How to make canned loquat?

The method of self-made canned loquat is as follows:

Ingredients: loquat, rock sugar, vitamin C tablets, preparation of steamer, canned bottles, etc.

1. Go up the mountain to pick the freshest loquat, or you can directly buy ready-made loquat and wash the canned bottle for later use. Take a large pot of boiling water, turn off the heat after the water boils, add a little salt and let it cool for later use.

2. Peel the loquat, remove the core, and soak the peeled pulp in cold salt water, so that the treated loquat pulp will not turn black.

3, take a clean oil-free pot, pour water, add the right amount of rock sugar. The amount of rock sugar varies from person to person. If you like it sweeter, add more. Boil it until the rock sugar melts.

4. After the loquat is peeled, put the loquat pulp into the jar in turn, accounting for about three quarters of the pulp. Add vitamin C tablets (antioxidant effect) to the jar, and then pour in crystal sugar water until the loquat pulp doesn't pass.

5. Tighten the bottle cap and put it into the steamer. For better cooking, cover this layer with plastic wrap. Cover tightly and steam for 35 minutes after ventilation.

6. Take out the steamed cans, put them in a cool place, and put them away when they are cold. When you want to eat, open the lid and you can eat.