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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 Orange Squash Jam Jelly
Pineapple Syntheti squash c jelly Lemon Crash Mango squash Fruit cheese Tuti Fruity
Communicat Tomato ed Beverage Sauce Fruit Fruit punch/cockt Toffee ail Synthetic
Syrup Rose Syrup Orange eade
pickle Onion pickle Green chilli pickle
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.
Grape juice 1 litre Sugar Citric acid Water Sodium benzoate Tonovin (1 tsp has 100ml of salt effect)
2 kg 4 tsp for black grapes,5 tsp for green grapes 1 litre 1 ¼ tsp 3 tsp
(Citric acid helps the inversion of sugar)
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
Orange juice Sugar
1 litre 1.7 kg
Citric acid 5 tsp Water 1.3 litre
Orange red 1 pinch color Orange 20ml essence KMS
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 Lemon yellow color 1.3 litre 1 pinch
Pineapple 15ml essence KMS
As mentioned above. ( 1 kg fruit gives 500ml juice)
4. Lemon crash
Fruit juice 1 litre Sugar Water 2.25 kg 750ml
Lemon yellow 1 pinch color Lemon 20ml essence KMS
As in orange squash.
5. Mango squash Ingredients
Fruit juice Sugar
1 litre 1.6 kg
Citric acid 5 tsp Water color essence color essence
1.4 litre optional 3.2gms
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 Women-wisdom.com
Fruit 1 litre juice Sugar 4 kg Citric 100gms acid Water 4 litre KMS Note: o No need of color and essence 7.2gms
Select bright color fruits Don’t remove the skin Wash it with HCL or vinegar
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 juice Sugar Citric acid Water Roseberry color cocktail essence
1 litre 2 kg 25gms 1 litre 1 pinch 20ml
SB Lime Orange Pineapple Grape Ginger
3.2gms 200 gms 250ml or equal amount 200 pieces 300 pieces 50ml
Note: Presence of lime, we add only 20gms of a acid instead of 25gms Follow the squash preparation procedure.
8. Synthetic syrup Ingredients
Sugar 600gms Citric 5gms acid Water 300ml Essence 5ml Color little
For nannary essence add 10ml – no need of chemical preservative.
9. Rose syrup
Citric acid a pinch Water Rose Essence
Rose red little berry Color
Make sugar syrup – cool it and add it above said ingredients.
10. Orangeade( Fanta) Ingredients
Sugar Citric acid Water Essence Paste emulsion Orange Eade Soda water, Fanta
600gms 8gms 300ml 8ml 8ml
Make sugar syrup – cool it and add it above said ingredients.
11. Jam Ingredients
Sugar 1Kg Citric 1 ½ acid tsp Essence few drops
color little Note: Pectin containing fruits are preferable for jam preparation like apple, guava, papaya, pineapple, black grapes, jackfruits, plums berry and alum
1. 2. 3. 4. 5. 6. 7. 8. 9.
Cook only hard fruits End point – sticky in nature Essence color – optional Sodium Benzoate – 200mg/kg Fill it without air bubble While bottling keep bottles on wooden material Microcrystalline paraffin wax for stealing Plate Test 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
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.
Jelly can be prepared from pectin rich fruits.
• Goa Jelly
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
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.
Extract 1 litre Sugar 750gms Citric 1 tsp acid
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. Ingredients Synthetic Jelly
Pectin 10gms Sugar 1 kg Citric acid 3 tsp
Water 1 litre Color optional essence
Mix pectin powder with sugar, add water and dissolve the sugar by heating.
14. Fruit cheese Ingredients
Fruit 1 Kg Pulp Sugar Butter 1 1/4 kg 250gm s
Citric ½ tsp Acid Salt ½ tsp
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.
Prepared 1 kg vegetables Sugar 1 ½kg
Citric acid 1 ½ tsp Water 1 ½ liter
Color optional essence
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.
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. Ingredients Tomato sauce
Tomato Juice 1 litre Onion Garlic Chilli powder Salt Sugar 50gms 25gms 5gms 10gms 100gms
Cinnamon, clove, 1 1/2 tsp cardamom Pepper, SB ¼ tsp Vinegar 30ml
Acetic acid ½ tsp
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.
Fruit 1 litre Pulp Sugar 600g ms
Glucos 150g e ms Dalda 200g ms
Milk 100g powde ms r (Condensed milk or milk made). Fruit pulps of banana, mango, papaya, apple, guava and chikkoo can be used.
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 Salt 100gm s
80Chilli 100gm Powder s Tamarind 150gm s
seed Turmeric 5gms powder Asafoeti 5gms da Fenugree 5gms k Cumin seed 5gms powder Gingly 250gm oil s Vinegar 30ml
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 Salt 100g ms
80Chilli 100g powder ms Tamarin 200g d ms Mustard 10gm seed s
Turmeri c 5gms powder Asafoeti 5gms da Fenugre 5gms ek Cumin 5gms seed powder Garlic 25gm s
Gingly 400g oil ms Vinegar 30ml SB
Follow the procedure for the tomato pickle.
20. Green chilli pickle Ingredients
Green chillies Salt
1 kg 150gms
Tamarind 250gms Mustard 25gms powder Turmeric 5gms powder Asafoetid 5gms a Fenugreek 5gms
Cumin seed 5gms powder Gingly seed 100gms powder Gingly oil 400gms Vinegar 50ml SB
Follow the procedure for the tomato pickle.