![]()
Making fruit jams and jellies at home can bring big savings and additional income to the family. The best time to make fruit jam is when they are abundant or when they are in season. Fruit jams and jellies can be sold to your friends, neighbors, food shops, restaurants, supermarkets and food bazaars.
[caption id="" align="alignnone" width="500"]
![fruit jam photo]( "Jam for days by bluemasonjars")
Photo by bluemasonjars ![]()
[/caption]
Mango Jam
In preparing mango jam, don't use metal utensils like knife, casserole or other similar metal containers of the jam produced.
Procedure:
1. Wash rip mangoes, slice and scrape the flesh.
2. Pass through a course strainer.
3. For every 2 cups mango, add 1 cup sugar.
4. Cook in a heavy aluminum casserole or frying pan and keep on stirring until thick.
5. Keep in jars that had been sterilized (or exposed to the heat of the sun) and cover.
Mango-Tomato Jam
Materials:
Ripe mangoes, Ripe tomatoes, Sugar
Procedure:
1. The mango fruit is peeled and mashed after removing the seeds.
2. Blanch the tomatoes, remove the seeds and chopped finely.
3. Combine the mashed tomato and mango.
4. Add 11/2 cup sugar for every 2 cups of the mashed mixture. Then cook the mixture.
5. Cooking the mixture should be done until thick and transfer while hot to well sterilized jars and sealed tightly. Boil again for 20 minutes.
Coco Jam
Ingredients:
4 cups coconut milk
2/3 cup glucose
1/2 cup brown sugar
1 cup palm sugar (panutsa), crushed and chopped
Procedure:
1. Put coconut milk and glucose in a saucepan. Bring to a boil, mixing continuously.
2. Add brown sugar and panutsa when mixture boils. Reduce heat and stir until mixture becomes thick. Turn off heat and let cool.
3. When completely cooled, transfer into sterilized airtight jars.
Duhat Jelly
Note: Use only ripe duhat fruits.
Procedure:
1. Wash fruits, remove stems.
2. Boil in a little water for about 3 minutes.
3. Remove from fire and mash with a wooden spoon.
4. Put the cooked pulp in a cloth bag, strain.
5. Add a tbsp. calamansi juice and 1 cup sugar for every cup of duhat juice.
6. Stir well to dissolve sugar, strain again.
7. Cook again until all small bubbles disappear and the big bubbles seem to jump out.
8. Remove particles on top and pour into containers.
Papaya Jam
Materials:
4 cups mashed ripe papaya
3 1/2 cups sugar
1/3 cup kalamansi juice
Procedure:
1. Ripe papaya is peeled and the seeds removed. The clean papaya is mashed to a fine pulp.
2. Strain through a coarse perforated strainer and measure.
3. Boil gently, add sugar and kalamansi juice, continue boiling until desired consistency is obtained.
4. Transfer in sterilized bottles.
Guava Jam
Materials:
Ripe guavas, Sugar
Procedure:
1. Ripe fruits are washed, peeled and the seeds removed.
2. The fruits are mashed. To one part of the mash add 1 part sugar. Boil mixture gently until thick. To avoid unnecessary caramelization, kalamansi juice is added as in mango jam.
3. While still hot, pack in well sterilized jars and seal tightly.
Santol Jelly
Procedure:
1. Blanch santol in boiling water for 5 minutes.
2. Cut crosswise, remove seeds and cut pulp into small pieces 1/8-inch thick. Combine seeds and cut pulp.
3. Cover with hot water using 2 cups for every quarter of cut fruit.
4. Boil slowly for 20 minutes.
5. Strain through a jelly bag.
6. The method of cooking for "jellying" point is the same as for any fruit jelly.
Guava Jelly
Materials:
mature guava (not so ripe)
calamansi
sugar
denatured alcohol (for testing)
Utensils:
aluminum casserole
wooden spoon
sinamay for straining
muslin cloth
measuring cup
jars
Procedure:
1. Wash the guavas, remove ends.
2. Slice into small pieces, put in a container with the fruits slightly immersed in water.
3. Boil in low fire until soft for about 12-15 minutes.
4. Wrap in wet muslin cloth, twist the cloth to draw out the juice a little, but not the pulp.
5. Test the pectin content. Put one tablespoon juice in 2 tbsp. denatured alcohol. If it becomes turbid, the pectin content is weak; if it is rich in pectin, it will form solids.
6. To test the acidity, put 1 tbsp. calamansi juice in 8 tbsp. water. If this is too sour, add papaya or melon juice. If not, add some more calamansi juice.
7. Add 1 cup sugar for every cup juice. Stir well to dissolve the sugar.
8. Boil and filter again to remove foreign particles or undissolved sugar.
9. Boil well without stirring until the thickness of jelly is attained.
It is jelly if:
a) the temperature on top is 104°C-105°C.
b) dip a teaspoon into the mixture. If when it is drawn out, the syrup is like fiber, it is already jelly.
c) drop 1½ tsp. of the mixture into a glass of water. If the drop falls to the bottom and does not spread, it is jelly.
10. Let the bubbles disappear or filter them out with the help of the sinamay strainer before pouring into jars.
11. Cool a little. Poor dissolved candle on top of the hardened jelly. If the jar is new, the candle is not necessary, as new jars have a rubber lining that seals the jar tightly.
12. Close the jar and store in a cool dark place.
NOTE: Other fruits rich in pectin are: anonas, guayabano, granada, papaya, rimas, banana, santol, chico, sineguelas and tomato among others.
Sources: FNRI 1989, Health & Home Vol. 13(4), ITDI (DOST), yummy magazine
Photo by dboy 
[/caption]
Salting Egg in Brine
Materials: Eggs (chicken or duck), Salt
Utensils: Wide-mouthed glass jar, Measuring cups, Cheesecloth
Procedure:
1. Boil 12 cups of water and 3 cups of salt. Cool
2. Carefully place 12 chicken or duck eggs in wide-mouthed glass jar
3. Pour the salt solution in the jar. Weigh down eggs with plate or cup to keep them from floating or use a sealed plastic bag filled with the salt solution
4. Cover mouth of jar with perforated paper or cheesecloth. Keep in a cool, dry place
5. Try one egg after 12 days by cooking below boiling point for 15 minutes. Soak again if eggs is not salty enough. Test for saltiness by cooking one egg after a few days until desired level of saltiness is attained. Duck eggs may need to be soaked longer
6. Cook salt eggs below boiling point for 15 minutes
Salting Eggs in Clay
Materials: Eggs (chicken or duck), Clay, Salt
Utensils: Measuring cups, Palayok
Procedure:
1. Mix 12 cups of clay and 4 cups of salt, adding water gradually until well blended
2. Apply generous portion of this mixture at the base of a clay pot or "palayok."
3. Coat each egg with the mixture
4. Arrange in layers and allow 2.5-5.0 cm. in between to prevent breakage
5. Cover with extra mixture and store
6. Try one egg after 15 days by cooking below boiling point for 15 minutes. If not salty enough, extend storing period
7. When ready, cook eggs below boiling point for 15 minutes
8. Color eggs, if desired
Source: Technical Information and Documentation Division ITDI (DOST)
Photo by 
Photo by Caryl Joan Estrosas[/caption]
Nowadays, kakanin cannot only be found in streets, but also in food stalls of big malls, bus stations and pasalubong centers. Before you start your own kakanin business, here are some business tips to know.
1. Register your kakanin business. If you’re planning to sell it in food stalls of malls, here are the steps:
a. DTI-BTRCP registration. It’s important to register your business in the Department of Trade and Industry (DTI) and in the Bureau of Trade Regulation and Consumer Protection (BTRCP) because this will give you protection and exclusive rights to use the business name of your choice.
b. Barangay Clearance.
c. Registration with the Local Government
d. Registration with the Bureau of Food and Drugs
2. Attend trainings and seminars to develop and acquire appropriate knowledge on how to start the business. Go to DTI or other private institutions conducting the trainings. They can help you grow the business.
3. Find out the latest technology available that will improve the taste and speed up your kakanin production. Also, learn the techniques and tips on how to prolong the shelf life of the products so that it will not spoil easily.
4. Formulate new marketing strategies that will help convince your customers to patronize your kakanin products.
No doubt, starting a kakanin business opens a lot of opportunities for Filipinos to earn money.
Lamayo is another style of fish preparation wherein the fish (tilapia, danggit or bangus) is marinated with herbs and spices and partially sun-dried.
If you love danggit lamayo and daing na bangus, you will also love this tilapia lamayo. Not only that, making of homemade tilapia lamayo is a good business idea to start for small tilapia farmers as an added income. Now, If you want to know how to make tilapia lamayo, follow the recipe below.
Tilapa Lamayo
Ingredients:
1 Kg Tilapia
150 grams salt
350 white vinegar
400 grams water
100 grams white sugar
1 bulb garlic
2 tablespoons ground pepper
Bay leaf as desired
Procedure on how to make Tilapia Lamayo:
1. Wash the fish.
2. Split fish on the dorsal side starting from the tail to the head by running the edge of the knife along the backbone.
3. Remove gills and internal organs. Wash fish to remove the blood and set aside.
4. Prepare brine solution (150 grams salt dissolved to 400 grams water) mix all remaining ingredients in brine solution.
5. Soaked fish for 15 minutes.
6. Arrange fish in drying trays. Sun dry until it becomes dry, glossy or 50% moisture content attained.
7. Air dry after sun drying.
8. Pack and label. Store in clean and dry place.
Processed by NAMANGKA, INC.
Source: DA-BFAR CDO
Photo credit: marketmanila
Photo by 
I've put two methods here: The traditional smoking, and the oven smoking method. Both of them produce mouthwatering, fall-off-the-bone ribs.
Baby Back Ribs
Ingredients
2 slabs baby back pork ribs (also known as: back ribs, loin ribs, back loin ribs)
1/4 cup paprika (if you're doing the oven method, use smoked paprika)
2 tbs garlic powder
2 tbs chili powder
2 tbs cayenne pepper
1 1/2 cups tomato paste
1/4 cup molasses
1/2 cup dark brown sugar, divided
1/4 cup apple cider vinegar
1 tbs salt
1 tbs black peppercorns, cracked
Several pounds each hickory and applewood chunks, or chips if using oven method
Procedure
Oven Procedure
1. Combine 1/4 cup sugar, chili powder, garlic powder, cayenne, salt, and pepper. Rub meat side of ribs with this mixture and refrigerate for at least 1 hour.
2. Place a 1/4 cup each hickory and applewood chunks in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.
3. Combine remaining ingredients in a large saucepan and bring to a boil over high heat until reduced by half. Set aside.
4. Cover roasting pan with aluminum foil and place in the center of a 200 degree F oven and cook 6 hours, brushing with sauce every hour.
5. Take ribs and remove foil. Brush meat side liberally with sauce and place under a preheated broiler until well browned.
6. Slice into 1-rib portions and serve warm with remaining sauce.
Traditional Procedure
1. Repeat 1st step of oven method.
2. Repeat 3rd step of oven method.
3. Place enough hickory and applewood into the firebox of your friendly neighborhood smoker to keep the temperature around 200 degrees F.
4. Place ribs in smoker and repeat last 8 words of step 4.
5. Brush meat side liberally with sauce and place meat side down on a high grill until well browned. Remove and slice into 1 rib portions and serve with remaining sauce.
Retrieved from "http://en.wikibooks.org/w/index.php?title=Cookbook:Baby_Back_Ribs&oldid=2679975"
Photo by 
Photo by 
Photo by 
For an up-to-date, and comprehensive guide on making a perfect peanut butter with pro tips from famous bloggers, you may check: 
Image: 
Photo by 
Fish and marine products are now prepared and processed by either smoking, drying, salting, or canning.
In the Philippines, smoked fish locally known as tinapa is very popular and has become part of the Filipino meal, especially during breakfast.
However, tinapa relatively possesses a characteristic of being smoky and with a short shelf life. In this context, a study on smoked fish was conceptualized and spice-curing technology was developed by the Southern Luzon State University (SLSU) in Lucban, Quezon headed by Prof. Delia Babilonia.
This research aimed at increasing the shelf life of tinapa and at the same time improving the earnings of the adopters/processors by providing consumers better smoked fish product that ensures sustainability of market preference of the consumers.
Postharvest and processing procedures of spice-curing technology for smoked fish
Medium-size Indian sardines or "Tamban" with intact scales and belly are washed with clean water and drained. Spice-curing solution is prepared by dissolving 250 grams of table salt and 100 g of powdered spices (onion, garlic, chili, and black pepper) in 1 gallon of water. This is divided into two equivalent portions, for soaking and cooking of fish.
Fish are then soaked in the solution for 5 hours with occasional agitation. Cured fish are removed from the solution and arranged in bamboo trays and allowed to drain for 30 minutes. The fish are then cooked in boiling solution by dipping the tray for 10-15 minutes under low fire. The cooked fish are maintained in the tray and air-dried for 1-2 hours.
"This is necessary for pellicle formation, which is essential for better color development," Ms. Babilonia explained. After air-drying, fish are arranged in the smoking trays and loaded in the pre-heated smokehouse and smoked for 2 hours or when the fish turn golden brown.
To make the product more attractive to consumers, a new packaging style is more hygienic than newspaper or magazine was introduced.
Marketing approach
Product displays and exhibition within and outside the SLSU helped the group promote and market their product. SLSU also developed Teknokomiks distributed to Municipal Agricultural Officers (MAOs) of the towns of Quezon to enhance awareness towards the developed technology on spiced-cured smoke fish.
Lecture-demonstrations were held to familiarize fish processors with the process. Marketing of the product at present is exclusive and selective. Delivery of the product is based on the orders of the prospective buyers.
The SLSU is also providing the technology to individual and association of fish processors and other rural organizations for livelihood purposes as part of its extension program.
Personal note
Ms. Babilonia fully acknowledges Director Nicomedes Eleazar of DA-BAR through the National Technology Commercialization Program (NTCP) and Dr. Cecilia N. Gascon, president of Southern Luzon State University for their support to the project. "Through granting of the needed financial assistance, the dissemination of the technology to the end-users became possible," she added.
She considers the NTCP as one important component in postharvest/processing technologies. "Technologies are developed to address problems. Most often, people who produce and market their commodities are the ones facing problems in terms of proper postharvest handling. Processing technology is important to fill in the gaps and make the process more scientific," Ms. Babilonia stressed.
According to her, technologies generated must be socialized so that people will benefit from it. "DA-BAR NTCP facilitates commercialization of technologies and made these available to the end-users who are the farmers and fisherfolk. The agency ensures that activities are operationalized through financial and technical assistance. This realizes the objective of BAR to bring mature technology to local level and to modernize activities in agriculture and fisheries," she added.
In the coming years, Babilonia envisions that local fish processors even in the remotest areas can produce smoked and dried fish products in competitive and export quality. "With the continuous R&D in fish smoking and drying, tuyo and tinapa will not only be a good viand for the low income members of the community but also part of the diet of people at all levels of our society," she averred.
The industry on locally-produced fish products is not hard to achieve. Sooner than we think, these will be penetrating both the local and international markets. This is the reason why individuals are going into developing studies on fish processing for creating business and income-generating livelihood.
-------------------------------------------
Photo by 
Photo by 
How to start your food peddling business?
Know your Location
Angie, a viand vendor, sells her home-made viand to various offices. She chose the offices to sell her prepared dishes because employees have money to buy. With her big basket full of food packed in cellophane, she sells it to numerous government offices. She starts to vend as early as 9:00 in the morning and finishes it as early as 11 o'clock in the morning. "Some of the employees have not eaten their breakfast before leaving their homes that's why I come early." Angie prepares at least seven types of dishes---eggplant omelet, sunny side-up egg, fried fish, fish cooked in vinegar, chicken adobo and many more.
Know your Market
If you know who are your market, it is easy for you to plan what dishes to prepare. However, you have to decide on what food to offer for your customers. Like Angie, she decided to focus her business on breakfast and lunch dishes. She later found out that some of her customers love to eat vegetables, she then cooked Filipino food vegetable recipes like adobong kangkong (Swamp cabbage cooked in vinegar and soy sauce), Ginataang Gabi na may Hipon (Taro Cooked in Creamy Coconut Milk with Shrimp) and others. Angie sometimes asked her customers what dishes they preferred to eat the next day, a strategy which could save any vendors of thinking what dish to prepare the following day. Meanwhile, this is a good sign that you have created your set of loyal customers.
Find local wholesale houses
It is better that you find a perfect partner for your small business. Inside your local market, find a partner who could provide you with your needs like spices, vegetables, chicken meat and pork and many others. Established rapport with them because sometimes they agree to get a product payable after a week.
Make your product delicious, clean and affordable
What makes Angie's viand ahead of any vendors is its affordability. She sells her dishes at lower price compared to other food peddlers but she does not compromise its clean preparation and good taste because after all these make her customers come back for more.
Make yourself pleasant, clean
This is important. Since Angie is selling her dishes inside a government institution, she requires herself to dress neatly. Before she sells she sees to it that her dress is neat and tidy.
The business is alive with food peddling, this is the reason that many small time entrepreneurs choose to engage in this kind of business. Tiring, yes, but money is flowing everyday. Make this in its fullest potential.
Other food peddling ideas:
bread
native sweet delicacies
siomai
arroz caldo
sopas
fruits
mini pizza
crackers
ice cream/ ice drop
street foods
etc.
The nature green