Strawberry sauce
By VicentaLakin
As a child, strawberries are available only when the wheat is almost ripe, and now the first spring greenhouse strawberries are on the market in large quantities, with large heads and colours, working on a boil of strawberry sauce and retaining the smell of strawberries all year round. Since a lot of cherry sauce and cherries were made last May/June and delivered to family and friends, there has been no change to the rest of the family, so long-term storage will be fine as long as it is processed. It is the most valuable and fulfilling thing to do with all the good things you expect, through your own hands。
Recipe Recommendations
- strawberry 750ｇ
- white granulated sugar 200g
- rock sugar 80g
- lemon juice
- rum 5g
- salt 1g
- sweet and sour
- other
- an hour
- simple
Steps for Strawberry sauce
1
Fresh strawberries, the removal of green fruit and bad fruit, the softening of the surface with minor injuries can be cut, the good parts left aside need not be thrown away. The processed strawberries are placed in the basin with two spoons of flour or starch, immersed for 15 minutes, washed with fresh water, and dried with water。
2
Strawberry cuttin, put in the basin, add white sugar once, mix it up, and seal the membrane and sequester the juice. I made it for lunch, made a stick in the afternoon and made strawberry sauce。
3
Critical steps, disinfection, canisters, clean ovens 110 degrees for 30 minutes, or boiled in pots for 15 minutes. It's either roasted or boiled and started to make jam。
4
The juice and strawberries are all poured into the uncool pan, the fire boils open, the glucose goes to the fire, slowly mixes, the water is less, it's better to start a little fire, salt, lemonade, fluff, boils to the thick, and rum. I'll get the bottle while it's hot。
5
When bottled, a blanket or towel under the bottle is filled, and when filled, the tumbles the bottle or two, so that the mixed air comes out. Put pressure on the cushions, tighten the bottle caps and cool the buttons. Done。
6
As illustrated, the left side is an ordinary six-angle bottle, the most common canister, the usual set being three pieces, bottles, caps, pressure-sensitive pads, which require a reverse vacuum for long-term storage purposes. On the right, it's a part of a Mayson bottle, which has two parts, three parts, not the whole, but a separate lid. The advantage of this lid is that the vacuum works better and does not need to be retended, but it needs to boil for the gas. The operation is, while the bottle is in the heat, without a shock, with a lid on it, not to wrinkle, to steam/cook for 12 minutes, to remove it from the heat. Put it down for a while, the lid will snap, a small pit in the center, and the vacuum is over。
7
Mountain cans, cherry sauce, cucumber cans, blueberry sauce. All the good things that are expected, through their own hands, are the most valuable and fulfilling thing。Strawberry sauce Make Tips
1. make strawberry sauce fire slowly. 2. do not like rum or don ' t let it go. 3. acid sweetness determines the amount of lemonade, not less than a lemon. too little influence storage. 4. the sugar added to the jam is in the range of 30-40 per cent, which affects storage too little. sugar or sugar can be replaced by one another, with ice sugar and a better color. it's better for sugar. 6. the vials are best disinfected with ovens, with no excess water. after evaporation, if there's too many beads in the bottle, it'll be buttoned. 7. self-measured mason bottles of jam have been in normal condition for almost a year. peach cans have been in normal condition for over six months. the other day, they opened one. it's delicious. 8. formula weight, a bottle of 380 ml jam. 9. if you do not have to store it, finish it in a few days, and the amount of sugar is free, which is consistent with your taste. welcome to the collection. leave a message or vx if you have any questions. thank you。