This document provides instructions for preserving papaya (atsara) through pickling. It begins with a list of ingredients including papaya, carrots, onions, garlic, peppers, ginger and seasonings. The instructions explain how to julienne and dehydrate the papaya overnight with salt before rinsing. The papaya is then combined with other vegetables and spices in a jar before pouring in a vinegar-sugar brine. The sealed jar is refrigerated for a week to allow the flavors to develop before serving the preserved papaya cold.

1. FOOD
PRESERVATION
TLE – HOME EDUCATION
Quarter 3 - Module 6
MARY ANN M. SISON

2. Learning Competency: Explain different ways of food
preservation, using different tools /equipment in preserving
foods and applying different principles and skills in food
preservation processing.
LC Code: TLE6HE-0f-10
Specific Objectives:
1. Explain different ways of food preservation (drying,
salting, freezing, processing )
2. Use tools /utensils and equipment and their substitutes
in food preservation and processes.
3. Preserve food applying principles and skills in food
preservation processing.

3. COVID 19 pandemic opens lots of opportunities in online selling. It also opens the
door in food preservation business. Now, try to complete the graphic organizer
below by giving examples of some preserved food you can find at home or in the
internet. Let’s begin!
Examples of
preserved
foods at home
and in the
internet

4. Food preservation is very in demand in
the market today. Fresh fruits,
vegetables, fish and meat are foods
often used for food preservation. Many
people love to have them at home and
give them as a gift, therefore it can be a
source of income for the family.

5. Planning a Preserved Food Project
Here are some things to consider before
deciding to preserve large amount of food as an
income generating activity.
1.Choose the main ingredient very well. Make
sure the rest of ingredients are of high quality.

6. 2. Prepare all the materials and
make sure that the tools and
equipment are very clean before
starting the task.

7. 3. Once you start preserving the
food, finish the task immediately.
Do not leave anything exposed for
so long to prevent it from being
contaminated with dirt, dust and
insects.

8. 4. Follow the instruction on how
to preserve food carefully.
5. Strictly follow the prescribed
cooking time.

9. 6. Use sterilized bottles or containers to
store the preserved food. Let it stay in
the boiling water for 20 minutes. Avoid
containers made from metal, copper or
zinc. Use bottles or plastics when
making pickles.

10. 7. Be sure the food is in the right
temperature before it is placed
inside the container especially
glass bottles. Test the bottles for
leaks by turning it upside down.

11. 8. Keep the preserved food in a
cool and dry place where it will
not be disturbed. Add label
indicating expiration date and
the date it was made.

12. Different Ways of
Preserving Food
1.Drying – this is done by exposing
the food under the heat of the sun
to eliminate its water content.
Examples are fish, meat, fruits,
corn, mung beans (munggo), pork
skin, shrimp, and kamias (Averrhoa
bilimbi or cucumber trees.)

13. 2. Cooling/Freezing –
meat, fish, eggs, and
vegetables are kept in
a cooler or refrigerator
where the low
temperature can
maintain their
freshness for days.

14. 3. Adding preservatives – this
is to prevent the growth of
microbes in the food being
preserved.
• Vinegar is used for pickling
vegetables and fruits (atsara)
• Sugar is used in making jelly,
jam, or marmalade.

15. • Salt is used for preserving fish,
meat, and in making aster.
• Salitre (saltpeter or potassium
nitrate) is used in making ham,
bacon, tick, and longganisa (native
sausage). Be cautious in preserving
food with salitre for it is not
recommended to consume so much
with this preservative due to its
negative effects to a person’s health.

16. 4. Fermentation – this is
achieved by soaking or
saturating the food in
adequate amount of salt to
prevent it from spoiling and
would even have a better taste.
taste. Fermented food can be
used as sauce, seasoning, or
viand. Here are some
examples:

17. a. Bagoong (fermented tiny
shrimps and fish) – Fresh fish
is usually mixed with salt and
left in a container. It is mixed
daily to let the meat
disintegrate. While fresh tiny
shrimps (alamang) are also
mixed with salt in the same
process.

18. b. Fish Sauce (patis) – Fish
sauce is an amber-colored
liquid extracted from the
fermentation of fish with
sea salt. One can also
make fish sauce from the
extract of bagoong
alamang (fermented tiny
shrimps). This is then
cooked with kakanggata
(first undiluted coconut
milk).

19. c. Soy Sauce – Soy
sauce is made from
cooked soya beans
that are fermented
until they melt.

20. d. Vinegar – made from food that
is rich in carbohydrates.
Fermenting rice, sugar cane extract,
rice washing, old (brown) coconut
juice, coconut wine (tuba), and
sweet fruits like banana, pineapple,
apple, sweet sop/sugar apple (atis),
and guava can be made into
vinegar.

21. e. Cheese or Yogurt – Cheese is
usually made from cow’s milk or
carabao’s milk. The milk is runner
(an enzyme from the cow’s
intestine) or acid (lactic acid or
citric acid) to make it into a solid
form. The yogurt is made from the
souring of the milk through lactic
acid bacteria. Yogurt is good for
people with poor digestion.

22. 5. Smoking – food
is exposed near the
fire and smoke until
it’s cooked.
Examples are tinapa
(fish), ham and tapa
(beef).

23. 6. Boiling/Sterilizing –
preserving food is
usually boiled or
sterilized in the bottle
to kill off micro-
organism. Most
dangerous bacteria are
destroyed at a
temperature of 50
degree Celsius to 60
degree Celsius.

24. 7. Canning – preserving
food in cans such as milk,
sardines, meat (Vienna
sausage, liver spread), and
fruits such as mango,
pineapple and fruit juices.

25. Basic Tools and Utensils Used for
Food Preservation and Processing
Apple corer – used to take
of the core and pips from
the apple and other fruits.
Baster – use to drizzle
or liquid on meat.

26. Basting brush – use for
spreading juice or liquid
on meat so it does not
dry up and is flavorful.
Bowl – use to serve
or mix ingredients

27. Cheesecloth – used for
making and wrapping cheese
Containers – different sizes
and types like plastic bins with
airtight lids, and glass jars are
needed to store food.

28. Colander – use for
draining liquid from food
Meat grinder – use to mix
and puree meat.

29. Melon baller – use to
make balls from melon
and other fruits.
Sieve – use to sift and
strain

30. Tips on Selecting Fresh Products
1.Fish – Eyes should be clear; flesh
should be firm; belly should be intact;
gills are reddish; scales are shiny and
slippery; and firmly attached to the
flesh.

31. 2. Meat – The product should not have
any foul smell; there should be no marks
or stain in the meat; it should be reddish
and natural in color; and the flesh should
be soft and firm.

32. 3. Vegetable – Choose leafy
vegetables that are in season.
Make sure that they are whole,
green, and crispy; no stain or
scratches.

33. 4. Fruits – It should be ripe in
natural way; should be in
season; ripeness should be
even and without any
damaged (defect, rotten) part.

34. 5. Eggs – It should have a rough
shell; it should submerge in water
(should not float); it should be
clear inside when placed in front
of the light.

35. Healthy and Safety Practices in Food
Preservation
Food preservation can be done safely and
sanitarily if the following steps are done
correctly.
1.Prepare the necessary tools, equipment, and
ingredients before starting the task.

36. 2. Return everything to their
respective storage once you are
done with the task.

37. 3. Concentrate on the
task to avoid accidents
in the work area.

38. 4. As much as possible, sit
down while doing the task to
avoid getting tired easily.

39. 5. Be sure to know how to
use the different tools and
equipment in food
preservation.

40. 6. Keep the work area clean.
7. Try to work as fast as possible to
avoid exposing the preserved food
for so long. This would prevent
microbes from getting into the
preserved food.

41. 8. Be sure to add labels to
all ingredients to be used to
avoid the mistake of mixing
the wrong ingredients.

42. ATSARANG
PAPAYA
GROUP ACTIVITY

43. Atchara (Papaya)
Ingredients
 3 to 4 lbs. green papaya
julienned
 2 medium sized carrots
julienned
 1 large onion thinly sliced
lengthwise
 10 cloves garlic thinly sliced
 2 tbsp whole peppercorn
 1 large red bell pepper cut
into strips
 1 knob ginger cut into
thin strips
 1/4 cup salt to dehydrate
papaya
 1 1/2 tsp salt for the brine
or syrup
 2 cups white vinegar
 1 1/3 cups granulated
sugar
 2 small boxes raisins

44. Instructions
1. Place the julienned papaya in a
large bowl and combine 1/4 cup
salt then mix until the salt is well
distributed.

45. Instructions
2. Cover the bowl and place inside the
refrigerator overnight (the salt will
dehydrate the papaya).
Place the julienned papaya in a colander
or strainer then rinse with running water.

46. 3. Using cheesecloth (or any cloth) as a
container, put the rinsed papaya inside the
cloth and squeeze until all the liquid comes
out.
4. Put the papaya back in the large bowl
and combine with carrots, garlic, ginger,
onions, whole peppercorn, bell pepper, and
raisins

47. 5. Heat the saucepan and pour-in
the vinegar and bring to a boil.
6. Add the sugar and 1 1/2 tsp salt
then stir until well diluted

48. 7. Add the sugar and 1 1/2 tsp salt then
stir until well diluted
8. Turn off the heat and allow the syrup
to cool down until temperature is low
enough to handle.

49. 9. Place the combined vegetables and spices in a
sterilized airtight jar and pour-in the syrup
10. Seal the jar and place inside the refrigerator for
a week (or 5 days minimum to achieve the
expected texture and flavor).
11. Serve cold with fried dishes. Share and Enjoy!