How to make homemade canned loquat syrup? How long does homemade canned loquat last

Ingredients: loquat, rock sugar, water.

Practices and steps.

1. Remove the fruit pedicle from the loquat, wash it in water for a while, remove it, and roll it back and forth a few times with a toothpick to facilitate peeling.

2. Tear off the outer skin layer by layer by hand from the top.

3. Cut the middle in half, remove the core, tear off a layer of membrane between the core and the pulp, and take the pulp.

4. Sprinkle a little salt with water in a basin, and soak the processed loquat in light salt water for a while to prevent oxidation.

5. Put water in the pot, add rock sugar, drain the loquat soaked in salt water and put it into the pot.

6. Bring to a boil over high heat, turn to medium-low heat and simmer for about 30 minutes.

7. Take another pot, put the glass bottle into the water and boil it for sterilization, and then take out the air-dried water for later use. (If you don't have a large pot, you can also pour boiling water into a bottle and shake it to disinfect it.) ）

8. Scoop the boiled loquat syrup into the glass bottle with a spoon, buckle the lock tightly after cooling, and put it in the refrigerator for refrigeration.

9. When eating, take out the glass bottle from the refrigerator and scoop out a small bowl to eat, which is sweet and cold, and is most suitable for summer eating

Highlight the point. 1. Use a toothpick to scrape the surface of the loquat, which makes it easier to peel off the loquat skin.

2. It must be stored in the refrigerator when it is hot, and the taste will be better, and the shelf life of boiled loquat sugar water is about 3 weeks.

The boiled loquat has a softer taste, and after adding rock sugar, it will also be more sweet and moisturizing, clearing the heart and lungs. Boiled sugar water can moisten the lungs and relieve cough when eaten hot, which contains amygdalin, which can suppress cough and remove expectoration. In summer, it can be refrigerated and used to make it sweeter and moisturize your throat

Put the loquat in a can, add water and sugar, and seal it for about 3 days.

Sealed low temperature can be stored for 18 months.

If you want to keep it for a longer time, that is, refrigeration can delay the shelf life to a certain extent, except for refrigeration, that is, if it can be vacuum packed, the shelf life will be much longer.

Here's how to make homemade canned loquats:

Ingredients: loquat, rock sugar, vitamin C tablets, in preparation of a steamer, canned bottles, etc.

1. Go up the mountain to pick the freshest loquats, or you can directly buy ready-made ones for later use, and wash the canned bottles for later use. Take a large pot of boiling water, turn off the heat after the water boils, add a little salt, and let it cool for later use.

2. Peel off the skin of the loquat, remove the core, and soak the peeled flesh in cool salted boiled water, so that the pulp of the loquat will not turn black.

3. Take a clean, oil-free pot, pour in water, and add an appropriate amount of rock sugar. The amount of rock sugar varies from person to person, if you like to add more sweet, bring to a boil over high heat until the rock sugar melts.

4. After peeling the loquat skin, the loquat pulp is put into the canned canning in turn, and the proportion of the pulp accounts for about three-quarters. Then add a tablet of vitamin C (antioxidant effect) to the can, and then pour in rock sugar water, and cover the loquat pulp.

5. Screw the cap tightly and put it in the steamer, for better steaming, you can cover the layer with a piece of plastic wrap. Cover tightly with a lid, steam over high heat for 35 minutes.

6. Take out the steamed canned food, put it in a ventilated place to cool it, and put it away after it cools.

Step 1 Wash the loquat, peel and remove the seedsStep 2 Start another dust basin, +2 grams of salt, peel the loquat, soak it in salt water to avoid discolorationStep 3 Cut it in half like this, the inner membrane is a little astringent, you can also remove Step 4 After finishing, wash it twice Step Kaichun 5 Add rock sugar, the water is not over the loquat Step 6 The bottle of canned food is boiled with water to eliminate the anti-poison and sterilization step 7 After the loquat water is boiled, skim off the foam, and cook for another minute, it will melt away after a long cooking time, and it will melt away after a long cooking time, and it will be soft Step 8 Fill the can, put it upside down and cool, and put it in the refrigerator, come to a bowl in the summer when it is very hot, and relieve the heat.

How to make canned loquat:Ingredients: 4 loquats.

Excipients: 20 grams of rock sugar, 800 ml of drinking water.

Steps: 1. First of all, we need to prepare all the ingredients needed to make this canned loquat: prepare fresh loquat and rock sugar.

2. Put the loquat in water and wash it, peel off the skin, then cut it in half with a knife and take out the core, and then tear off the white inner membrane on the inner wall of the loquat with your hands and quickly excite it.

3. Put the processed loquat pulp into a small soup pot, add the water that has not passed the loquat cracked socks, boil over high heat, turn to low heat and simmer for about ten minutes.

4. Cook until the loquat pulp becomes soft, then add the rock sugar source section, and cook until the rock sugar melts and the soup is viscous.

5. The sweet and glycol, moisturizing lung and cough loquat syrup is boiled, and poured into a glass jar for bees to preserve.

How to make canned loquat:Ingredients for canned loquat: 1500g of loquat and 300g of rock sugar.

Step 1: There is a layer of fluff on the surface of the loquat, which needs to be washed several times first.

Step 2: Start cleaning, don't be too heavy and easy to bump and touch, and there will be dark marks when the flesh is peeled out.

Step 3: Prepare a basin of lightly salted water, peel the pulp and put it inside, then put it in the pot and boil, add rock sugar, rock sugar loquat ratio 1:5.

Step 4: Bring to a boil over high heat, reduce the heat to low and cook for about 25 minutes. Bottle and cool and refrigerate. The next day, I took it out and drank it, it was cold and sweet.

Step 5: The flesh of the sweet loquat works well on coughing.

The steps to make canned loquat are as follows:Material preparation: loquat, brine, rock sugar, sealed jar, etc.

1. Peel the prepared loquat first, there is a small trick for peeling, you can use a spoon or other tools to scrape the skin of the loquat, the color of the scraped skin will become darker, so that it is easier to peel off.

2. After peeling it off, cut it in half to remove the loquat nucleus and the white film inside.

3. After processing, soak in salt water for half an hour, and then drain the loquat soaked in salt water.

4. Pour it into the pot, add the water that has not been over the loquat, the amount of water can be added according to your preference, and the water will be skimmed to remove the foam on the surface after the water is opened.

<>6. Fill this missing sealed jar while it is hot, and turn it upside down immediately after installation, so that the sealing effect will be better.