15

FOOD PROCESSING AND PRESERVATION

Chapter 5. Fruit Preservation

OBJECTIVES

a. Identify the fruits suitable for preservation

b. Explain the principles in methods in preserving fruits
c. Discuss the standard proportion for different kinds of syrup used for preserving fruits
d. Demonstrates the jellying form of the jelly and jam products

CONTENT/DISCUSSION

Fruits commonly preserved are papaya, mango, jackfruit, tamarind, pineapple, guava, santol,
banana, kondol, kamias, strawberry, pomelo or orange peel and watermelon grind.

Fruit suitable for Preservation

In preserving fruits, one must be careful in the selection. In selecting fruits for preservation,
you must remember the following:
 Fruits should be well-repined, unripe fruits are hard to lo in quality. They are top acidic
and lack of aroma and flavour. , overripe fruits crush easily and will not produce good
results when used. Fruits should be free from bruises and soft spots, especially if they are
to be preserved whole.
 Principles and methods of preserving fruits generally, fruits are preserved with syrup
made of sugar and water. To prepare the syrup, boil the mixture of sugar and water for 5
minutes the syrup may be thin, medium or heavy which is a matter of personal choice.
The consistency of syrup varies with the acidity of the fruits and individual taste.

Standard proportion for Different Kinds of Syrup

Kind Sugar Water Approximate yield Use
Thin 1 cup 3 cups 3-1/2 cups Medium sweet fruits
Medium 1 cup 2 cups 2- ¾ cups Slightly sour fruits
Thick 1 cup 1 cup 1- ½ cups Sour fruits

Types of Fruit Preservation

These are different types of fruits preservation each jellies make use only the juice materials
used in preserving, pure and fruits preserves use the pulp or a combination of the juice and pulp.

1. Jelly- is a fruit product preserved by extracting the juice from boiled fruit, boiling it with sugar and
cooking the mixture to such consistency that it sets when it cool off.

Characteristics of a Good Jelly

 It must be gelatinize on cooling
 It retain the shape of the container when jelly is removed from it;
 It is soft but must not flow;
 It quivers or shaking
 It is clear and transparent
 It retains the flavour of the fruits
 16
15
FOOD PROCESSING AND PRESERVATION

Substances and Ingredients that are essential in jelly making

a. Pectin- is a substances found in some mature fruits. For best result in jelly making, use a
mixture of mature fruits to supply the pectin are anonas, guava, tomato, Granada, guyabano,
papaya, banana, santol and chico.
b. Acid- is an important as pectin in jelly making. Sweet fruits rich in pectin will not jell without
the addition of other jellies rich in acid.

2.Sugar- is used to sweeten the fruit juice and it also contributes to the quality of fruit preserves.
3. Jam- is made from finely grated or ground fruit cooked with sugar until the mixture is more or less
homogeneous and thick. Will ripened yet sound, soft-flushed fruits make good jams. The standard
proportion of sugar is ¾ part to 1 part of fruit by weight.
4. Fruit Preservation- a fruit preserve is a product consisting of whole or small piece of larger fruits
and coated with thick syrup. Fruits may be rare ripe, soft, or table ripe.

ENRICHMENT ACTIVITIES/DRILLS

Performance: Jam, Jelly and Marmalade

JELLY
Ingredients:
1c fruit juice (citrus)
1c sugar
1 tbsp. calamansi juice
Procedure:
1. Mise en place all the ingredients, utensils, tools and equipment
2. To each 1 c of fruit juice add 1 cup of sugar
3. Boil the mixture until the jellying point is reached
4. Pour the mixture into an empty bottle while it is hot, cool, cover and store in acool and dry place,

JAM
Ingredients:
2c fruit pulp
2 c sugar
1 tbsp calamansi juice

Procedure:
1. Mise en place all the ingredients, utensils, tools and equipment
2. Combine the pulp of fruits and sugar
3. Boil the moisture until reached jam consistency
4. Pour the mixture into a jam glasses while it is hot, cool, cover and store it into a cool dry places.

MARMALADE
Ingredients:
1c orange
1c water
1c sugar
1 tbsp. calamansi juice
 17
15
FOOD PROCESSING AND PRESERVATION

Procedure:
1. Mise en place all the ingredients, utensils, tools and equipment
2. Place orange in a large sauce pan and cover with water
3. Bring to boil
4. When the oranges have cold, peel them discarding pipe and the puree, snd to the cooking liquid
5. Finely shred the peel and add to the cooking liquid, with the caster sugar, bring to boil then
reduce the heat
6. Cook until it achieves the syrup consistency stirring frequently.

EVALUATION
Identify the following:

1. It is used to sweeten the fruit juice and it also contributes to the quality of fruit preserves.
2. It is a fruit product preserved by extracting the juice from boiled fruit, boiling it with sugar and
cooking the mixture to such consistency that it sets when it cool off.
3. It is an important as pectin in jelly making. Sweet fruits rich in pectin will not jell without the
addition of other jellies rich in acid.
4. A fruit preserve is a product consisting of whole or small piece of larger fruits and coated with
thick syrup. Fruits may be rare ripe, soft, or table ripe.
5. It is a substances found in some mature fruits. For best result in jelly making, use a mixture of
mature fruits to supply the pectin are anonas, guava, tomato, Granada, guyabano, papaya,
banana, santol and chico.

Essay:
Why do you think that it is important that a fruit has a presence of pectin when making a jam and jelly?

REFERENCES
Food Selection, preparation and Preservation
Second edition
By: Nora Narvaez-Soriano

INTRODUCTION Vegetables are generally preserved by pickling pickled vegetables are good side
dishes or appetizer. The most common vegetables used for pickling is the young and or matured
cucumber.
 18
15
FOOD PROCESSING AND PRESERVATION

Chapter 6. Vegetables Preservation

OBJECTIVES

a. Explain the important types in preserving vegetables

b. Discuss the principles and preserving of vegetables
c. Demonstrates the three types of pickle syrup

CONTENT/DISCUSSION

Important things to remember in preserving vegetables are that: Preserve vegetables that are
uniform in size and degree of maturity. Most vegetables require through washing before
preparation soil changing to the vegetable may carry bacteria that may not be destroyed during the
preparation process. Vegetables may be cooked or not, depending on the recipe. Nonacidic
vegetables should always be pre-cooked to remove air, to shrink them, and to facilitate their
packing. The jars may be placed in a water bath to boil while the pickling materials are being
prepared. Packed vegetables.
The hot pack method is best for vegetables, wash, prepare and cover the vegetables with
boiling water and bring to boil or boil for a few minute. Pre-cooked only enough vegetable to fill
the jars that can be processed at one time. Make a firm but not tight pack for corn, peas, and lima
beans. Correct packing of vegetable is very important too many solid materials in the jar will
reduced the amount of liquid in it and will also slow down the heat to get to the center of the jar.
For processing vegetables (except tomatoes), the pressure canner is recommended.

Pickle syrup is mixture of vinegar, sugar and salt added to the fruit or vegetable being
preserved. The proportion of each ingredient varies depending on the type of syrup deserved for
the pickling.

Three types of Pickle Syrup

1. Sweet syrup –
2. Sweet-sour syrup-
3. Sour syrup-
Boil the syrup for 3 minutes cool a little and pour into the jars of prepared vegetables. Removes air
bubbles. Seal tightly.

ENRICHMENT ACTIVITIES/DRILLS

Performance: Pickling
Papaya Pickle
Ingredients:
1 ½ c vinegar 1 small ginger( cut into 1/8 c string beans
1 head garlic strips) 1/8 c eggplant
½ tbsp salt 2 pcs bell pepper ¼ c carrots
2c grated papaya (squeeze 3 pcs onions ½ c sugar
the juice) 3 pcs pepper long

Procedure:
 19
15
FOOD PROCESSING AND PRESERVATION

1. Peel and grate papaya, sprinkle with salt and let stand for 1 hour. Squeeze out the juice very
well. Place on a tray or put to dry under the sun or in a warm oven until just dump.
2. Peel onion and slice thinly, wash and peel ginger and slice into strips
3. Prepare other vegetables.
4. Prepare pickling solution by boiling vinegar, sugar, ginger, garlic and salt together, while
boiling add pepper, boil for 5 minutes, add onion, papaya and boil again in desired
tenderness, then add the other vegetables, arranged in a sterilized jar or bottle and seal.

Bamboo Shoot Pickles

Ingredients:
1 ½ c vinegar 1 small ginger( cut into 3 pcs pepper long
1 head garlic strips) ¼ c carrots
½ tbsp salt 2 pcs bell pepper ½ c sugar
2c bamboo shoots 3 pcs onions

Procedure: 1. Boil bamboo shoots until soft, drain

1. Peel onions and slice thinly, peel ginger and slice into strips
2. Prepare pickling solution by boiling vinegar, sugar, ginger, garlic and salt together, while
boiling add pepper, boil for 5 minutes, add onion, bamboo shoot and boil again, then add the other
vegetables, arranged in a sterilized jar or bottle and seal.

Coco Pith Pickles

Ingredients:
1 ½ c vinegar
1 head garlic
½ tbsp salt
2c grated coco pith (squeeze
the juice)
1 small ginger( cut into
strips)
2 pcs bell pepper
3 pcs onions
3 pcs pepper long
¼ c carrots
½ c sugar
 15
FOOD PROCESSING AND PRESERVATION 20

Procedure: 1. Grate coco pith and boil until soft.

2. Peel onions and slice thinly, peel ginger and slice into strips. Prepare pickling
solution by boiling vinegar, sugar, ginger, garlic and salt together, while boiling
add pepper, boil for 5 minutes, add onion, coco pith and boil again, then add the
other vegetables, arranged in a sterilized jar or bottle and

EVALUATION.
Essay:
What is the importance of preserving the vegetables?

REFERENCES

Food Selection, preparation and Preservation

Second edition
By: Nora Narvaez-Soriano