Homemade apple sauce manufacturing method

Raw material formula: apple 3 kilograms, sugar 3 kilograms, salt water (1 kilogram of water plus 50 grams of salt dubbed) 1 kilogram, citric acid 8 ~ 10 grams.
Production method 1: first wash the apple with water, then peel it with a stainless steel knife, wash the peeled apple in salt water, wash the apple half cut, dig the core, and then cut into small pieces. Into the pot (not the use of iron pan), add 1 kilogram of water, add citric acid, while the core, pericarp with a bag into the tightly packed into the pot and cook with the flesh. After the fruit block is boiled, the bag containing the skin and the core is removed and the juice is squeezed and discarded. At this time, the sugar is added and stirred until it is melted and then placed on a fire. The jam turns into an orange-yellow, translucent paste-like body. When picked up with a spoon, the jam spreads into pieces instead of drops, indicating that the jam has been熬成. The utensils that hold the jam should be thoroughly washed, disinfected better, and the water wiped dry. After filling jam, seal the lid with wax and store in a cool place.
Production Method 2: Take 1.5 kg of apple, wash and peel with clean water, cut in half, dig the core and stalk, chop the pulp and put it in the pot to make the jam. It is best to use a copper pan, a casserole, or a stainless steel pan. It is not appropriate to use a pan. Using a casserole should prevent burning of the bottom of the pot. The proportion of water added is 1 kilogram of apples and 0.5 kilograms of water. The water level is slightly higher than the apple noodles and can be cooked. Stir the cooked apple into a paste. The better the better.
Sugar and preservatives: high-sugar applesauce, 1.5 kilograms of apples need to add sugar or white sugar 1 kilogram; low-sugar applesauce, add sugar 0.5 kilograms. The preservative is generally sodium phenyl potassium, and the added amount is 1.5 kg apple plus 1.5 g. Add sugar and preservative jam paste, stir well, and then set on fire for 40 to 50 minutes. After the jam is finished, it should be an orange-yellow translucent paste. When using a spoon to dip the jam down, the jam under the spoon should be pulled into a sheet and it can be lengthened to about 3 cm.

2L-size Carrot

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Yirun Agricultural Cooperative , https://www.yiruncn.com