Procedure: Weigh rareripe pineapple. Remove the crown. Wash pineapple thoroughly in tap water. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain. Peel the fruits and remove the eyes and the core. Cut the fruits into desired thickness and shape (or cut it into wedges of about 2 cm thickness
Calamondin or Calamansi (X Citrofortunella microcarpa) is a fruit tree in the family Rutaceae and a member of citrofortunella that was developed in and is very popular throughout Southeast Asia, especially the Philippines, where it is most commonly used for cooking. In the west it is variously known as acid orange, calamondin orange, or Panama
Ingredients: 1 kg Tomatoes (thick, fleshy, red ripe) 2 cup Refined sugar 1 tsp Lime Confectioner’s sugar (optional) Calamansi extract (optional) Packaging Materials: Cellophane or plastic bags Procedure Wash, blanch tomatoes for 30 seconds and dip in cold water immediately. Drain and peel tomatoes. Cut crosswise into halves and remove the seeds. Prepare 0.1% lime
Materials: 1 pineapple (moderate size) 4 cups sugar Utensils: casserole/karajay chopping board measuring cup knife stove solar drier cellophane/plastic bags spoon sieve tray candle Procedure: Peel the pineapple, remove eyes, core and wash. Slice into cubes. Prepare the syrup, 2 parts sugar to 1 part water. Boil the pineapple in the syrup for 20 minutes.
Materials: 1 kilo chayote 1/2 tsp. lime 1/2 cup sugar Procedure: Wash, peel the chayote, remove core and slice lengthwise. Dissolve 1/2 tsp. lime in 4-1/2 cups water and soak the chayote in it for 3 hours. Drain, put in boiling water for 5 minutes; drain again. Put 1/2 cup sugar (for every kilo of