Do you like the canning fruits? Do you want to know how to make it at home? Let me introduce you.

I will take canning yellow peach as an example. Because I like it the most and yellow peach is very rich in nutrition. Yellow peach contains rich antioxidants (alpha-carotene, beta carotene, tomato flavin, lycopene and vitamin C, resist free radical, etc.), dietary fiber (pulp fiber, pectin is needed for human body in the extremely easy absorption, etc.), iron, calcium and various trace elements (such as selenium, zinc content is clear, is higher than other fruits, is the king of the fruit).

Eating yellow peach regularly can relieve constipation, reduce blood sugar and blood fat, fight free radicals, dispel dark spots, delay aging, improve immunity and other effects, but also can promote appetite, can be called health fruit, health peach. 

Step 1: Prepare some yellow peach and a glass canning jar with lid and ring, white sugar/rock sugar, salt, cold boiled water, cold water,  cornstarch.

Step 2: Rinse thoroughly the canning jar with lid and ring. Then put enough cold water,  the canning glass jar, lid and ring into the pan. Heating all of them at a fierce fire for a while. Then turn into soft fire heating for about 15 minutes.

Step 3: Turn off the fire after 15 minutes, pick out the glass canning jar, lid and ring.

Step 4: Wash the peach and scoop the pulp. Put the peaches in water and add 1 tablespoon of cornstarch. Stir evenly. Rub the fluff and impurities of the peach surface by hand. Wash with clean water. Clean the peaches and scrape off the rind with a fruit peeler. Using a stainless steel spoon, hold the peach in your left hand and the stainless steel spoon in your right hand. Follow the curve of the spoon and dig out a piece of flesh from the peach. In a large bowl, place enough cold boiled water and 1/8 teaspoon of salt. Soak the peach pulped in this lightly salted water for 5 minutes.

Step 5: Boiling out the peach flesh and canning. Put an appropriate amount of cold boiled water in the casserole. Add the flesh of the peach touching water level or lower than the water level.

According to personal preference, add the right amount of rock sugar or white sugar. Bring to a boil over high heat, turn to low heat and simmer for about 20 minutes. Cook until the flesh is soft and firm, then turn off the heat. Pick up the pulp with chopsticks and put into the water-drying glass canning jar, till flesh 80 percent full from the mouth. Spoon the boiled liquid into the canning jar as well until all the pulps are soaked. Screw the lid and ring down tightly while the bottle is hot and set aside to cool. Refrigerate in a cool, airy place or in the refrigerator.

At last, pick out the canning yellow peach when you want. It is very delicious and seductive!