Preparation and Preservation of Fruit Juices


  1. Select 48 to 50 medium-sized, firm ripe guavas, 2 cups water barely sufficient to cover sliced guavas.
  2. Wash, remove blossom end, and cut guavas into slices.
  3. Add water, bring to boiling point quickly, and boil gently for 15 minutes.
  4. Strain through a flannel jelly bag or two thicknesses of a sugar or flour bag.
  5. Heat juice to boiling point, pour into clean sterile jars and seal.
  6. Juice not canned will keep approximately a week in a refrigerator.


  1. Select fresh, fully ripe and sound fruits.
  2. Wash the fruits thoroughly with detergent to remove dust, soil and other extraneous matter.
  3. Rinse well in plenty of running water.
  4. Cut the fruits crosswise into halves and extract the naranghita juice in a mechanical juice extractor or to a household citrus juice extractor.
  5. Squeeze kalamansi fruits by hand.
  6. Strain the juice through a muslin bag to remove seeds.
  7. 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.
  8. 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.
  9. 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.
  10. Pour immediately into cans or bottles which have been previously boiled in water for about 3 to 5 minutes.
  11. Fill the container to overflowing and seal completely at once.
  12. Process for 20 minutes in a boiling water bath.
  13. Cool immediately, wipe containers dry and keep in a cool, dark place, preferably in the refrigerator.
  14. To prepare the fruit drink, dilute with water to the desired consistency and add sugar to suit the taste.


  1. Wash fresh, fully ripe and sound fruits using the method described above.
  2. Peel the fruits and remove the pulp from the seed by using an aluminum or stainless steel knife.
  3. Mash the pulp thoroughly and add an equal volume of water to facilitate juice extraction.
  4. Strain the juice through a muslin bag to remove pulp.
  5. 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.
  6. Proceed as in method prescribed for naranghita juice.


  1. Wash thoroughly ripe and sound fruits using the above-prescribed method.
  2. Remove seeds and mash pulp with an equal volume or water to facilitate juice extraction.
  3. Filter through muslin bag and proceed as in preservation of naranghita juice.


  1. Use fresh harvested calamansi. Wash and drain.
  2. Cut across the upper portion of the fruit to avoid cutting seeds.
  3. Squeeze juice thru a fruit juice squeezer or by hand.
  4. To every part of the juice, add 1¾ parts of sugar (60 deg. Be). Stir to dissolve sugar.
  5. Allow to stand undisturbed for 3 days, preferably in a refrigerator.
  6. The clear lower layer is the calamansi nip.
  7. Siphon the nip into dry and sterile narrow-mouthed glass bottles and stopper. Fill containers completely.
  8. Store in a refrigerator (50-F or below).


  1. Extract juice from fresh, sound and ripe duhat berries. Strain thru cheesecloth.
  2. Transfer in dry sterile bottles.
  3. Store in a freezer. In the absence of a freezer, bottle the juice and pasteurize at 70-C.
  4. Seal tightly and store in a cool dry place.


  1. Select ripe sound mangoes.
  2. Peel, scrape the pulp and pass thru sinamay cloth.
  3. To every cup of the pulp, add one-fourth cup of sugar.
  4. Mix well and strain thru a thin cloth.
  5. Pour in dry bottles and pasteurize for 20 minutes at 80-C. Seal.


  1. Use sound ripe guayabano fruit.
  2. Separate the seeds from the pulp.
  3. To every cup of the pulp, add 2 tablespoonfuls of calamansi juice.
  4. Pack in sterile glass jars.
  5. Store in freezer at 23-F.
  6. To serve as juice, add enough cold water and sugar to desired taste.


  1. Prepare 40-C boiling syrup (one cup sugar to one cup water).
  2. Scrape the pulp from one sound papaya and pass thru sinamay cloth.
  3. Add 4 tablespoonfuls of calamansi juice. Add syrup and mix well.
  4. Pour in cans.
  5. Exhaust cans in boiling water for 20 minutes until contents reach 85-C.
  6. Seal completely.
  7. Sterilize at 10-lb pressure for 20 minutes.


  1. Peel sound ripe pineapples.
  2. Pass thru a meat grinder and extract the juice. Strain.
  3. To every cup of juice, add one cup sugar. Stir well.
  4. Heat to 70-C and pour immediately in sterile bottles.
  5. Pasteurize in boiling water for 20 minutes.


  1. Peel sound ripe pineapple and remove eyes.
  2. Wash and mash the fruit thoroughly. Add a little water to facilitate extraction.
  3. Strain the juice through cheesecloth or a muslin bag to remove pulp.
  4. 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.
  5. Heat the juice rapidly with constant stirring to 80-C and maintain at this temperature for about 15 minutes.
  6. Pour hot in tin containers or glass jars and seal immediately.
  7. Process in a boiling water bath for 15 minutes.
  8. Cool canned product, wipe-dry, label and store.



  1. By madz


  2. By Hadiza


  3. By Kuotsu


Leave a Reply

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

Comment moderation is enabled. Your comment may take some time to appear.