In the current season, when peaches are in season and plentiful.PeachIf you buy a large quantity of peaches at once and are worried about them spoiling, consider making your own.Yellow peachCanned peachesThis is simple and can be stored for a long time.And the taste and flavor are also good. Of course, besides yellow peaches, you can also choose other fruits.

Homemade Yellow Peach Canned Peaches

When making canned peaches, be sure to use slightly thicker glass jars to avoid explosions.

IngredientsPrepare

Peaches, empty jar,White sugarSalt, cool water, powdered sugar

Method

1. Place the peaches in water, add powdered sugar and stir, wash clean;

2. Wash the peaches and peel them with a fruit peeler, then soak the peach flesh in diluted salt water;

3.Place the peaches in a pot, add appropriate amount of cool water, add peach flesh, add appropriate amount of ice sugar, white sugar, and boil over high heat, then reduce heat and simmer for 20 minutes;4. When the peaches are soft and firm, turn off the heat, put them in a glass jar, add the juice to cover, seal the jar and cool, and then refrigerate in the refrigerator.

Tips

Glass jars must be sterilized before use.

Easy Homemade Yellow Peach Canned Peaches

You can also make canned peaches using the fruit jelly you usually drink. The taste is still good.

Ingredients

Peaches, a bag of fruit jelly.

Method

1. Peel and slice the peaches for use;

2. Add fruit jelly and appropriate amount of water to the pot, add peaches and cook;

3. Pour in the peaches and cook for 15 minutes, then cool and seal.

Tips

You can control the softness and firmness of the peaches by adjusting the cooking time.

Precautions for Homemade Yellow Peach Canned Peaches

1. The glass jar must be free of cracks, and the peach flesh should be added while hot, and the lid should be tightened;

2. Store in a cool, ventilated place or refrigerate, and if it is sterilized and sealed, it can be stored for about a year;

3. Soaking the peach flesh in diluted salt water can increase the sweetness and also sterilize.

Soak the pulp in a saline solution to increase sweetness and also disinfect.