Make your own canned hawthorn

In our lives, many people love to eat hawthorn, but some people think hawthorn is sour and their stomachs may not be able to bear it after eating it. Therefore, you should be moderate when eating hawthorn and avoid stomach acid. If you want to reduce the sourness of hawthorn, you can add hawthorn to canned food. This way, it tastes sweet and sour and is relatively soft. So how do you make canned hawthorn yourself?

Below I will share the whole process of making canned hawthorns and the skills you need to master for your reference -

Ingredients: 500 grams of fresh hawthorn, 60 grams of rock sugar, 40 grams of white sugar, 1 teaspoon of cornstarch, appropriate amount of cold water, appropriate amount of hot water at about 70 degrees.

Tools required: 1 small knife, 1 bamboo stick, 1 clean toothbrush, and a glass bottle.

How to make canned hawthorns, the key points to making canned hawthorns

Steps for making canned hawthorn:

Step 1: Wash the hawthorn

Place the hawthorn in a basin of cold water, add 1 teaspoon of cornstarch, and soak for 10 minutes. Use a clean toothbrush to brush off the dust on the surface of each hawthorn and pour out the water.

Then pour an appropriate amount of hot water at about 70 degrees into the basin containing hawthorn. Soak the hawthorns in hot water for 2 minutes. Then remove the hawthorns and drain the water.

Step 2: Remove the core

Take a hawthorn soaked in hot water and remove the hawthorn stem. Use a knife to clean out the impurities in the depression at the other end of the hawthorn fruit. Use a bamboo skewer to gently remove the core. In this way, the core and the hawthorn pulp are separated.

Soak the pitted hawthorn pulp in a bowl of cold water, and keep the pit for later use. Repeat the above steps to remove all the hawthorn pits.

Step 3: Boil hawthorn

Take out the hawthorn pulp soaked in cold water and keep the soaked hawthorn water for later use. Pour the remaining hawthorn water into the casserole. Add the removed hawthorn kernels. Then add appropriate amount of cold water according to actual needs.

Bring to a boil over high heat, then cook for 10 minutes. Use a colander to remove the pits. Put hawthorn pulp into the casserole. Then add 40 grams of white sugar and 60 grams of rock sugar. Bring to a boil over medium heat until water is boiling then turn off heat.

Step 4: Disinfection

Put enough cold water in the pot, put the washed glass bottles into the water, bring to a boil over high heat, then turn to medium-low heat and continue cooking for about 15 minutes.

Turn off the heat after 15 minutes, blanch the bottle cap in water, take out the bottle and cap and drain the water. If it is a glass lid, put it directly into the pot and boil it together with the bottle.

Step 5: Bottling Hawthorn

Scoop the cooked hawthorn pulp together with the syrup into the bottle, with the syrup 8 cm away from the bottle mouth, and gently place the lid on the bottle mouth. Pour an appropriate amount of cold water into the pot, put in the bottle containing hawthorns, steam over high heat until the water boils, then turn to low heat and cook for another 5 minutes.

Hold a clean scouring pad and place it on the bottle cap. Tighten the cap firmly while it is still hot and let the bottle cool naturally in the pot. Take out the cooled bottle and store in the refrigerator.

The homemade method and process of canned hawthorn are introduced here. If you want to successfully make canned hawthorn at home, please read the following key points for success carefully:

1. Wash the hawthorn with cornstarch to effectively remove the dust on the surface of the hawthorn.

2. Soak the hawthorn in hot water. First, it can sterilize and disinfect the hawthorn. Second, it can soften the hawthorn pulp under the action of hot water. In this way, the hawthorn peel will not easily crack or wrinkle during the cooking process. Third, soaking in hot water can reduce some of the sour taste of the hawthorn. But it should be noted that the hot water temperature should not be too high, 50 to 70 degrees is appropriate.

3. Soak the cored hawthorn in cold water. This can prevent the cored part of the hawthorn from oxidizing and changing color when exposed to air. Secondly, the hawthorn is softened with hot water and then soaked in cold water, which can also ensure that the shape of the hawthorn remains intact during the cooking process.

4. Boiling hawthorn with the kernels and water soaked in hawthorn can make the soup more beautiful in color and richer in taste.

5. Adding sugar when boiling hawthorn can make the soup thicker.

6. Adding rock sugar during the cooking process can keep the soup fresh.

7. The hawthorn should not be boiled for too long, otherwise the peel will easily crack.

8. Put the cooked hawthorn into the bottle while it is still hot. When steaming, place the bottle cap directly on the bottle mouth but do not tighten the cap to prevent the hot air generated in the bottle from not being able to circulate during the steaming process and causing the bottle to burst. After steaming, tighten the bottle cap immediately while it is still hot to prevent cold air from entering the bottle, thus affecting the storage time.

9. If the cooked canned hawthorns are sterilized thoroughly and the bottles are well sealed, they can be stored for a year without going bad.