This technology was published by DOST Tekno Pangkabuhayan. The page was deleted so you cannot find it anymore: INGREDIENTS 1 kg banana [saba variety, matured – 80% yellow & 20% green] 240 g sugar (1 c) 420 mL water (1¾ c) UTENSILS/SUPPLIES colander casserole basin/mixing bowl stove chopping board ladle knife (stainless) weighing scale spoon […]
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Ingredients: 1 kilo cavendish (saba) bananas 1 head onion 1 pc red bell pepper 1 head garlic 3¾ liter water 10 pcs chili pepper 500 mL vinegar 1 kilo brown sugar 100 grams rock salt 1/8 tsp cloves (fine clavo de comer) 1/8 tsp cinnamon 1/8 tsp paprika 1 tsp catsup red # 600 1/8 […]
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Just like papaya and mango, jackfruit can be dried successfully to a sweet fruit snack. Choose a firm ripe jackfruit flesh for optimum quality. Procedures: Gather firm ripe jackfruit flesh. Slice it into halves. Add white sugar (30% by weight) to jackfruit flesh. The sugar is allowed to melt in jackfruit. Another method of syruping […]
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The like of pineapple below is hard to market. It is so small. Can you imagine the flesh you can get out of it. If you have many pineapples like this, its better to process it into more valuable products like wine, vinegar, juice, jam or nata. You can make Nata de Pina by following […]
Read on... »Candied fruits are heavily impregnated with sugar, coated with confectioner’s sugar, and dried for transparent, smooth and glossy surface. Fruits to be candied should be firm and ripe. Too-soft fruits will not be hold its shape during the processing. A small amount of corn syrup will prevent hard sugar crystals from forming; too much will […]
Read on... »GENERAL PRINCIPLES Pickles may be prepared with or without fermentation. Pickles, however, are generally better in flavor. aroma, texture, and keeping quality when fermented. Bacterial growth in natural fermentation is controlled by certain imposed environmental factors, such as salt and acid concentrations, temperature, duration of salting, and nutritional requirements of the lactic acid bacteria. The […]
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