FRUITS and VEGETABLES PRESERVATIONS

Prepared and Submitted by: CLAUDINE C. DUMANDAN Submitted to: MS. RIZELLE MOSTIERO GRAPE JELLY

INGREDIENTS: 3 3/4 lb Concord or Coronation grapes 1 Pkg (57 g) fruit pectin crystals 5 cups Granulated sugar PROCEDURES: 1. Rinse grapes thoroughly; drain well. Remove enough from stems to yield 1 0 cups, discarding any wrinkled or bruised grapes. 2. In large 26-cup (6.5 L) pot, crush grapes with potato masher. Add 1 cup water, bring to boil, stirring occasionally. Reduce heat, cover and simmer for 1 0 minutes. 3. With measuring cup, scoop cooked grapes into jelly bag suspended over la rge measuring cup or bowl. Let drip, without squeezing bag, for about 2 hours or until juice measures 4 cups, or place cooked grapes in colander-lined with trip le thickness of damp cheesecloth. Bring up sides; tie top with string to form ba g. Tie bag with string to cupboard handle or support bar over large measuring cu p or bowl. Let drip, without squeezing bag, for about 2 hours or until juice mea sures 4 cups. 4. In large clean pot, bring juice and pectin to boil. Stir in sugar; brin g to full rolling boil, stirring constantly with wooden spoon. Boil vigorously, stirring, for 1 minute. Remove from heat. Skim off any foam. Pour into seven 1-c up (250 mL) hot sterilized canning jars, leaving 1/4-inch (5 mm) headspace. Seal and process in boiling water bath for 5 minutes. Let cool on rack. Bread and Butter Pickles and Dill Pickles INGREDIENTS: 6 lbs Kirby cucumbers, cut into slices 1/4" thick 1 yellow onion, cut into slices 1/4" thick 3 tbsp plus 1 tsp kosher salt 6 ice cubes 4 cups cider vinegar (5% acidity) 1/4 plus 1 tbsp sugar 1 tsp ground turmeric

1/2 cup 2 tsp 1 tsp 1/2 tsp

diced pitted sour cherries mustard seeds celery seeds red pepper flakes

PROCEDURES: 1. In a large nonreactive bowl, combine the cucumber and onion slices. Add 1 tbsp of the salt and the ice cubes. Cover and refreigerate for 3-4 hours. Drai n in a colander, rinse and then set aside to drain well. 2. Have ready hot, sterilized jars and their lids. 3. In a large reactive saucepan, combine the vinegar, sugar, turmeric, cher ries and remaining 2 tbsp plus 1 tsp. salt. Add 1 1/2 cups plus 2 tbsp. water an d bring to a boil over medium-high heat, stirring to dissolve salt. 4. Meanwhile, place the cucumbers and onion in a large bowl. Add the mustar d and celery seeds and the red pepper flakes and stir to combine. Using a slotte d spoon, remove the cherries from the brine, transfer to the bowl, a nd stir to combine with the vegetables. Pack the cucumber mixture into the jars and tightly as possible. Fill the jars to within 1/2" of the rims. 5. Ladle the hot brine into the jars, leaving 1/2" of headspace. Remove any airy bubbles and adjust the headspace, if necessary. Wipe the rims and clean an d seal tightly with the lids. 6. Process the jars for 7 minutes in a boiling-water bath. Let the jars sta nd undisturbed for 24 hours and then set them aside for 2 weeks for the flavors to develop. The sealed jars can be stored in a cool, dark place for up to 1 year . If a seal has failed, store the jar in the refrigerator for up to 1 week. Makes 6 one pint jars.

DILL PICKLES INGREDIENTS: Fresh dill weed, carefully washed pickling cucumbers, washed, scrubbed 1 garlic clove (or more) per jar FOR THE BRINE 8 1/2 cups water 2 1/4 cups white vinegar 1/2 cup pickling salt PROCEDURES: 1. Wash 7 quart jars in hot, soapy water (or dishwasher), rinse and fill wi th hot water; set aside. (I sterilized my jars and rings in boiling water for 10 minutes, rather than jus t washing them. The lids I soak in hot water) 2. In a large saucepan, bring water, vinegar and salt to boil; turn off the heat; set aside. 3. Place a layer of dill at the bottom of each jar, along with one garlic c love, then tightly load the cukes into the jar up to the neck of the jar (depend ing on size you may get two nice layers with a few small cukes in the top) squee ze cukes into the jar tightly--uniform size helps; add a few sprigs of dill at t he top, too, and another garlic clove if desired. 4. Once jars are loaded, pour in the brine leaving # half-inch head space i n each jar. Add lid and ring to each jar, and tighten it to fingertip tightness. 5. Place jars into canner with water just to the necks of the jars. Bring w ater almost to a boil (About 15 minutes--depending on how fast it heats up).

6. Remove jars, set on a dish towel on the kitchen counter, cover with anot her dish towel & let cool. Check for seal (indented lid), label jars or lids, st ore in cool dark cellar or cupboard. From Recipezaar GIARDINIERA

INGREDIENTS: 2 tbsps. kosher salt 6 ice cubes 3 cups white wine vinegar (6% acidity) 4 red bell peppers, halved and seeded 3 or 4 carrots, peeled 6 fresh oregano sprigs 18 cloves of garlic 6 bay leaves 1 tbsps. Peppercorns 1 small head cauliflower, cut into small florets 6 tbsp extra-virgin olive oil PROCEDURES: 1. In a large nonreactive bowl, combine the zucchini and celery. Add 1 tbsp of t he salt and the ice cubes. Cover and refrigerate for 2-3 hours. Drain, rinse and then drain well. 2. Have ready sterilized jars and their lids. 3. In a large nonreactive saucepan, combine the vinegar and the remaining 1 tbsp salt. Add 3 cups water and bring to a boil over medium-high heat, stirring to d issolve the salt. 4. meanwhile, cut each bell pepper half into 4 rectangles. Cut the carrots into sticks about 1/4 inch thick and at least 1/2 inch shorter than the height of the jar. 5. In each jar, place 1 oregano sprig, 3 garlic cloves, 1 bay leaf and 1/2 tsp o f peppercorns. Divide the vegetables among the jars, filling them to within 1 in ch of the rims. 6. Ladle the hot brine into the jars, leaving 1/2 inch of headspace and adding m ore vinegar if needed. Remove any air bubbles and adjust the headspace, if neces sary. Add 1 tbsp olive oil to each jar. Wipe the rims clean and seal tightly wit h the lids. 7 Process the jars for 10 minutes in a boiling water bath. Let the jars stand un disturbed for 24 hours and then set them aside for 2 weeks for the flavours to d evelop. The sealed jars can be stored in a cool dark place for up to 1year. If a seal as failed, store the far int he refrigerator for up to 1 week. Makes 6 pint (16 fl oz) jars

PEAR GINGER JAM

INGREDIENTS: 3 lbs pears peeled, cored, and cut into 1/2 inch cubes (about 8 cups) 1 tbsp peeled and finely grated fresh ginger 1 cup lightly packed light brown sugar 1/4 cup fresh lemon juice 1 tbsp crystallized ginger (optional)

PROCEDURES: 1. Have ready hot, sterilized jars and their lids. 2. In a large non-reactive saucepan, gently toss together the pears, fresh ginger, sugar, lemon juice, and crystallized ginger, if using. Bring to a boil o ver medium - high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick, about 10 minutes. 3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove a ny air bubbles and adjust the headspace, if necessary. Wipe the rims clean and s eal tightly with the lids. 4. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 years. If a seal has failed, st ore the jar in the refrigerator for up to 1 month. PUMPKIN BUTTER

INGREDIENTS: 3 1/2 cups 2 tsp. baking 1 1/2 tsp. 1 tsp. baking

all-purpose flour soda salt powder

2 1 1 4 1 1

cups spiced pumpkin butter 1/14 cups sugar cup canola oil eggs, at room temperature tsp pure vanilla extract cup chopped walnuts (optional)

PROCEDURES: 1. Preheat the oven to 350F. Butter two 9 by 5 inch loaf pans and then dust with flour, tapping ot the excess. 2. In a bowl, whisk together the flour, baking soda, salt, and baking powde r. In a large bowl, combine the pumpkin butter, sugar, oil, eggs, vanilla and 1/ 2 cup water. Stir until well mixed. Stir in the walnuts, if using. Gradually add the flour mixture to the pumpkin mixture and stir just until blended. Divide th e batter between the pans. 3. Bake until a toothpick inserted into the centre of each loaf comes out c lean, 45-50 minutes. Let the loaves cool in the pans on wire racks for 10 minute s. Unmold the loaves on the racks, arrange them upright and let cool completely. Cut into slices to serve.

CANNED TOMATOES

INGREDIENTS: 6 to 8 lbs 6 tsp salt 1 1/2 tsp ripe unblemished tomatoes, un-refrigerated citric acid, such as Fruit Fresh, or 6 tbsp lemon juice

PROCEDURES: 1. Bring a large pot of water to a boil over high heat. Drop the tomatoes i nto the boiling water, count off 10 seconds, then remove. 2. With a sharp parring knife, slit the tomato skins and peel them off. The y will come off easily. Core the tomatoes and tear them in half, squeezing out t he seeds. Toss into a pot. Drop the skins and seeds in a colander over a bowl. A lot of tomato juice is saved this way, which you can add to your canning tomato

es or refrigerate for use in, oh, say Bloody Marys. 3. Crush the tomatoes. You can use a food processor, or a potato masher, or you can just crush them with your hands and save on cleaning. 4. Heat the tomatoes and boil gently for 5 minutes. Have ready 6 scalded p int jars and their bands. Simmer new lids in a small pan of hot water, to soften the rubberized flange. Dump 1 tsp salt and 1/4 tsp citric acid (or 1 tbsp lemon juice, if using) into each jar. Lade in the hot tomatoes, leaving 1/2 to 3/4 in ch of headspace. Wipe the rims, set on the lids, and screw on the bands fingerti p tight. 5. Place the jars in a pot fitted with a rack and add enough water to cover the jars by 3 inches. Bring the water to a boil over high heat. If the tops of the jars are not covered with water at any point, you have to delete the time th at the cans were not totally submerged, add water, bring back to a boil, and beg in timing again. Process the tomatoes for 40 minutes, then turn off the heat. Wa it 5 minutues or so, then remove the jars and let them rest. 6. After about 8 hours remove the bands and check the lids. You do not need to store the jars with the screw top on, the lid is enough. If you make a big batch as I did and decide to use quart jars, process them for 45 minutes.

DRIED SWEET PAPAYA INGREDIENTS: Half-ripe papaya, 1 kilo Kalamansi juice, 1 tbsp. for every cup of syrup Sodium metabisulfite powder, for every 1/4 tsp. = + 1 tsp. lime in 4 cups water 1 part sugar for 2 parts water 1 kilo sugar for every kilo of papaya PROCEDURES: 1. Peel the half-ripe papaya and remove seeds, wash. 2. Slice into pieces, about 12 x 4 cm. 3. Arrange in nylon or sinamay and steam for 5-6 minutes. 4. Soak overnight in lime-metabisulfite solution. 5. Drain. 6. Soak the papaya overnight in hot syrup with calamansi. 7. Next day, drain the syrup and add 1 cups more sugar. 8. Soak again overnight the papaya in hot syrup. 9. Repeat nos. 7, 8 & 9 for three more days. 10. Drain and rinse. 11. Arrange in trays and put in oven at 65C-70C for 16-18 hours, or dry in the sun until it becomes tough. 12. Keep in plastic bags, seal. SPLICED APPLES IN A JAR

INGREDIENTS: Makes 4 pints 6 lbs. mixed apples a blend of sweet, tart, firm, and sauce apples 3/4 c sugar 1 tsp Ceylon cinnamon 1 tsp ground ginger 1/2 tsp freshly grated nutmeg 1/4 tsp ground cloves 2 tsp Citric Acid Fruit Fresh PROCEDURES: Line a large colander with a clean cotton towel and place it over a big bowl. Wash the apples and cut around the core in large chunks. Put these large apple pieces through the food processors grating disk. Scoop out the apples and press them into the towel lined colander. Sprinkle 1/4 c sugar and the spices over the apples and gently mix with your han ds. Gather the towel and squeeze the grated apples well, but not obsessively. Youll h ave 2-3 c liquid. Pour the apple juice into your preserving pot or a large stockpot. Add the remai ning sugar. Bring the sugar and juice to a boil and add in the apples, stirring to coat. Bring the mixture up to a big boil for 3 minutes. Remove from the heat. To each sterilized pint jars add 1/2 tsp Fruit Fresh and pack well with the appl e mixture. Leave 1/2 headspace. If you have packed the pints properly, you will have little or no apple left in the pot. Wipe the rims, place the lids and rings, and finger tighten. Process in a boiling water bath for 25 minutes. Check the seals the next day an d reprocess if necessary.

HERBED PICKLED ASPARAGUS

INGREDIENTS: Yield: 4 pints. You will need: -3 pounds fresh asparagus -2 1/2 c. white wine vinegar -2 c. water -2 Tbsp. granulated sugar -1 1/2 tsp. pickling or kosher salt -4 sprigs fresh oregano -4 sprigs fresh marjoram PROCEDURES: 1. Sterilize 4 pint-sized mason jars, lids, and screw rings. Fill a canner of la rge stockpot with water and set over medium-high heat. Bring just to the boiling point. Place the lids in a small saucepan, fill with water, bring to a boil, tu

rn off the heat, and set the pan aside. 2. Wash the asparagus and trim each spear to 4 inches. Quickly blanch the spears by placing in boiling water for 1 minute, then immediately plunging into an ice -water bath. Remove from water and pat dry. 3. In a heavy, medium-sized stainless steel saucepan over medium-high heat, comb ine the vinegar, water, sugar, and salt. Bring the brining solution just to the boiling point, cover, and remove from heat. 4. Place the hot jars on top of a kitchen cloth on the counter. Pack the asparag us spears into the jars, tips pointed down. Add 1 sprig of oregano and 1 sprig o f marjoram to each jar. With the help of a canning funnel, ladle the brining sol ution evenly over the asparagus, reserving 1/2-inch headspace. Use a nonmetallic spatula to remove any trapped air bubbles and wipe the rims clean with a damp c loth. Place on the lids and screw bands, tightening only until fingertip-tight. 5. Using a jar lifter, place the filled jars into the canner. Process for 20 min utes, beginning processing time only once water is at a full, rolling boil. Reme mber to adjust for altitude. CANDIED PINEAPPLE

INGREDIENTS: 1 cup granulated sugar Pineapple juice, drained (reserve 1/3 cup) 2 tbsp. light corn syrup 1 (20 oz) can pineapple slices PROCEDURES: In casserole, combine sugar, reserved juice and corn syrup. Arrange five pineapp le slices in single layer over sugar mixture. Microwave on HIGH 8 to 12 minutes or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes. Remove slices to wire rack and cool to become more transparent. Add remaining sl ices to hot syrup and repeat procedure. When slices have cooled completely, coat with sugar. Cover with wax paper and le t stand on wire rack to dry. Re-coat with sugar. Slices will be slightly sticky. JACKFRUIT BALLS

INGREDIENTS: 4 cans (300 ml) condensed milk 2 cups jackfruit or langka preserves (finely chopped) 1 cup cornstarch dissolved in 1/4 cup water PROCEDURES: Add condensed milk to langka preserve. Cook in low heat. Halfway, remove from he at, add cornstarch (dissolved in a little water). Blend well, then, continue cooking while stirring constantly. Cook until it thic kens and mixture separates from pan. Cool. Note: When using bottled preserves, before shaping into balls, set aside cooked mixture for 4-5 hours (or overnight), covered with a cheese cloth. This would pr esent your balls from becoming watery in a short time. KAMIAS PRESERVE

INGREDIENTS: Kamias fruits ( or ginger lily) (about 1 gallon container) 2 tbsp lime (apog) Water enough to cover kamias Sugar PROCEDURES: Wash kamias, cut ends. Then, prick 5-6 times, all over with a toothpick. Soak in water with lime. Soak overnight. Next day, wash 3 times in clear water. Blanch. Squeeze kamias on e by one. Squeeze gently so as not to crush the fruits. Measure water enough to cover kami as. Add sugar. Measurement same as of water. Cook kamias in this syrup. Let boil for 10 minutes . Set aside. Next day, boil again for 10 minutes. Repeat this procedure till the 4th day. On the 4th day, cook until syrup thickens and kamias color turns brown. Pack in ste rilized bottle. SWEETENED NATA DE COCO

INGREDIENTS: 1 kilo diced nata de coco (raw) 3 cups white sugar 3 cups water

PROCEDURES: Cover nata with water and boil 10 minutes. Repeat 3 times and rinse every time. Boil sugar and water until syrupy. Put in nata and cook 10 minutes. Let stand overnight. Next day, boil again in its syrup, reduce heat and continue cooking until syrup is absorbed by nata. Make another syrup ( 1 part sugar to 1 part water ). Cook nata in 2nd syrup 10 m inutes. If you are going to preserve this, pack nata in sterilized bottle, then pour hot syrup ( 2nd syrup ) and seal tightly. Cool Culinary Tips Nata de Coco To remove sour taste and smell of nata, boil or rinse with water several times. POMELO RIND CANDY INGREDIENTS: pomelo rind 2 parts white sugar to 1 part water PROCEDURES: Cut pomelo rind (w/pulp) into dice (3/4). Soak in water with lime or apog. Let st and overnight. Next day, wash 3 times and squeeze out water. Blanch for 10 minutes. Drain. Rinse again. Squeeze. Do the rinsing and squeezing two more times or until bitter taste of rind is removed. To test, bite the fruit. Make syrup of 2 parts white sugar to 1 part water. Boil pomelo rind in syrup for 10 minutes. Let stand overnight. Next day, boil again (in the same syrup)for another 10 minu tes. Do this for 3 days. On the 4th day, boil until syrup dries up. Keep stirring while cooking till syru p dries. Spread on a tray, dry under the sun or in oven with a low heat (150 deg rees Fahrenheit ) for 1 hour. TAMARIND BALLS INGREDIENTS: 1 cup ripe tamarind with seeds 2 cups camote (sweet potato), boiled and mashed 2 cups sugar 1/8 cup salt in one cup of water PROCEDURES: Mix the above ingredients and cook in moderate fire with constant stirring until they become very thick and can be shaped into balls. Transfer into sugared containers. Form into balls and roll in sugar. Wrap in cel lophane.

BANANA PRESERVE INGREDIENTS: ripe bananas two parts sugar and one part water (example: for every 2 cups sugar use 1 cup water) PROCEDURES:

Use sound ripe saba. Boil and peel the bananas. Prepare syrup of two parts sugar and one part water. Cook bananas in syrup for 15 minutes. Drain. Pack bananas in 12-ounces preserving jars. Fill with the same syrup. Remove air bubbles. Cool Culinary Tips Preservation tips of fruits and veggies! Sprinkle pineapple or calamansi juice over sliced bananas or apple to prevent br owning store fruits and vegetables separately because ethylene gas given off by fruits causes vegetables to spoil. CHICO PRESERVE

INGREDIENTS: Ripe chicos 1 part sugar and 1 part water (for every 1 cup of sugar use 1 cup water) PROCEDURES: Select ripe but firm chicos. Blanch for 15 minutes in boiling water. Dip immediately in cold water and peel. Cut crosswise into halves and remove the seeds. Pack in 12-ounces jars. Pour in boiling water and allow to stand for 5 minutes. Drain off water and refill with hot syrup made up one part sugar to one part wat er. Half-seal jars and sterilize for 25 minutes in boiling water. Seal completely.

PAPAYA PRESERVE

INGREDIENTS: ripe papayas 1 tsp kalamansi juice one part sugar and one part water (for every 1 cup water use 1 cup sugar) PROCEDURES: Select ripe but firm papayas. Cut into halves and remove seeds. Peel and cut into desired shape. Pack into 12-ounces jars. Wash in running water and drain.

Pour syrup made up of one part sugar and one part water with one teaspoonful of kalamansi juice. Remove air bubbles. Half-seal and sterilize in boiling water for 25 minutes. Seal completely.