CANNED PORK LIVERSPREAD

Assemble these utensils:

Kichen knife

2-quart saucepan

chopping board

meat grinder

kitchen scale basting spoon

double boiler

2 utility plates

thermometer

pressure canner

tinier

10 liver-spread cans

Assemble these supplies:

1/2 kilo pork liver

1/3 kilo pork fat

2 teaspoons salt

2 grams salitre (saltpeter)

1/3 cup vinegar

1 teaspoon white pepper, ground

1/2 teaspoon marjoram

114 teaspoon paprika

1/4 teaspoon onion salt

1/4 teaspoon garlic salt

2 teaspoons fresh garlic

1/2 teaspoon garlic salt

2 teaspoons vetsin (MSG)

2 tablespoons cornstarch

1/2 cup gelatin from pig's skin 1/2 cup water

2 teaspoons powdered milk (optional)

Steps in preparation:

1. Cut liver into 1 inch cubes after removing the large veins.

2. Cut fat into 1 inch cubes.

3. Mix together vinegar, salitre, garlic, salt, pepper, and vinegar.

4. Marinade liver and fat in the mixture and keep in the refrigerator overnight.

5. Next day, grind the mixture together.

6. Add cornstarch, milk, nutmeg, paprika, onion, marjoram, vetsin, and gelatin to the mixture.

7. Mix and grind again.

8. Heat mixture in a double boiler to 160°F for 5 minutes.

9. Fill into cans (about 85 grams net weight for small cans).

10. Exhaust at 170°F for 5 minutes.

11. Seal immediately.

12. Process for 50 minutes at 240°F.

13. Cool, label, and store.

CANNED PORK DINUGUAN

When it's canned, there'll be no fuss, no mess, when you want to have dinuguan and puto.

Assemble these utensils:

kitchen knife

2 utility plates

chopping board

bowl basting spoon

pressure canner

large kettle or steamer with rack basin tablespoon

2 No. 2 cans

thermometer

timer

Assemble these supplies:

1/2 kilo internal organs stomach, liver, etc.)

1/2 kilo lean meat

1/4 kilo pork fat

2 teaspoons refined salt

1 teaspoon refined sugar

1 teaspoon black pepper, ground

1 teaspoon vetsin (MSG)

1 teaspoon garlic

1/2 cup vinegar

2 tablespoons green pepper

1 cup blood

Steps in preparation:

1. Cut and separate the lean meat from the pork fat.

2. Cut the lean meat and internal organs into 1 centimeter cubes.

3. Cut the pork fat and fry until brown.

4. Remove the lard leaving a little for browning the garlic.

5. Brown the lean meat and internal organs.

6. Combine the browned lean meat and pork fat. 7. Add the ground pepper, salt, and vetsin. Mix very well.

8. Add vinegar and let boil for 12- 15 minutes.

9. Add the strained blood. Mix the sugar and green pepper and mix.

10. Boil for 5 minutes.

11. Separate the sauce from the meats.

12. Weigh the meats into cans (about 520 grams). Add the sauce.

13. Exhaust to 180°F for 5 minutes. Seal.

14. Process for 60 minutes at 15 pounds pressure.

15. Cool, label, and store.

CANNED PORK "CALDERETA"

This is not truly calderetta, but it is a delicious pork combination anyway.

Assemble these utensils:

butcher's knife mortar and pestle

2 utility plates

chopping board

2 saucepans

basting spoon

pressure canner

20 buffet cans

thermometer

timer

Assemble these supplies:

3 1/2 kilos pork pata (hocks)

1/4 cup garlic

1/2 cup onions

3 tablespoons red pepper

3 tablespoons green pepper

1/4 cup ground peanut

1/3 cup soy sauce

1 cup vinegar

1 teaspoon black pepper, ground

1 cup potato cubes

1 teaspoon vetsin (MSG)

1 can liver spread

Steps in preparation:

1. Weigh pork pata.

2. Cut pata into pieces approximately Evaluate the product:

3. Grind peanut and garlic.

4. 1 1/2 inch cubes. Cut green and red pepper into 1 Appearance: meat — whole, mushy, disintegrated sauce — blackish, creamy brown, thick, very thick, medium, thin

5. inch square. Mix pork pata, black pepper, salt Texture: soft, tender, tough, fibrous, hard and garlic (1/2 of the total amount needed) in a saucepan.)

6. Boil the mixture until it is almost dry.

7. Saute the rest of the garlic and onions.

8. Add the pata and cook until tender.

9. Add ground peanuts, liver spread, sliced green and red pepper and potato cubes.

10. Fill cans (about 370 grains). Add sauce.

11. Exhaust to 180°F for 5 minutes.

12. Seal cans. Process at 15 pounds for 60 minutes.

13. Cool, label, and store. Yield: 20 buffet cans.

Helpful hints: In the absence of tomato sauce, combine the following: 1 quart tomato juice 3 tablespoons sugar 2 teaspoons salt 1 tablespoon chopped onion 1/4 teaspoon mixture of ground cloves all spice mace and cayenne

CANNED PORK AND BEANS

Assemble these utensils:

4-quart saucepan

2-quart saucepan

pressure canner

liquid measuring cup

thermometer

set of measuring

spoons

large saucepan or steamer with

rack 6 No. 2 cans timer

Assemble these supplies:

1 kilo dry kidney or navy beans

4 cups tomato sauce

4 cups soaking liquid from beans

1 tablespoon salt pieces of salt pork

Steps in preparation:

1.Sort and wash dry them in water for overnight.

2. Immerse in boiling minutes and drain. for making sauce.

3. Make the sauce by mixing the tomato sauce and the liquid from the soaked boiled beans with a proportion of 1:1.

4. Fill containers 2/3 full with hot prepared beans (approximately 250 grams). Add small pieces of salt pork and add the tomato sauce leaving 1/2 inch at top of glass jars and tin cans for head space.

5. Exhaust at slow boiling about 15 minutes.

6. Seal and process in steam canner at 10 pounds pressure (240°F) for 65 minutes.

CANNED PORK ADOBO SPREAD

Assemble these utensils:

chopping board

sharp knife

kitchen scale

2 bowls mortar and pestle basting

spoon strainer

2 utility plates

meat grinder

2-quart saucepan

pressure canner

thermometer

timer

18 1/2-ounce cans

Assemble these supplies:

2 kilos pork (with fat)

1 cup vinegar

2 tablespoons garlic, pounded

1 1/2 tablespoons refined salt

1 1/2 tablespoons black pepper, ground

1 teaspoon vetsin (MSG)

1/3 cup toyo (soy sauce)

2 1/2 tablespoons cornstarch

Steps in preparation:

1. Cut the meat into 1 1/2 inch cubes.

2. Weigh the ingredients.

3. Mix the vinegar, salt, garlic, and pepper with the cubed meat.

4. Store in the refrigerator overnight.

5. Boil the mixture. Separate the sauce from the meat. Continue boiling the sauce for about 10 minutes.

6. Brown the meat. Add soy sauce.

7. Grind the mixture again.

8. Add the cornstarch and sauce. Mix well.

9. Grind the mixture again.

10. Pack in cans.

11. Exhaust at 180°F for 5 minutes.

12. Seal.

13. Process at 10 pounds pressure for 40 minutes.

14. Cool, label, and store.

CANNED PORK ADOBO

Assemble these utensils:

sharp knife

chopping board

kitchen scale

4-quart utility bowl basting

spoon strainer

2-quart saucepan

pressure canner

big kettle or saucepan with

rack sealer

thermometer

timer

12 F cans (8.89 ounces)

Assemble these supplies:

2 kilos lean pork with fat

1 cup vinegar

1/2 teaspoons black pepper, ground

1 tablespoon refined salt

1 1/2 tablespoons pounded garlic

1/3 cup soy sauce

1 teaspoon monosodium glutamate (vetsin)

Steps in preparation:

1. Cut pork into 2 inch cubes.

2. Combine pork with condiments. Marinade overnight in the refrig-erator.

3. Cook to boiling.

4. Separate the stock or sauce from the meat and continue boiling the stock for 10 minutes.

5. Brown the meat and add soy sauce.

6. Weigh into cans (about 230 grams for 1 can).

7. Add the sauce.

8. Exhaust at 180°F for 5 minutes.

9. Seal and process for 30 minutes at 15 pounds pressure.

10. Cool, label, and store.

CANNED GUISADO MIX

Assemble these supplies:

1 1/2 kilos pork (pigi)

1 kilo medium-sized fresh shrimps

190 grams onion, sliced

45 grams garlic, slightly pounded

1 teaspoon vetsin (MSG)

1 tablespoon patis or salt (enough to taste)

shrimp stock, enough to fill cans

Steps in preparation:

1. Separate lean from fat. Remove skin.

2. Cut lean and fat into 1/2 inch cubes. Slice the skin finely.

3. Parboil cubed lean meat in small amount of water.

4. Render fat from pork.

5. Saute garlic, onion and add pork.

6. Add boiled shelled shrimps. Before parboiling fresh shrimps, cut off head which will be pounded and strained to obtain stock. Add boiling water to shrimps and cook until it becomes pink. Drain at once and shell. Add hot shrimp stock, pais or salt. Drain through a colander.

7. Fill No. 2 cans (or 16-ounce jars) with 400 grams of solid; then add the stock to make 550 grams.

8. Exhaust till it reaches 180°F.

9. Seal at once and process at 10 pounds for 50 minutes.

CHICKEN SPREAD CANNING

Assemble these utensils:

kitchen scale

2 4-cluart mixing bowls

kitchen knife

chopping board

3-quart

saucepan

meat grinder

measuring cup

Assemble these supplies:

500 grams of chicken

23 grams of onion

14 grams of salt

7 grams of garlic

1.2 grams of mace

3 grams of bay leaf

2 cups water

2 grams white pepper

2 grams of paprika

42 grams of mono-sodium_ glutamate

15 grams of non-fat dry milk

5 grams of cornstarch

1/2 cup of chicken broth

Steps in preparation:

1. Weigh chicken and other ingredients.

2. Cut chicken into pieces and place in a kettle with salt, onion, garlic, mace and bay leaves.

3. Add water and cook chicken till tender.

4. Remove chicken from kettle.

5. Weigh the edible portion of chicken.

6. Grind into a fine paste in a meat grinder.

7. Add remaining ingredients and mix thoroughly by passing it once more in the grinder.

8. Add chicken stock.

9. Place in cans with a net weight of 85 grams.

10. Exhaust at 170°F and seal.

11. Process at 10 pounds pressure for twenty minutes.

12. Cool.

CHICKEN PORK ADOBO (CANNED)

Assemble these supplies:

1 kilo chicken (meaty portion only)

600 grams pork with 1/2" fat

200 grams liver (pork)

1 cup vinegar, native

2 heads garlic

4 tablespoons salt, coarse

1 teaspoon toyo

1/2 teaspoon peppercorn

1 to 2 tablespoons fat

Steps in preparation:

1. Cut chicken into serving pieces, cut pork into 2" cubes and pound liver. Pound also the garlic and peppercorn.

2. Combine all ingredients. Allow to stand one hour if time will permit. (It is preferable to let adcbo stand in the vinegar and seasoning overnight before cooking.)

3. Cook to boiling point. Regulate the heat and keep the liquid simmering. Cook in a covered container until meat is tender.

4. Transfer cooked mixture into a bowl.

5. Place a tablespoon or two of fat in the pan and brown cooked pieces of pork and chicken.

6. Fry the garlic in the sauce (stock) till brown. Extract the juice of the pounded liver. Add juice to the browned garlic and cook till sauce is thick. Pour sauce over chicken and pork.

7. Pack in No. 2 cans or 2 1/2 cans and heat until cold point (center) reaches 170°F.

8. Seal cans immediately. Process for 30-40 minutes at 10 pounds pres-sure or 240°F. Cool.

TUNA FLAKES (CANNED)

Assemble these utensils:

kitchen scale

4-quart utility bowl

utility plate

pressure cooker

steamer or large kettle with rack

thermometer

pressure canner

timer 3 No. 2 cans

Assemble these supplies:

1 1/2 kilos lapu-lapu flesh

salt

tomato sauce (optional)

Steps in preparation:

1. Remove the viscera and scales from the fish.

2. Wash the fish well inside and out-side.

3. Soak in saturated brine for 6 to 12 hours. Wash and rinse well.

4. Steam from 15-30 minutes in a pressure cooker at 250°F. 

Cook well, but not until completely disintegrated.

5. Remove the flake of fish from the skin and bones.

6. Fill the flakes tightly into No. 2 C-enameled cans.

7. Exhaust 15 minutes at 210 to 212°F in a steam bath before sealing.

8. Process for 90 minutes at 240°F. Yield: 3 No. 2 cans.

FISH CHOWDER (CANNED)

Assemble these utensils:

kitchen scale

kitchen knife

cutting board

2 2-quart bowls

set of measuring cups

measuring spoons

wooden spoon

2 utility plates

skillet or frying pan

2-quart saucepan

5 No. 2 dean cans

Assemble these supplies:

For every kilo of fish meat (apahap, talakitok,

alumahan or torcillo

will do) use:

1/2 kilo salted pork

1/4 kilo onions

1 tablespoon salt

1/4 teaspoon white pepper

1/4 cup flour

1/2 kilo potatoes

Steps in preparation:

1. Cut salted pork and onions into small cubes. Saute them together until soft but not brown.

2. Wash fish, remove the fleshy portions and internal organs separately.

3. Simmer the heads and backbones of the fish for at least one hour. Remove the bones and scraps.

4. To 1 quart of cold fish broth, add 1 tablespoon salt and 1/4 teaspoon white pepper. Stir in 1/4 cup flour until the mixture is smooth. Allow to simmer until ready for use.

5. Cut the fish flesh and potatoes into 1/2" cubes just before using and put 3/4 cup of each in pint glass jars or No. 2 cans. (The fish cubes can be slightly sauteed or blanched in boiling water if the type of fish used falls apart easily.) 6. One-half cup of hot fish broth should be added to each can and the container sealed immediately.

7. Process No. 2 cans at 240°F or 10 pounds for 80 Minutes and the pint jar for 90 minutes at the same temperature.

8. Cool, label and store.

FISH BALLS (CANNED)

Assemble these utensils:

kitchen scale

liquid measuring cup

set of measuring spoons

skillet or frying pan

meat grinder

2-quart utility bowl

tablespoon

pressure canner

steamer or large saucepan with rack

thermometer

timer

2 No. 2 cans

Assemble these supplies:

1 kilo fish meat (talakitok, lapu-lapu

or apahap will do)

1/2 cup milk

1/2 cup fish broth (made by simmering

the fish bones in a little water for 1 hour)

3 tablespoons flour

1 tablespoon patis

nutmeg to taste

pepper to taste

ginger to taste

hot oil for frying tomato sauce, optional

Helpful Hint:

For salmon style, follow the above directions but replace the oil and tomato sauce with equal amounts of hot water.

Steps in preparation:

1. Put the meat through a 1/8" hole meat grinder. Use all the meat that can be scraped from the bone.

2. Mix together the following ingredients until smooth- milk, fish broth, flour, patis, nutmeg, pepper, ginger and tomato sauce.

3. Mix in the ground fish.

4. Make the paste into balls about 1 inch thick.

5. Fry the balls in hot oil at 375°F for 30 seconds to 1 minute or until a light brown in color.

6. Fill balls into 2 cans with hot fish broth or a light tomato sauce.

7. Exhaust at 180°F for 10 minutes.

8. Process for 90 minutes at 240°F.

9. Store and cool.

CANNED BANGUS (MILK FISH)

Assemble these utensils:

kitchen knife

cutting board

2-quart utility bowl

set of measuring cups

set of measuring spoons

pressure canner

large kettle or steamer with rack

2 No. 2 cans

Assemble these supplies:

2 medium-sized bangus

4 tablespoons tomato sauce

2 tablespoons oil

dash of salt

1 teaspoon mono sodium glutamate (MSG)

Steps in preparation:

1. Wash and scale the fish.

2. Cut off the fins and heads. 3. Open the soft belly to remove the viscera, blood, kidney, and peritoneum with the aid of a brush and running water.

4. Wash the dressed fish thoroughly.

5. Cut into can-length sizes on a cutting board prepared for the purpose.

6. Wash and soak in concentrated brine solution for 10 to 20 minutes depending on the size of the fish. Wash and rinse well with plain water.

7. Pack in cans.

8. Exhaust for ten minutes at 180°F.

9. Add 2 tablespoons each of hot concentrated tomato sauce and 1 tablespoon refined oil and 1/2 teaspoon MSG in each can.

10. Seal completely.

11. Process for 120 minutes at 10 lbs. pressure (240°F).

12. Cool the cans immediately in running water.

13. Dry and label properly. Yield: 2 No. 2 cans.

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.