In addition to eating peaches directly and making canned food, what else can you do?

Peach sandwich. Wash a peach, cut it into thin slices, then take two pieces of bread and sandwich the peach in the middle, or squeeze some more salad dressing, which also tastes very good.

It can also be made into dried peaches as a small snack, so that the peaches can be stored for a long time.

In addition to eating peaches directly and making canned food, they can also be made into peach cakes, peach snow girls, peach Napoleon and other delicacies, and you can also squeeze peaches into juice and turn them into a delicious peach drink.

Peaches can also be made into fruit salads, squeezed into juice, dried and made into preserves.

Ordinary peaches can also be made of canned food, generally speaking, the juan qing stove does not pay much attention to the production of canned fruits, you can master the method, after buying the poor peaches, soak them in salted water, then peel and cut them into pieces, put them in the pot with rock sugar, and then add them to low heat and cook for 15 minutes, and then put them in a glass container and seal them after cooking.

How to make canned food from regular peaches.

Speaking of canned fruits, many people may be familiar with or even very fond of using, there are many canned fruits, such as common pears, oranges, yellow peaches, etc., as long as you master the correct way to dig up, you can also make it at home, but many people don't know whether ordinary peaches can be made canned.

First of all, we soak the peaches in salted water, remove the skin and cut them into pieces, and then put the processed peaches into the pot and add some rock sugar to them.

Then pour in water, the amount is not too much, you can not pass the peaches, cover the lid after turning on the low heat, cook for about 15 minutes on low heat, you can use a spoon to stir it appropriately when cooking, avoid sticking to the pan, and after cooking, put it in a transparent glass container and cover it with a lid, and the canned peaches are completed.

Ordinary peaches can be canned, but you need to select a complete body shape, no rot peaches for production, in the process of making, you need to peel and cut the peaches, and then put them into a sterilized sealed jar with syrup, and the finished canned food can be stored in the refrigerated area of the refrigerator.

1. It can be made

Ordinary peaches can be canned. However, before making peaches, you need to process them, first you need to select peaches that are intact and not rotten, and the pits and flesh can be smoothly separated, wash them with clean water and peel them, and then use a fruit knife to cut the peaches into small pieces.

2. Production method

In the process of making canned peaches, you need to put white sugar or sucrose into a pot filled with water, use slow heat to boil, until the sugar water is boiled into a slurry, you can put the peaches into the syrup and mix evenly, wait for the syrup to cool, and then put it and the first bend peach into the sterilized glass jar.

3. Storage method

Canned peaches can be sealed and stored in the refrigerated area of the refrigerator for up to two to three weeks. However, canned peaches that have been opened and eaten need to be eaten at one time, so as to avoid the deterioration of canned peaches and affect human health.

Peaches can be canned when they are soft, but they have a softer texture and are not stored for a long time. The best peaches for canning are medium-ripe hard peaches, which still have a crisp texture after steaming. Do not seal the container when steaming the peaches, leave a gap to prevent the container from bursting, and it is better to tighten the lid after removing from the pan.

Peaches can be made into canned food when they are soft, but it is best not to use soft peaches to make canned food, canned food made of soft peaches has a softer taste after stewing, and there is more juice, and there is no good taste of hard peaches. Canned food made from soft peaches is not stored for a long time and needs to be used up as soon as possible.

The best peaches for canning are the hard peaches that are 8 times ripe, when the peaches are crisp and rich in fiber, and the canned ones are more chewy. It does not soften when heated, making it more suitable for canning. You can also use unripe green peaches to make canned food, but you need to add more sugar to make the canned food sweeter.

When making canned food, you first need to sterilize the container, peel and cut the peaches into pieces, put them in the container, add an appropriate amount of sugar and water, then cover the container and put it in the steamer to steam, and it can be steamed in 20 minutes. Note that the lid should not be closed too tightly before steaming, so as not to break the container, and then tighten the lid after steaming.

Speaking of canned peaches, many people are not unfamiliar, when they were children, they often ate canned fruits, although there are also canned fruits now, but they have long been less common, there are many types of canned fruits, many fresh fruits can be made of canned fruits, summer is the season when peaches are listed, everyone knows that fresh peaches usually have a very short shelf life, and they are very easy to mold.

Can regular peaches be made into canned fruit?

No problem. Canned peach process.

1.Wash the peaches and add an appropriate amount of old rock sugar.

2.The peaches are cut into small slices with a knife.

3.Add water, add to the rice cooker, pour in the peaches, 4Then pour in the old rock sugar, if you are afraid that it is not too sweet, you can add a small amount of dust silver to sell the sugar.

5.Bring the water to a boil and pour into a deep-mouthed dish with 6After waiting for it to cool, place it in a laminated glass and place it in the refrigerator to serve tomorrow.

What kind of people are peaches suitable for?

Peach is hot, sweet and sour, has the effect of tonifying the heart, quenching thirst, satisfying the stomach, quenching thirst, containing more citric acid and methyl cellulose, which can be used to promote the metabolism of digestive enzymes, promote gastrointestinal peristalsis, improve appetite, and facilitate digestion and absorption.

Peaches contain more copper, more potassium and less sodium, which is suitable for people with iron deficiency anemia and suitable for patients with edema.

Peach can nourish blood and qi, nourish yin and nourish the body, and can be used for people who suffer from a serious illness, loss of qi and blood, dark yellow complexion, shortness of breath and fatigue.

Yes, but it needs to be dealt with.

Peaches are a kind of fruit that we usually eat, such as peaches, nectarines, hairy peaches, etc. Fresh peaches can be eaten directly, if you buy more peaches, in order to avoid piling up too much and spoiling, you can make canned food, so that you can eat peaches at any time in the future, and the taste is not worse than fresh. So can you still make canned peaches when they are soft?

Peaches can be made into canned food when they are soft, but it is best not to make canned food from soft peaches. Canned food made from soft peaches has a softer and juicier texture when stewed, which is not as good as hard peaches. Canned food is not stored for a long time and needs to be consumed as soon as possible.

The best peaches to make canned food are 8 ripe hard peaches. At this time, the peach has a crisp flavor and rich fiber, and the canned food is chewy. It does not soften when heated, making it more suitable for canned food.

1. Blanch the sealed jar with hot water, sterilize, and drain the bottle. Note: There can be no water in the bottle, otherwise the canned finished peaches can be easily damaged.

2. Wash the hair on the surface of the peaches and peel them with a knife. It is recommended to choose hard peaches, which are easy to rot when cooked.

3. Use a knife to cut the peach flesh into small petals. You can also draw a circle from the middle of the peach and twist it to remove the core in the middle.

4. Pour the processed peach flesh into the pot, add rock sugar, then pour in an appropriate amount of water, and cook. You don't need to add too much water, just spread it over the peaches.

5. Bring to a boil until there is not much water in the pot, and turn off the pot when the soup is slightly sticky. Cook for about 15 minutes. Do not cook it for too long, otherwise the peaches will be cooked rotten and will not look good and will not taste very good.

6. Place the cooked peach flesh and broth in an airtight jar and store it upside down. When it is hot, the inverted seal can create a vacuum effect on the bottle. If it is consumed immediately, there is no need to put it in an airtight jar and cool it before consuming it.

If it's not vacuum-sealed, it's recommended that you do it within a week and then put it in the freezer.

1.Usually, the easy way is to keep the peaches in a dry and warm place so that they can be properly exposed to the sun so that the peaches will become soft in just a few days.

2.Another method is to spray ethylene gas on the peaches. If not, you can choose some ripe fruits together, such as apples and peaches. It only takes a day or two for the peaches to soften.

Raw material selection: cutting, digging core, peeling, rinsing, pre-cooking, trimming, canning, exhausting, sealing, sterilization, cooling and finished products.

Operational points. Raw material selection Choose high-quality yellow peaches with ripeness, freshness and fullness, no pests and diseases, and mechanical damage, and a diameter of more than 5cm.

Cut into pieces, dig the core of the yellow peach along the seam longitudinally cut in half, not skewed to cause large and small pieces, has been cut in half after the yellow peach slices soaked in 2% salt water color protection. Dig out the peach pit with a pit digger, and dig it smooth and oval, but the fruit can not be dug too much or crushed, and the red flesh can be left slightly.

After digging the core, it should be soaked in alkali in time, or soaked in 2% salt water to eliminate the color of celery.

Peeling and rinsing The peach slices are evenly spread in a single layer on the steel wire mesh of the alkali ironing machine downward, so that the peel is fully washed with alkali.

The lye concentration is 6% 12% and the temperature is 85 90. The treatment time is 30-70s, and then the lye is rinsed with water.

Pre-cooking Put the peach pieces of washed lye into a hot solution containing citric acid, and blanch them at 90 100 for 2 5min until the peach pieces are translucent. Cool with cold water immediately after blanching.

Trimming and canning Use a sharp knife to cut off spots and residual skin dander on the surface of the peach pieces.

The trimmed peach pieces are canned separately according to different colors and sizes, and the canning amount is not less than 55% of the net weight.

Immediately after canning, inject more than 80 hot sugar water, the concentration of sugar solution is 25% 30%, and add citric acid, isoVC.

Exhaust and seal the tank Thermally exhaust in the exhaust box, and immediately seal the imitation tank when the core temperature is 75.

or vacuum exhaust, the vacuum degree is.

Sterilization and cooling Sterilize in boiling water for 10 20min, and then cool to about 38.

Ingredients: 3-4 fresh yellow peaches and 30 grams of rock sugar.

1.Yellow peaches are washed with water;

2.Use a peeling knife to peel off the outer layer of skin from the yellow peach.

3.Peeled yellow peaches cut into 8 pieces and remove the core;

4.Add an appropriate amount of water to the pot, add the cut yellow peaches, and bring to a boil over high heat;

5.Once boiling, use a spoon to remove the foam from the water;

6.Add rock sugar in a ratio of 1:5, cook over medium heat for about 15 minutes, turn off the heat, cook until the yellow peaches become soft, and the fragrance of yellow peaches wafts everywhere to turn off the heat;

7.Place the glass bottle in the pot for about 3 minutes.

8.After wiping the water in the glass bottle, pour in the boiled yellow peaches, put the bottle in cold water and boil, close the lid while it is hot, and put it in the refrigerator after cooling.

Notes:1The amount of water can be flexibly grasped according to your taste, if you like a strong flavor, put less water, and if you like lighter, you can put more water.

2.After boiling, yellow peaches can be put in a glass bottle that has been disinfected, and then refrigerated in the refrigerator for better results.

Ingredients: 3000 grams of yellow peaches, 300 grams of rock sugar.

Excipients: appropriate amount of water.

Steps: 1. Clean the hard yellow core nectarine.

2. Peel after washing.

3. Remove the core and cut into pieces.

4. Pour into the pot.

5. Add water as high as yellow peaches.

6. Add rock sugar.

7. Bring to a boil over high heat.

8. Turn to low and heat slowly for 5-10 minutes.

9. The sealed container is scalded with boiling water in advance, sterilized, dried, and the boiled canned food is cooled to 85 degrees.

The preparation of canned peaches is as follows:Ingredients: 1000g of fresh peaches and 250g of rock sugar.

Steps: 1. Select fresh hard peaches and wash them.

2. Peel and set aside.

3. Remove the core and cut into suitable pieces.

4. Put rock sugar, put it in the pot, and steam it for about 20 minutes.

<>6. After natural cooling, put the bottle with high temperature sterilization and drying, close the lid and store it in the cold dust of the refrigerator.