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Saturday, September 23, 2006

Franchising Making candies from fruits


TOMATO CANDY

In summer, tomatoes abound. Thus, it is good to preserve them for future use especially when they are not in season. One of the ways of preserving them is by making candy.

Materials:

  • Ripe, red tomatoes with thick flesh
  • White sugar
  • Jars

Procedure:

1. Wash, blanch in hot water and peel.
2. Slice crosswise in the middle, remove seeds.
3. Add sugar in the same volume as tomatoes and leave overnight.
4. Boil in low fire until the tomatoes become clear.
5. Drain the syrup.
6. Spread the candy on a tray and dry under the sun or in an oven (cabinet dryer) until almost dry.
7. Roll over white sugar and dry again until crispy.
8. Wrap each in cellophane or place in plastic bags or jars. Seal.


PINEAPPLE CANDY

Materials:

  • 1 pineapple (moderate size)
  • 4 cups sugar

Utensils:

  • casserole/karajay
  • chopping board
  • measuring cup
  • knife
  • stove
  • solar drier
  • cellophane/plastic bags
  • spoon
  • sieve tray
  • candle

Procedure:

1. Peel the pineapple, remove eyes, core and wash.
2. Slice into cubes.
3. Prepare the syrup, 2 parts sugar to 1 part water.
4. Boil the pineapple in the syrup for 20 minutes.
5. Soak in syrup overnight.
6. Strain and wash well in water.
7. Dry in solar drier for 16-20 hours.
8. Let cool.
9. Roll over sugar and wrap in cellophane.
10. Put in plastic bags; seal open end of bag with the flame of a candle.


NATA DE PIÑA

Procedure:

1. Choose ripe pineapples, wash well, peel, slice into small pieces.
2. Grind or chop; extract juice by slightly squeezing using the hands.
3. Add an equal amount of water to the chopped pineapple.
4. For every 5 cups of pineapple and water, add 1/2 cup mother liquor.
5. Pour into wide-mouthed jars, fill up to 1/3 full.
6. Cover jars with paper, set aside from 3 weeks to let the nata grow, then harvest when it is ready.
7. Wash the nata well, slice into cubes.
8. Soak in water for 2 days, change water several times.
9. Boil in water about 3 times to remove mold and taste of vinegar.
10. Drain and add sugar equal in amount as the weight of nata and stir well. Soak overnight.
11. Drain for 10 minutes, add flavoring.
12. Put in preserving jars and sterilize in boiling water for 25 minutes.
13. After removing nata from the jar, add one cup water to the jar. Cover and let the nata grow again. This will provide 4 or 5 harvests.


SWEET POMELO RIND

Procedure:

To remove bitter/pungent taste.

1. Boil in water for 15 minutes, change water 3 times.
2. Soak the rind in 2% salt water overnight.
3. Soak the rind in syrup; add sugar to the syrup every 3 hours.
4. Boil in the last thick syrup for 3 minutes.
5. Rinse in boiling water. Drain. The resulting candy is green.


SWEET CALAMANSI RIND

Procedure:

1. Boil the calamansi rind for 10 minutes.
2. Separate the pulp from the peelings.
3. Soak in 3% salt water for 24 hours.
4. Boil for 10 minutes, change water 2 times.
5. Soak in syrup while adding sugar little by little. Add sugar every 3 hours.
6. To make the rind glossy, boil in the last thickness of syrup for 10 minutes.
7. Rinse in boiling water, drain.
8. Dry the rind in an oven for 2 hours at 54.5°C or until the moisture reaches 16%.

The color of this candy is green or olive green. It is soft and has the taste of calamansi-menthol.


CHAYOTE CANDY

Materials:

  • 1 kilo chayote
  • 1/2 tsp. lime
  • 1/2 cup sugar

Procedure:

1. Wash, peel the chayote, remove core and slice lengthwise.
2. Dissolve 1/2 tsp. lime in 4-1/2 cups water and soak the chayote in it for 3 hours.
3. Drain, put in boiling water for 5 minutes; drain again.
4. Put 1/2 cup sugar (for every kilo of chayote). Soak overnight, then drain next day.
5. Put again 1/2 cup sugar, boil and soak the chayote in it.
6. Drain, put the chayote in hot water.
7. Add again 1/4 cup sugar to the syrup and boil until thick.
8. Soak the chayote in this syrup for a few days.
9. Drain, add hot water.
10. Let dry. Cool, pack in plastic bag, seal.


SANTOL CANDY

Materials:

  • santol fruit
  • sugar
  • lye (commercial flakes of sodium hydroxide)

Utensils:

  • aluminum tray
  • wooden spoon for stirring
  • bamboo or wire tray
  • casserole (stainless or porcelain)
  • thermometer
  • knife

Procedure:

1. Wash the santol in running water.
2. Blanch in boiling water for about 3-5 minutes.
3. Dip in 5% lye for 5 minutes in almost boiling temperature (94°C), more or less one cup sodium hydroxide in 3 liters water.
4. Put immediately in running water, scrape off the peels.
5. Slice into pieces, remove seeds.
6. Prepare the syrup -- 1/2 cup sugar for every cup water, and add the santol -- enough to be covered in the container.
7. Boil the santol in this syrup for about 3-5 minutes, soak in the syrup overnight.
8. Remove the syrup. Add 1/2 cup sugar for every 3 cups syrup and boil until thick.
9. Put the santol in this syrup, leave overnight.
10. Repeat this process three times.
11. Remove the santol from this last soaking in syrup and rinse in running water.
12. Spread on a tray and dry in the sun or in a solar drier.
13. Pack in plastic bags storing.

source: ncc.gov.ph


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