How to Make Tomato Paste

Materials: 

 1 kg tomatoes 

1 tsp salt 

½ tsp sugar cornstarch sodium benzoate (optional) 

  Packaging material: sterilized glass jars with PVC caps 

  Utensils: stainless/enameled kettle measuring spoons casserole, stainless blender (optional) stovestrainer, stainless bowl wooden ladle chopping board knife colander thermometer 

  Procedure: 

 1. Sort and wash ripe, fleshly red tomatoes. 

2. Blanch for 30 seconds and immediately dip in cold water. Remove skin and cut into halves (crosswise). 3. Strain the seeds through fine mesh stainless steel strainer. 

4. Discard the seeds. Osterize and/or cut the pulp into small pieces. 

5. Mix the juice and pulp. Cook the mixture to soften the pulp by boiling for 10-15 minutes with occasional stirring. 

6. Strain and measure the puree. 

7. Add 1 tsp salt and ½ tsp sugar to every cup of tomato puree. 

8. Transfer the strained puree into a casserole and cook over a low flame for 15 minutes. 

9. Continue cooking with occasional stirring until a pasty consistency is reached. Add cornstarch previously dissolved in water (if desired). 

10. Fill while hot (80oC) in sterilized bottle. Seal. 

11. Pasteurize in boiling water bath for 35 minutes. 

12. Cool and store. 

  Source: DOST, picture from:windowbox.com

How to Make Pumpkin Peel Vinegar

MATERIALS: 

 kalabasa peels & cores 

1 kg sugar 

1 ½ c yeast 

½ tsp vinegar starter 1 c 

  UTENSILS: measuring cup measuring spoon knife chopping board casserole stovecheese clothwide-mouthed glass jars thermometer 

  PROCEDURE: 

 1. Wash peels and cores of kalabasa, add three (3) parts water for every part of peel. Boil for 15 minutes. 2. Strain, add 4 c water for every 4 cups of strained liquid from boiled peels/core. 

3. Add ¾ c sugar for every 4 c diluted liquid. 

4. Pasteurize at 60 - 65ºC for 10-15 minutes. 

5. Transfer in a sterilized container half-filled and cool. Add ¼ tsp yeast for every 4 c diluted liquid. Cover with clean cloth/paper. 

6. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume. 

7. Pour gently the alcohol solution into another sterilized container so as not to disturb the sediments. Add one (1) cup vinegar starter for every four (4) cups of the solution. Cover with clean cloth/paper. 

8. Set aside for 15-20 days then determine the acidity which is usually between 6-7 percent. 

9. Decant/strain. Pasteurize at 60 - 65ºC for 5 minutes. 

10. Fill in sterilized bottle and seal tightly. 

11. Label and store. 

  Source: DOST, picture from:seasite.niu.edu