jam recipe
VicentaLakin
Strawberries are high and well nourished, and my heart has always been good, and it's always been good to see strawberries coming out of the market, so I think it's time to make a little strawberries and save them. I like small strawberries, they taste more pure strawberry, they are fresh when they buy strawberries, they are fresh, they like to eat saloons when they are young, they buy home together, and suddenly flash a thought in their heads and put them in some of the jams, which should taste good and colorful, and then they're carried out with pleasure, but they're far above expectations, full of flowers, and in order not to hide the beauty of strawberries, strawberry and saloons at 6:1。
VicentaLakin
Strawberry sauce, it's not hard to do, it's just a little bit of detail. In particular, homemade sauce, without preservatives, and the preservation period is a very hard wound. How can strawberry sauce be preserved for longer? Do it the way you do it. You can keep your jam for six months without opening it! The proposal for the opening is to be finished within January-February and the best beautification period is one month. Be careful that there's a remaining pesticide in the strawberry. Clean up! When 3 jams are boiled, bottle them when the jam is more than 85 degrees, cook them, turn off the fire, enter the can, or the temperature below 80 degrees will be very easy to breed bacteria, remember! Four jams in a jam bottle, only 8 to 90% full! To leave some space, the extra air can be squeezed out when the jam bottle is retorted, to reach a vacuum, and the high temperature of the jam can also be used to kill bacteria above the bottle cap. When eating jam, a clean spoon with no water or oil is used to dig for the quantity required once. (As for example, a family eats strawberries sauce, can dig up the likely amount with a spoon once in a while, and then put it in a dish, then rub it out, take it directly from the dish, and avoid a spoon with bread crumbs into a jam bottle, seriously contaminating jam!) 6 sugar degrees are generally about 60% of the fruit meat. Sugar is a deodorant as well as a conservant, and if sugar is less than 50%, it may not be able to keep the freshness of jam for a long time. If you don't want to eat too sweet, it can be reduced to about 50%. Before doing this, in addition to the following food items, one of the bottles of jam, which must be acid-resistant, heat-resistant, cold-resistant, can withstand a new super-heated jam, and must be stored in a freezer, and must be sealed; and two of the pots of jam must be prepared with a thick bottom, never with a thin base, which is too hot。
