METHODS OF FRUIT CANNING
1. Cold-pack method(cooled-pack), the fruit is packed into glass or tin containers, then covered with hot syrup or any other suitable liquid. In the case of glass jars the containers are partially sealed, sterilized completely in a boiling water bath or pressure cooker, and sealed immediately after sterilization. The method is recommended for canning watery, acidic fruits such as pineapple.
2. In the open-kettle method, the fruit is cooked directly in the open vessel, then packed hot into sterile jars, and sealed completely. The method is recommended for preserved fruits with sugar or vinegar.
1. Choose fully ripened, but firm and sound fruits.
2. Prepare the fruits. Wash them thoroughly under running water or through several changes of water. Do not soak the fruits. Handle gently to avoid bruises. Some fruits need blanching: dipping them in hot water for a short time.
Remove the fruit peel. Generally, a hand peeler will do. For fruits that discolor easily, such as santol and guava, dip them in boiling 2-5 %lye solution for 10 seconds. Immediately wash the fruit in cold water to remove all traces of lye.
3. Pack the fruit of the top of the bottle. Clean the jar rim to remove any particles. Partially seal bottle, sterilize (or exhaust) at 83-977°C, and close completely.
4. Clean packed jars and allow them to cool. Invert the jars to test for leakage. Label and store in dry, cool place.
Burong Manga / Green Fermented Mango
6 pcs green mangoes
1/2 c coarse salt
2 c water
1. Wash mangoes in running water.
2. Peel and cut mangoes into halves. Slice cheeks uniformly.
3. Arrange slices in a preserving jar.
4. Boil salt and water solution for five minutes. Cool.
5. Pour salt solution on mango.
6.Cover loosely and allow to ferment for two to three days.
7. Tighten cover and store in refrigerator.
Mango Halves in Syrup
Firm ripe mangoes
Calcium chloride – as firming agent
Citric acid – as acidulant
Select firm ripe mangoes free from bruises and blemishes. Wash mangoes to remove surface dirt, slice into halves, scoop out flesh with a stainless steel, and place in sterilized jars. Prepare medium syrup 35 degree Brix (approximate 1 cup sugar for every 2 cups of water). If desired, use 50-degree Brix syrup (1-cup sugar for a cup of water). Boil and add calcium chloride (1/4 teaspoon per 4 cups syrup) and citric acid (1/8 teaspoon per 4 cups syrup). Pour hot syrup into jars leaving a ¼-inch headspace. Exhaust by heating the filled jar over a steamer until the internal pressure seals cap jars tightly. Process in boiling water for 25 minutes. Cool, label, and store.
4 cups sliced green mangoes (Carabao or Pico variety)
1 piece of ginger root
1 clove garlic
8 pcs native onions
2 pcs hot pepper
1 small box raisins
2 cups vinegar
3 cups brown sugar
4 tbsp coarse salt
Salts sliced green mangoes and allow to stand overnight, then drain. Boil vinegar and sugar. Add spices. Simmer until thick. Add the sliced mangoes and continue cooking until transparent. Pack in sterilized jars or can. Cool and store.