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Homemade canned assorted fruits (dessert)

Three steps: 1. Sterilize containers; 2. Cut the fruit into pieces, put it in a container and sprinkle with white sugar; 3. Steaming in a pot is simple.

Raw materials: pear, peach, orange, kiwi fruit, sugar.

Exercise:

1. Take a complete glass bottle with a lid and wash the bottle and lid thoroughly with clean water.

2. Put the glass bottle and lid into the pot, and add cold water (the amount of water shall not exceed the glass bottle).

After boiling, turn to low heat, then turn off the heat and naturally cool (for disinfection).

3. When boiling the glass bottle, clean the needed fruit.

Prepare a pot of light salt water.

5. Peel the orange and remove the white silk from the orange petals.

6. Peel kiwi fruit and cut it into pieces

7. Peel and core the pears, cut into pieces and put them in prepared light salt water (to prevent oxidation and blackening).

8. Slice the peaches and put them in light salt water.

9. Take out the naturally cooled glass bottle, first put a layer of cut pear meat on the bottom of the bottle and sprinkle some sugar evenly.

10. Add another layer of peach meat and sprinkle with sugar evenly.

1 1. Add another layer of orange petals and sprinkle with sugar evenly.

12. Finally, put kiwi fruit, with the height 2 cm away from the bottle mouth.

13. Pour in cold boiled water until the kiwi fruit doesn't pass.

14. Put the bottle cap gently on the bottle mouth, and never twist it.

15. Pour some water into the pot, put the grate, put the glass bottle with the lid on the grate, cover it and steam it over high heat.

16. After the water boils, turn down the heat and steam for 30 minutes, then turn off the heat.

18. After turning off the fire, open the lid, cover it with a piece of cloth and tighten it. After natural cooling, it can be stored in the refrigerator for three months. Precautions:

1. Carefully select the glass bottles with no cracks.

2. When the glass bottle is disinfected and steamed into cans, remember to put cold water into the pot.

3. After turning off the fire, put a piece of cloth and tighten the bottle cap. After cooling, the volume of air in the gap at the top of the container is reduced, resulting in negative pressure, which can make the bottle more sealed and eliminate bacteria outside.