V.

Technical Feasibility
A. Production Process (based from
Step 1: PREPARATION OF MATERIALS AND EQUIPMENT
Prepare pressure canner and heat jars in simmering water for 5 minutes and wash lids.

Step 2: PREPARATION OF SHELLFISHES

Scrub clams under cold running water and cook over medium heat until all shells open except
for oyster which is not needed to be overcooked. Discard any that do not open. Transfer to a
large bowl and drain. Open shells, remove meat and set aside. Strain juice through fine-sieve.
Place juice in a steel saucepan.

Step 3:
Fill half of the jars with shellfish meat. Insert 2 pieces of laurel, 3 pieces of sliced carrots, 2
pieces of sliced pickles, 6 pieces of peppercorn and salt. Pour pre-heated corn oil leaving half
inch headspace. For the adobo flavor, add soy sauce and vinegar. While for the spicy adobo
flavor, add 2-3 pieces of medium size red pepper. Remove air bubbles and adjust headspace.
Wipe rim with a paper towel moistened with vinegar. Center lid on jar. Apply band and adjust
until fit is fingertip tight.
Step 4:
Process filled jars in a pressure canner at 10 pounds pressure for 60 minutes for half pints and
1 hour 10 minutes for pints, adjusting for altitude, according to pressure canner directions. Turn
off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool
jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should
not flex up and down when center is pressed.
Step 5:
Seal the each jar and add label.
B. Flow Chart of Activities
Production Cycle

C. Gantt Chart
D. Production Timetable