What nutritional value does canned fruit have?

You can also make homemade canned fruits, but when making homemade canned fruits, you must pay attention to disinfecting all aspects to ensure safety. First prepare a complete and flawless container with a lid. Wash the bottle and lid thoroughly with clean water and put it into the pot. Add cold water. The amount of water must cover the glass bottle. Bring to a boil, then turn to low heat and continue to cook for 10 minutes. Turn off the heat and let cool naturally. Wash the fruits, peel them, cut them into pieces, put them in a glass bottle with sugar and other condiments, pour in cold boiled water until the fruits are covered. Place the cap gently on the mouth of the bottle, making sure not to twist it. Pour some water into the pot, put a grate on it, place the glass bottle with the lid on the grate, cover the pot and steam over high heat. After the water boils, turn to low heat and continue steaming for 30 minutes before turning off the heat. After turning off the heat, open the lid of the pot, place a piece of cloth and tighten the lid tightly. The above is the method of cooking the container and heating the fruit. The other method is to clean the container, then add white sugar and food essence (to add flavor) After soaking for a certain period of time, refrigerate until it dries naturally and then put it in the refrigerator. [1]
Take canned hawthorn as an example
1. Wash the hawthorn and remove the stems. The core does not need to be removed;
2. Wash and cut pears into pieces;
3. Put all the ingredients into a pot with water and bring to a boil, then turn to low heat and simmer for about 15 minutes.
Tips:
1. Soak the cut pears in clean water to avoid oxidation and blackening; do not use an iron pot;
2. Pear skin has a very good effect on clearing the lungs and moisturizing the throat, so it should be retained;
3. Because hawthorn is very sour, you need to add more rock sugar; not too much water.
4. After being left for 2 hours, the color will gradually become darker and the taste will be sweeter; the container should be oil-free and water-free, and can be refrigerated for a week.
Other cans
250g pineapple 200g peach 50g rock sugar
Production steps
1. One peach and half a pineapple. There are other fruits at home, but I think these two taste better when canned together.
2. Cut the peaches into small pieces. In fact, the peaches should be peeled, but I didn't. When I reviewed this fruit soup in the evening, I was severely criticized by my son.
3. Peel off the skin of the pineapple and cut it into small pieces
4. Add water to a small milk pot and put the cut fruits in it.
5. Bring to a boil over high heat, simmer over low heat for 20 minutes, then add a handful of rock sugar and continue to cook for another 5 minutes. The canned fruit is ready.