Food Preservation

Non-vegetarian Pickels
Produce Salt Garlic Ginger Green Oil Chilly Turmer Pepper Cumin Fenugre Garam vinegar
chilly powder ic ek masala
Mutton 50- 50gm 25gm 10gm 300ml 50gm 1tsp 1tsp 1tsp --- 2tsp 300ml
100gm
Beef 50- 100gm 100gm 10gm 300ml 50gm 1tsp 1tsp 1tsp --- 2tsp 300ml
100gm
Fish 25gm 50gm 50gm Tamarin 300ml 50gm 1tsp --- 25 50 --- 300ml
d 200gm
Prawns 25gm 50gm 50gm Tamarin 300ml 50gm 1tsp --- 25 50 --- 300ml
d 200gm

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Food Preservation

Pickle preparation: Mutton Pickle

1. Cut meat into small pieces, wash and apply salt keep it for half
an hour.
2. Squeeze out the water and dry for a few seconds.
3. Heat oil and fry meat till a golden color.
4. Strain the oil and set aside.
5. Grind ginger, garlic and green chilly in vinegar but without
water
6. Add garam-masala in oil and fry, add with other spices and stir
well.
7. Add the fried mutton pieces and vinegar, stir well, become thick
gravy.
8. Remove from fire and preserve for 2-4 months.
Pickle preparation: Fish pickle / Prawns
1. Cut fish apply salt and turmeric and dry in sun until fish becomes
hard.
2. Grind masala in vinegar.
3. Heat oil and fry fish till become gold.
4. Add ground masala in oil fry, then add thick tamarind and stir.
5. Add fried fish in the mixture and vinegar stir and become gravy.
6. Remove from fire and preserve for 3-5 months

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Food Preservation

Pickle / Chutney
Mixed- Green
Ingredients Tomato Onion Garlic Pears Mango Lime Amla Brinjal
veg chillies
Produce 1kg 1kg 1kg 1kg 1kg 1kg 1kg 1kg 1kg 1kg
Salt 100gm 100gm 100gm 100gm 100gm 200gm 250gm 100gm 100gm 100gm
Chilly 80gm 80gm 80gm 80gm 80gm 100gm 100gm 80gm 80gm 80gm
Tamarind 200gm 200gm 200ml(lj) 200ml(lj) 200gm 200gm 200gm 200gm 200gm 200gm
Turmeric 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm
Coriander 30gm
Green chillies 20gm
ginger 20gm
garlic 50gm
Garam masala 10gm
Gingili seed 100gm
Mustard 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm
Cumin(jira) 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm 10gm
Fenugreek(methi) 5gm 5gm 5gm 5gm 5gm 5gm 5gm 5gm 5gm 5gm
Asafetida(hing) 5gm 5gm 5gm 5gm 5gm 5gm 5gm 5gm 5gm 5gm
S.B 1/4tsp 1/4tsp 1/4tsp 1/4tsp 1/4tsp 1/4tsp 1/4tsp 1/4tsp 1/4tsp 1/4tsp
Vinegar 20ml 30ml 20ml 20ml 20ml 20ml 20ml 20ml 30ml 30ml
G.oil 250ml 400ml 350ml 350ml 350ml 300ml 350ml 300ml 350ml 350ml

Pickle Preparation: Tomato

1. Select ripe tomatoes and wash well and cut into small pieces.
2. Heat oil add mustard. Allow it to crackle and add cut tomatoes.
3. Cook well and add thick tamarind extract and bring it to boil.
4. Add salt, chilly powder and turmeric powder bring it to become thick.
5. Add powdered spices and bil it for ten minutes. Remove and add SB, vinegar and fill into clean bottles.

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Food Preservation

JAM

Ingredients Apple Pineapple Mango Mixed fruit Tomato Papaya

Fruit pulp 1kg 1kg 1kg 1kg 1kg 1kg

Sugar 1kg 1kg 1kg 1kg 1kg 1kg

Pectin
15gm 10gm
powder
Citric acid 15gm 15gm 15gm 15gm 10gm 15gm
Preservatives
A pinch A pinch A pinch A pinch A pinch A pinch
SB
Color RRC a pinch LYC a pinch … RRC a pinch … LYC a pinch

essence apple pine mango Pine or cocktail … …

Preparation:

1. Select fresh ripe and pulpy fruits. Avoid over-under ripe fruits. Wash, peel, core the fruits
2. Add a little water and cook the fruits till they are soft.
3. Mash well and pass through a pulper or strainer to become uniform pulp
4. Weight the pulp, mix the sugar as per recipe and concentrate till the end point.
5. Add citric acid 5-10 minutes before the end point is reached
6. If the fruit is very sweet, more acid may be added. Less sweet- less acid. Very sour then no citric acid to be added
7. When jam is ready remove from fire, add color, preservatives and essence. Mix well pour into dry bottles placed on wooden surface or
asbestos sheets. Allow to cool the jam then cap the bottles

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Food Preservation

JELLY

Ingredients Apple Guava Plum Grape Wood apple Synthetic jelly

Fruit extract 1lt. 1lt. 1lt. 1lt. 1lt. 1lt.

Sugar ¾ kg ¾ kg 1kg 600gm 1kg 1kg

Pectin-
12gms
powder
Citric acid ½ -1 tsp 1tsp ½ tsp ½ tsp 1tsp 1½ tsp

Color As you like

Essence As you like

Preparation:
1. Jelly is prepared from pectin rich fruits like guava, papaya, apple, grapes, plums, wood apple etc.
2. Select firm, fresh, sound and slightly under-ripe fruits (over- ripe fruits have less pectin) Wash and cut into small pieces, add water to cover the
pieces, just to ½ inch above the pieces.
3. Cook on a slow fire for about 40-45 minutes so that the pectin is released from the fruit cell walls, add 5grams of citric acid if it is guava.
4. Strain the juice through a cloth without squashing to get a clear extract.
5. Add sugar with the extract and allow it to dissolve. Filter through a muslin cloth.
6. Concentrate the extract till it become end point-flake test is answered.
Add citric acid before the flake test, when the jelly is ready remove and fill into sterilized bottle just done as for jam

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Food Preservation

Tutty-fruity & Candy

Ingredients Ginger Amla Papaya Orange peel Ash gourd

Product 1kg 1kg 1kg 1kg 1kg Preparation: for Tutty-

fruity
Sugar 1½ kg 1½ kg 1½ kg 1½ kg 1½ kg
1. Select raw papaya, wash,
Water 1½ lt 1-1½ lt … 1-1½ lt … peel and cut into the small
bits.
2. Citric acid 1½ tsp 1tsp 1½ tsp 1½ tsp 1½ tsp 1st day: Add sugar with the
bits by layer by layer. Keep it
Blaneto in of 2%
Color … … R.R.C pinch O.R.C pinch over night.
Alam solution
3. 2nd day: Remove the bits
Essence … … Raspberry 1tsp Orange1tsp … from the syrup. Add citric
acid and heat the syrup upto
one thread consistency. Then add the bits and color and heat it for 10 minutes. Keep it over night.
4. 3rd day: Remove from the syrup again; heat the syrup up to one thread consistency. Then add the bits and boil it for 10 minutes. Add essence
and keep it over night.
5. 4th day: If the bits are soft, remove them and concentrate only the syrup to honey consistency. If the bits are firm, cook them in the syrup itself.

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Food Preservation

Synthetic syrup
Per bottle of 650ml

Ingredients Orangeade Nannary Rose Grape Pineapple

Sugar 65% 600gms 600gms 600gms 600gms 600gms

Water 300ml 300ml 300ml 300ml 300ml

Citric acid 1½ tsp 1½ tsp A pinch 1½ tsp 1½ tsp

Orange- paste
Color LYC apinch RRC a pinch LYC a pinch
1tsp
Essence Orange 1tsp Nannary 3tsp Rose 1tsp Tonovin 1 tsp Pine 1tsp

Preparation:

1. Synthetic syrups require no fruit juice at all. By varying the essence, color with flavor and appearances of different fruits can be obtained.
2. Prepare the syrup by mixing the sugar, water and citric acid. Heat the syrup to dissolve the sugar but not to boil.
3. Filter and cool. Add essence and color and fill into bottles.
4. In case of rose syrup add ½ gm of citric acid. The syrup is to be added to milk.
5. Dilution is 1:5

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Food Preservation

Fruit Squash and Crush

Fruit juice Sugar Water Citric acid Preservative Color Essence
Grape 1lt 2kg 1lt 25gm SB3.2gm … Tonovic 20ml
Orange 1lt 1.7kg 1.3lt 25gm KM’s3.2gm ORC Orange 20ml
Pineapple 1lt 1.7kg 1.3lt 25gm KM’s3.2gm LYC Pine 10ml
Mango 1lt 1.6kg 1.4lt 25gm KM’s3.2gm LYC+ORC Mango 10ml
Lime 1lt 2¼ kg 1lt … KM’s3.2gm LYC Lime 15ml
Lime barley 1lt 1.4kg 1.6lt … KM’s3.2gm … Barley
powder 12ml
Lime ginger 1lt 2kg 1lt 20gm SB3.2gm LYC Ginger paste
5ml
Communited 1lt 4kg 4lt 100gm KM’s1½tsp … …
beverage

Preparation:
ORC = Orange Red Color
1. Select healthy fruits, wash and extract the juice. LYC = Lemon Yellow Color
2. Prepare the sugar syrup (Sugar + water + CA) RRC = Raspberry Red Color
3. Filter the syrup and cool it. CA = Citric Acid
4. Mix the juice with the syrup. 5gm = 1 tsp
5. Add preservative, color and essence and mix well. 3.2gm = ¾ tsp
6. Fill into clean bottles leave with one inch head space. Squash = juice 25% sugar 45%
7. Dilution is 1:3 Crush = juice 25% sugar 55%
Syrup = juice 25% sugar 65%
SB = Sodium Benzoate Vinegar = 1litre water + 5% (15ml)Acetic acid boil and
KM’s = Potassium Meta Sulphite filter

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Food Preservation

Some methods for preserving food are as follows:

1. Heat processing: Extreme heat inactivates the enzymes like yeast, bacteria and moulds.
2. Dehydration: Removal of water from foods is dehydration. By removing water the micro-organisms cannot grow and spoil the food.
3. Freezing: When the temperature is around 15 decrees F heat the growth of micro-organisms and enzymic actions are retarded.
Once the temperature is up the decomposition is again on.
4. Use of sugar, salt and vinegar: Though these are added as contents, they act as chemical preservatives also. It is fit for human
consumption but unfit for the growth for micro-organisms.
5. Other Chemical preservation: Sodium Benzoate and potassium Metabisulphite are the two chemicals which are normally used in fruit
drinks at the rate of 800 PPM to arrest the growth of micro-organisms.

Prepared and presented by C. Mohan BSc., CFP., DTCHM

Cake Ice-cream

Ingredients:
Fresh cream - 100ml
Eggs - 3 Fresh milk - ½ lt
Maida - ½ pav CMC (Sodium carboxilmethyl Cellulose) 1.25ml
Sugar - ½ pav GMS (Gliseril Mono Stearate) 22.75ml.
Oil - 125ml. Milk powder - 30ml
Bakingpowder - 2.5 mg Sugar - 90ml

Mix all the ingredients well and having poured into a flat boul bake into Preparation: Having mixed all the ingredients except the cream boil it
inta a cake to become thin thread when poured. After it cools keep it in the freezer.

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Food Preservation
The frozen content has to be beaten soft with the cream to get fine results add the essence to choose the flavour
By Ebe Rajkumar.

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