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将南瓜去皮,切成1.5厘米的立方体南瓜丁。在酱汁(4升0.5升的水+醋)中泡几个小时。提前一天用漏勺盛出南瓜丁。加入125毫升醋、250毫升水、白砂糖和用亚麻袋包好的桂皮、丁香和生姜,用小伙煮到南瓜变透明。放入瓶子里,盖上盖子,在75℃的环境中灭菌30分钟。