Coconut “Ubod” Processing

Raw Materials:

  • Ubod ng niyog
  • Salt
  • Ascorbic acid

Utensils:

  • Casserole
  • Knife
  • Weighing scale
  • Chopping board
  • Cylinder
  • Stove
  • Preserving jars

Procedure:

  1. Choose coconut ubod free from fibrous material. Select only tender but crisp part of the trunk.
  2. Trim and wash vegetable thoroughly. Cut into slices of 2 inches long and 1-inch thick.
  3. Immerse immediately in tap water.
  4. Pack the slices into preserving jars/cans.
  5. Fill with hot 1.5% brine containing 0.1% ascorbic acid up to 1/4-inch.
  6. Exhaust to 180°F (82°C). Full seal.
  7. Process.
  8. Cool, dry and label.

source: mis.dost.gov.ph, photo from domesticurbanite.com

Leave a Reply

Your email address will not be published. Required fields are marked *