Heating method and precautions for canned fruits

There are various heating methods for canned fruits (such as canned peaches), and the following methods can be selected according to actual needs:

Recommended heating method

Cross water heating method

Pour the contents of the can into a high-temperature resistant container (such as a porcelain bowl or glass cup), place it in a hot water basin, and heat it through thermal conduction. ‌

Or simply invert the unopened can and soak it in warm water for a few minutes, using the principle of thermal expansion and contraction to heat it up. ‌

Microwave heating

Canned fruits such as peaches need to be poured into a microwave container and heated for 1-2 minutes (prolonged heating can cause the flesh to soften). ‌

Attention: It is strictly prohibited to microwave heat metal tanks directly, as it may cause explosions. ‌

Environmental Heating Method

In winter in the north, canned food can be placed next to a radiator to slowly heat up, preserving its original flavor and making it easy to operate.

Other feasible methods

Boiling method: Put the whole can into boiling water and boil for a few minutes, suitable for unopened cans.

Stewing method: Pour canned fruit pulp and a small amount of water into a stew pot, bring to a boil, then reduce heat and simmer for 10 minutes. ‌

Key precautions

Safety reminder: Avoid direct contact of metal tanks with high-temperature heat sources (such as open flames, microwave ovens). ‌

Taste control: The heating time of canned fruits should not be too long, otherwise it will damage the texture of the fruit flesh. ‌

Storage suggestion: Open cans should be sealed and refrigerated, and consumed within 3 days.

Best practice: Prioritize using water-resistant heating or microwave oven (after transferring the container) to ensure safety and maintain the best taste of canned fruits. ‌