The approximate yield of each batch will be 160 lb at 68% soluble solids. Place all ingredients in a kettle and heat rapidly to 222'F. Then fill into containers at once and seal while hot. Cool rapidly to prevent darkening of the fruit. To reduce floating of the fruit, cool the batch to about 150'F before filling; after filling and sealing, pasteurize at 190'F and then cool rapidly.
地址：山东省烟台市开发区南昌大街48号
