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(2) Wash and pick the stems: soak in 3% saline for 10-15 minutes and rinse with running water.
(3) Candied juice: First weigh 40 kg of sugar and 10 kg of clear water, heat and melt in a sandwich pot, then pour 100 kg of bayberry, gently heat it to 65°C, keep warm for 10 minutes, and then dip into the tank 12-16 hours, then filtered through three layers of gauze. The residue was soaked in water with a weight of 50% of the residue for 10 minutes, filtered again, and the two filtrates were combined.
(4) Blending: Adjust to sugar content 14%-16%, acidity 0.7%, then pour into sandwich pot, heat to 85°C and pan out.
(5) canning, sealing: hot pot, sealed.
(6) Sterilization, cooling: Sterilize in hot water at 90°C for 5 minutes to cool.
Concerning processing points of sweetmeat juice
(1) Selection of raw materials: Select fresh, ripe, good flavor of bayberry, remove the unripe green fruit.