How to pickle raw loquats Raw loquat production method tutorial

Loquat tastes sweet and can moisten the lungs and relieve coughs. It is mainly produced in southern China, but the taste of this fruit is relatively sour when it is not fully ripe. People like to pick it and pickle it with smoke or sugar, but many people don’t know how to pickle raw loquats. Today, the editor will introduce it specifically, and will also write a tutorial on how to make raw loquats to share with everyone.

How to pickle raw loquats

1. When wholesale, the pickled vendor should prepare a larger clean glass bottle, and prepare a proper amount of white wine and rock sugar. Rinse the prepared raw loquats with clean water, remove the peel with a clean fruit knife, remove the core, and place in a clean basin for later use. Also prepare a lemon, wash it, and then cut it into thin slices.

2. Put an appropriate amount of water in the pot, heat it and bring to a boil, then add the prepared rock sugar, and then put the lemon slices in and cook together. After boiling, cook for about 5 minutes, turn off the heat and let it cool down. Put it into a clean glass bottle, and then put the processed raw loquat pulp into the glass bottle, seal it and soak it. The raw loquats inside will be pickled in about 10 days and can be eaten directly after taking them out.

Tutorial on how to make raw loquat

1. Raw loquats can be pickled with salt. Before pickling with salt, you need to soak the raw loquats in clean water, wash the fluff on the surface, rinse it under running water, take it out and dry it, and then use a clean fruit knife to dig out the loquat core in the middle. Then put the pitted loquats in a clean glass bottle, put a layer of loquats, put a layer of edible salt, repeat this process, put edible salt on the top layer, seal the bottle mouth, and the loquats will be pickled after about 20 days. Such loquats can reduce inflammation and kill bacteria, and can also moisten the lungs and relieve coughs.

2. Raw loquats can also be made into loquat jam. When making it, rinse the raw loquats and remove the core. Then cut the pulp into small pieces and put it in a food processor to make it into a paste. Then put it in a clean bowl and add appropriate amount of rock sugar to marinate. After the rock sugar is completely melted, put the loquat pulp in a stainless steel pot, add appropriate amount of pure water and boil it. Turn down the heat and cook for more than ten minutes. Stir constantly during the cooking process to prevent the pot from sticking. After it becomes a thick sauce, you can turn off the heat, take it out and cool it down to make delicious loquat jam.