KAMIAS PRESERVE (Burong Kamias)

How to make a kamias preserve a.k.a Burong Kamias?

Select big mature and firm kamias. Trim and soak in lime water (one teaspoonful line to one liter water) overnight.

Wash and boil in a copper pot or kettle with enough water to cover until the natural color of the fruits sets in.

Remove from fire and soak in cold water for 2 hours.

Drain and press each kamias lightly.

Prepare syrup (2 parts sugar and one part water)

For every sour fruit, the syrup should be very thick.

Boil kamias for 30 minutes.

Drain and pack in jars.

Strain the syrup and pour to fill jars.

Remove air bubbles and refill with syrup.

Half-seal and sterilized jars for 25 minutes in boiling water. Seal completely.

KAMIAS PRESERVE (Burong Kamias)

How to make a kamias preserve a.k.a Burong Kamias?

Select big mature and firm kamias. Trim and soak in lime water (one teaspoonful line to one liter water) overnight.

Wash and boil in a copper pot or kettle with enough water to cover until the natural color of the fruits sets in.

Remove from fire and soak in cold water for 2 hours.

Drain and press each kamias lightly.

Prepare syrup (2 parts sugar and one part water)

For every sour fruit, the syrup should be very thick.

Boil kamias for 30 minutes.

Drain and pack in jars.

Strain the syrup and pour to fill jars.

Remove air bubbles and refill with syrup.

Half-seal and sterilized jars for 25 minutes in boiling water. Seal completely.

MANGO CHUTNEY

How to make mango chutney?

Ingredients:

4 large green mangoes to make 4 cups chips

1 cup vinegar (4-5 percent acetic acid)

2 cups brown sugar (packed)

Small sweet red pepper (cut into short strips)

¼ cup raisins (optional)

2 tablespoons salt for soaking mango chips

10 pcs. native onions (sliced thinly)

2 ½ cm (1 inch) ginger (sliced into thin strips)

Procedure:

1.       Prepare mango chips

Wash and pare mangoes.

Slice into 3-mm thick chips.

Place in bowl, add 2 tablespoons salt, and let stand for at least 5 hours overnight.

Then rinse out salt in tap water and drain

2.       Prepare the rest of the ingredients.

3.       Using a clean aluminum frying pan or wide open pan, boil vinegar and sugar until syrup is thick

4.       Add mango chips in two portions and boil until chips are translucent

5.       Add the rest of the ingredients, allowing an interval between additions to prevent rapid thinning of the syrup

6.       Cook mixture with constant stirring over medium flame until it is thick enough to spoon out

7.       Pack hot into sterilized jar. Expel air by inserting a table knife at different points

8.       Seal at once. Pasteurize in boiling water bath for 5 minutes

9.       Cool and label.

MANGO JAM

How to make mango jam?

Ingredients:

2 cups of pulp of ripe mangoes

1 cup sugar (increase to 1 1/3 cups if pulp is sour and slightly underripe)

½ teaspoon citric acid

Procedure:

1.       Wash mangoes and blanch

2.       Peel skins and scrape pulp from the seeds by using a stainless-steel spoon.

3.       Scoop up pulp and pass through a sieve or blender to obtain a uniform texture. For certain fruit jams the pulp need not be mashed and thus a blender is not necessary.

4.       Measure pulp and combine sugar. Add the acid.

5.       Cook in a heavy aluminum pan, constantly stirring with a wooden spoon until it is thick enough to be spooned out when lifted from the pan.

6.       Place in warm, sterile jars while hot and seal at once.

Note:  Do not use iron knives and utensils during the preparation of jam to prevent discoloration of the fruit into a dark-colored product.

WATERMELON RIND PICKLING

A recipe for watermelon rind pickling

Ingredients:

1 kg. watermelon rind

2 teaspoons calcium oxide (apog)

1 quart water

2 cups vinegar (4-5% acetic acid)

2 cups water

4 cups sugar

1 tablespoon whole all spice

1 tablespoon whole cloves

5 cm. piece of cinnamon stick

Procedure:

(1)    Select thick rind from firm (not overripe) watermelon

(2)    Wash and pare off green skin and cut off pink flesh for an attractive pickle

(3)    Weigh and cut into 2.5 cm wide

(4)    Blanch in boiling water for 3 minutes

(5)    Soak in lime water for 1 hour

(6)    Drain and cover  with fresh water.

Simmer until fork-tender and then drain

(7)    Prepare vinegar and syrup out of vinegar, water, sugar and spices tied in a clean muslin bag

(8)    Add rinds to this solution and simmer gently for 30 minutes

(9)    Cool and allow the rinds to stand overnight n pickling solution with spice bag

(10)Remove spice bag. Boil pickled rinds for 1 minute

(11)Drain.  Pour hot pickling solution half-full into sterilized jars

(12)Put in watermelon rinds up to 12mm. from the top, adding more solution to cover rinds

(13)Screw on caps snugly and pasteurize in a water bath at simmering temperature (90°C) for 10 minutes

(14)Seal completely by screwing cap tightly

(15)Cool, label, date and store

GUYABANO PRESERVE

How to make guyabano preserve?

Select mature but firm guyabano.

Peel and slice to about 6.5 mm thick.

Use a stainless steel knife in cutting.

Soak slices in water.

Blanch in boiling water for 5 minutes.

Cook in syrup (2 parts sugar and one part water) for 15 minutes.

Soak in syrup overnight.

Boil for 30 minutes.

Drain.

Pack in Jars.

Fill with syrup.

Half-seal.

Sterilize jars for 25 minutes in boiling water. Seal completely.

DEHYDRATED SWEETENED PAPAYA

How to make a dehydrated sweetened papaya?

1.       Wash rare-ripe papaya to remove adhering dirt.

2.       Peel, halve, remove seeds and wash again.

3.       Cut into 12 cm-long and 4 cm-thick slices

4.       Arrange slices in a wide nylon or sinamay basket and expose to steam over rapidly boiling water for 5-6 minutes.

5.       Soak papaya slices overnight in mixture of lime and sodium metabisulfite solution (for every 4 cups water add 1 tsp. lime and ¼ tsp. sodium metabisulfite powder.

6.       Drain the solution

7.       Immerse papaya slices in hot syrup (boil 1 part sugar for every kilo of papaya slices) with kalamansi (1 tsp. kalamansi for every cup syrup). Set aside overnight.

8.       Drain the syrup, add 1 ½ cups sugar to the syrup and boil.

9.       Immerse papaya slices in hot syrup and set aside overnight.

10.   Repeat steps 8 and 9 for 3 more days.

11.   After the last soaking in syrup, drain and rinse slices with water to remove surface syrup.

12.   Arrange slice in trays and dry in cabinet dryer at 65°-70°C for 16-18 hours. Papaya slices can also be dried under the sun until samples become slightly tough.

13.   Pack in plastic bag and seal.