I want to do it for my brother... I will start to work.
Yellow peach. . . Don't buy the wrong butter peach. . .
Wash with salt and rinse.
Peel the skin knife, cut the cross knife, and use the spoon to go to the peach core.
The chopped peaches are soaked in salt water for ten to fifteen minutes. (Prepare the water first, and cut it while putting the salt water inside).
Peeling, going to the core is quite long, and then it can be completed very quickly.
Put the chopped peaches in the pot and add the rock sugar. My amount of rock sugar is less than one-fifth of the weight of the cut peach, and the finished product is still very sweet. The dosage ratio can be reduced, it is not recommended to add. Add pure water, the amount of water is almost over without peaches, not too much.
Boil the fire and cook for 20 minutes on medium heat. (I like the softer taste, prefer to be more brittle and can reduce the time. Or you can feel it with chopsticks.)
In the above process, all glass bottles are simultaneously sterilized at high temperature.
Turn off the fire. Canned. Don't add too much soup. It can be about eighty-five percent of the bottle mouth. Tighten the sputum and let it cool.
Let it cool and put it in the refrigerator. Get it out at any time. Eat directly, make cakes, bread, ice cream, all right, very convenient.
Very good~ cool summer essential dessert.