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Food Preservation Techniques by women

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Food product can be protected by food preservation. Generally there are four
types of food preservation techniques to preserve food. They are
1. Dehydration
2. Salt Preservation
3. Heat
4. Preservatives
Preservatives are of two types:
1. Class one Preservative
2. Class two preservatives
Class one preservatives are sugar, salt and vinegar. Mostly they are used to
preserve solid foods. Class two preservatives are Potassium Meta
sulphite(KMS) and Sodium benzoate(SB). They are used to preserve liquid
foods.
Now we see how to preserve our food for present and future needs. Click the
items in table

Grape Crash Jam

Orange
Jelly
Squash

Pineapple Syntheti
squash c jelly

Lemon Fruit
Crash cheese

Mango Tuti
squash Fruity

Communicat Tomato
ed Beverage Sauce

Fruit
Fruit
punch/cockt
Toffee
ail

Synthetic Tomato

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Syrup pickle

Onion
Rose Syrup
pickle

Green
Orange
chilli
eade
pickle

1. Grape crash
Black grapes are containing high juice percentage.
Select black grapes from bunch – wash it in water – mash it with masher
without adding water – boil it for 15 min. with slow fire – strain the juice with
strainer.
Ingredients

Grape juice 1 litre

Sugar 2 kg

4 tsp for black grapes,5
Citric acid
tsp for green grapes

Water 1 litre

Sodium
1 ¼ tsp
benzoate

Tonovin 3 tsp
(Citric acid helps the inversion of sugar)
(1 tsp has 100ml of salt effect)
Procedure
Prepare sugar syrup with sugar, water and citric acid – heat it till sugar
dissolves – filter the syrup – mix it with fruit juice – cool it – add preservatives
and essence. And then mix it with remaining preservatives( 1 kg of grapes
yields 600ml of juice).
2. Orange squash
Ingredients

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Orange
1 litre
juice

Sugar 1.7 kg

Citric acid 5 tsp

Water 1.3 litre

Orange red
1 pinch
color

Orange
20ml
essence

KMS ¾ tsp
Procedure
Prepare sugar syrup with sugar, water and acetic acid – filter the syrup – mix
it with fruit juice – cool it – add preservatives and essence. And then mix it
with remaining preservatives (add little sugar with orange juice to avoid
bitter juice).
3. Pineapple squash
Ingredients

Fruit juice 1 litre

Sugar 1.7 kg

Citric acid 5 tsp

Water 1.3 litre

Lemon
yellow 1 pinch
color

Pineapple
15ml
essence

KMS 3.2gms
Procedure
As mentioned above. ( 1 kg fruit gives 500ml juice)
4. Lemon crash

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Ingredients

Fruit juice 1 litre

Sugar 2.25 kg

Water 750ml

Lemon
yellow 1 pinch
color

Lemon
20ml
essence

KMS 3.2gms
Procedure
As in orange squash.
5. Mango squash
Ingredients

Fruit juice 1 litre

Sugar 1.6 kg

Citric acid 5 tsp

Water 1.4 litre

color
optional
essence

color
3.2gms
essence
Procedure
If color absent add orange red color, lemon yellow color equal amount
natural colors and Mango essence.
Wash the mangoes – peal out – and cut it into small pieces – put it in mixie or
strainner – measure the pulp – prepared sugar syrup – cool and mix it with
fruit pulp – add color essence and preservative.
Note: While bottling the pulp leave some space at the mouth of the bottle.
6. Communicated Beverage
Ingredients

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Fruit
1 litre
juice

Sugar 4 kg

Citric
100gms
acid

Water 4 litre

KMS 7.2gms
Note:
o No need of color and essence
o Select bright color fruits
o Don’t remove the skin
Wash it with HCL or vinegar
Procedure
Select bright colored fruits – wash it in water and vinegar or HCL – slice it into
small pieces with peeler – remove the seeds – add small amount of water –
cook it in pressure cooker – after some time remove it from the fire and filter
it with the help of strainer.
Measures the filtrated pulp – add water, sugar and citric acid – make sugar
syrup and filter it – mix it with the fruit pulp.
7. Fruit punch/cocktail
Ingredients

Mixed Fruit
1 litre
juice

Sugar 2 kg

Citric acid 25gms

Water 1 litre

Roseberry
1 pinch
color

cocktail
20ml
essence

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SB 3.2gms

Lime 200 gms

250ml or equal
Orange
amount

Pineapple 200 pieces

Grape 300 pieces

Ginger 50ml
Note: Presence of lime, we add only 20gms of a acid instead of 25gms
Procedure
Follow the squash preparation procedure.
8. Synthetic syrup
Ingredients

Sugar 600gms

Citric
5gms
acid

Water 300ml

Essence 5ml

Color little
Procedure
For nannary essence add 10ml – no need of chemical preservative.
9. Rose syrup

Ingredients

Sugar 600gms

Citric acid a pinch

Water 300ml

Rose
5ml
Essence

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Rose red
little
berry Color
Procedure
Make sugar syrup – cool it and add it above said ingredients.
10. Orangeade( Fanta)
Ingredients

Sugar 600gms

Citric acid 8gms

Water 300ml

Essence 8ml

Paste
8ml
emulsion

Orange Eade

Soda water,
Fanta
Procedure
Make sugar syrup – cool it and add it above said ingredients.
11. Jam
Ingredients

Fruit
1Kg
pulp

Sugar 1Kg

Citric 1 ½
acid tsp

few
Essence
drops

color little
Note: Pectin containing fruits are preferable for jam preparation like apple,
guava, papaya, pineapple, black grapes, jackfruits, plums berry and alum

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1. Cook only hard fruits

2. End point – sticky in nature

3. Essence color – optional

4. Sodium Benzoate – 200mg/kg

5. Fill it without air bubble

6. While bottling keep bottles on wooden material

7. Microcrystalline paraffin wax for stealing

8. Plate Test

9. Sugar % test – refract meter (65% sugar)

10. Temperature – 104.5C

11. 1 kg pulp, 1kg sugar can yield 1 1/2 wt as the end point of cooking
Procedure
For jam preparation select pectin rich fruits – wash the fruits – if necessary
remove skin – cut it into small pieces and put in water – cool it – make the
fruit pulp and measure it – add equal amount of sugar. Put on fire and boil it –
stir it well time to time till it reach the semi liquid state.
After semi liquid state take in a spoon – cool it for 2 min – if it doesn’t drop
from spoon & shows V or U or W shape then that’s the end point for cooking
– add citric acid and color. If the quantity is more, add SB.
Pack it in small bottles. Fill the bottles in hot condition. The bottle must be
kept on wooden pieces at the time of bottling – fill it up to the top and close
it tightly without air bubbles.
12. Jelly

Jelly can be prepared from pectin rich fruits.

• Goa Jelly
Procedure
Select semi ripped variety of guavas – wash and cut it into round slices – put
in aluminum vessel – add water till the pieces are completely immersed –
boil it on a small flame for 45 min – filter the extract. Do pectin test.
Pectin Test: Add 2 tsp of spirit with 1 tsp of cooked extract. Keep it as such
for 2-5 min. If one big pectin clot is formed then that extract has maximum
quantity of pectin. In this case we can add 75% of sugar with fruit extract. If

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2 or 3 clots are formed then add 50% of sugar to the extract. If no clot is
formed concentrate the extract for another 10 mins.
Ingredients

Extract 1 litre

Sugar 750gms

Citric
1 tsp
acid
Procedure
Mix sugar with the extract. Heat it till sugar dissolves. Filter and concentrate
it. When V shape test is answered add citric acid. Concentrate it for another
2 mins. Remove from fire. Pour in jelly mould or wide mouth vessel.
13. Synthetic Jelly
Ingredients

Pectin 10gms

Sugar 1 kg

Citric
3 tsp
acid

Water 1 litre

Color
optional
essence
Procedure
Mix pectin powder with sugar, add water and dissolve the sugar by heating.
14. Fruit cheese
Ingredients

Fruit
1 Kg
Pulp

1 1/4
Sugar
kg

250gm
Butter
s

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Citric
½ tsp
Acid

Salt ½ tsp
Procedure
Mix fruit pulp with sugar and cook it in aluminum vessel when it begins to
boil add butter little by little. When jam consistence is reached add citric acid
and salt.
And continue the cooking when the cheese leaves the sides of the vessel
remove from the fire and spread it on the butter tray. When it becomes cool
cut it into suitable size.
Suitable fruits: Mango, guava, apple, all pulp fruits.
15. Tuti fruity
Select unripe papayas, remove the skin and cut it into small pieces and
remove the sponge or soft portion from the center.
Put in water and heat for 10 min. remove the boiled fruit pieces and put in
cool water. This process is called Blanching.
Remove the pieces from the water and dry it.
Ingredients

Prepared
1 kg
vegetables

Sugar 1 ½kg

Citric acid 1 ½ tsp

Water 1 ½ liter

Color
optional
essence
Procedure
Add color on first day and essence on third day.
Prepare sugar syrup with sugar, water and citric acid. Heat till sugar
dissolves and filter it.
Mix the prepared pieces with the sugar syrup. Add color. Heat for 15min and
remove from fire and keep it such for one night.
On 2nd day remove the pieces from the sugar syrup and heat the syrup for 15
min cool the syrup and add the fruit pieces again and keep it aside.

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On 3rd day filter the fruit pieces and heat the syrup for 1 or 2 till the required
consistence is formed. Remove from fire and cool it. Add fruit pieces again
and add essence. After a week or 10 days remove the sugar syrup by
filtration.
Fill the fruit pieces in polyethylene bags.
16. Tomato sauce
Ingredients

Tomato Juice 1 litre

Onion 50gms

Garlic 25gms

Chilli
5gms
powder

Salt 10gms

Sugar 100gms

Cinnamon,
clove, 1 1/2 tsp
cardamom

Pepper, SB ¼ tsp

Vinegar 30ml

Acetic acid ½ tsp
Procedure
Select ripped red tomato, wash it well and remove stalk portion and cut it
into small pieces. Mix it well with the help of masker. Cook the tomatoes till
the skin separate from pulp. Take out from the fire. Pass through the strainer
to get clear juice. Measure the juice, concentrate it. Take onion, clove, garlic
and pepper in a cotton cloth, tie it and dip inside the juice. Add 1/3 of the
total sugar requirement; concentrate the juice till it reduce to 1/3 of its
original volume. Takeout the spices and onion bundle and add remaining
sugar and concentrate further then add salt and again concentrate it. Take
out from the fire. Add SB and vinegar and mix well & bottle it.
17. Fruit Toffee

It can be prepared by boiling the fruit pulp with sugar, dalda, glucose and
milk power to a reasonable thick consistency.
Ingredients
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Fruit
1 litre
Pulp

600g
Sugar
ms

Glucos 150g
e ms

200g
Dalda
ms

Milk
100g
powde
ms
r
(Condensed milk or milk made). Fruit pulps of banana, mango, papaya,
apple, guava and chikkoo can be used.
Procedure
Wash the fruits well. Remove the inedible portions such as skin, seed and
nut. Cut into small pieces. Cook with little water till they become soft. Take
out from the fire and pass through the strainer to get uniform pulp or put in
the mixie to get uniform pulp. Measure the pulp.
Mix the pulp with sugar, daldaand concentrate it. After 5 min. add glucose
powder and again concentrate it. Add the milk paste to the conc. Mixture till
the mixture is free of side of the vessel. Take out from fire and transfer into
the butter plate. Allow to cool and cut into suitable pieces and put in butter
paper.
18. Tomato pickle
Ingredients

Tomato 1 kg

100gm
Salt
s

80-
Chilli
100gm
Powder
s

150gm
Tamarind
s

Mustard 10gms

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seed

Turmeric
5gms
powder

Asafoeti
5gms
da

Fenugree
5gms
k

Cumin
seed 5gms
powder

Gingly 250gm
oil s

Vinegar 30ml
Procedure
Select ripped red tomato, wash it well and remove stalk portion and cut it
into small pieces. Heat with roasted mustard seed in gingly oil. Cook it till oil
separates from pulp. Add thick tamarind extract to the cooked tomato.
Concentrate for 10 min. then add all the spices except Asafoetida, fenugreek,
cumin powder till the flavor changes and then add remaining spices and
continue till the oil comes out then add SB, vinegar and bottle it.
19. Onion pickle
Ingredients

Onion 1 kg

100g
Salt
ms

80-
Chilli
100g
powder
ms

Tamarin 200g
d ms

Mustard 10gm
seed s

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Turmeri
c 5gms
powder

Asafoeti
5gms
da

Fenugre
5gms
ek

Cumin 5gms
seed
powder

25gm
Garlic
s

Gingly 400g
oil ms

Vinegar 30ml

SB ¼ tsp
Procedure
Follow the procedure for the tomato pickle.
20. Green chilli pickle
Ingredients

Green
1 kg
chillies

Salt 150gms

Tamarind 250gms

Mustard
25gms
powder

Turmeric
5gms
powder

Asafoetid
5gms
a

Fenugreek 5gms

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Cumin
seed 5gms
powder

Gingly
seed 100gms
powder

Gingly oil 400gms

Vinegar 50ml

SB ¼ tsp
Procedure
Follow the procedure for the tomato pickle.

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