Peanut butter, brittle, and pastillas

PEANUT BRITTLE

Materials

shelled peanuts - 1/2 cup
baking soda - 1/2 tsp.
white sugar - 1 cup
margarine - 1 tbsp.

Utensils

measuring spoons
measuring cups
carajay
stove
kneading board
spatula
wooden ladle
rolling pin

Procedure

1. Roast the peanut in frying pan or in an oven at 99oC (210 F) for 20 minutes.
2. Heat the sugar until melted and golden brown. Add baking soda, margarine and peanuts, with continuous stirring.
3. Grease kneading board with margarine and spread the cooked mixture. Cover with banana leaves and flatten with rolling pin or long-neck bottle.
4. Cut the peanut brittle into desired size while still hot.
5. Cool and pack in sterilized jar or plastic bag (.003 PP/PE).

PEANUT BUTTER

Materials

shelled peanuts - 2 kg
sugar - 1/4 to 1/2 kg
refined salt - 1/2 tsp.
vegetable oil/corn oil - 1/2 cup

Packaging Materials

glass or plastic jars with new caps

Utensils

measuring cups and spoons
weighing scale
carajay
stove
ladle
basin/tray
grinder

Procedure

1. Roast peanuts in frying pan. Stir constantly to avoid scorching.
2. Cool.
3. Remove skins. Clean peanuts by using a winower.
4. Grind peanuts in a cocoa or coffee grinder with sugar, salt and vegetable oil.
5. Pack in previously sterilized preserving jars.
6. Seal tightly. Store.

PASTILLAS DE MANI

Materials

shelled peanuts - 1 and 1/2 kg
condensed milk - 4 cans
evaporated milk - 1 can

Utensils

weighing scale
carajay
stove
ladle
kneading board
rolling pin
spatula
grinder

Procedure

1. Roast the peanuts in frying pan stirring constantly to avoid scorching.
2. Remove skin, then grind in corn mill.
3. Add the other ingredients and mix thoroughly.
4. Cook very slowly until the mixture thickens.
5. Sprinkle sugar on a board and spread the mixture with a rolling pin.
6. Cut into pieces of 3.8 cm (1 and 1/2 in.) by 1.3 cm (1/2 in.) size or desired size and shape.
7. Wrap in wax paper.

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

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