How to Make Calamansi Jelly

This technology was published by DOST Tekno Pangkabuhayan. The page was deleted so you cannot find it anymore:

A detailed version of jelly making for calamansi jelly. General procedures for fruits can be found here.

INGREDIENTS

calamansi seedsmaking calamansi jelly
water
refined sugar
calamansi juice

UTENSILS/SUPPLIES
stainless knife
chopping board
colander
stainless casserole
saucepan
cheesecloth
basin/mixing bowl
measuring cups/spoons
stove
ladle
thermometer

PACKAGING MATERIALS:
bottles with new caps

PROCEDURE
1. Mix 1 part of calamansi seeds to 3 parts of water.
2. Drain the mixture into cheesecloth allowing the juice to pass completely.
3. Wash the seeds again with one part water. Drain the juice completely. Mix it to the first effluent.
4. Add sugar and calamansi juice (1 part pectin extract: ¾ part sugar and 1/10 part calamansi juice).
5. Boil to jellying point (108-110°C).
6. Remove foams and bubbles. Do not stir.
7. After cooking, pour hot into sterilized bottles.
8. Remove all bubbles at the top.
9. Seal.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Banana in Syrup, Preserve

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)

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.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Banana Catsup / Ketchup

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 tsp strawberry red
1/8 tsp chocolate brown
5 grams sodium benzoate

saba-for-ketchup

Procedures:

  • Select and wash ripe bananas
  • Peel and chop
  • Slice onions, chili peppers bell pepper and garlic then add 3 and ¼ liter of water. Add in sliced bananas. Grind using osterizer/blender for 1 minute.
  • Add vinegar, sugar, salt and spices. Cook at 80° to 85°C for 40 minutes or until thick.
  • Add other ingredients previously dissolved in small amount of water such as catsup red, chocolate brown, strawberry red and sodium benzoate.
  • Pour in sterilized bottles while hot and seal thoroughly.
  • Label and store.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Dried Jackfruit

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 is by quick process in which the slices are boiled in 25% syrup until slightly transparent.
  • Add 0.1% of sodium erythorbate (1 g for every kilogram of slices). Mix thoroughly.
  • Let stand for at least 18-20 hours. Drain. Rinse slices with running water.
  • Lay slices on trays lined with cheesecloth. Dry in a cabinet drier at 60-65ºC for 10-14 hours. Drying may be done in a solar drier as long as drying area is clean and free from dust and flies.
  • Remove from trays and loosely pack dried jackfruit in ordinary plastic bags and store at ambient condition for 18-24 hours.
  • Roll in confectioner’s sugar and remove excess coating through straining.
  • Pack and seal in OPP or PE plastic bags of 0.003″ thickness.
  • Store in dry and cool place.

young jackfruit

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Make Nata de Pina

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.

rare ripe pineapple

You can make Nata de Pina by following this method:

  • Wash ripe pineapple thoroughly.
  • Cut off the ends and divide the fruit into small pieces.
  • Pass it through a meat grinder or chop and mash it thoroughly.
  • Extract the juice by pressing lightly with hand. Refrigerate the extract.
  • Add water equivalent to the pulp residue and mix them well.
  • For every part of the mixture, add one part sugar and 100 to 150 ml starter consisting of pure, young, vigorous culture of nata organisms in an appropriate substrate.
  • Place the mixture (one-third full) in clean wide-mouthed gallon glass jars. Cover the mixture with paper or cheese cloth and set it aside undisturbed for three weeks.
  • After three weeks, harvest the nata and wash it thoroughly.
  • Cut into cubes or strips and soak in water every three or four hours.
  • Boil the nata in several changes of fresh water until the vinegar-like odor and taste are removed.
  • Cook it in syrup ( 2 parts sugar to 1 part water) for 30 minutes. Use 1 part sugar used in preparing syrup for every part of nata. Soak it in syrup overnight. Flavor it with previously extracted pineapple juice.
  • Then, boil for another 30 minutes or until the nata cubes are translucent.
  • Put the hot nata in clean jars or tin cans. Seal it immediately and process it in boiling water for 30 to 45 minutes depending upon the size of the container. Cool the product, wipe dry, label and then store.

Notes:
Measure the following physico-chemical properties and and adjust accordingly to your set standard. These properties should be uniform every batch. Adjustments can be computed using Pearson’s Square formula.

a. sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp.
b. pH. This can be lowered by adding citric acid or can be increased by adding water or pulp.
c. titrable acidity. Same as in (a), just replace sugar with citric acid. Be cautious because citric acid affects both pH and titrable acidity.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.