Calamansi Juice Concentrate Calamansi Jelly Mango Jam

Ingredients
Ingredients Ingredients 2 cups of ripe mango
1 cup calamansi juice 1 cup calamansi seeds 1 cup sugar
1 cup water 4 cup water ½ teaspoon citric acid or 2 tsp calamansi
2 cups refined sugar 2 cups refined sugar Procedure
Sodium metabi-sulfite (optional) 3 Tbsp calamansi juice 1. Wash mango
Procedure 2. Slice and remove the seed
1. Wash fruit thoroughly and drain excess Procedure 3. Scoop all pulp and mass through a sieve or
water. 1. Soak calamansi seeds in 3 cups water. blender
2. Cut the upper part and be sure not to cut Leave it for 1 to 2 hours. Over soaking of 4. Measure pulp and combine sugar
the seeds. seeds resulting to bitter jelly. 5. Cook in heavy aluminum pan, constantly
3. Combine all the ingredients and mix well. 2. Drain the seeds. Wash the seeds with stirring with a wooden spoon until it is thick
4. Pasteurized the concentrate to 82 C in a another cup of water. enough to be spooned out when lifted from
steam jacketed kettle or stock pot with 3. Combine all the ingredients and mix well. the pan.
constant stirring. Place immediately in a 4. Boil the mixture to 100˚C in a steam 6. Place in warm, sterile jars while hot and seal
enameled cans or glass jars. jacketed kettle or stock pot without at once.
5. Exhaust jars/cans if concentrate is not hot stirring until thick enough. Place immediately Precautionary note: Avoid using iron knives and
filled in the container. in a enameled cans or glass jars. utensils during preparation of jam to prevent
6. Seal the jars immediately. 5. Seal the jars immediately. discoloration of the fruit, resulting in a dark colored
7. Process in boiling water bath for 10 product.
minutes.
 Pastilles de Mani Banana Preserve Chocolate Mallows
Ingredients
Ingredients Boiled cavandish (saba)
1 pack big marshmallows
1/3 cup condensed milk ¾ cup Refined sugar
300 grams melted chocolate
1 cup powdered milk 1 cup water
Plastic stick, Cellophane,
½ cup ground peanut
Procedure: Metallic wire
Refined sugar for dusting

1. Boiled ripe banana Procedure

Procedure
2. Remove skin and fibers 1. Melt chocolate in double boiler
1. Roast peanut then grind. Set aside 3. Packed in a sterilized jar. 2. Dip in the marshmallows
2. Combine condensed milk and powdered Set aside 3. Chill in refrigerator,
sugar, Mix until well blended. 4. prepare a syrup by boiling 4. Wrap, Label and store in a refrigerator
3. Add the ground peanut. Form into ball sugar and water.
4. Roll into sugary board for ¼ inch thick 5. Pour on prepared bottle. Seal
Molded Chocolate
4. Slice then wrap on colored cellophane completely
5. Packed, label and store at room temperature 6. Pasteurized for 15-20 minutes. Ingredients
7. Cool and label. melted chocolate
rice crispies

Procedure:

1. Melt chocolate in double boiler

2. Add the rice crispies
3. Pour on molder
4. Chill in refrigerator
5. Package then label
6. Store in refrigerator.
 Eggplant Jam Pineapple Jam
Technical Education and Skills
1 Cup mashed eggplant 1 cup crushed pineapple Development Authority
¾ cup refined sugar
1 tsp Vanilla
1 ½ Cup Refined Sugar Procedure:
1 Tbsp lemon juice or Calamansi - Sterilize the jar `
Red Food color - Peel and remove the eyes of pineapple
Procedure: then washed.
- Grind or chopped the fruits.
-Boil the eggplant, Peeled then blend or mashed - Combine with sugar and cook until
thick QUEZON NATIONAL
- Hot packed method.
-Combine sugar & eggplant, Mix in Vanilla & AGRICULTURAL
Calamansi
SCHOOL
Malicboy, Pagbilao Quezon
Cook for 30 min. until thick.

SUGAR CONCENTRATION
Calamansi juice Concentrate, Mango Jam, Pineapple
jam, Eggplant jam, Calamansi Jelly, Pastillas de Mani,
Banana Preserve, Molded Chocolate and choco
mallows

, Banana Preserve
Coco Water Vinegar Production 2. Arrange all vegetables on sterilized bottles.
Set aside.
Pickled Mustard
Ingredients: 3. Prepare the pickling solution. Boil then cool.
2 liters (8 cups) coconut water 4. Pour on prepared vegetables.
Ingredients:
1 cup refined sugar 5. Seal completely, Label and store on dry
½ tsp yeast place.
1 bundle mustard (mustasa)
Procedure: Rice wash (hugas bigas)
1. Dissolve sugar in coco water Pickled Egg Salt
2. Strain through a clean cheese cloth to Ingredients
remove any suspected dirt
15 pcs boiled quail eggs Procedure:
3. Pasteurize by heating at 65˚C for 10 minutes
1 cup sugar
and cool.
4. Transfer to any suitable container and add 1 cup vinegar 1. Remove the roots, wash the
yeast. Cover with clean cheese cloth and tied 1 tsp salt vegetables.
with rubber band. Red and green bell pepper 2. Drain water, sprinkle with salt.
5. Ferment for 4 to 7 days or until there is more set aside
bubbles produced 3. Boil the rice washed then cool.
Procedure
4. Pour on bottles with arrange
1. Washed then hard boiled quail eggs.
Chayote Mixed Pickles mustard for 3 days.
2. Remove the shell and the pack to 5. Served as side dish of fish
sterilized bottles. Set aside. dishes.
Materials Needed:
3. Boil the pickling solution without stirring
Chayote
Carrots 4. Pour on prepared bottles.
Green and Red bell pepper 5. Seal the label
Ginger
Garlic
Pickling Solution:
1 cup vinegar
1 cup sugar
1 tsp salt
Procedure:
1. Wash all vegetables, Peel chayote carrots
and ginger. Cut on desired size and shapes.
Pickled Mango Banana Catsup Technical Education and Skills
Development Authority
Ingredients:
Ingredients: 1 kilo ripe saba bananas
¼ liter vinegar `
2 pcs green mangoes 3 ¾ liter water
1 cup sugar 100 grams salt
1 cup cane vinegar 1 kilo sugar
1 tablespoon salt 2 pcs red bell pepper
2 pieces hot chili 15 pcs siling labuyo QUEZON NATIONAL
2 tsp powdered pepper
1 whole onion chopped
AGRICULTURAL
Procedure:
1. Wash green apple, peel off the
1 pc garlic, minced SCHOOL
1/3 tsp cloves Malicboy, Pagbilao Quezon
skin then slice in strips. 1/3 tsp paprika
2. Arrange on tray and sprinkle with 1/3 tsp cinnamon
salt for 1 hour. Food coloring: ½ tsp choc. Brown & ¼ tsp
3. Squeeze out juice of the sliced red
mangoes.
4. Arrange on sterilized bottle with Procedure:
chili added, set aside. PICKLING AND FERMENTATION
5. Boil the pickling solution, cool  Remove banana peelings
Sayote Mixed Pickles, Coconut Water Vinegar,
 Grind banana with water, sili,
then pour on bottles with sliced Pickled Egg ,Pickled Mustard, Pickled Mango,
chopped onion and garlic.
mangoes. Atsarang Papaya, Banana Catsup
 Add the remaining ingredients except
6. Seal then label. Store food color.
 Cook until thick. Add sodium
benzoate and food coloring. Stir very
well.
 Place in bottle while hot. Seal
completely
SKINLESS LONGGANISA TOCINO SIOMAI
Ingredients:
Ingredients: Ingredients: 1/2 Kilogram pork (grind)
½ kilogram ground pork ½ kilogram sliced pork (1/4 inch thick)
Curing Ingredients:
1 egg, beaten
Curing Ingredients:
½ Tablespoon refined salt 1/4 cup shredded cheese
½ Tablespoon refined salt 1/4 cup shredded carrots
¼ teaspoon curing salt ¼ teaspoon curing salt 1 tbsp. Sesame oil
½ teaspoon phosphate ½ teaspoon phosphate 1 tsp black pepper (ground)
1/8 teaspoon sodium erythorbate 1/8 teaspoon sodium erythorbate 1 cube knorr shrimp
or 1 tablet Vit. C 250 mg. or 1 tablet Vit. C 250 mg. 1 tbsp. chopped onion
1/8 cup cold water 1/8 cup cold water 1/4 tsp vetsin (optional)
Seasoning: Seasoning:
4.5 - 6 tablespoon refined sugar Siomai wrapper
½ cup refined sugar Oil for brushing
1 Tablespoon chopped garlic 1 Tablespoon chopped garlic
1 tablespoon pineapple juice
1/8 cup pineapple juice Procedure:
1 Tablespoon anisado wine
1 Tablespoon anisado wine
1 to 1/2 tablespoon ground black pepper
1/8 tsp MSG (vetsin) optional 1. Select good quality raw materials.
1/8 tsp MSG (vetsin) optional
¼ tsp. meat enhancer (optional 2. Combine all needed materials and
1/4 tsp. meat enhancer (optional)
Procedure: Procedure: mix it to the ground meat until
 Select good quality raw material. 1. Select good quality raw material. well blended.
 Combine curing ingredients and dissolve in 2. Combine curing ingredients and dissolve 3. Wrap the mixture individually
i/8 cup water. Mix to ground pork. Set aside. in i/8 cup water. Mix to sliced pork. Set approx. 1 tsp per wrapper.
 Combine seasoning mixture. Add to cured aside. 4. Steam the mixture for 30 minutes.
pork. Mix well until tacky. 3. Combine seasoning mixture. Add to 5. Serves hot with prefer sauce.
 Chill for 1 hour, Wrap on paperlyne on cured pork. Mix well until tacky.
your desired size. Cure in refrigerator for 4. Arrange on polyethylene bag 250 grams
3 days and transfer to freezer per pack.
5. Cure in refrigerator for 3 days and
transfer to freezer when not in use.
 HAMBURGER PATTIES Pork Tapa
Procedure:
Ingredients: Ingredients:
1. Select good quality raw material.
1kilogram pork slices
250 grams ground beef 2. Prepare the extenders, set aside 1 tbsp chopped garlic
250 grams ground pork lean 3. Combine salt and phosphate and dissolve 5 tbsp white vinegar
in ¼ cup water, add curing salt and 5 tbsp soy sauce
Curing Ingredients: vitamin C powder Mix to ground pork Salt and pepper to taste

until tacky. Set aside. Procedure:

1/2 Tablespoon refined salt
4. Add the extender, mix again until  slice the pork thinly
1/4 teaspoon curing salt
homogenous mixture is attained.  Mix the rest of the ingredients
1/2 teaspoon phosphate  Soak the pork in the mixture overnight
1/8 teaspoon sodium erythorbate 5. Combine seasoning mixture. Add to
 Dry out in warm oven or out in the sun
or ½ tablet Vit. C 250 mg. cured pork. Mix well until tacky.  Fry in a pan
1/8 cup cold water 6. To attain firm patties, chill mixture for 1  Serve with boiled white rice
to 2 hours in the refrigerator.
Seasoning: 7. Form into patties with the use of
hamburger molder (50 g/patty).
4 tablespoon refined sugar 8. Freeze patties before packaging
1 Tablespoon chopped garlic 9. Store in freezer
1 tablespoon ground black pepper 10. Cook with a little amount of oil
1/8 tsp MSG (vetsin) optional
1/8 tsp. meat enhancer (optional) YEILD : 1.0 kg = 1.3-1.5 kgs
1 tbsp Onion, chopped finely
½ tsp Celery powder
½ tsp Hamburger seasoning
1 tbsp Milk powder
1/8 cup Bread crumbs or potato starch
1 pc. Egg, fresh
 SMOKED FISH
INGREDIENTS: Technical Education and Skills
Development Authority
 1 Kilogram tamban, galunggong or
bangus
 Salt
Smoked materials:
 Sawdust
Procedure:
 Clean and wash fish very well. QUEZON NATIONAL
 Remove all internal organs (big)
 Wash well and soak for 30 AGRICULTURAL
minutes in solution of 1 cup SCHOOL
salt and 4 cups water or 20 Malicboy, Pagbilao Quezon
degrees salometer.
 Drain and Place fish on woven
basket and dip in boiling water
using 10% brine solution until
the eyes of fish turn white.
MEAT PROCESSING
 Sprinkle water to remove
excess salt. Arrange fish on Siomai, Hamburger Patties,
smoking trays and drain, Tocino, Skinless Longganisa,
sundry or air dry for 1 to 2 Pork Tapa, Smoked Bangus
hours before smoking.
 Smoke fish at 32 to 38 C for 1-
2 hours or until golden brown
in color
Sardines Making Embutido Procedure:
Ingredients: 1. Select good quality raw material.
Mga Kailangan 2. Combine salt and phosphate and dissolve
2 kilo ng Sariwang isda – Bangus, Tunsoy, o 500 grams ground pork in 1/8 cup water, add curing salt and
Tapulok vitamin C powder Mix to ground pork
Curing Ingredients:
1 liter Corn oil until tacky. Set aside.
1 liter Ordinary oil for frying 3. Combine seasoning mixture. Add to
1/2 Tablespoon refined salt
½ kilo Pinong asin 1/4 teaspoon curing salt cured pork. Mix well until tacky.
¼ kilo Pickles buo or mixed 1/2 teaspoon phosphate 4. Wrap and roll in aluminum foil and steam
2 pcs Carrots 1/8 teaspoon sodium erythorbate for 30 minutes
1 pack Pamintang Buo or ½ tablet Vit. C 250 mg. 5. Chill in refrigerator
1 pack Siling labuyo 1/8 cup cold water
Dahon ng Laurel
Paraan ng pag-gawa Seasoning:
 Bumili ng magandang klase ng isda
 Alisin ang ulo at buntot 2 tablespoon refined sugar
 Alisin ang bituka. Isantabi. 1 teaspoon ground black pepper
 Magtimpla ng brine solutions.(1/2 kilo 1 tablespoon pickle relish
1 tablespoon onion chopped
asin sa 2kilo tubig)
1 small box raisin
 Ibabad ang isda sa brined solution ng 1 ½ tablespoon chopped Vienna sausage
kalahating oras. Patiktikin. 1 tablespoon milk powder
 Iprito ( half-cooked) 1 tablespoon chopped carrots
 Iayos sa bote garnish ng carrots, pickles, 1/4 tsp MSG (vetsin) optional
dahon ng laurel, sili at pamintang buo 2tablespoon potato starch
 Lagyan ng corn oil 1 pc. Egg, fresh
 Takpang mabuti at lutuin sa pressure 1/8 cup shredded cheese
1 pc chorizo de Bilbao, chopped
cooker ng isang oras.
Butter- spread in aluminum foil
Note: 8 pcs bangus per kilo Boiled egg- slice in 4 pieces for stuffing
or whole quail egg