But if the astringent pears are made into "sugar pears" (Hakka dialect), you will never get tired of eating them. When I was a child, I didn't have snacks. Every June, 10, a large number of astringent pears are listed, and the price is very cheap, a few cents a catty. Mom will buy 20 Jin at a time, boil it into sugar pears with a large iron pot and white sugar, and then put it in the jar. Our five sisters can only eat one a day, and none of them can satisfy themselves. So, when my parents are not at home, my sister and I, headed by my brother, often steal food. In two or three days, we ate dozens of Jin of sugar pears.
In fact, this practice is our common canned fruit practice, which is boiled with sugar, packaged and preserved after cooking, and the fruit is wrapped in syrup, which tastes sweet and delicious and can be preserved for a long time.
I went back to my hometown this year and bought some astringent pears to Guangdong. I boiled them into canned fruits and put them in the refrigerator. Eat one and you'll lose your appetite. You're full. They are sour and sweet, which helps me digest and relieve boredom.
Take sugar pear as an example to share a simple method of making canned fruit, which is a general method. No matter what kind of fruit, autumn fruits, such as pears, hawthorn, oranges and so on. In this way, the pulp will be very sweet and easy to preserve.
Canned sugar pear
Prepare pears, rock sugar, glass bottles and other raw materials.
The production process is 1. Spread out the bought pears and leave them for three or four days. With a slight wrinkle on the surface, you can make sugar pears. After a few days, the astringency can be alleviated.
2. Then put a little salt in the clear water and wash the pears one by one.
3. cut 6 knives on the pulp with a knife, which is more delicious when cooking.
4. Raw pears are sour and astringent, and need to be blanched with clear water for a period of time to remove some astringency and sourness. Put cold water in the pot, then add pears, boil over high heat, turn to medium heat, cook for 3 minutes and then take out.
5, re-start the pot and pour the right amount of water, add the right amount of rock sugar and pears, and the water has not passed the pears.
6. After the fire boils, turn to medium-low heat and cook slowly for 30 minutes. Turn it frequently during this period to prevent the bottom from being burnt. The longer pears are cooked, the weaker the acidity will be and the better the taste will be. For other fruits, the cooking time can be reduced accordingly.
7. After cooling, put it into an oil-free anhydrous bottle that has been scalded in advance, cover it, and put it in the refrigerator for cold storage. The flavor is better. It can be stored at room temperature for four or five days without deterioration, but it is best to carry it with you in the refrigerator.
After a long period of boiling, a large part of the sour taste of astringent pears has been removed, and the taste is sweet and sour, with the aroma of pulp, which is very delicious.
Summary:
1. Common fruits, such as pears, oranges, red hawthorn, pineapples, etc. Can be made into canned fruits or mixed fruits can be made into assorted cans.
2, other fruits do not need to be cooked for too long, about 15~20 minutes.
3, the bottle should be clean and oil-free, so that the stored food is not easy to deteriorate. # Gourmet Evaluation Team #