Big cherries are fruit trees that are not too cold tolerant, and are suitable for cultivation in areas with annual average temperatures of 10-12 degrees Celsius. Abnormal temperature refers to high temperature and low temperature that exceed the temperature range of large cherry. Under normal circumstances, high temperatures have a lesser degree of harm to large cherries, and low temperatures have a greater degree of damage to cherries. (a) Peel the tomatoes and pour boiling water into the micro-boiling hot water for about 1 minute to loosen the cortex, then quickly put people in cold water to cool, peel off the skin, and trim the appearance of the fruit to remove the green or with For other spot parts, then put in a 0.5% calcium chloride solution, dip and harden for about 10 minutes, remove the residue after washing it, and then sort according to the quality standard. The diameter of the fruit should be less than 50 cm. . (b) After bottling and sorting, it is placed in a cleaned and sterilized glass container. In addition, the ripe tomatoes were sieved into 1.5 and 0.5 mm beaters using sieves to make 5-7% pure juice containing soluble solids. Take 96.5 kg of this juice, add 7 kg of salt water, 2 kg of sugar, and 0.1 kg of calcium chloride. Mix and dissolve. Heat up to 90c or more, then put it in the bottle. When the acidity is insufficient, use lemon. Acid adjusts the pH below 4.5. (3) Sealing with sterilizing cans (not tightly sealed), sending hot water in the exhaust box, raising the temperature in the 85-90c hot water to the center temperature of about 75c, sealing the cans immediately, and then sending them to the sterilization cabinet, Sterilize for 30 minutes at 105c. Note that the warm-up time should not exceed 10 minutes. If the tank capacity is large, the sterilization time should be extended accordingly. After sterilization, use 75c, 55c and 35c water, respectively, within 15 minutes, quickly cool down to 40c or less, cooling overstepping will cause the can body burst. After cooling, take it out and dry it. After passing the inspection, it will be labelled into the warehouse or out of the warehouse. The characteristics of this can is not to remove the fruit, the tomato juice does not separate the precipitate, allows a small amount of seed, the tomato is not less than 55% of the net weight, the sodium chloride content is 0.3%-1%, and the tomato can also be peeled and cut to remove. The heart, then canned. In general household production, the tomato can be cut into thin strips, stuffed into a bottle, sealed after sterilization. It can be preserved during the Spring Festival. The color, smell and taste are all good.