CORNED BEEF
Ingredients:
1 kg. beef (punta y pecho, tadyang, tapadera, kamto or paypay)
½ tablet ascorbic acid (500 mg.)
2 tbsp. salt
½ tsp. vetsin
1/4 tsp. prague powder
1 tsp. sugar
Equipments:
Knife
Chopping board
Basin
Measuring spoon
Pressure cooker (in the absence of a pressure cooker, a casserole may be used)
Measuring cup (liquid)
Colander
Fork
VEGETABLE PICKLING
Wash thoroughly carrots, cauliflower, ampalaya, singkamas, winged beans (seguidillas), red and green pepper, and green papaya. Peel, cut into desired sizes, and wash. Drain well and pack in sterilized culture jars. Boil four cups of water and one-third cup of salt. Cool and strain the solution with cheesecloth. Add one-fourth teaspoon of alum (tawas) and pour into the vegetablepacked jars. Cover and set aside. Add two tablespoons of salt for every four cups of water and one-third cup of salt daily for four days.
DEHYDRATED VEGETABLE PRODUCTS
Because of oversupply, vegetables and fruits in season often wilt and spoil in our markets. The producers are forced to sell cheap and get only a small profit. By processing and preserving abundant, in season fruits and vegetables, people can sell these at much higher prices during the off-season. Preservation makes vegetables and fruits more palatable.
Here are some of the methods:
