1、 Universal production process

Fruit pretreatment

Clean, peel and remove the core. Hard fruits (such as peaches and apples) need to be cut into pieces, while soft fruits (such as strawberries and bayberries) need to have their stems removed.  ‌

Soak in light salt water for 10 minutes (with a ratio of 10 grams of salt to 1 pound of water) to remove astringency and kill bacteria, then rinse with clean water.  ‌

Container disinfection

Glass bottles and lids need to be boiled in boiling water for 5 minutes for disinfection, then inverted and dried.  ‌

Sugar water preparation and boiling

Sugar water ratio: Typically, the weight ratio of rock sugar to fruit is 1:5 to 1:10 (such as using 2000g of fruit pulp with 320-400g of rock sugar for canned yellow peaches).  ‌

Boil fruits and sugar water together, skim off the foam, and bring soft fruits (such as strawberries) to a boil before turning off the heat. For hard fruits (such as yellow peaches), simmer on low heat for 10-15 minutes.

Bottling and sealing

Fill the sterilized bottle with fruit and sugar water while it is still hot, leaving a top space of 1-2cm, and cover the bottle cap loosely.  ‌

Put it into a steamer, steam on low heat for 10-30 minutes after the water boils (depending on the type of fruit), immediately tighten the bottle cap and invert to cool, and seal with negative pressure.

Storage and consumption

Store at room temperature and avoid light. It is recommended to store for at least 15 days for better flavor. If the bottle cap is swollen, it has spoiled and is not edible.