How to Make Fruit Juice Vinegar

During season of fruits, we should avoid throwing the unsold overripe fruits, instead we can make them into expensive vinegars. The procedure is very simple as outlined below.


MATERIALS:

ripe fruits 2 kg
water 6 L
yeast 2 tsp
vinegar starter 8 c
sugar 4 c

UTENSILS:

measuring cup
measuring spoon
knife
chopping board
casserole
stove
cheesecloth
wide-mouthed glass jars
thermometer

PROCEDURE:

1. Mash pulp of ripe fruits (pineapple, etc.)

2. Dilute one (1) part of mashed fruit by weight with three (3) parts of water in a clean container. Extract juice by pressing through cheesecloth.
3. Add 4 c sugar to every 32 c (8L) of diluted fruit juice. Pasteurize at 60ºC for 10-15 minutes.
4. Cool, transfer into sterilized container, half filled and add 2 tsp yeast.
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, photo courtesy of http://www.weilandsgourmetmarket.com/

Coconuts and Ginger Intercropping

Ginger can be grown in sandy loam, clay loam, and lateritic soils, provided that the soil is at least 30 cm. deep and there is enough rainfall and good drainage in the area.

Preparing the seedpieces:

1. Select fresh and healthy seed pieces weighing at least 20 grams each and showing signs of early sprouting.

2. Before planting, wash the seed pieces in running water. Then soak them for 10 to 15 minutes in a solution of acidulated mercuric bichloride (for every 20 liters water, add 45 grams captan).

Land preparation:

1. Prepare raised beds one week before planting to ensure good drainage. Beds with two rows should be about 30 cms. high and less than two meters wide. Row lengths depends on the farmers convenience. When beds are located in areas with high occurrences of soil-borne diseases, such as damping-off, the beds must be sterilized by burning dried rice straw, banana leaves or coconut leaves three times on the soil surface. 

 2. Plant the seed pieces about five cms. deep in each hill 25 cms. apart in double row in each bed. Arrange the hills in a triangular pattern, whether the seed pieces are planted in poorly drained areas or areas. When planted under coconut trees, the seed pieces should be planted 25 to 20 cms. in shallow furrows 45 cms. apart. 

 3. At the time of planting, fertilize the soil with complete fertilizer (12-24-12), 400 kg. if soil is sandy, 300 kg. if soil is clay-loam per hectare. 

 4. After planting, mulch the beds or ridges with green leaves (either ipil-ipil or madre de cacao) or rice straw, 10,000 kg./hectare, to prevent the soil from drying and to prevent erosion caused by monsoon rains. 

 5. During the second and fourth months of growth, apply fertilizer again. Generally, they should be weeded at least twice during its growth period. Harvesting: Ginger should be harvested when the leaves become yellow and start to wither. This occurs eight months after planting. 

 6. In small harvesting areas, the crop is dug with a spading fork, the plant is pulled out, shakes off the soil and lays them on the bed. Stems are cut off without breaking the ginger bulbs. 

 7. In large plantation areas, ginger is harvested by harrowing the soil, then dried an open shaded area. 

  Source: Greenfields, March 1990; and http://elgu2.ncc.gov.ph