How to Make Banana in Syrup, Preserve

yellow latundan banana

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INGREDIENTS
1 kg banana [saba variety, matured – 80% yellow & 20% green]
240 g sugar (1 c)
420 mL water (1¾ c)

yellow latundan banana

UTENSILS/SUPPLIES
colander casserole
basin/mixing bowl stove
chopping board ladle
knife (stainless) weighing scale
spoon thermometer
PACKAGING MATERIALS
sterilized preserving bottles

PROCEDURE
1. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
2. Blanch bananas in boiling water for about 10 minutes.
3. Peel and detach strings adhering to the pulp. Cut them crosswise or diagonally at about 1-1.5 cm thick. Arrange in preserving bottles. If desired, whole bananas maybe used.
4. Prepare 40°Brix sugar solution (approximately 1 part sugar:1¾ parts water) and boil.
5. Pour the boiling hot syrup to the packed bananas, filling the bottles to approximately ¼-inch from the top.
6. Exhaust at 82°C and cap seal.
7. Process bottled product upright in a vessel of boiling water for 30 minutes. Time of boiling depends on the size of bottle.
8. Air cool. Quick cooling helps prevent over cooking of the product.
9. Dry and store.


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One Comment

  • this is good,,,thank you for the answer!!!!!!
    GOD BLESS,and more BLESSINGS and GOOD HEALTH to COME

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