Project in tle

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  • 1. PROJECT IN T.L.E.By : Joseph Benjamin B. Medalla Jayson P. Domenden
  • 2. INGREDIENT . .4 cups finely chopped peeled and cored firm ripe pears, about 4 pounds of pears
  • 3. INGREDIENT . .1 box (1.75 ounces) regular powdered pectin
  • 4. INGREDIENT . .1 tablespoon vanilla bean paste, or prepare vanilla sugar*
  • 5. INGREDIENT . .1/2 teaspoon butter, optional (helps reduce foaming)
  • 6. INGREDIENT . .5 cups granulated sugar or vanilla sugar
  • 7. PROCEDURES . . To prepare vanilla sugar, put the 5 cups of sugar in a large bowl . .
  • 8. PROCEDURES . . Slice two vanilla beans down the side and scrape seeds into the sugar.
  • 9. PROCEDURES . . Bury the pods in the sugar, cover tightly, and let stand for at least 2 days, stirring a few times. Remove the pods and use the sugar in the recipe.
  • 10. PROCEDURES . .Put lemon juice in a 6- to 8- quart stainless steel or enamel-lined (with no chips) pan.
  • 11. PROCEDURES . .As you chop the pears, measure them into the lemon juice and toss to coat, so they wont turn color.
  • 12. PROCEDURES . .Combine the pectin with 1/4 cup of the sugar and stir into the pear mixture.
  • 13. PROCEDURES . .Add the butter, if using. Bring to a full rolling boil over medium-high heat, stirring constantly.
  • 14. PROCEDURES . .Gradually add the vanilla sugar, stirring constantly. Bring back to a full rolling boil and continue boiling, stirring, for 1 full minute.
  • 15. PROCEDURES . . Skim foam and ladle into the hot prepared jars, leaving 1/4- inch headspace.
  • 16. PROCEDURES . .Wipe rims of jars with a damp towel and fit with the hot prepared lids. Screw on bands to fingertip tightness. Do not over tighten.
  • 17. PROCEDURES . . Lower the filled jars into the hot water, adding more water if needed to bring it at least 1 inch above the jar tops and cover the pan.
  • 18. PROCEDURES . . Bringto a full boil and continue boiling for 10 minutes. Remove the cover and turn off the heat. Let the jars stay in the hot water for 5 minutes before removing to a towel or rack. Makes 6 half-pint jars.
  • 19. INGREDIENTS . .1 kg cooking Apples
  • 20. INGREDIENTS . .750 grams Sugar
  • 21. INGREDIENTS . .2 cups Water
  • 22. INGREDIENTS . .2 teaspoons Lemon juice or 1/2 teaspoon Citric acid
  • 23. PROCEDURES . .Peel, core and cut the apples into slices, cook in water until tender.
  • 24. PROCEDURES . . Add sugar and lemon juice or citric acid and stir on a hot fire until jam sets when tested. Cool a little and pour into sterilised jars and cork tightly.
  • 25. PROCEDURES . .Serve after one day.
  • 26. INGREDIENTS . .250 grams Pineapple pieces
  • 27. INGREDIENTS . .250 grams Sugar
  • 28. INGREDIENTS . .1/2 teaspoon citric acid
  • 29. INGREDIENTS . .21/2 cups Water
  • 30. PROCEDURE . .Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left.
  • 31. PROCEDURES . .Add sugar cook until it is dissolved.
  • 32. PROCEDURES . .Add citric acid and color, cook until setting point is reached.
  • 33. PROCEDURES . .Pour into a jar and cork tightly.
  • 34. INGREDIENTS ..1-1/2 tbsp Gelatin
  • 35. INGREDIENTS . .1/4cup Cold Water
  • 36. INGREDIENTS . .1/2 cup Boiling Water
  • 37. INGREDIENTS . .1/2cup Sugar
  • 38. INGREDIENTS . .1/4 tsp Salt
  • 39. INGREDIENTS . .6 tbsp Lemon Juice
  • 40. INGREDIENTS . .1-1/2 cups Orange Juice
  • 41. INGREDIENTS . .Cream or Custard sauce
  • 42. PROCEDURES . .Take gelatin and soak it cold water for 20 minutes.
  • 43. PROCEDURES . .Add sugar and salt and stir until dissolved.
  • 44. PROCEDURES . .Add lemon juice, orange rind, and orange juice.
  • 45. PROCEDURES . .Pour the jelly into a wet mold, refrigerate until it becomes firm.
  • 46. PROCEDURES . .Unmold it and serve it with Cream or Custard Sauce.
  • 47. INGREDIENTS . .4 lbs (1.8 kg) crab or cooking apples
  • 48. INGREDIENTS . .2 pints (1200 ml) water
  • 49. INGREDIENTS . .Stickcinnamon or a few cloves or strips of lemon rind
  • 50. INGREDIENT . .1 lb (450 g) of sugar per pint of juice obtained.
  • 51. PROCEDURES . .Wash the apples and wipe. Cut into quarters but do not remove the skin or core.
  • 52. PROCEDURES . .Putthe fruit into a pan with the water and the cinnamon, cloves or lemon peel tied in a piece of muslin.
  • 53. PROCEDURES . .Stew until the fruit is pulpy. Test for pectin. Remove the flavoring ingredients.
  • 54. PROCEDURES . .Turn into a jelly bag and leave to strain overnight.
  • 55. PROCEDURES . .Add 1 lb (450 g) warmed sugar to each pint juice, stirring until all the sugar has dissolved.
  • 56. PROCEDURES . .Bring to the boil and boil rapidly until the jelly sets when tested
  • 57. PROCEDURES . .Pot and seal whilst still hot.
  • 58. INGREDIENTS . .3 C. grape juice
  • 59. INGREDIENTS . .4 1/2 C sugar
  • 60. INGREDIENTS . .1 box sure -jell (pectin)
  • 61. PROCEDURES . .Heat juice and pectin to a full boil, over high heat.
  • 62. PROCEDURES . .Add sugar and return to a boil. Boil hard for 1 min., stirring constantly. Remove from heat.
  • 63. PROCEDURES . .Ladle into hot jars. Adjust caps
  • 64. INGREDIENTS . .12 Oranges (approximately 3 pounds)
  • 65. INGREDIENTS . .4 Cups of water
  • 66. INGREDIENTS . .1 + 1 Meyer lemon and regular lemon
  • 67. INGREDIENTS . .5 Cups granulated sugar
  • 68. PROCEDURES . . Wash the oranges once or twice and dry them with a kitchen towel. Avoid using damaged or rotten oranges. Cut the oranges into equal halves and using a juice-maker squeeze out the juice. You get approximately 2 cups of orange juice from 12 oranges.
  • 69. PROCEDURES . . Squeeze out the juice from the regular lemon and add it to the orange juice. Cut the Meyer lemons lengthwise and remove the seeds and the inner membrane. Now cut the regular lemon into small triangular pieces.
  • 70. PROCEDURES . . In a thick-bottomed vessel/pan, pour the combination of lemon and orange juice. Add water and the pieces of Meyer lemon and oranges. Now slowly drop the muslin jelly bag into the pan and allow it to boil for ½ hour. Remove the muslin bag and allow it to cool.
  • 71. PROCEDURES . . You would have approximately 4 to 5 cups of juice. To this add 4 cups of sugar and mix well and reduce the flame. By now the muslin bag would have cooled down. Squeeze out the juice from it. This is known as pectin. Add this to the orange mixture.
  • 72. PROCEDURES . . Fill a clean glass with water and drop a spoon of marmalade into it. if it does not dissolve in the water, it means the marmalade is ready. You could use a candy thermometer also.
  • 73. INGREDIENTS . .8 cups thinly sliced tart apples, about 3 lbs
  • 74. INGREDIENTS . .1 orange
  • 75. INGREDIENTS . .1 1/2 cups water
  • 76. INGREDIENTS . .5 cups sugar
  • 77. INGREDIENTS . .2 tablespoons lemon juice
  • 78. PROCEDURES . . Wash, peel, quarter, and core apples. Slice thin and measure 8 cups (2 quarts). Quarter the orange, remove seeds; slice very thin. To make marmalade.
  • 79. PROCEDURES . . Heat water and sugar until sugar is dissolved.
  • 80. PROCEDURES . . Add the lemon juice and fruit. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water at your altitude, or until the mixture thickens. Remove from heat; skim off foam.
  • 81. PROCEDURES . . Pour immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Seal. Process 5 minutes in boiling water bath.
  • 82. INGREDIENTS . .1 fresh green papaya, grated
  • 83. INGREDIENTS . .1 carrot, sliced crosswise
  • 84. INGREDIENTS . .1 thumb size ginger, sliced crosswise
  • 85. INGREDIENTS . .2 green chillies, seeded, sliced crosswise
  • 86. INGREDIENTS . .250 ml (1 cup) vinegar
  • 87. INGREDIENTS . .250 ml (1 cup) water
  • 88. INGREDIENTS . .200 g sugar
  • 89. INGREDIENTS . .150g salt1 tsp salt
  • 90. PROCEDURES . . Mix 150g (1/4 cup) salt to about 4 cups of grated papaya. Express the papaya juice with hands at least 3 times. With sauerkraut, rinse 3 times.
  • 91. PROCEDURES . .Mix the papaya with all the other vegetables in a large bowl. Place this mixture in clean dry jars with lids.
  • 92. PROCEDURES . .In a small pot, boil vinegar, water, sugar and salt for about 5 minutes. Cool mixture.
  • 93. PROCEDURES . .Pour vinegar mixture into the jars, making sure the vegetables are completely covered with the mixture.