Assemble these utensils:
- 2 saucepans
- kitchen knife
- measuring cups
- fruit squeezer
- chopping board
- 2 utility plates
- thermometer
- mixing bowl
- 6 buffet cans
Assemble these supplies.
- 2 cups orange juice
- 1 cup crushed pineapple 4 cups guava juice
- 1 1/2 cups sugar
- 1/2 cup kalamansi juice
Steps in preparation:
- Wash and trim fruits thoroughly.Simmer guava (add 1/2 cup water to each pound of fruit) for 15 minutes.
- Squeeze the cooked fruit in a cloth bag or pass through a fruit press or strainer.
- Squeeze the orange and kalamansi.
- Combine guava, orange, kalamansi, crushed pineapple and sugar together.
- Heat to simmering temperature.
- Pour hot into sterilized bottles. Fill within 1/8" from the top.
- Process in water bath at simmering temperature, 180° F for 20 min¬utes.
- Cool and store. Yield: 6 buffet cans.
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