The Manual on Home-based Fruit and Vegetable Processing is composed of two books. This book is designed to complement Book One, "Principles of post-harvest handling, storage and processing of fruits and vegetables", by providing recipes and guidance that will enable you to put into practice the principles described in Book One. It is advised that you start by reading Book One before applying the recipes provided here. You can also regularly refer back to Book One to better understand the purpose of each processing step described in Book Two.
Book Two is organised in seven chapters. Six chapters provide guidance and recipes on different food processing techniques, namely:
Sauces and chutneys
Each chapter begins by describing the processing outline for a given technique, and then providing detailed guidance on each step of the process. A colour code and icons will enable you to follow clearly how the process unfolds. Detailed recipes for specific fruits or vegetables are then given, enabling you to put in practice the processing outline. The last chapter, on "Measurements and Preparation of Solutions" gives guidance on essential tasks, such as how to calculate proportions of ingredients, chlorinate water, prepare solutions, and measure the strength of vinegar.