How to Make Banana Catsup #2

Ingredients:

  • Cavendish (saba) bananas
  • 100 grams (7 tbsp.) Vinegar
  • 1 gram (3 pcs.) Pepper, labuyo
  • 5 grams (1 pc) Onion, powdered (medium)
  • 1 gram (1 clove) Garlic, powdered (big)
  • 10 grams (2 tsp.) Refined salt
  • 80 grams (6 tbsp.) Sugar
  • 2.7 gram (1/2 tsp.) Red dye (no. 2)
  • 2.8 gram (1/2 tsp.) Yellow dye (no. 5)
  • 5 grams (1 tsp.) Cinnamon
  • 200 mL (14 tbsp.) Water

Procedure:

  1. Cook, peel, and grind rare ripe bananas (80% yellow and 20% green).
  2. Weigh the ground pulp and add an equal amount of water.
  3. Blend in warring blender for one minute.
  4. Adjust the pH of the puree to 4.0-4.3 by adding citric acid (0.5% of puree) and /or sodium hydroxide.
  5. Adjust the pH of the vinegar to 4.0- 4.3.
  6. Grind the spices and dissolve them in vinegar. Add them to the puree.
  7. Cook the mixture for 10 minutes at 75-85 C, stirring continuously to prevent scorching.
  8. Add coloring and continue heating to desired consistency.
  9. While catsup is hot, pour it in clean, sterilized bottle.

source: mis.dost.gov.ph

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