Traditional Chinese Apricot preserves: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Apricot preserves process flow. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2664 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Apricot preservesProcess flow Raw material selection → Cleaning → Kerneling and peeling → Trimming → Candied → Concentrated → Canning → Sealing → Sterilization and coolingPreparation method 1. Raw material selection: Choose ripe fruits with fine flesh, less fiber, small cores, and ripen unripe fruits appropriately. Remove rotten fruits, fruits damaged by diseases and insect pests, fruits damaged by machinery and fruits that are too small.2. Cleaning: Pick off the fallen leaves from the orange branches and wash away any dirt, sediment and other dirt on the surface with clean water.3． Core and peel: Use a stainless steel fruit knife to cut the fruit in half along the suture line, dig out the seed core and fruit base, …
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