CANNED ABITSUWELAS (SNAP BEANS)

Assemble these utensils:

Kitchen scale

Kitchen knife

Chopping board

Set of measuring cups

2-quart saucepan

3 8-ounce clean sterilized jars or 2 No.

2 tin cans

Big saucepan or kettle with a rack

Pressure canner

Thermometer

Timer

Assemble these supplies:

1/2 kilo abitsuwelas (snap beans)

Salt

1 to 2 teaspoons of salt per quart of water

Steps in preparation:

1. Wash thoroughly and trim.

2. Cut into convenient lengths (11/2 to 2 inches). Can the small ones uncut.

3. Blanch the beans in steam or boiling water for 2 minutes. Let it cool.

4. Fill the cans or bottles with the beans. A boiling hot brine solution made by adding 1-2 teaspoons of salt per quart of water is added.

5. Process glass jars (8-ounce) or No. 2 cans at 10 pounds pressure (240°F) for 40 minutes or 250°F for 20 minutes; 2 1/2 cans at 240°F for 60 minutes or 250°F for 50 minutes.

CREAM-STYLE CORN (CANNED)

Assemble these utensils:

Kitchen knife chopping board

2-quart utility bowl

Set of measuring spoons

Liquid measuring cup

2 No. 2 cans or

2 8-ounce glass jars

Pressure canner

Thermometer timer

Assemble these supplies:

5 medium size fresh corns (approximately

1 1/2 - 2 cups kernels)

1 teaspoon salt

Steps in preparation:

A. Raw Pack

1. Husk corn and remove silk.

2. Wash and cut corn from cob at about center of kernel and scrape cobs with the back of a strong knife.

3. Pack corn in pint jars to 1 inch of top and in tin cans to 1/2 inch of top. Do not shake or press down.

4. Fill to top with boiling water. Add 1/2 teaspoon salt to each container.

5. Exhaust to 170°F (about 25 minutes).

6. Seal and process in pressure canner at 10 pounds pressure (240°F) pint jar for 95 minutes; No. 2 cans for 105 minutes.

7. After processing, complete the sealing of glass jars.

8. Cool, label, and store.

B. Hot Pack

1. Do the first 2 steps in raw pack.

2. To each pint of corn add 1 cup boiling water.

3. Heat to boiling.

4. Pack hot corn in pint jars to 1 inch of top and No. 2 cans to top. Add 1/2 teaspoon salt to each container.

5. Exhaust to 170°F (about 10 minutes).

6. Seal and process in pressure canner at 10 pounds pressure (240°F) pint jars for 85 minutes and No. 2 cans for 105 minutes.

7. Complete the sealing of glass jars.

8. Cool, label, and store.

Helpful hint: Frozen corn can ideally be canned as cream-style corn.

WHOLE PEELED TOMATOES (CANNED)

The calcium chloride will preserve the shape and texture of the tomatoes.

Assemble these utensils:

Kitchen scale

Wire basket or thin cloth

4-quart saucepan

Kitchen knife

Cutting board

Table knife

Set of measuring spoons

Liquid measuring cup

4 8-ounce bottles or 2 No.

2 cans pressure canner

Thermometer

Timer

Assemble these supplies:

1 kilo firm ripe tomatoes

1 teaspoon salt

2 grams calcium chloride

Steps in preparation:

A. Raw Pack

1. Wash tomatoes thoroughly, taking care not to bruise them.

2. Put tomatoes in a wire basket or thin cloth, into a kettle of boiling water. Remove after about 1/2 minute and dip quickly into cold water.

3. Cut out stem ends and peel tomatoes. Leave tomatoes whole or cut in halves or quarters.

4. Pack tomatoes:

      a. in glass jars: pack to 1/2 inch of top, pressing gently to fill spaces. Add no water. Add 1/2 tea-spoon salt and 1/8 tea-spoon calcium chloride to pints.

     b. In tin cans pack tomatoes to top of cans, gently to fill spaces. Add no water. Add 112 teaspoon salt and 1/8 teaspoon calcium chloride to go. 2 cans; 1 teaspoon salt and 1/4 teaspoon of calcium chloride to No. 2 1/2.

5. Exhaust at 170°F for 15 minutes.

6. Seal and process in boiling water bath.

a. pint jars — 85 min.

b. No. 2 cans —45 min.

c. No. 2 1/2 cans — 55 min.

7. Cool and store.

 Hot Pack

1. Quarter peeled tomatoes.

2. Bring to boil; stir to keep tomatoes from sticking.

3. Pack tomatoes boiling hot in glass jars to 1/2 inch of top. Add the same amount of salt and calcium chloride as the raw pack. In tin cans, pack boiling-hot tomatoes to 1/4 inch of top. Add the same amount of salt and calcium chloride as the raw pack.

4. Exhaust to 170°F for 10 minutes.

5. Seal and process in boiling water bath (212°F) for 10 minutes.

6. Cool and store.

Yield: 4 8-ounce bottles or 2 No. 2 cans.

SWEET PINEAPPLE FRUITS (CANNED)

Assemble these utensils:

4-quart saucepan kitchen knife chopping board

2 2-quart utility bowl

Utility plate

Measuring cups

Thermometer

Pressure canner or a big kettle with

Rack for processing

3 8-ounce clean sterilized jars

Assemble these supplies:

1 fresh pineapple (2 1/2 kilos)

1 cup sugar

2 cups water

Steps in preparation:

1. Blanch the fruit for 4 minutes and peel about 1/2 centimeters thick. Remove the eyes with the point of a sharp knife.

2. Cut the cleaned fruit into squares, or into any desired pieces, taking care that the slices are uniform in shape and size.

3. Wash them thoroughly in cold water.

4. Prepare a medium syrup (1/2 cup sugar plus 1 cup water).

5. Pack the slices in jars or cans and pour hot syrup over the filled containers.

6. Exhaust at 180°F for 5-10 minutes. 7. Process in boiling water for 40 minutes or in a pressure cooker at 10 pounds pressure (240°F) for 15 minutes.

CANNING PROCESS OF SWEET ORANGE FRUITS

Assemble these utensils:

Kitchen scale
Set of measuring spoons
Liquid measuring cups
4 8-ounce glass jars


Assemble these supplies:

2 kilos fresh and firm mandarin oranges
Lye solution (1 tablespoon NAOH per quart of H20)
Acid solution (1 millimeter of hydrochloric acid per quart of H20)
Syrup (2/3 cup sugar per pint of water)

Steps in preparation:

1. Sort and wash the fruits.
2. Pass fruit through a steam or hot water bath for 1 minute to facilitate peeling and then cool in cold water.
3. Peel the fruit by hand and separate into segments.
4. Immerse segments in a fruit basket in lye solution for 1 minute at 180°F.
5. Wash with water once. Dip in acid solution to neutralize the alkali.
6. Wash thoroughly with water. Remove peeling well.
7. Pack well in glass jars and add hot syrup. Remove bubble with a knife inserted around the edges. Refill with syrup.
8. Seal and process for 20 minutes at 212°F.
9. Cool.

MANGO SCOOPS (CANNED)

Assemble these utensils: 

2-quart saucepan

2 2-quart utility bowls

Liquid measuring cup

Set of measuring spoons

2 utility plates

Stainless steel knife and spoon

Cloth strainer

Table knife

Water bath sterilizer with false bottom

2 -8-ounce bottles

Assemble these supplies:

6 firm ripe mangoes syrup (2/3 cups sugar

1 cup water 1/2 teaspoon calcium chloride)

Steps in preparation:

1. Wash mangoes thoroughly.

2. Prepare syrup in 2-quart saucepan and strain through a cloth in a bowl. Return to saucepan and keep covered until ready to use.

3. Cut the mangoes into halves with stainless steel knives.

4. With stainless steel spoons, scoop mangoes rapidly. Trim to keep scoop shapely. 5. Pack nicely in glass jars.

6. Pour hot syrup. Remove bubbles with a knife inserted around the edges. Refill with syrup.

7. Seal and process for 20 minutes at 212°F.

8. Cool...

Helpful hint:

The mangoes to be canned should be carefully chosen: The fruits which should be selected are not the eating ripe kind but, rather those that are firm so that they can retain their texture and shape after processing and storage.

Yield: 3 8-ounce bottles.

FRUIT COCKTAIL (CANNED)

Assemble these utensils:

3 4-quart saucepans

5 2-quart utility bowls

2 paring knives fork

Set of measuring cups

Set of measuring spoons

2 colanders

Kitchen scale

Wooden spoon

14 12-ounce bottles

Big kettle with rack

Water bath sterilizer

Thermometer

Timer

Assemble these supplies:

1 rare ripe hard papaya (2 1/2 kilos)

1 medium fresh watermelon (4 kilos)

6 medium size sinkamas

2 cups pineapple tidbits

1 small honey dew (11/2 kilos)

Citric acid

Almond extract

Steps in preparation:

1. Pare and cube papaya 1/2 inch cube. Wash and boil sinkamas until they are easily pricked with a fork. Pare and cube.

2. Scoop out honeydew and water-melon balls. 3. Measure cut fruits separately to determine sugar, water, and citric acid to use. Cook fruits separately using the following general proportions for each pint of cubed fruits: 1/2 cup water 1/2 cup sugar ..1/4 teaspoon citric acid 3 to 5 drops almond extract (for honeydew, sinkamas, and papaya)

4. Combine fruit with the above ingredients except almond extract and bring to a boil. Keep gently boiling for 10-15 minutes. Add almond extract last (measuring carefully). Do this with all the fruits used. For good results, keep fruits in their syrup overnight.

5. Drain sinkamas from its syrup and combine in equal amount with papaya. Add pineapple tidbit, as much or half as much of honeydew melon balls and one fourth as much as red watermelon balls as pine-apple.

6. Combine fruits and pack in clean sterilized jars. Honeydew melon syrup is the one to be used for the syrup of the combined fruits. (If the honeydew melon syrup is not enough, you can prepare another syrup recipe.)

7. Heat the syrup and pour directly to the jars. Remove air bubbles by inserting a knife or by jarring or agitating the jars.

8. Process in boiling water bath for 15-20 minutes.

Yield: 14 12-ounce bottles.

Useful tips for cooking, storing, and serving:

1. Because of texture breakdown, do not attempt to cook a large quantity of papaya at a time when only a home type stove is used. On the other hand, sinkamas takes time to cook to the softness of pear. It has to be pressure cooked sometimes but overcooking it is to be avoided as it can turn brown.

2. Serve fruit cocktail for desserts anytime of the day with custard dressing like frozen fruit cocktail.

Zippy Glazed Carrots

Assemble these supplies:

2 tablespoons butter
1/4 cup brown sugar
1/4 teaspoon salt
3 cups sliced, cooked carrots
1 tablespoon minced celery

Steps in preparation:

Melt butter in skillet. Stir in brown sugar, and salt. Add cooked carrots. Heat, stirring constantly till carrots are nicely glazed. Sprinkle with celery.

Vegetable Medley a la Corona

Assemble these supplies:

1/4 cup squash, cut thinly in strips
2 inches long and
1/2 inch wide
1/4 cup sweet potatoes (same cut)
1/4 cup chayote (same cut)
1/4 cup eggplant (same cut)
1/4 cup young jackfruit, boiled (same cut)
1/2 cup onion rings

Egg dough:

Assemble these supplies:

2 eggs, well-beaten.

Add 1/2 cup water, salt, vetsin, and pepper.

Add flour to form a soft dough. 

 Steps in preparation:

Dip each slice in egg dough and fry in deep hot oil. Drain, arrange in a platter. Top with sweet-sour sauce or any sauce desired.

Tinola

Assemble these supplies:

2 beaten eggs
White squash cut into small pieces Onion
Ginger Garlic
3 potatoes
Salt
1 teaspoon vetsin

Steps in preparation:

Saute garlic, ginger and onion and add the beaten eggs. Cut into pieces. Add enough water to cook the potatoes and the squash; cook until soft. Season with salt and vetsin. Serve hot.

Squash With Coconut Milk

Assemble these supplies:

1/4 regular sized squash
2 cups thick coconut milk
1/2 onion, sliced
4 cloves garlic
2 teaspoons salt
3 tablespoons oil Salt to taste
1/2 teaspoon vetsin

Steps in preparation:

Pare the squash and cut into cubes. Grate the coconut and extract 1 cup thick coconut milk. Ex-tract again another cup for cooking. Saute the garlic and onions. Add the squash and the second coconut milk. Cook until done. When almost dry add the thick coconut milk and stir. Let it simmer and take it from fire.