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| 73. HOW TO MAKE SKINLESS LONGANISA Raw materials: 3/4 kilo ground pork, lean 1/4 kilo ground pork fat 2 tbsp. salt 1 tbsp. chopped garlic 2 tbsp. wine or gin 1 tsp. pepper 1 tsp. vetsin 1 tsp. accord powder 5 tbsp. brown sugar 1/4 tsp. prague powder (available at ITDI) � tablet Vitamin C (ascorbic acid) 500 mg. Procedure: 1. Mix ground pork and the rest of the ingredients. 2. Form into 2-3 inches long links. 3. Individually wrap in cut rite paper. 4. Allow to cure in refrigerator for 2-3 days. 74. HOW TO MAKE PAPAYA JAM Materials needed: 4 cups mashed ripe papaya 3� cups sugar 1/3 cup kalamansi juice Procedure: Ripe papaya is peeled and the seeds removed. The clean papaya is mashed to a fine pulp. 1. Strain through a coarse perforated strainer and measure. 2. Boil gently, add sugar and kalamansi juice, continue boiling until desired consistency is obtained. 3. Transfer in sterilized bottles. 75. HOW TO MAKE MANGO-TOMATO JAM Materials needed: Ripe mangoes Ripe tomatoes Sugar Procedure: 1. The mango fruit is peeled and mashed after removing the seeds. 2. Blanch the tomatoes, remove the seeds and chopped finely. 3. Combine the mashed tomato and mango. 4. Add 1� cup sugar for every 2 cups of the mashed mixture. Then cook the mixture. 5. Cooking the mixture should be done until thick and transfer while hot to well sterilized jars and sealed tightly. Boil again for 20 minutes. 76. HOW TO MAKE GUAVA JAM Materials needed: Ripe guavas Sugar Procedure: 1. Ripe fruits are washed, peeled and the seeds removed. 2. The fruits are mashed. To one part of the mash add 1 part sugar. Boil mixture gently until thick. To avoid unnecessary caramelization, kalamansi juice is added as in mango jam. 3. While still hot, pack in well sterilized jars and seal tightly. |