In the fruit world, grapes can be described as ancient, varied, delicious and nutritious. In this autumn, which is easy to dry up, the grapes, including tartaric acid, iron and flavonoids, are the best for the women to invigorate the spleen, nourish blood and nourish the gas and resist aging. Now, the supermarket, the fruit stall is full of thick purple black or glittering grapes, if you have been greasy and direct eating grapes, it does not matter, only the following six simple steps can be made to make delicious, nutritious, style grape canned.

 

 

Step 1: selection of raw materials

Try to buy 80% ripe, well colored, fresh and intact grapes and remove black, mildew, damaged or shrunken grapes.

Step two: the cleaning, peeling and breaking of the grapes

The selected grapes are washed with tap water for a few minutes to remove pesticide residues, surface dirt and harmful microorganisms.  Then wash your hands, carefully remove the grapes, seed them and break them into two halves.

Step three: the hot drifting of grapes

The grape peeled and crushed was heated for 1 minute in a pot with water temperature of 90 95, then quickly immersed in cold water for cooling. This step is more critical for the storage of canned grapes. The purpose is to destroy the activity of oxidase in grape raw materials, reduce the number of microbes in grapes, reduce or stop the biochemical activities of grapes, and soften the tissue structure of the grape flesh to make it moderately flexible and easy to install the pot later.

Step four: the canning of the grapes

Before the grape can be packed, the container and the liquid can be prepared in advance. The first is to prepare several large sealed glass cans, clean them and drain them. The second is to mix 20% to 30% sugar solution and add 0.15% citric acid after boiling.

The grapes after the blanching are quickly loaded into a pre prepared glass tank, and the amount of loading is kept around 65% of the glass tank, and then the mixture is quickly injected into the remaining part of the glass tank. Be careful to leave the top clearance of 3 to 8 millimeters at the top of the bottle.

 

 

Step five: exhaust, seal

Carefully put the glass can filled with grape and can infusion into 85 90 hot water for 7 10 minutes to exhaust, and immediately tighten the bottle cap for sealing.

Step six: sterilization, cooling

The canned food is kept in hot water at 85 C - 90 C for 25 minutes to sterilize, so that the canned food can be stored for a long time. After the end, the natural cooling to normal temperature will be completed.

 

Warm tips:

According to the above steps, the canned grape can be compared with the grape raw material, because the pot injection is added, so it is more sour and sweet and tasty and different. Compared with the canned grape sold in the supermarket, it is more green, safe and reliable because it has not added any preservatives. But the homemade canned grape, because it does not contain the commercial processing often added preservatives, so its shelf life is relatively short, so it is better to eat as soon as possible.