- Select 48 to 50 medium-sized, firm ripe guavas, 2 cups water barely sufficient to cover sliced guavas.
- Wash, remove blossom end, and cut guavas into slices.
- Add water, bring to boiling point quickly, and boil gently for 15 minutes.
- Strain through a flannel jelly bag or two thicknesses of a sugar or flour bag.
- Heat juice to boiling point, pour into clean sterile jars and seal.
- Juice not canned will keep approximately a week in a refrigerator.
NARANGHITA (Szinkum mandarin) and CALAMANSI JUICE
- Select fresh, fully ripe and sound fruits.
- Wash the fruits thoroughly with detergent to remove dust, soil and other extraneous matter.
- Rinse well in plenty of running water.
- Cut the fruits crosswise into halves and extract the naranghita juice in a mechanical juice extractor or to a household citrus juice extractor.
- Squeeze kalamansi fruits by hand.
- Strain the juice through a muslin bag to remove seeds.
- Sugar may or may not be added. It may be added in any desired proportion, according to the acidity of the fruit juice and the taste of the end-user.
- To the clear juice, add sodium benzoate to give a final concentration of 0.05 per cent of the total volume. The sodium benzoate should be dissolved in a small quantity of water before adding to the fruit juice.
- Heat the naranghita juice rapidly with constant stirring to 85-C and maintain at that temperature for about 5 minutes. Kalamansi juice is heated to 75-C for 5 minutes.
- Pour immediately into cans or bottles which have been previously boiled in water for about 3 to 5 minutes.
- Fill the container to overflowing and seal completely at once.
- Process for 20 minutes in a boiling water bath.
- Cool immediately, wipe containers dry and keep in a cool, dark place, preferably in the refrigerator.
- To prepare the fruit drink, dilute with water to the desired consistency and add sugar to suit the taste.
- Wash fresh, fully ripe and sound fruits using the method described above.
- Peel the fruits and remove the pulp from the seed by using an aluminum or stainless steel knife.
- Mash the pulp thoroughly and add an equal volume of water to facilitate juice extraction.
- Strain the juice through a muslin bag to remove pulp.
- To the clear juice, add sodium benzoate and citric acid equivalent to 0.05 and 0.3 per cent, respectively, of the total volume of the juice.
- Proceed as in method prescribed for naranghita juice.
- Wash thoroughly ripe and sound fruits using the above-prescribed method.
- Remove seeds and mash pulp with an equal volume or water to facilitate juice extraction.
- Filter through muslin bag and proceed as in preservation of naranghita juice.
- Use fresh harvested calamansi. Wash and drain.
- Cut across the upper portion of the fruit to avoid cutting seeds.
- Squeeze juice thru a fruit juice squeezer or by hand.
- To every part of the juice, add 1¾ parts of sugar (60 deg. Be). Stir to dissolve sugar.
- Allow to stand undisturbed for 3 days, preferably in a refrigerator.
- The clear lower layer is the calamansi nip.
- Siphon the nip into dry and sterile narrow-mouthed glass bottles and stopper. Fill containers completely.
- Store in a refrigerator (50-F or below).
- Extract juice from fresh, sound and ripe duhat berries. Strain thru cheesecloth.
- Transfer in dry sterile bottles.
- Store in a freezer. In the absence of a freezer, bottle the juice and pasteurize at 70-C.
- Seal tightly and store in a cool dry place.
- Select ripe sound mangoes.
- Peel, scrape the pulp and pass thru sinamay cloth.
- To every cup of the pulp, add one-fourth cup of sugar.
- Mix well and strain thru a thin cloth.
- Pour in dry bottles and pasteurize for 20 minutes at 80-C. Seal.
FROZEN GUYABANO PULP
- Use sound ripe guayabano fruit.
- Separate the seeds from the pulp.
- To every cup of the pulp, add 2 tablespoonfuls of calamansi juice.
- Pack in sterile glass jars.
- Store in freezer at 23-F.
- To serve as juice, add enough cold water and sugar to desired taste.
- Prepare 40-C boiling syrup (one cup sugar to one cup water).
- Scrape the pulp from one sound papaya and pass thru sinamay cloth.
- Add 4 tablespoonfuls of calamansi juice. Add syrup and mix well.
- Pour in cans.
- Exhaust cans in boiling water for 20 minutes until contents reach 85-C.
- Seal completely.
- Sterilize at 10-lb pressure for 20 minutes.
- Peel sound ripe pineapples.
- Pass thru a meat grinder and extract the juice. Strain.
- To every cup of juice, add one cup sugar. Stir well.
- Heat to 70-C and pour immediately in sterile bottles.
- Pasteurize in boiling water for 20 minutes.
- Peel sound ripe pineapple and remove eyes.
- Wash and mash the fruit thoroughly. Add a little water to facilitate extraction.
- Strain the juice through cheesecloth or a muslin bag to remove pulp.
- To the juice, add sodium benzoate and citric acid equivalent to 0.05% (.5 g/liter) and 0.3% (3 g/liter) respectively of the total volume of the juice. Add sugar if desired.
- Heat the juice rapidly with constant stirring to 80-C and maintain at this temperature for about 15 minutes.
- Pour hot in tin containers or glass jars and seal immediately.
- Process in a boiling water bath for 15 minutes.
- Cool canned product, wipe-dry, label and store.