Jujube trees are the rootstocks of jujube trees. The plants are generally curved, usually many plants are born together, and there are many small thorns on the branches. Such plants are more common in mountain areas. Jujube ripening is usually in August and September in the lunar calendar. After ripening, it is red or purple. Its size is a bit smaller than that of peanuts. After ripening, it has both sweet and sour taste. It is very tasty, but it should not be stored for a long time. Here is a simple method for making jujube cans:
First, choose the fruit. In the Chinese lunar calendar in August and August, the jujube tree was relatively large, with a white color or a red jujube that had just begun to turn red.
Second, prepare. Wash the freshly picked wild jujube with water, taking care not to force it to dry.
Third, production. Look for a bottle or can bottle to wash it clean. Disinfect with the available alcohol. Then dry the bottle, wash the handle, and start loading jujube into the bottle. After loading more than 50 bottles (or 5 cm thick), use alcohol (alcohol). Degree is 45-55) Sprinkle on the jujube, the wine is not stored at the bottom of the bottle, then put some sugar and then add jujube, then put wine and sugar, and so on, until the bottle is full, after the bottle is filled with a little Wine is good.
Fourth, sealed. Close the bottle cap and seal it with wax. Use airtightness as a standard and seal it in a cool place.
This method can be stored for more than 5 months. When you eat, there is a light wine flavor, sweet and crispy, you can serve on the table as a wine or snack.
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