This document provides information on preserving foods using salt, including how to make sauces, ketchups, chutneys, and pickles. It discusses the key ingredients and processes for each. Sauces and ketchups require tomato, apple or other pulp at 25% and a total soluble solids content of 25%. Chutneys require 50% pulp. Pickles are preserved using a brine of 8-10% salt solution which inhibits spoilage organisms. All preserved foods require addition of preservatives like sulfur dioxide or benzoic acid. Proper preparation techniques and avoiding over-ripe produce are emphasized to ensure quality.

1. Preservation With Salt
Complied By-
Anuj Jha
2014027007
FSN 351- Technology of Fruits and Vegetables Preservation (2+1)

2. Sauce & Ketchup
• TSS : Sauce- 28-30% , Ketchups- 20-22%
• Ketchup and sauce means the product prepared by blending
juice/puree/paste of appropriate concentration with nutritive sweeteners, salt
vinegar spices and condiments and any other ingredient suitable for to the
product to the required consistency -FSSA standards
• Tomato, apple, papaya, soybean, mushroom etc.
• Sauces of two kinds- Thin & Thick
• FSSAI standards:-
Pulp 25%
TSS 25%
Preservative 70 ppm of SO2

3. Preparation of Sauce/Ketchup (Tomato)
Juice or pulp
1/3 Sugar and
spices
Cooking and
Concentration
Remaining
sugar & salt
added
(concentrated)
End Point (by
refractometer)
Vinegar
+
Preservative
Bottling
Pasteurization
(at 85-880C for
30 min)
Cooling and
storage

4. Problems in preparation process
• Over-ripened vegetables or fruits should not be used.
• Presence of foreign materials like leaves, stems, stalks, sticks and
stones can produce poor quality
• Colour should not darken while cooking (temperature- 80 to 900C)
• Pasteurization should be done after bottling as more acidic sauces
like tomato and mushroom are likely to ferment. (bottles are kept
in boiling water for 30 min)
• Iron and copper equipment should not be used for preparation as
they are acted upon by vinegar
• Storage should be in cool and dry place away from sunlight

5. Chutney
• Chutneys are made by boiling vegetables or sour fruits with sugar,
spices and sometimes vinegar if there is little acid in the fruit.
• . If a dark product is required, sugar is added before heating, or it is
added towards the end of boiling for a lighter product.
• The high sugar content and acid preserves the chutney after a jar has
been opened.
• Some spices also have a preservative effect, in addition to contributing
to the flavour of the chutney.
• Mango, Apple ,Tomato, Plum, Papaya, Apricot etc.
Pulp 50%
Preservative 100 ppm of SO2 or 250 ppm benzoic acid

6. Preparation of Chutney
Peeling
&
cutting
Mixing
Ingredients
Heating
Fill
and
Seal
Cooling
Label
and
Store

7. Problems in preparation process
• Over-ripened vegetables or fruits should not be used.
• Presence of foreign materials like leaves, stems, stalks, sticks and
stones can produce poor quality
• Non uniform sizes of cut can slower the penetration of syrup
• Jars should be sterile before filling in an oven at 1000C for 15 min
• Iron and copper equipment should not be used for preparation as
they are acted upon by vinegar
• Storage should be in cool and dry place away from sunlight

8. Pickling
• Preservation of food in common salt or in vinegar
• One of the ancient methods of preservation
• They are good appetizers and add palatability of meal
• Stimulates the flow of gastric juice and thus help in digestion
• Brine (8-10% salt solution) inhabits the growth of a majority of
spoilage organisms
• Spices and edible oil are also added
Drained weight 60%
Sodium Chloride 12%
Acidity 1.2%
Preservative 100 ppm of SO2

9. Types of Pickle
• fermented pickle-made by submerging vegetables in a dilute brine
(2-5% salt)
• 'salt stock' pickle - produced using a more concentrated brine (up to
16% salt), and is preserved by the salt and not by fermentation
• Sweet pickles- are made from fruits or mixtures of fruits and
vegetables
• Salted vegetables - made in a sealed drum by building up alternate
layers of chopped or shredded vegetable such as cabbage, with layers
of salt.

10. Washing Peeling Slicing
Slices in Jar
Sprinkling
Salt
Putting in sun
for a week
Mixing Spices
Storage at
ambient
Temperature
Preparation of Pickling (Mango)

11. Problems in preparation process
• Over-ripened vegetables or fruits should not be used.
• Presence of foreign materials like leaves, stems, stalks, sticks and
stones can produce poor quality
• Yeast and mould can grow in the presence of acid
• Salt should be free from iron as tannin present in spices can react
with it and causes blackening of the pickle
• Should not contain magnesium salts as they impart bitter taste
• Closed jars and bottles should be used to avoid interaction with
moisture also the storage environment should be dry.

12. Thank You…….