The canned peaches I learned from wenglin are really delicious. After soaking them overnight, the pectin seeps out. The juice is sticky, thick, sour and sweet. I made it for the third time. When I think about it, I should let the master know that as Wenglin does it well, the peaches here do not leave the stone. I cut them with a knife against the peach stone. Thank you, master.
My son, husband and I both love it. It's really good to be on the food page. How much can I learn? Comrades should come more.
Peach jar
Recipe Recommendations
- sugar appropriate amount
Steps for Peach jar
1
There are seven local peaches, but in fact, there were six left when I made them. I ate one.
2
Peel... Skin and clothes.
3
Cut it into pieces. I saw that the peaches in many places were separated from the core and opened with one break with my hand. The broken peach cores and skins in our place were so tightly connected that I couldn't even cut it out with a knife, so I had to stick them to the peach cores. Cut them on the left and right, so the sizes are different, and there are many scraps that cannot be put on the mat.
4
Put in the pan and add water and cook for five minutes.
5
Add a large spoonful of white sugar. Later, after adding Guozhen, I tasted it a little sour, so I added another half spoonful, making a total of one and a half spoonful.
6
After cooking, turn off the heat and pour in Guozhen. I chose the sweet orange-flavored Guozhen.
7
Pour it into a large container, cool it outside, put it in the refrigerator, and start eating 24 hours later. At this time, the soup becomes sticky and thick, and the pectin seeps out. It's so delicious. By the way, I learned from the master and sprinkled some wolfberry to soak it together.