 |
 |
| 77. HOW TO MAKE PRESERVED CAMIAS Raw materials: Sugar Camias (medium sized) Lime (apog) Utensils: Measuring cups Spoon Colander or salaan Rolling pin Kettle Jars Procedure: 1. Select large, firm camias. 2. Soak in lime water (1 tsp. lime or "apog" to a liter of water) overnight. Wash and remove caps. 3. Boil in plenty of water using a stainless steel or enameled kettle. 4. Drain and press each fruit lightly to remove excess water. 5. To 2 parts of sugar add 1 part of water and boil in stainless steel or enameled kettle. 6. Add the camias to this syrup and boil for about 15 minutes. 7. Drain. Pack camias in sterilized jars and pour syrup. 8. Remove air bubbles. 9. Seal completely and process in 227 ml. jars for 20 minutes in boiling water. Reseal completely and cool. For Camias Candy: Wash and drain completely the camias. Dry in a solar dryer for a period of 18-24 hours. Then cool and pack in plastic bags. 78. HOW TO MAKE TOMATO CANDY Body: 1. Wash, blanch and peel the ripe tomatoes, cut crosswise into halves and remove seeds. (Don't squeeze the tomatoes, just press gently). 2. Dry the tomatoes. Put 1 part sugar for every part of tomato halves, let stand overnight. 3. Boil slowly in the pan until tomatoes are semi-transparent. Drip off the syrup. 4. Spread the pieces on a single layer in trays. Sun dry or put in oven until semi-dried. 5. Roll in fine granulated sugar. Dry further, wrap in cellophane, then pack in plastic bags. 79. HOW TO MAKE VEGE-SWEETS Body: Vegetables are not all for making viands. These herbaceous plants which are chiefly served before the dessert can now be a delightful treat for those with a sweet tooth. Eggplant, sayote, tomatoes, "kalabasa" and other edible vegetables can be made into jelly, jam, candy and nata. With abundant vegetables in some areas, sweets processing techniques can be employed to come up with nutritious food items served after meals. Also, these simple food processes could help people earn extra income by utilizing locally-grown vegetables. A. Eggplant Jam 1. Boil the eggplant, peel, then mash. 2. Add 1� cups refined sugar to 3/4 cups mashed eggplant. Put vanilla flavoring and one tbsp. kalamansi juice for every cup of eggplant "puree." 3. Add food color just to retain the color of the eggplant. 4. Cook for 30 minutes until right consistency of jam (when it can be scooped out) is attained. 5. Hot packed in bottles. Cool and store. |