Making of Banana Puree, Sauce, and Syrup

BANANA PUREE

Procedure:

1. Peel the ripe fruit.
2. Mash or grind with an equal amount of water. Add preservatives (ascorbic, 0.1% and/or citric acid, 0.2%) until it is in uniform consistency.
3. Heat the puree to 82-93°C for 10 minutes.
4. Place in sterilized containers and seal immediately.

BANANA SAUCE

Ingredients

Basis: 5000 grams
750 g banana (saba variety, matured, yellow)
700 g sugar
50 g modified starch
35 g carboxyl methyl cellulose
517 mL vinegar
65 g salt
15 g labuyo
15 g bell pepper
75 g garlic
25 g onion
1.5 g white pepper
1.5 g all-spice
2,750 mL water

Utensils/Supplies

colander
basin
chopping board
knife (stainless)
ladle
casserole
stove
food processor/blender
weighing scale

Packaging material

preserving bottles

PROCEDURE

1. Wash bananas and soak in chlorinated water (100 ppm) for 10 minutes.
2. Blanch in boiling water for 10 minutes.
3. Peel and detach strings adhering to the pulp.
4. Grind banana. Add water to banana. Blend the mixture.
5. Mix sugar, starch, CMC, salt, spices and vinegar. Heat and allow to simmer for about ten (10) minutes. Strain.
6. Add spiced vinegar to banana puree. Blend and heat in a double boiler with constant stirring at 75oC - 80oC for 10 minutes or until thick in consistency.
7. Immediately hot fill cooked sauce in clean sterilized bottles. Seal tightly.

BANANA IN SYRUP

Ingredients

1 kg banana [saba variety, matured - 80% yellow & 20% green]
240 g sugar (1 c)
420 mL water (1¾ c)

Utensils/Supplies

colander casserole
basin/mixing bowl stove
chopping board ladle
knife (stainless) weighing scale
spoon thermometer

Packaging material

sterilized preserving bottles

PROCEDURE

1. Wash and soak bananas in chlorinated water (100 ppm) for 10 minutes.
2. Blanch bananas in boiling water for about 10 minutes.
3. Peel and detach strings adhering to the pulp. Cut them crosswise or diagonally at about 1-1.5 cm thick. Arrange in preserving bottles. If desired, whole bananas maybe used.
4. Prepare 40oBrix sugar solution (approx. 1 part sugar:1¾ parts water) and boil.
5. Pour the boiling hot syrup to the packed bananas, filling the bottles to approximately ¼-inch from the top.
6. Exhaust at 82oC and cap seal.
7. Process bottled product upright in a vessel of boiling water for 30 minutes. Time of boiling depends on the size of bottle.
8. Air cool. Quick cooling helps prevent over cooking of the product.
9. Dry and store.

Source: dost.gov.ph, photo from tropico2000.com

Making of Banana Catsup

BANANA CATSUP (Process 1)

Ingredients:

1 kilo cavendish (saba) bananas
1 head onion
1 pc red bell pepper
1 head garlic
3¾ liter water
20 pcs chili pepper
500 mL vinegar
1 kilo brown sugar
100 grams rock salt
1/8 tsp cloves (fine clavo de comer)
1/8 tsp cinnamon
1/8 tsp paprika
1 tsp catsup red # 600
1/8 tsp strawberry red
1/8 tsp chocolate brown
5 grams sodium benzoate

Utensils:

casserole
strainer
bowls
chopping board (plastic)
stainless steel knives
measuring spoons
weighing scales
thermometer
ladle
osterizer/food processor
funnel
colander

Packaging Material:

sterilized bottles/jars

Procedure:

1. Wash rare ripe bananas (80% yellow and 20% green).
2. Boil bananas for 10 minutes. Drain water.
3. Peel, slice bananas into 3 cm thickness.
4. Slice onions, bell pepper and garlic then add 3 and ¼ liter of water. Add in sliced bananas. Grind using osterizer/blender for 1 minute.
5. Add ½ liter of water in chili pepper. Grind using osterizer/blender. Strain and mix the extract in banana mixture.
6. Add vinegar, sugar, salt and spices. Cook at 80° to 85°C for 40 minutes or until thick.
7. Add other ingredients previously dissolved in small amount of water such as catsup red, chocolate brown, strawberry red and sodium benzoate.
8. Pour in sterilized bottles while hot and seal thoroughly.
9. Label and store.

BANANA CATSUP (Process 2)

Ingredients:

cavendish (saba) bananas
100 grams (7 tbsp.) vinegar
1 gram (3 pcs.) pepper, labuyo
5 grams (1 pc) onion, powdered (medium)
1 gram (1 clove) garlic, powdered (big)
10 grams (2 tsp.) refined salt
80 grams (6 tbsp.) sugar
2.7 gram (1/2 tsp.) red dye (no. 2)
2.8 gram (1/2 tsp.) yellow dye (no. 5)
5 grams (1 tsp.) cinnamon
200 mL (14 tbsp.) water

Procedure:

1. Cook, peel, and grind rare ripe bananas (80% yellow and 20% green).
2. Weigh the ground pulp and add an equal amount of water.
3. Blend in warring blender for one minute.
4. Adjust the pH of the puree to 4.0-4.3 by adding citric acid (0.5% of puree) and /or sodium hydroxide.
5. Adjust the pH of the vinegar to 4.0- 4.3.
6. Grind the spices and dissolve them in vinegar. Add them to the puree.
7. Cook the mixture for 10 minutes at 75o-85oC, stirring continuously to prevent scorching.
8. Add coloring and continue heating to desired consistency.
9. While catsup is hot, pour it in clean, sterilized bottle.

Source: dost.gov.ph, photo from alturas group