How to Make Natural Pineapple Juice

Canned pineapple juice is now third to canned tomato juice and orange juice in terms of volume (world production). It is an excellent juice for canning, since it retains its fresh flavour and aroma remarkably well and is of an acidity and sugar content such that it is properly balanced in flavour.

Pineapple juice is a by-product obtained during the canning of pineapple slices or rings in syrup. The principal raw materials from which pineapple juice is prepared are the shredded meat obtained from the inner portion of the peels left after the peeling of the pineapple, the small pineapple that is too small for canning, the trimmed cores and the juice drippings from the crushed pineapple.

Small pineapples are peeled. The peeled, small pineapple cores and eradicated meat are shredded; the juice is extracted and then passed through a finisher. The juice thus obtained is blended with sugar syrup, pasteurized and filled into sterilized cans. The cans are sealed hot (“hot-seal” process), cooled, labelled and packaged.

Procedure:
1. Boiling water, lemon juice and sugar are added to the pulp so that the mixture contains 12% TSS (total soluble solids) as determined by a refractometer and pH of 3.5 to 3.8.
2. The composition of ingredients is as follows:

a. boiling water: 1 litre/kg of pulp;
b. sugar: 200 g/kg of pulp; for health reasons, brown sugar is preferred.
c. lemon juice: 2 spoons/kg of pulp.

3. Bottles are filled and capped with a manual capper. Pasteurize at 70 degree Centigrade for 15 minutes
4. Allow the bottles to cool in the same container till the following morning then wash, label and store them.

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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.

How to Make Tamarind Wine (Sampalok)

This tamarind looks so delicious ! Wait ! Don’t get deceived by the looks . This tamarind taste so sour. You gonna throw this to garbage bin if you have it.

tamarind-sampalok-jam

Instead of throwing, make wine out of it. Here are the procedures.

Juice Preparation
Wash fully ripe fruits, cut and scoop out the flesh. Weigh and blend in waring blender. add 3 liter of water for every kg of juice. Add sugar to adjust to 20 degree brix for dry wine and 25 degree brix for sweet wine.

Add 5 ml of 10% sodium metabisulfite per gallon of juice to destroy spoilage microorganisms. Cover the jar and stand for 16-18 hours at room temperature.

Starter Preparation
Gather 10% of the total volume of juice and pasteurize for 30 minutes. Cool to 40 to 45 degree centigrade or until it can be touch comportably by hand. Inoculate with pure culture of wine yeast. Ferment for 18-24 hours and inoculate into prepared juice.

Fermentation
Add starter culture . Cover the container with cotton plug and ferment for two days. Replace the cover with fermentation lock and continue fermentation for 3 to 4 weeks.

Aging and Clarification
Freshly harvested wine is ready for consumption but storing for at least one year improves its clarity and flavor. Afer aging , siphon the clear wine, taking care to avoid the settled solids at the bottom of container.
Pack into tightly sealed wine bottle.

If your hate preservatives like sodium metabisulfite, here is the alternative steps for you.

1.You need 1 liter of fruit juice (bottled juice from grocery or you can extract fresh fruit of your choice), 100 g of sugar and 1/2 teaspoon of active dry yeast.
2.Pasteurize the juice at 70 degree centigrade for 15 minutes.
3. Transfer the juice into fermentation vessel (1.5 cola
bottle will do)
4. Dissolve the active dry yeast in small amount of lukewarm water then add it into the fermentation vessel.
5. Cover the fermentation vessel with cheesecloth. Fermentation starts when bubbles start to rise on top. It usually takes 3 to 4 weeks.
6. When fermentation stops ( bubbling ceases), Transfer your newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor to your wine.Age wine for 1 year or longer.

Happy wine making ! Wine is beneficial to your health.

Notes:
Measure the following physico-chemical properties and and adjust accordingly to your set standard. Properties should be uniform every batch.
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. Adjustment can be made by mixing different concentrations or addition of citric acid.
d. alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula.
e. See standards for wine here.

How to Make Natural Guava Puree (Bayabas)

Materials and Equipment
Aluminium pot with lid. Stainless steel pot
– Pulper.
– Sieve (0.05 cm mesh).
– Kitchen utensils: wooden spoon, knives, wooden chopping block, an assortment of plastic containers, kitchen cloths.
– Glass jars with screw-band lids.
– Source of heat.

guava-with-mouth-bite

Processing
– Wash the guavas and drain.
– Cut in quarters and blanch, if necessary.
– Extract the pulp.
– Sieve the pulp so that it acquires a uniform consistency (optional).
– Pasteurize at 90°C for 60 seconds and pack.
– Label and store.

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How to Make Mango and Guava Nectar

Raw materials
– Mature mangoes and guavas
– Sugar, brown sugar is recommended
– Lemon juice or citric acid
– Water

Materials and equipment
– Aluminium pot with lid.
– Pulper.
– Capper.
– Crown corks and glass bottles.
– Kitchen utensils: wooden spoons, knives, funnel, skimmer, chopping blocks, an assortment of plastic containers and kitchen cloths.
– Source of heat.

Processing
– Wash the mangoes and guavas in clean water.
– Drain.
– Peel the mangoes and separate the pulp from the pit. Cut the guavas in four sections and blanch them in boiling water for 3 to 10 minutes, according to their degree of maturity.
– Extract the mango and guava pulp by means of the pulper.
– Mix the ingredients as described below:

Boiling water: 1 litre per kilo of pulp.
Sugar: 200 g per kilo of pulp.
Lemon juice: 2 spoonfuls per kilo of pulp.

– Boil the water with the lemon and sugar, and then add the pulp, so that the mixture has a 19% solids concentration, measured by means of a refractometer, and a pH value between 3.5 and 3.8.
– Remove the foam with a skimmer.
– Pack while it is still hot, cover with a lid and sterilize for 10 minutes in boiling water for 0.33 l bottles; 15 minutes for 0.5 l bottles, and 20 minutes for 0.75 l bottles.
– Let the bottles cool.
– Label and store.

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Notes:
With the exception of pastillas de manga, 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.

Mislabeled Hopia Baboy (pork flavored hopia)

My friend bought this hopia baboy. He gnawed some and aske me. ” Is this really hopia baboy (pork) . I tasted it too and found the same conclusion.

hopia-baboy

We examined the label. These are the ingredients. Flour, sugar, salt, eggs, shortening and mongo.

Maybe should be called “hopia mongo or hopia egg”. Correct me if I’m wrong.