FOOD PRESERVATION RECIPES

Submitted by: CN 36 STA. ISABEL, JOSHUA JAMES C. II SSM October 8, 2012

Submitted to: Mr. Jun Arthur D. Almazan

Canned Tomatoes Ingredients: Ripe tomatoes Lemon juice Salt Procedure: 1. Sterilize the jars and utensils to be used. 2. Wash the tomatoes and drain. 3. Place the tomatoes in a basket rack and lower it down into a large bath of boiling water for about 30 to 60 seconds or until the skin starts to crack. 4. Remove the tomatoes from the boiling water and dip it immediately into iced water. 5. Once cool, peel away the skin and remove the cores. Depending on your preference you can keep the tomatoes whole, halved or cut into quarters. 6. Place the tomatoes in a large sauce pot and put water just enough to cover them. Boil the tomatoes for about 5 minutes. 7. Remove a canning jar from the hot water. Add 1 tbsp of lemon juice. Add half teaspoon of salt. 8. Carefully pack the tomatoes into the jar. Slide a non-metallic spatula inside the jar to remove any trapped bubbles. 9. Place the cover of the jar. Place the canned tomatoes into a large bath of boiling water. Boil for 40 minutes. 10. Remove the jars from the boiling water. Allow the jars to cool for 12 to 24 hours. 11.Label the canned tomatoes and store in a cool dry place. Utensils: Non-metallic spatula Boiler Canning jars

Canned Tomatoes

Cured Lemons Ingredients: 1 kg lemon Salt Sugar Utensils: knife bowl spatula Container

Procedure: 1. Wash the lemons and slice the lemons about 1/8 inches thick. Remove the seeds and set aside. 2. For the curing mixture, combine cup of salt and cup sugar. Mix thoroughly. 3. In a glass container, put a thin layer of salt-sugar. Place the sliced lemons on top. Sprinkle again a thin layer of salt sugar. Repeat the procedure until all lemons are placed inside the container. 4. Cover the container and cure for 3 days.

Cured Lemons

Pickled Cucumber Ingredients: Cucumber Water Pickling spice Pepper corn Jalapeno pepper Vinegar Procedure: 1. Wash the cucumbers. With the use of a knife, peel the cucumbers and cut into small pieces about inches thick. 2. Place the chopped cucumbers in a sterilized jar. 3. Add the picking spice, pepper corn and jalapeno pepper depending upon your taste. 4. Put some vinegar until the cucumbers are covered. 5. Cover the jar and store the cured cucumber for 3 days. Utensils: jars knife

Pickled Cucumbers

Pickled Jalapeno Rings Ingredients: 10 large jalapeno peppers, sliced 3 tbsp sugar (I like these kind of sweet, so use less or no sugar if you dont) 3/4 cup white distilled vinegar 3/4 cup water 1 tbsp kosher salt 1/2 tsp oregano 1 clove garlic Procedure: 1. Take some jalapeno wash it. Cut the jalapeno into thin rings. 2. Rinse the jalapeno rings with water. 3. In a mixing bowl, mix sugar, salt, vinegar and water, a little bit of oregano and crushed garlic cloves. 4. Boil the pickling mixture. Put the jalapeno rings once the mixture start to boil. 5. Turn off the heat after adding the jalapeno rings. Allow the mixture to cool. 6. Jar the jalapeno rings. Label and store in a cool place.

Pickled Jalapeno Rings

Pickled Cabbage Ingredients: Cabbage Carrots salt Procedure: 1. 2. 3. 4. 5. Cut the cabbage head into four pieces. Shred finely and set side. Peel and chopped the carrots finely. Mix the shredded carrots and cabbage. Add some salt. Place the mixture in a bowl. Press until some of the juice comes out. Set aside and ferment for 3 days. 6. Place the fermented cabbage into jars and store in a cool place.

Pickled Cabbage

Pickled Carrots Ingredients Carrots Cilantro Sugar Salt Vinegar Onion Procedure: 1. 2. 3. 4. 5. Peel and wash the carrots. Cut into sticks about 2 inches long. Chopped onions and cilantro. Toss all ingredients in a bowl. Mix vinegar 2 cups vinegars and 1 tbsp of sugar and 1 tbsp of salt. Put the vegetables in a jar. Cover the vegetables with vinegar solution. 6. Store the pickled carrots.

Pickled Carrots

Beef Pepperoni Ingredients: 5 pounds lean ground beef 5 heaping teaspoons of Morton's "Tender Quick" curing salt 2 1/2 heaping teaspoons of mustard seed 1 teaspoon ground pepper 2 1/2 teaspoons garlic salt 1/2 teaspoon cayenne pepper Procedure: Day 1: Mix all the ingredients and knead well. Refrigerate in sealed container (or air-tight with plastic wrap). Day 2: Knead again; cover and continue refrigerating. Day 3: Form meat into four rolls. Place rolls on an oven grill pan or wire rack; place the grill/rack on/inside a cookie sheet, so excess fat can drip. Bake 7 hours at 150 degrees. Turn rolls 45 degrees every 2 hours. Store in the fridge or freezer.

Beef Pepperoni

Daing na Bangus Ingredients: Bangus Ground pepper Garlic Vinergar Salt Procedure: 1. Finely chop some garlic. Mix the vinegar, ground pepper, some salt and the chopped garlic into a bowl. Set Aside. 2. Cut the bangus into half but not totally. Clean the bangus remove the intestines and rinse with water. 3. Place the bangus inside a ziplock bag. Pour in the mixture of vinegar. 4. Close the ziplock bag and allow the bangus to marinade for about 1 day. 5. For best results, the fish may be sun dried.

Daing na Bangus

Tinapang Tilapia Ingredients: Tilapia Salt Water

Procedure: 1. Clean the tilapia. Remove the intestines and gills. 2. Prepare a brine solution composed of 9 cups of water and 1 cup of salt. Place the tilapia into the brine solution. Marinate for 30 minutes. 3. Arrange the tilapia in a steamer. Steam the tilapia for 15 minutes. 4. Transfer the tilapia into a screen. Sun dry the fish for 5 minutes. 5. Place the dried fish into the smoke drum. Wait for 25 to 30 minutes. 6. Store the tinapa in a cool dry place.

Tinapang Tilapia

Filipino Style Tocino Ingredients: Pork quarters Rice wine Soy sauce cup Catsup 6 tbsp Holsin sauce Pepper bottles of sprite or 7-up Ingredients: 1. Mix all ingredients together. Adjust the taste by adding soy sauce. 2. Add half a cup of sprite or 7-u. 3. Place the meet int 4.the mixture.

Filipino Style Tocino

Salted Eggs Ingredients: Egss Salt

Procedure: 1. make a brine solution that is comsposed of 1 cup salt and 3 cups water. Boil the brine solution; 2. Put the eggs into the brine solution. Cover and wait for 15 days, the salted egg will be ready.

Salted Eggs

Bagoong Ingredients: kilo of fatty pork, cut into tidbits 2-3 cloves garlic, grinded using mortar and pestle 1 onion, minced 3 tomatoes, chopped a bowl of bagoong alamang Procedure: 1). Cook the pork in its own juice until it renders fat and saut until the meat is brownish. 2). Separate the cooked meat to one side and fry the garlic using the pork fat until golden brown. 3). Throw in the onions and tomatoes, and saut together with the pork until the tomatoes are mashed. 4). Add in the bagoong alamang and continue frying over low to medium heat until desired consistency. 5). You may wish to add vinegar, chili and sugar for zest, zing and sweetness. 6). Remove from oil and drain or leave it drenched in pork fat.

Bagoong