Is it possible to make your own canned food? How to make homemade cans

Absolutely.

Homemade canned dates.

Select the best jujubes, wash them, soak them in hot water for 2 hours, and then put them in canned food bottles prepared in advance. Pour another 60 grams of honey evenly over top without capping.

Steam in the pot for 1 hour, cover tightly immediately after coming out of the pot, put it in a cool place, take it with food, it is a very good health supplement for the elderly or infirm, it should be noted that diabetics should eat with caution.

Homemade strawberry jam method.

3000 grams of granulated sugar and 1000 ml of hot water to dissolve into a sugar solution. First take half of it and boil it, pour in the strawberries that have been washed and calyxed, boil until the strawberries are soft, then add the rest of the sugar solution, continue to boil to thicken, and shrink to become strawberry jam.

Bottle while hot, cover and seal, sterilize the bottle in boiling water for 20 minutes, remove and preserve.

Material. 500 grams of hawthorn, 60 grams of rock sugar, 40 grams of sugar, 1 teaspoon of corn starch, appropriate amount of cold water, and an appropriate amount of hot boiled water at about 70 degrees.

Method. 1.【Hawthorn cleaning process】: Put the hawthorn in a basin of cold water, add 1 teaspoon of cornstarch, and soak for 10 minutes.

2.Use 1 clean toothbrush to clean the dust on the surface of each hawthorn and pour out the water.

3.Pour an appropriate amount of hot boiling water at about 70 degrees Celsius into a pot where the hawthorn is placed.

4.Soak the surface of the hawthorn in hot boiled water for 2 minutes.

5.Control moisture.

6.【Hawthorn Kernel Removal Process】: Take a hawthorn soaked in hot water and remove the hawthorn stem.

7.Use a knife to dig out the impurities in the depression at the other end of the hawthorn fruit.

8.Use a bamboo skewer to gently remove the kernel inside.

9.In this way, the pit is separated from the hawthorn pulp.

10.The hawthorn pulp with the pits removed is soaked in a bowl of cold water, and the pits are kept for later use.

11.Repeat the above steps to remove all the hawthorn pits.

12.【Hawthorn boiling process】: Remove the hawthorn pulp soaked in cold water, leaving the soaked hawthorn water for later use.

13.Leave the hawthorn water into the casserole.

14.Put in the removed hawthorn pits.

15.Then add an appropriate amount of cold water according to the actual needs.

16.Boil on high heat until the water boils, cook for another 10 minutes, and remove the pits with a colander.

17.Put the hawthorn pulp in the casserole.

18.Then add 40 grams of sugar and 60 grams of rock sugar.

19.Bring to a boil over medium heat until the water turns off the heat.

Of course you can (such as tomato sauce), the key is to sterilize the container, seal it while it is hot, and cool it quickly. In addition, putting more salt is also conducive to preservation.

Yes, look for it on the Internet, but you must keep it yourself, otherwise you can't eat it.

【Raw materials and seasonings】:

Raw materials]: yellow peaches, empty bottles.

Seasoning]: white sugar, rock sugar (choose one of the two) cool and white, 1Take a glass bottle without a crack and rinse it with clean water. 2.Put plenty of cold water in a pot. 3.Wash the glass bottle and put it in the water.

4.Bring to a boil over high heat, reduce the heat to medium-low and continue to cook for about 15 minutes.

5.After 15 minutes, turn off the heat and when the water temperature in the pot drops to about 30 degrees, put the cap into the water (if it is a glass lid, put it directly into the pot and boil with the bottle). 6.

Blanch the lid in warm water and remove the bottle and lid to keep the moisture dry. 【Cleaning of peaches and digging of pulp】: 1

Put the peaches in clean water.

2.Wash the peach hairs and impurities on the surface of the peaches by hand and rinse with water. 3.Washed peaches are scraped off the skin with a fruit scraper.

4.Prepare a stainless steel spoon, hold the peach in your left hand and the handle of the spoon in your right hand, and follow the arc of the spoon to dig out a piece of pulp from the peach. 5.

Prepare a large bowl and put plenty of cool boiled water in it, 6Place the dug peach pulp in water and soak for 5 minutes. 【Peach pulp boiling and bottling】:

1.Put an appropriate amount of cool boiled water in the casserole.

2.Add the peach pulp so that the water surface is basically at or above the pulp. 3.

Depending on the sweetness of personal preference, add an appropriate amount of rock sugar or sugar. 4.Bring to a boil over high heat, reduce the heat to medium-low and simmer for about 20 minutes.

5.Cook until the flesh is soft and hard, then turn off the heat. 6.

Use chopsticks to pick up the pulp.

7.The pulp is packed in a glass bottle that controls the moisture, and the pulp is 8 percent full from the mouth of the bottle. 8.Spoon the soup into the bottle and cover the surface of the pulp.

9.Tighten the bottle with a cap while it is hot, set it aside to cool, and then store it in a cool and ventilated place or refrigerator.

When eating, take it out of the refrigerator, open the cap, scoop it with a spoon and eat it, the peaches have been soaked in the soup, the taste is sweet and sour, and it really tastes like canned food.

Diy canned fruit is a very popular dish for home cooking, made from pears and water fingers, cooked with hawthorn and rock sugar. By learning this recipe, you can enjoy the food with your family and feel the love from your family. 1 3 Wash the hawthorn and remove the stem.

2 3 Wash the pears and roll wide, peel and cut into cubes.

3 3 Put the pear cubes and hawthorn into a pot with water and boil, then turn to low heat and cook for 10 minutes.

Ingredients: 1000g yellow peach

Excipients: 150g rock sugar

1. Wash the yellow peaches or alkaline noodles for meals.

2. Use a knife to peel off the skin.

3. Use a knife to cut the yellow peach into small pieces.

4. Dig out the peach pits.

5. Use a knife to dig out the flesh near the peach pit in the middle to remove the bitter taste.

6. Put the yellow peach pieces into the cooking pot, add rock sugar, and pour in the water that has not been covered by the peach pieces.

7. Turn on high heat and bring to a boil, then change to low heat and cook for 20 minutes.

8. Cook until the peach flesh is soft and the color is slightly transparent.

9. Put the boiled peach meat in a clean container and refrigerate after cooling.

Additive-free safe canned oranges! There are not many ways to eat oranges more enjoyable than eating them fresh.

Canned fruit, the method is very simple, you can try it.

Tools Raw materials.

A variety of your favorite fruits (apples, pears, hawthorns, oranges......Sugar, canned bottles, or jars (with a sealing cap) Knife, pot, basin step method.

1 Boil a pot of boiling water, and put it in a clean basin to dry after the pot is boiling.

2 Sterilize the glass bottle, and wash the bottle and cap with clean water first.

3 Then boil it in hot water or steam it on a steamer. To boil with hot water, you can put the bottle in the pot of water, the water level should cover the highest level of the bottle, if the bottle is too high, you can boil the water and continue to boil for 15 minutes and then stop the fire; To use the steaming method, you can add water to the pot, put the can on the steamer, continue to steam for 15 minutes after the pot is boiled, and then stop the heat.

4 When boiling water for sterilization, you can pick out the prepared fruits with intact skin, no spots, and no rot as raw materials, so that fruits without germs can be preserved for a longer time.

5 After picking it out, wash it with water to wash off the dirt stains on it.

6 And with a knife remove the seeds of the fruit, peel the peeled ones, and remove the kernels of the fruits.

7 Use a knife to cut the fruit into pieces, the size should be smaller than the diameter of the jar you are preparing and not too large, preferably able to eat one piece in one bite. If it's an orange, just peel it well.

Homemade canned sealing method:

1. When buying a glass bottle, there must be a lid.

2. After filling, put it in the steamer and steam for 5 minutes.

3. Under the action of pressure, the cap will shrink inward, and the can will be sealed.

The steps to make your own canning are as follows::

1. Of course, fruits can be chosen according to their preferences, but it is best to choose fresh seasonal fruits, because this fruit is more beneficial to health and cheaper.

2. In addition to the freshness of the fruit, it should also be moderately soft and hard, especially pay attention not to choose too soft, because the fruit that is too soft will become softer after boiling, and it will not taste good.

3. The glass bottle of homemade canned fruit must first be heat-resistant, able to withstand cooking, and have no cracks on the surface and be completely sealed.

4. After the glass bottle is selected, it should be cleaned first, the bottle cap should also be washed, and then it should be boiled in boiling water for a while, which can play a role in disinfection. You can put the glass bottle in the water first, bring the heat to a boil, then turn to medium-low heat and continue to cook for about 15 minutes. After the glass bottle is cooked, remove it from the water, turn it upside down, and dry it completely before using it.

5. The selected fruit should be washed with water first, then peeled off the skin and cut into pieces with a knife. You can also use a spoon to dig out the pulp, which is better and can reduce the waste of pulp caused by the pit.

6. After the pulp is cut or dug up, it is soaked in light salt water first, on the one hand, it is to disinfect the pulp, and on the other hand, the salt can make the pulp feel sweeter. Of course, the concentration of light salt water should also be well controlled, and it is enough to feel that the salt is moderate. The time of soaking the pulp should not be too long, about 5 minutes or soak to avoid the loss of a lot of nutrients in the pulp to the water.

7. After the pulp is soaked, you can put the pulp into the bottle first, and then put it in the pot together with the bottle and cook it and seal it for preservation. You can also cook the pulp before bottling, and then steam it to seal it for preservation. Either way, the pulp should not be too full, and it is important to leave some space at the mouth of the bottle.

8. When boiling the pulp, add an appropriate amount of rock sugar or white sugar according to personal preference, and cook until the pulp has a soft and hard taste. Generally speaking, bring to a boil over high heat, turn to medium-low heat and simmer for about 20 minutes.

9. When finally screwing the cap, be sure to tighten it immediately while it is hot, and it is best to screw it in a hot pan before taking it out of the pot, so as to avoid cold air entering the bottle, which will affect the storage time.

10. After the canned fruit is completely cooled, it should be transferred to the refrigerator for refrigeration, or a cool and ventilated place. If sterilized thoroughly and the bottle is well sealed, it can be stored for a year without breakage.

The production of canned food is mainly carried out in six steps: raw material pretreatment, canning and pre-sealing, exhausting, sealing, sterilization, and cooling.

1. When buying a glass bottle, there must be a lid next to the talk.

2. After it is full, put it in the steamer and steam for 5 minutes.

3. Under the action of pressure, the cap will shrink inward, and the can will be sealed.

Note: Canned fruit has a high content of water and sugar, and after opening the lid, it is easy to cause a large number of microorganisms, causing rancidity of the product and losing its edible value. It is recommended to open the lid and try to consume it all at once.

According to the definition in the National Food Safety Standard for Canned Food (GB7098-2015). Canned food refers to aseptic canned food made from fruits, vegetables, edible fungi, livestock and poultry meat, aquatic animals, etc., which are processed through pretreatment, canning, sealing, heating and sterilization and other processes.

After heat treatment, the can is sealed and cooled, and the air volume in the can is reduced, and it is in a low pressure state, so it is not easy to open. If you place the can upside down in hot water, let it heat up as a whole.

As the air inside the tank expands, the air pressure difference between the inside and outside of the tank gradually decreases, and the lid can be easily twisted. It is worth noting that there are no added preservatives in canned food, and once opened, it should be eaten as soon as possible to avoid leaving it for a long time to become a banquet quality.