How to preserve bayberry if it can't be eaten?

1, cold storage, if there is not much red bayberry left, you can eat it in two to three days, then you can keep it in the cold storage for a short time, then take as much as you want, and use it up in two to three days. Practice: Select the unfinished bayberry, remove the rotten ones, then put the bayberry in a bamboo basket covered with bayberry leaves, store it directly in the refrigerator, and clean it when eating.

2, frozen storage, if there are a lot of red bayberries left, you can put them in the freezer. The temperature in the freezer is so low that bacteria are not suitable for breeding and can be preserved for a long time. Practice: Select Myrica rubra, remove the bad ones, then clean it, soak it in salt water for about 10 minute, drain the water after cleaning, dry it, put it into fresh-keeping bags or boxes in batches, and put it in the freezer for preservation. It can be thawed or added to drinks when eaten.

3, sugar preservation, sugar preservation is also a way to preserve food, high sugar environment osmotic pressure is very high, not suitable for bacterial growth, bayberry sugar can be preserved for more than 20 days after preservation, if placed in the freezer, it can be preserved for 2 to 3 months. Practice: clean the glass jar, dry it, cover it with a layer of cleaned and dried bayberry, then cover it with a layer of rock sugar or white sugar, cover it with a layer of bayberry, and then cover it with a layer of sugar. Finally, seal it with sugar and put it in the refrigerator until the sugar is almost melted.

4. Preserve by salting. Pickling is also a way to preserve food. Salt can provide a hypertonic environment and inhibit the growth of bacteria and insects. Good preservation effect, generally can be preserved for 2 months. Practice: Wash and dry bayberry, put it in a clean basin, sprinkle with salt, rotate the basin to cover the surface of bayberry with a layer of fine salt, then put bayberry in a clean glass jar, marinate for about 2 days, drain the bayberry juice, dry the marinated bayberry for one day, then put it back in the bayberry juice, and let bayberry suck back the bayberry juice several times. After the bayberry juice disappears, put the pickled bayberry into a glass bottle, and you can keep two bayberries.