How to make canned sour hawthorn

Sour hawthorn canned food refers to canned food made from hawthorn. The canned food made from hawthorn has a very sweet and sour taste and is appetizing, and it is rich in nutritional value. Because sugar is added to the canned food, the taste will be more delicious, and regular consumption can effectively stimulate the appetite and help digestion. You can also make it yourself. First, prepare the hawthorn, then add rock sugar and water and boil until it becomes thick.

Canned Hawthorn

Material

500g hawthorn, 100g sugar, 30g rock sugar, water

practice

1. Wash the hawthorn, remove the hawthorn flower mouth, and use the pen cap to poke forward from the flower mouth to remove the hawthorn core.

2. Put clean water in the pot, add white sugar and rock sugar, bring to a boil over high heat, then turn to medium heat and cook for a while. (If you like hawthorn to be more watery, you can add more. If you like it thicker, add less water. Add rock sugar according to your preferred sweetness.)

3. When the soup is slightly thick, add hawthorn and cook for 10 minutes. Do not cook hawthorn for too long, as it will crack easily.

Method 2

1. Cleaning

Washing can remove dust, sand and a large number of microorganisms attached to the surface of the fruit to ensure the cleanliness of the product. In particular, raw materials that have been sprayed with pest and disease control agents must be washed cleanly.

2. Select

① Choose hawthorns that are uniform in size, regular in shape, and of high quality. Eliminate fruits that do not meet processing requirements, such as those that are moldy, diseased, insect-infested, deformed, of varying varieties, or of inconsistent maturity. ② The optimum maturity for harvesting is 8N9. If fully mature or over-ripe fruits are used, the pulp structure is soft and will easily become mushy during cooking or heating. ③The freshness of the fruit. The fresher the raw materials used in processing, the better the quality of the finished product. The ton consumption rate is also lower.

3. Grading

The fruits are divided into different grades according to their size and shape to adapt to mechanized operation and are processed according to technological requirements to produce products with neat shapes.

4. Remove the core

Hawthorn seeds are not edible. The core of the fruit is relatively hard, which affects the penetration of sugar water. Therefore, the core needs to be removed during processing. Generally, a stainless steel cylindrical knife is used to poke out the core.

5. Color protection

After the hawthorn is pitted and left in the air, it will easily change color, so the color should be protected in time. Short-term color protection between processes. Generally, 1% to 2% salt solution is used.

6. Pre-cooking

Cook in boiling water for 3 to 5 minutes, until cooked through but not overcooked. Remove from the pot and place in cold water to cool for 2 to 3 minutes, then remove from the pot and drain for later use.

7. Canning

①Preparation of empty cans. Before the raw materials are canned, the empty cans should be inspected and cleaned, and the bottles, bottle caps and rubber rings should be disinfected and sterilized. ②Preparation of sugar solution. Generally, sugar is first heated with a small amount of water in a double boiler to dissolve into a clear and thick syrup, and then diluted with a certain amount of water to the concentration required for canning, generally a concentration of 40%, and filtered for later use. ③Canning. The sorted raw materials should be canned as soon as possible, with the canning quantity being 60% of the can contents. After the fruit raw materials are loaded into the cans, sugar liquid is immediately added, and the prepared hot sugar liquid is injected into the cans. It should be noted that the sugar water should not be filled too full, and a top gap of 6 to 8 mm should be retained.

8. Exhaust

After the raw materials are canned and filled with liquid, the air must be exhausted before the can is sealed. The purpose of exhausting the air is to remove as much air as possible from the can and the food tissue, so that a certain degree of vacuum can be formed after the can is sealed to prevent spoilage. There are two ways to exhaust: heating and vacuuming. ① Heating method: heat the raw materials and syrup to 80℃ before canning, can them while hot, and seal the cans before cooling down. Alternatively, after the raw materials are canned, add can lids (not sealed), exhaust the air by heating, and then seal the cans. ② Vacuum method: Use a machine to evacuate air in a sealed chamber and seal the lid.