First, pickled products: We first lay a layer of salt on the bottom of the tank, about 2 cm thick, and then put a layer of vegetables and add a layer of salt. The amount of salt should be gradually thickened until the tank is full. Spread 2 centimeters of salt on top, cover the dish tightly, cover it with a wooden lid, and press the heavy stone. Salt water dissolved in the vegetables and the heavy stones began to fall. After 10 days of pickling, heavy stones no longer fell, indicating that the pickling work had been completed. After salt reduction, pickled wild vegetables can be made into soy sauce, sauce stains, sweet and sour stains, bad stains, wine stains, etc., add pepper, garlic, peanuts, etc. can be made of wild vegetables. Second, the cans products: 1. Bottling: Adjust the flavor of wild vegetables, the ratio of liquid volume and solids in the 1/3-1/2. If there is too much fluid, it will spill out of the bottle. 2. Exhaust: The prepared dish is put into a bottle and exhausted by a vacuum pump or heated. Heating exhaust method heated to 75 Â°C -80 Â°C to drain the air. 3. Sealing: Sealing is a step after exhausting. Vacuum sealer can be used to exhaust and seal in one step. When making a home, it is necessary to seal the bottle immediately after it has been heated and exhausted without cooling. It is best to use a tight bottle and a flexible soft plug or rubber stopper in the cover, which has a good sealing effect. 4. Sterilization: Food rot is the result of microbial activities such as yeasts, molds, and bacteria. Vegetable temperatures are above the boiling point, and fruits are sterilized below the boiling point. Place the bottle in the pot, fill the bottle with water and warm to the target temperature for 30-90 minutes. 5. Cooling: It is generally better to use rolling water for rolling cooling.