Selection of materials: Select 89 mature, disease-free pest-free, fresh fruit without rot, remove the fruit with poor stamina and poor maturity. Crushing: Strawberries are soaked in cold water for 5 minutes, placed in perforated baskets, rinsed with running water, and then removed sepals, pedicures and impurities one by one. Wash the strawberries a little by rolling. Sugar Concentration: Every 20 kg of strawberry needs 23 kg white sugar, 60 g citric acid and 15 g sorbic acid. White granulated sugar was blended into 70-80% sugar liquor in advance, and citric acid and sorbic acid were dissolved in appropriate amount of water for use. Place the strawberries in an aluminum pan (do not use iron, copper, etc.), then add half the sugar and heat it until the strawberries are softened. Then add the remaining sugar and stir it. Continue heating until boiled. Add the dissolved citric acid and sorbic acid to the pot, stir it well and then pan it. Canning and sealing: Each pot of sauce must be filled within 20 minutes. Immediately after canning, the temperature of the sauce should be above 85°C when capping. Sterilization and cooling: Immediately after sealing, the cans were inverted for 3-4 minutes to sterilize the lid. The jar is then sterilized in water at 90-100°C for 30 minutes and cooled to about 40°C with cold water.
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