, the plum skin will break, which will affect the appearance of the finished product and the taste will be worse.

4. It can be boiled in a casserole or steamed in a steamer. But it should be noted that SAIC will remove the pot and cover it quickly!

Yes. The nutrition of plum Zen is slightly lower than that of peaches, containing sugar, trace protein, fat, carotene, vitamins, niacin, calcium, phosphorus, iron, aspartin, glutamine, serine, glycine, proline, threonine, alanine and other ingredients. Laughing <>

Yes. The nutrition of plums is slightly lower than that of peaches, and contains sugar, trace protein, fat, carotene, vitamins, niacin, calcium, phosphorus, iron, aspartin, glutamine, serine, glycine, proline, threonine, alanine and other components. The edible part of each 100 grams of plums contains energy kilojoules, sugar grams, protein grams, fat grams, provitamin A (carotene) 100-360 micrograms, niacin milligrams, calcium 6 milligrams or more, phosphorus 12 milligrams, iron milligrams, potassium 130 milligrams, vitamin C2 7 milligrams, in addition to other minerals, a variety of amino acids, aspartin and cellulose.