Livelihood

How to Make Vinegars | Home Business Ideas

Vinegar is made from sugary and starchy materials by alcoholic and acetic acid fermentation. The common raw materials for vinegar production are sugar cane juice, coconut water or nipa sap. Other fruits and vegetables which can be utilized are pineapples, bananas, potatoes and sweet potatoes.

Vinegar from fresh fruits.

We have a number of fruits which may be used in the preparation of vinegar. Some of them are
pineapples, oranges and bananas. The waste peels and cores from the preparation of fruits preserves
and juices make good starting materials for vinegar making.

Procedures:

Juice preparation. Grind or crush the fruits. Add an equal volume of water to the peels and cores. Boil until soft.

Strain the juice through a cheesecloth. Add one-fourth pound of sugar per liter from peels and cores. It
is not necessary to add sugar to the juice of ripe fruits.

Alcohol fermentation. Add one-fourth cake of fresh yeast, which has been well broken up, for every
liter of juice. Stir very well. Place the juice in earthenware or glass jars and cover with a clean cloth.
Gallon jugs or bottles plugged with cotton may also be used. Let stand for about two weeks.

Vinegar or acetic fermentation. Separate the clear liquid from the sediment when alcohol fermentation has topped. Add one-half of good unpasteurized vinegar or “mother vinegar” , which is the white gummy mass of vinegar bacteria that forms in vinegar. Mix very well. Cover the container
with cloth to protect the liquid from insects and other foreign bodies. Let stand in a warm place until strong enough to use.

Filtration and bottling. Filter the clear liquid. Bottle and cover tightly.

How to make vinegar from potatoes and sweet potatoes:

Crush tubers and heat to dissolve starch. Heating may be either under pressure in a closed retort (long-
necked vessel used in distilling), slowly boiled in water or steamed at atmospheric pressure.

Cool the mixture to 60 degrees centigrade if to be hydrolyzed with malt (germinated grain used in
liquor making).

To prepare malt: Wash ordinary palay (grain of rice). Remove the floating grains. Soak the clean grains in clean water overnight. Place the soaked grains in a shallow container. Cover with sack previously soaked in water and wait for about three days until grains germinate. Sun dry and reserve for future use.

Add two or five per cent of the ground malt to the gelatin mash. Stir chunk mixture until starch is converted into maltose.

To adjust the mixture to 14 degrees brix, add water and sugar.

Add yeast to start the fermentation process.

Bottle the vinegar when fermentation has stopped.

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Candied kondol (kundol) | Make Money at Home, Business Ideas

Ingredients:

Kundol
Lime solution
Sugar

Procedures:

Wash and pare kundol. Half and remove inner pulp and seeds. Cut into slices (1-1/2 inches in length and width and l/4 of an inch in thickness). Soak in lime solution. Blanch slices for 5- 10 minutes or until slices become transparent. Cool in running water.

Prepare syrup made up of two parts of sugar and one part of water enough to cover vegetables. (Use one kilo of sugar for every kilo of drained vegetable slices).

Boil syrup, add slices and boil for three to five minutes. Set aside overnight.
Next day, drain off syrup and boil until thicker in consistency. One-half cup of sugar may be added for every kilo of sugar used.
Add slices and boil for three to five minutes. Set aside overnight.
Drain off syrup, concentrate until thick, add slices and boil for three to five minutes.
Drain and arrange in trays to dry.
Wrap in cellophane.

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Candied Kamias | Home Business and Entrepreneurship Ideas

These are how fresh kamias look like which can be candied and sold as substitutes for prunes.

Ingredients:

1 kilo of kamias
2 kilos of brown sugar
1 tablespoon of lime in one liter of water (lime solution)
Procedures:

Wash kamias and soak in lime solution overnight. Wash thoroughly to remove traces of lime in the kamias.
Boil in enough water for three to five minutes. Drain.
Prick the bottom part of the kamias with fine tooth pick and press each fruit lightly.
Prepare syrup (two parts of sugar to one part of water). Boil and strain.
Return syrup to fire and add kamias. Boil for about five minutes.
Soak overnight.
Drain and arrange kamias in trays to dry under the sun. Finish drying in an oven at a low temperature.
Cool and wrap in cellophane.

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hese are how fresh kamias look like which can be candied and sold as substitutes

for prunes.

Candied Ginger | Work from Home, Business Ideas

Ingredients
Ginger
Sugar

Procedures
Wash and scrape off the skin. Cut crosswise into desired forms l/16 to ½ inch thick. Drop slices as they are cut in a basin of water. Drain.
Remove part of the pungency by boiling for three minutes in several changes of water (about nine to ten times). When the desired pungency is attained, add enough water to cover slices; add sugar (one half the amount of water).
Boil for ten minutes; then, set aside overnight.
Next day, add the same amount of sugar and boil for ten minutes. Set aside.
On the third day, boil ginger in the syrup until the syrup thickens and dries up.
Spread slices in trays and dry thoroughly.
Pack in plastic bags.

Learn more about candied fruits and vegetables on the article Making Candied Fruits and Vegetables | Work from Home, Business Ideas

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How to Make Candied Fruits and vegetables | Work Philippines

Candied fruits and vegetables are prepared by gradually concentrating them in syrup. This is done by repeatedly boiling the fruit or vegetable until it is heavily filled with syrup. To prevent stickiness, the product is dried after being boiled in syrup. On the other hand, glazed fruits and vegetables are prepared by coating the candied fruits or vegetables with a concentrated solution of sugar and confectioner’s glucose syrup. They are also dried to produce a transparent product. The finished product should not be soft, too tough and leathery.

Procedures:

Selecting fruits and vegetables. Choose mature, firm and sound fruits and vegetables. Those that are over ripe are too soft and will not stand the long process.

Preparing the fruits and vegetables. Wash and cut fruits or vegetables into desired shape and size. Soak the fruits and vegetables in diluted lime solution to make the texture firm. Treat those that easily discolor with a diluted solution of sulfurous acid. After this process, wash the fruits and vegetables very well to remove the sulfur or lime. Drain.

Boiling. Cook the fruit or vegetable with just enough water until tender. This will make the tissues soft and easily penetrated by the syrup. Be sure not to over cook it so as not to
spoil the shape and texture of the fruit or vegetable.

Cooking. Drain the boiled fruit or vegetable and place in a pan. Pour sugar starting with enough syrup to cover the fruit or vegetable. Bring the mixture to boiling point. Set aside to cool. Keep the fruit or vegetable completely submerged in the syrup. You may use a clean plate or weight to press down the fruit or vegetable. This is important because parts that are not soaked in syrup will become dry and hard.

In soaking and plumping fruits and vegetables, follow the suggestions in the following table:

Table 1. Plumping of fruits:

Concentration of syrup (Balling)   Time for soaking       Addition of
Fruits/vegetables in                sugar for
Syrup                                      increasing the
density for     each soaking

35                                                       24 hours                    1st day
45                                                       24 hours                    2nd day – 2 oz. sugar
47                                                       36 hours                    3rd day – 2 oz. sugar
52                                                        36 hours                   5th day – 2 oz. sugar
57                                                        48 hours                   8th day – 3 oz. sugar
65                                                        48 hours                  10th day – 4 oz. sugar
70                                                        72                            12th day – 4 oz. sugar

Drain off the starting syrup and add sugar or a combination of corn syrup and sugar to increase the density using Table 1 as a guide. Between the plumping periods, boil the syrup to dissolve the sugar. Then test with a hydrometer. A hydrometer is an instrument that measures the specific gravity of liquids. Make the necessary adjustments according to the table by adding two tablespoons of water to reduce the density.

If you do not have a hydrometer, drain off the starting syrup and measure. Add one cup of sugar or one-half cup of corn syrup to every quart.

Heat the syrup to dissolve the sugar. Add the fruit or vegetable and boil for two to four minutes. Let the mixture cool.,

Increase the concentration until the syrup registers 290 degrees Fahrenheit on a candy thermometer.

Store in final syrup. Soak the fruit or vegetable in thick syrup for three days or longer. If soaked in heavy syrup, the fruit or vegetable will keep for at least three weeks. If there are signs of fermentation or molding, boil the fruits and syrup for two to three minutes.

Drying the candied fruit. Drain the fruits in a colander. Dip the colander into simmering water for three seconds. This is done to remove the syrup at the surface. Spread them in racks to dry. The syrup can be used again. Just dilute or add three parts of the syrup to one part of water.

Dry the candies thoroughly until no syrup can be extracted from any part of the candy. Dry the candies under the sun or in an oven at a temperature of 110 degrees Fahrenheit for about ten hours to retain the natural color.

As a finishing touch to the product, it can be crystallized or glazed. Before the candies dry completely, roll each piece in granulated sugar. Then, dry thoroughly.

For glazed surfaces, make fresh syrup by mixing one pound of sugar with one-half cup of water and boil. Dip the candies into the syrup. Then arrange the pieces on a rack or tray for drying in an oven at a temperature not higher than 120 degrees Fahrenheit. Turn the candies while drying so that the candies will be dry on all sides.

Finishing the candy. Wrap each candy in wax paper. The finished product should appear whole and not disintegrate. The natural color should be retained all throughout. It should be crisp and tender but firm.

Popular Candied Fruits and Vegetables

How to Make Candied Condol

How to Make Candied Kamias

How to Make Candied Ginger

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