_{This chapter will present the raw materials, auxiliary materials, equipment and processing operations for a series of products preserved by means of different home-processing or small-scale industrial techniques. Part of the many possibilities offered by this activity will thus be illustrated, and the significance of their development in different communities possessing the necessary resources will be shown.}

_{Mango and guava nectar}

_{Raw material}

_{- Mature mangoes and guavas}

_{- Sugar}

_{- Lemon juice or citric acid}

_{- Water}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Pulper.}

_{- Capper.}

_{- Crown corks and glass bottles.}

_{- Kitchen utensils: wooden spoons, knives, funnel, skimmer, chopping blocks, an assortment of plastic containers and kitchen cloths.}

_{- Source of heat.}

_Processing

_{- Wash the mangoes and guavas in clean water.}

_{- Drain.}

_{- Peel the mangoes and separate the pulp from the pit. Cut the guavas in four sections and blanch them in boiling water for 3 to 10 minutes, according to their degree of maturity.}

_{- Extract the mango and guava pulp by means of the pulper.}

_{- Mix the ingredients as described below:}

_{Boiling water: 1 litre per kilo of pulp.}

_{Sugar: 200 g per kilo of pulp.}

_{Lemon juice: 2 spoonfuls per kilo of pulp.}

_{- Boil the water with the lemon and sugar, and then add the pulp, so that the mixture has a 19% solids concentration, measured by means of a refractometer, and a pH value between 3.5 and 3.8.}

_{- Remove the foam with a skimmer.}

_{- Pack while it is still hot, cover with a lid and sterilize for 10 minutes in boiling water for 0.33 l bottles; 15 minutes for 0.5 l bottles, and 20 minutes for 0.75 l bottles.}

_{- Let the bottles cool.}

_{- Label and store.}

_{Picture 53. Hand pulper to obtain guava pulp. (G. Paltrinieri)}

_{Picture 54. Another model of a mango pulper. (G. Paltrinieri)}

_{Picture 55. The removal of foam during the cooking of the pulp. (G. Paltrinieri)}

_{Picture 56. Filling the bottles with the hot nectar. (G. Paltrinieri)}

_{Picture 57. Cutting pears in quarters before blanching. (G. Paltrinieri)}

_{Picture 58. Pear pulp extraction. (G. Paltrinieri)}

_{Picture 59. Coring peaches to prepare the nectar. (G. Paltrinieri)}

_{Picture 60. Filling jars with apple puree. (G. Paltrinieri)}

_{Pear nectar}

_{Raw material}

_{- Mature pears}

_{- Sugar}

_{- Lemon juice or citric acid}

_{- Water}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Pulper.}

_{- Capper.}

_{- Crown corks and glass bottles.}

_{- Kitchen utensils: wooden spoon, knives, skimmer, funnel, chopping blocks, an assortment of plastic containers and kitchen cloths.}

_{- Source of heat.}

_Processing

_{- Wash the pears in clean water.}

_{- Drain. Possibly peel, according to the variety.}

_{- Cut the pears in quarters and blanch them in boiling water for 2 to 10 minutes, depending on their degree of maturity.}

_{- Extract the pulp by means of the pulper.}

_{- Mix the ingredients as explained below:}

_{Water: 1 litre per kilo of pulp; sugar: 200 g per kilo of pulp; lemon juice: 2 spoonfuls per kilo of pulp. The quantity of the ingredients varies according to the pear variety and consumer taste. Another widely employed formulation is as follows: 37% pear pulp, 55% water, 8% sugar, and lemon juice or citric acid up to a pH value of 3.6.}

_{- Boil the water with the lemon and sugar, then add the pulp, so that the mixture has a 12-13% solids concentration, determined in the cold state with a refractometer, and a pH value between 3.5 and 3.8.}

_{- Remove the foam with the skimmer.}

_{- Pack while hot, cover with a lid and subject to sterilization for 10 minutes in boiling water for 0.33 l bottles; 15 minutes for 0.5 l bottles, and 20 minutes for 0.75 l bottles.}

_{- Let the bottles cool. Label and store.}

_{Peach or apricot nectar}

_{Raw material}

_{- Mature peaches (or apricots)}

_{- Sugar}

_{- Lemon juice or citric acid}

_{- Water}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Pulper.}

_{- Capper.}

_{- Crown corks and glass bottles.}

_{- Kitchen utensils: wooden spoon, knives, skimmer, funnel, wooden chopping blocks, an assortment of plastic containers and kitchen cloths.}

_{- Source of heat.}

_Processing

_{- Wash the peaches in clean water. Drain.}

_{- Peel the peaches, according to the variety, and separate the pulp from the core.}

_{- Extract the pulp from the peach with the pulper.}

_{- Mix the ingredients, as explained below:}

_{Boiling water: 1 liter per kilo of pulp; sugar: 200 g per kilo of pulp; lemon juice: 2 spoonfuls per kilo of pulp, or citric acid.}

_{- Boil the water with the lemon and sugar, then add the pulp, so that the mixture has a 12-13% solids concentration, determined in the cold state by means of a refractometer, and a pH value between 3.5 and 3.8. The quantity of the ingredients will vary according to the peach variety and consumer taste. A widely used formulation is the same as that reported for the pear nectar.}

_{- Remove the foam with the skimmer.}

_{- Pack while hot, cover with a lid and sterilize for 10 minutes in boiling water for 0.33 1 bottles; 15 minutes for 0.5 1 bottles, and 20 minutes for 0.75 1 bottles.}

_{- Let the bottles cool. Label and store.}

_{Picture 61. Mangoes being peeled before processing. (TCP/JAM/0154 Project)}

_{Picture 62. Extracting pulp from mangoes. (TCP/JAM/0154 Project)}

_{Picture 63. Greasing the tray surface to prevent the product from sticking. (TCP/JAM/0154 Project)}

_{Picture 64. Uniform distribution with glycerine of the mango juice and sugar and mixture on the tray. (TCP/JAM/0154 Project)}

_{Picture 65. Drying the mango pulp in a portable solar drier. (G. Paltrinieri)}

_{Picture 66. Superimposing dehydrated layers to increase thickness. (G. Paltrinieri)}

_{Picture 67. Cutting uniform-sized bars. (G. Paltrinieri)}

_{Picture 68. Bars wrapped in cellophane. (G. Paltrinieri)}

_{Mango bars}

_{Raw material}

_{- Fully ripe mango}

_{- Sugar}

_{- Lemon or lime juice or citric acid}

_{- Sodium or potassium metabisulfite}

_{- Glycerine for foods}

_{Materials and equipment}

_{- Aluminium or stainless steel pot with lid; trays.}

_{- Pulper.}

_{- Solar dryer.}

_{- Cellophane to wrap the bars.}

_{- Kitchen utensils: wooden spoon, knives, funnel, wooden chopping blocks, an assortment of plastic containers and kitchen cloths.}

_Processing

_{- Wash the mangoes and cut them in pieces.}

_{- Extract the pulp with the pulper.}

_{- Add the ingredients as explained below:}

_{Sugar: 10-15% the weight of the pulp, according to the variety used.}

_{Lemon juice: 2 spoonfuls per kilo of pulp.}

_{Sodium or potassium metabisulfite: 2 g per kilo of pulp.}

_{Mix and heat at 70-80°C.}

_{- Remove the foam with the skimmer.}

_{- Grease the surface of the trays with glycerine to prevent the product from sticking.}

_{- Place the mixture on aluminium or steel trays, at a ratio of 15 kilos per square metre of tray area.}

_{- Place the trays in a solar dryer. The dehydration is complete when the product acquires a leather-like consistency (about 15% moisture).}

_{- Place three layers of product on top of each other and cut in small 4 x 4 cm squares.}

_{- Wrap each square in cellophane.}

_{- Pack in plastic bags, label and store.}

_{Natural carambola and mango juice}

_{Raw material}

_{- Completely ripe mangoes (spicy variety): 5 kg}

_{- Ripe carambola (bitter variety): 8 kg}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Pulper or disc-extracting machine.}

_{- Manual capper.}

_{- Kitchen utensils: wooden spoon, knives, funnel, skimmer, wooden chopping blocks, an assortment of plastic containers and kitchen cloths.}

_{- Source of heat.}

_Processing

_{- Wash and peel the mangoes.}

_{- Wash the carambola.}

_{- Cut the fruit in pieces.}

_{- Separately extract the mango pulp (18-19 Bx° sugar content and a pH value of 4.5) and the carambola juice (6-8 Bx° sugar content).}

_{- Mix approximately 4 parts of mango pulp and 3 parts of filtered carambola juice.}

_{- Taste the nectar and add more-mango or more carambola, depending on the product that one wishes to obtain, with 10-12°B of solids and a pH value of 3.5.}

_{- Heat the mixture until it begins to boil.}

_{- Remove the foam with the skimmer.}

_{- Pack while still hot in 0.33 1 bottles and sterilize for 10 minutes in boiling water.}

_{- Cool, label and store.}

_{Picture 69. The carambola fruit is softened before pulp extraction. (if necessary) (G. Paltrinieri)}

_{Picture 70. Extracting the carambola pulp. (G. Paltrinieri)}

_{Picture 71. Heating of the pulp mixture and removal of the foam (G. Paltrinieri)}

_{Picture 72. Filling the bottles with hot juice and capping them. (G. Paltrinieri)}

_{Picture 73. Adding water to the apples to soften them. (G. Paltrinieri)}

_{Picture 74. Pieces of quartered apples ready for pulp extraction. (G. Paltrinieri)}

_{Picture 75. Extraction of apple puree. (G. Paltrinieri)}

_{Picture 76. Concentration of the pulp to form a light puree until the pulp volume is halved. (G. Paltrinieri)}

_{Natural apple puree}

_{Raw material}

_{- Fresh apples of the green variety, if possible (Grand Smith): 20 kg.}

_{- Cinnamon or clove: optional}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Boards for cutting the fruit.}

_{- Pulper.}

_{- 250 or 500 g jars with screw-band lids.}

_{- Kitchen utensils: wooden spoon, knives, funnel, skimmer, wooden chopping blocks, an assortment of plastic containers, kitchen cloths.}

_{- Clothbag for the sterilization of jars (optional).}

_{- Source of heat.}

_Processing

_{- Wash the fruits in drinking water.}

_{- Blanch the fruits whole (the smallest) or in halves (the larger ones) for 10-15 minutes until they become softer.}

_{- Cool the fruits partially and cut them in small pieces.}

_{- Put the pieces through the pulper.}

_{- Weigh the pulp.}

_{- Heat the pulp, with or without cinnamon, in a pot until its volume is reduced by half. Use a wooden spoon to stir the mixture every now and then, to make sure that it does not stick to the pan.}

_{- Pack the concentrated pulp in the jars, previously cleaned and sterilized with boiling water, making sure that they are filled to the brim with the pulp still hot. -}

_{- Seal the jars.}

_{- Sterilize the jars in boiling water for 15 minutes.}

_{- Cool the jars with a jet of cold water, making sure that they do not break.}

_{- Dry the jars and screw the lid on more tightly.}

_{- Label and store.}

_{Mango sauce}

_{Raw material}

_{- Grated mango: 2 kg}

_{- Sugar: 900 g}

_{- Salt: 50 g}

_{- Red chili peppers: 10 g}

_{- Ginger: 15 g}

_{- Onion (chopped): 60 g}

_{- vinegar: 600 ml}

_{- Sweet pepper: 10 g}

_{- Garlic: 10 g}

_{- Seasoning mix: 30 g}

_{- Raisins: 170 g}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Glass jars with metal screw-band lids. As an alternative, previously sterilized jars with twist-off lids may be used.}

_{- Kitchen utensils: wooden spoon, knives, wooden chopping block, an assortment of plastic containers, kitchen cloths.}

_{- Source of heat.}

_Processing

_{- The fruit must be selected so that it is green, firm and fully developed with a yellow pulp.}

_{- Wash and peel the fruit, using a stainless steel knife.}

_{- Cut the fruit in slices.}

_{- Cook the slices with a little water, to soften them.}

_{- Add salt and sugar.}

_{- Mix the vinegar with the spices and heat the mixture for 3 minutes.}

_{- Add the vinegar and spices to the mango slices and cook until the product acquires a gel-like consistency (60 Brix°, measured with a refractometer).}

_{- Pour the product into clean jars and close hermetically.}

_{- The jars must be washed and labelled before storage.}

_{Picture 77. Separating the pit from the mango by hand. (G. Paltrinieri)}

_{Picture 78. Separating the pulp of mature fruits by means of a sieve. (G. Amoriggi)}

_{Picture 79. Cooking the pulp and adding the ingredients. (G. Amoriggi)}

_{Picture 80. The product in its final container. (G. Paltrinieri)}

_{Picture 81. Cutting the guavas. (G. Paltrinieri)}

_{Picture 82. Cooking the pulp until it boils. (G. Paltrinieri)}

_{Picture 83. Filling the-glass jars with the hot puree. (G. Paltrinieri)}

_{Picture 89. The finished product in its recyclable container. (G. Paltrinieri)}

_{Guava puree}

_{Raw material}

_{- Ripe guavas}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Pulper.}

_{- Sieve (0.05 cm mesh).}

_{- Kitchen utensils: wooden spoon, knives, wooden chopping block, an assortment of plastic containers, kitchen cloths.}

_{- Glass jars with screw-band lids.}

_{- Source of heat.}

_Processing

_{- Wash the guavas and drain.}

_{- Cut in quarters and blanch, if necessary.}

_{- Extract the pulp.}

_{- Sieve the pulp so that it acquires a uniform consistency (optional).}

_{- Pasteurize at 90°C for 60 seconds and pack.}

_{- Label and store.}

_{This is a basic product for the subsequent processing into other finished products, such as nectars and clarified juices, pastes, jellies and jams.}

_{Tropical fruit jam (Pineapple, Guava, Papaya and Maracuya)}

_{Raw material}

_{- Pineapples: 6 kg (peeled)}

_{- Sugar: 3 kg}

_{- Lemon juice: 50 cc}

_{Materials and equipment}

_{- Aluminium pot and lid.}

_{- Previously sterilized, different-sized glass jars with screw-band lids. Jars with twist-off lids may be used as an alternative.}

_{- Kitchen utensils: wooden spoon, wooden board, knives, spoons and funnel.}

_{- Plastic or metal bowls.}

_{- Source of heat.}

_Processing

_{- Remove the unripe fruit and those affected by blemishes or signs of decay.}

_{- Wash in abundant water and let drip.}

_{- Remove the skin, according to the fruit being processed.}

_{- Cut the fruit in halves or quarters, according to its size, and place in a pot.}

_{- Cook on low heat and stir frequently with a wooden spoon to prevent the product from sticking to the bottom of the pot and burning.}

_{- Simmer for 15 minutes.}

_{- Cook on a higher flame for 15 more minutes and stir frequently with the wooden spoon.}

_{- Add 1 kg of sugar and dissolve rapidly.}

_{- Let cook for 30 minutes.}

_{- Add 50 cc of lemon juice.}

_{- Add the remaining 2 kg of sugar, dissolve rapidly and boil for 15-20 minutes.}

_{- When the product has become thicker and has reached the setting point, remove from the fire.}

_{- Fill the previously washed and dried glass jars with the hot jam up to 1.5 cm from the rim.}

_{- Clean the upper part of the jars from possible jam residues.}

_{- Close with screw-band lids.}

_{- Turn the lid-bearing jars upside down, to sterilize the lids until the content cools off.}

_{- Remove all jam residues from the outside of the jars and lids.}

_{- Label each container, indicating the name of the product, the ingredients and date on which the product was prepared.}

_{- Place a strip of adhesive paper over jar and lid, so as to be able to check whether the container was previously opened, before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be preserved for at least 12 months.}

_{- Since less sugar than normal is used to make an extra-quality jam, once the jar is opened the product must be stored in the refrigerator.}

_{NOTE: To make maracuya and guava jams, the pulp is extracted beforehand, the seeds are removed and pectin must be added.}

_{Picture 85. Pulp extraction and removal for preparing maracuya dam. (G. Paltrinieri)}

_{Picture 86. Adding sugar while preparing jam with sliced impelled guavas (G. Paltrinieri)}

_{Picture 87. Jam of the right consistency ready to be packed. (G. Paltrinieri)}

_{Picture 88. Papaya jam in jars. (G. Paltrinieri)}

_{Picture 89. Concentrating the jam made with apricot halves. (G. Paltrinieri)}

_{Picture 90. Adding lemon juice during the concentration. (G. Paltrinieri)}

_{Picture 91. The product is stirred frequently to prevent it from sticking to the bottom of the pan. (G. Paltrinieri)}

_{Picture 92. Checking the "point" of the apricot jam. (G. Paltrinieri)}

_{Apricot jam (extra)}

_{A recipe is presented for the preparation of apricot jam (extra quality). The quality of this jam depends on the amount of sugar added to the raw material.}

_{Raw material}

_{- Fresh apricots}

_{- 6 kg Sugar, 3 kg}

_{- Lemon juice, 50 cc}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Previously sterilized, different-sized glass jars with screw-band lids.}

_{- Jars with twist-off lids may be used as an alternative.}

_{- Kitchen utensils: big wooden spoons, wooden board, knives, spoons and funnel.}

_{- Plastic or metal bowls. source of heat.}

_Processing

_{- Collect fully but not over mature apricots.}

_{- Remove the unripe fruits, or those that are affected by blemishes or show signs of deterioration.}

_{- Wash with plenty of water and drain.}

_{- Remove the stalk, resin residues and parts of the apricot presenting small spots or initial signs of decay.}

_{- Split each fruit open in half and remove the pit.}

_{- With a knife, remove any internal defects.}

_{- Weigh the fruit.}

_{- Place the halves in a pot. Optional: cut the halves in two with a knife.}

_{- Cook on a medium fire and stir frequently with a wooden spoon to prevent the product from sticking to the bottom of the pot and burning.}

_{- Simmer for 15 minutes.}

_{- Use the large spoon to remove pieces and residues of dark skin left on the fruit.}

_{- Cook on a higher flame for another 15 minutes, frequently stirring the mixture with the wooden spoon.}

_{- If there is not enough time to complete the process now, remove from the fire and let the product cool off. Cover the pot with the lid until the following day.}

_{- On the following day, cook the product on a medium fire for 15 minutes.}

_{- Add 1 kg of sugar and dissolve rapidly.}

_{- Boil for 30 minutes.}

_{- Add 50 cc of lemon juice.}

_{- Add the remaining 2 kg of sugar, dissolve rapidly and boil for 15-20 minutes.}

_{- When the product has reached the setting point and has become thicker, remove from the fire.}

_{- Fill the previously washed and dried glass jars with the jam up to 1.5 cm from the brim.}

_{- Clean the upper part of the jars.}

_{- Close the jars with the screw-band lids.}

_{- Turn the lid-bearing jars upside down to sterilize the jars, until the contents cool off.}

_{- Remove all jam residues from the outside of the jars and lids.}

_{- Label each container, indicating the name of the product, the ingredients and the date on which the product was prepared. Place a strip of adhesive paper over jar and lid, to check whether the container was opened previously, before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be preserved for at least 12 months.}

_{- Since less sugar than normal is used to make an extra-quality jam, once the jar is opened it should be stored in the refrigerator or it should be consumed within a few days.}

_{Jam from "small" berries}

_{This recipe is used to make jams with Chilean strawberries, raspberries, sarsaparillas, "calafate" and other berries. Some fruits, as those illustrated in the previous recipes, may be combined to make mixed jams.}

_{Raw material}

_{- Ripe Chilean strawberries, 2 kg}

_{- Large lemons: 4, or lemon juice: 50 cc}

_{- White refined sugar: 2 kg}

_{- Pectin: optional}

_{Materials and equipment}

_{- Aluminium pot and lid.}

_{- Previously sterilized glass jars with screw-band lids.}

_{- Jars with twist-off lids may be used as an alternative. Kitchen utensils: wooden spoons, knives, funnel with a large mouth, wooden board, an assortment of plastic containers, kitchen cloths.}

_{- Plastic or metal bowls.}

_{- Source of heat.}

_Processing

_{- Select the fruits according to their degree of maturity. Those that are not ripe should be left to the side until they ripen. Remove the parts presenting signs of decay and other defects.}

_{- Wash with plenty of water and drain.}

_{- Remove the stalks.}

_{- Cut the fruits in halves or quarters, according to their size, and place in a pot.}

_{- Add the lemon juice free from pips and small pieces of the rind.}

_{- Add 200 g of sugar.}

_{- Stir with a wooden spoon.}

_{- Cover the pot with lid and let the contents settle for 1 or 2 hours, so that the strawberries release their juices.}

_{- Let the mixture simmer, so that the fruit releases the juice and stir frequently with a wooden spoon to prevent the product from sticking to the bottom of the pot and burning.}

_{- Let it simmer for 10-15 minutes to concentrate the juice.}

_{- Add the rest of the sugar and stir until it dissolves.}

_{- Cook on a high flame and stir frequently to reach the setting point. Remove the froth with the skimmer, if necessary.}

_{- Remove from the fire and let the jam cool slightly to 90-95°C before filling the jars.}

_{- Follow the same steps as those illustrated in the apricot jam recipe.}

_{Picture 93. Selection and removal of the peduncle from the strawberries. (G. Paltrinieri)}

_{Picture 94. Concentrating the strawberry jam. (G. Paltrinieri)}

_{Picture 95. Concentrating the wild "calafate" berry. (G. Paltrinieri)}

_{Picture 96. Filling the glass with hot "calafate" berry jam. (G. Paltrinieri)}

_{Picture 97. Careful selection of wild blackberries before making the jam (G. Paltrinieri)}

_{Picture 98. Separating the blackberry pulp from the seeds. (G. Paltrinieri)}

_{Picture 99. Concentrating blackberry jam: with and without seeds (in the foreground and background respectively). (G. Paltrinieri)}

_{Picture 100. Filling glass jars with hot seedless blackberry jam. (G. Paltrinieri)}

_{Carrot and lemon jam}

_{Raw material}

_{- Carrots: 2-4 kg}

_{- Lemons: 4-8 fruits of a medium size}

_{- Sugar: 3.5 kg}

_{- Lemon juice: 35 cc (four soupspoonfuls) or 2 more lemons}

_{- Water: enough to cover the carrots}

_{- Pectin: optional}

_{- Preservative: optional}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Glass jars with screw-band lids. Previously sterilized jars with twist-off lids may be used as an alternative.}

_{- Kitchen utensils: wooden spoons, knives, spoons, wide-mouth funnel, wooden boards and cheese grater.}

_{- Plastic or metal bowls.}

_{- Source of heat.}

_Processing

_{- Wash the carrots with plenty of water, and use a brush to remove all soil residues from the roots.}

_{- Drain.}

_{- Select the carrots according to their degree of maturity and size.}

_{- Remove the left-over green stalk residues.}

_{- Cut lengthwise in 3-6 mm thick strips Optional: grate the carrots with a cheese grater.}

_{- Cut the strips in half, and cut the strips of the longer roots in quarters.}

_{- Weigh.}

_{- Place the pieces in a pot.}

_{- Wash the lemons.}

_{- Cut them in thin slices.}

_{- Remove the pips.}

_{- Cut the rind in thin strips, without removing the white part.}

_{- Add the strips of rind, the pulp and the juice to the carrots.}

_{- Add enough water to cover the carrots.}

_{- Let the mixture simmer for one-one and a half hours, according to the carrots' degree of maturity. Stir frequently with a wooden spoon to prevent the product from sticking to the bottom of the pot and burning.}

_{- When the carrot pieces begin to disintegrate and become transparent, and the lemon rind strips are soft, add 1/3 of the total sugar and dissolve rapidly.}

_{- Continue cooking on a medium fire for 10 minutes.}

_{- Add the remaining 2/3 of sugar and dissolve rapidly. Boil on a high fire until the mixture sets while stirring with the wooden spoon.}

_{- Remove from the fire.}

_{- Fill the previously washed and dried jars with the hot jam up to l-1.5 cm from the rim.}

_{- Clean the upper part of the jars.}

_{- Close with screw-band lids.}

_{- Turn the closed jars upside-down to sterilize the lids, until the content cools off.}

_{- Remove all jam residues from the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive paper over the lid and jar, so as to check whether the jar was opened previously, before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be preserved for at least 12 months.}

_{- Once the jar is opened, it should be kept in the refrigerator, if possible.}

_{Picture 101. Grating the carrots. (G. Paltrinieri)}

_{Picture 102. Cooking the carrot and lemon jam. (G. Paltrinieri)}

_{Picture 103. Rhubarb, carrot and lemon mixture right before heating. (G. Paltrinieri)}

_{Picture 104. Jars with the finished product, upside-down to sterilize the lids. (G. Paltrinieri)}

_{Picture 105. Washing the rhubarb stalks. (G. Paltrinieri)}

_{Picture 106. Weighing the stalks. (G. Paltrinieri)}

_{Picture 107. Pieces of rhubarb with part of the sugar being added, just before heating. (G. Paltrinieri)}

_{Picture 108. Jars with the finished product. (G. Paltrinieri)}

_{Rhubarb jam}

_{Raw material}

_{- Rhubarb, 8 kg}

_{- Water, 250 ml}

_{- Sugar, 6.5 kg}

_{- Lemon juice, 4-6 tablespoons: 60 g}

_{- Lemon rind: optional}

_{- Crystallized ginger: optional}

_{- Pectin: optional}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Previously sterilized glass jars with screw-band lids. Jars with twist-off lids may be used as an alternative.}

_{- Kitchen utensils: wooden spoons, knives, spoons, wide-mouth funnels, wooden board and cheese grater.}

_{- Source of heat.}

_Processing

_{- Choose rhubarb stalks free from fiber, if possible.}

_{- Wash the rhubarb stalks in plenty of water.}

_{- Drain.}

_{- Cut the stalks in 2-3 cm thick strips.}

_{- Weigh the amount indicated in the recipe or its proportions.}

_{- Place the strips in the pot together with the water. As an alternative, add 20% of the total amount of sugar to the strips. Stir the sugar and strips, cover the pot with the lid and let the contents settle until the following day, so that the rhubarb releases its juice. Then proceed without adding water.}

_{- Wash the lemons.}

_{- As an option, add a soupspoon of grated lemon rind to the mixture in the pot.}

_{- Extract the juice from the lemons and add 8 soupspoons of juice to the pot containing the water.}

_{- Place the pot with the ingredients on a low-medium fire, and stir every now and then with a wooden spoon.}

_{- Cover the pot with a lid and let its contents boil for 60 minutes.}

_{- Weigh 200 g of sugar for every 250 g of fruit.}

_{- Add the sugar and dissolve when the mixture is not boiling.}

_{- Once the sugar is dissolved, bring the mixture to a boil and remove the lid for about 15 minutes or until the setting point is reached.}

_{- Remove from the fire.}

_{- Fill the previously washed, sterilized (if possible) and dried glass jars with the hot jam all the way up to l cm from the rim.}

_{- Clean the upper part of the jars.}

_{- Close with screw-band or twist-off lids.}

_{- Place the closed jars upside down to sterilize the lids, until the contents cool.}

_{- Remove all jam residues from the outside of the jars and lids.}

_{- Label each jar indicating the name of the product, the ingredients and the date in which it was prepared.}

_{- Place a strip of adhesive tape on the lid and jar to be able to check whether the container was previously opened, before consuming the contents.}

_{- Store in a dry place, free from dust and not exposed to light.}

_{- The product may be stored for at least 12 months.}

_{- Once the jar has been opened, store in the refrigerator, if possible.}

_{Carrot and rhubarb jam}

_{Raw material}

_{- Carrots: 2 kg}

_{- Rhubarbs: 2 kg}

_{- Lemon rind: 1 tablespoon = 10 g}

_{- Sugar: 4 kg}

_{- Lemon juice: 8 tablespoons = 80 g}

_{- Water: 4 1}

_{- Crystallized ginger: optional}

_{- Pectin: optional}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Glass jars with screw-band lids. As an alternative, use previously sterilized jars with twist-off lids.}

_{- Kitchen utensils: wooden spoons, knives, spoons, wide-mouth funnel, wooden board and cheese grater.}

_{- Plastic or metal bowls.}

_{- Source of heat.}

_Processing

_{- Remove the remaining leaves from the carrot stems.}

_{- Wash the carrots with plenty of water, using a brush to remove all soil residues from the roots.}

_{- Drain.}

_{- Select the carrots according to their degree of maturity and size.}

_{- Remove all remaining green residues from the stem.}

_{- Cut lengthwise in 5-6 mm thick strips. As an option, cut in 5 mm thick slices.}

_{- Cut the strips in half and quarter the strips of the very long roots.}

_{- Weigh the amounts indicated in the recipe or their equivalent.}

_{- Place the strips in a pot.}

_{- Choose rhubarb stalks free from fiber, if possible.}

_{- Wash the rhubarb stalks with plenty of water.}

_{- Drain.}

_{- Cut the stalks in 0.50 or 1 cm thick rings or slices.}

_{- Weigh the amount indicated in the recipe.}

_{- Place the rhubarb slices in the same pot as the carrots.}

_{- Wash the lemons.}

_{- Add one soupspoon of grated lemon rind.}

_{- Extract the juice from the lemons and add 8 tablespoons of juice to the contents of the pot.}

_{- Weigh and add 4 1 of water.}

_{- Place the pot with the ingredients on a low or medium fire, and stir with a wooden spoon every now and then.}

_{- Cover the pot with a lid and boil for 15-30 minutes until the carrots become soft.}

_{- Add the sugar and dissolve while the mixture is not boiling.}

_{- Once the sugar is dissolved, bring the mixture to a boil and remove the lid, until the setting point is reached.}

_{- Remove from the fire.}

_{- Fill the previously washed, sterilized (if possible) and dried glass jars with the hot jam up to 1-1.5 cm from the rim.}

_{- Clean the upper part of the jars.}

_{- Close with screw-band lids.}

_{- Place the closed jars upside down to sterilize the lid, until the contents cool.}

_{- Remove all jam residues from the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date in which it was prepared.}

_{- Place a strip of adhesive paper over the lid and jar to be able to check whether the container was previously opened before consuming the products.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be stored for at least 12 months.}

_{- Once the jar is opened, store in the refrigerator if possible.}

_{Orange marmalade}

_{Raw material}

_{- Unblemished juicy oranges of sweet varieties.}

_{- Sugar, one part sugar for every part of juice.}

_{- Pectin, 0.5% of the total weight of the mixture.}

_{Materials and equipment}

_{- Orange squeezer.}

_{- Plastic containers to store the juice.}

_{- One thin and one thick filtering cloths.}

_{- Medium and large pot and lids. Various utensils: knives, wooden spoon, cloths, trays, sieves.}

_{- Scale.}

_{- Refractometer.}

_{- Source of heat.}

_Processing

_{- Select unblemished fruits.}

_{- Wash the fruits with water and drain.}

_{- Halve the fruits and squeeze out the juice.}

_{- Preserve the peel in clean containers.}

_{- Filter the juice twice, once through a thin and once through a thick cloth.}

_{- Weigh the juice to calculate the amount of sugar and heat to slowly bring to a boil with the pot covered. Add several large pieces of peel, from which the albedo (white part) has been removed. Soak the peel in the juice for 15 minutes.}

_{- Remove the peel.}

_{- Weigh the sugar so that it equals the weight of the juice.}

_{- Preserve 1% of the sugar to mix it with the pectin at a later stage.}

_{- Add the sugar to the boiling juice, dissolving it rapidly without leaving crystals on the walls of the pot.}

_{- Weigh the pectin so that it accounts for 0.5% of the total expected weight of the juice-sugar mixture, and blend with the 1% of sugar that was preserved.}

_{- Cut the peel in thin strips (3-4 mm wide and 3 cm long), after having removed the albedo (white part).}

_{- Add the peel to the boiling mixture and cook for 5 minutes with the pot covered.}

_{- Add the pectin to the juice and dissolve properly.}

_{- Boil on a high flame until 64-65° Brix or a temperature of 104°C is reached.}

_{- Pour the mixture in the jars, making sure that they are filled to the brim.}

_{- Close the jars and turn them upside down to cool.}

_{- Clean the jars and seal the lids with adhesive tape. Label and store.}

_{Peaches in syrup}

_{Raw material}

_{- Peaches for canning.}

_{- Sugar.}

_{- Caustic soda, optional.}

_{Materials and equipment}

_{- Aluminium pots (iron, copper or stainless steel) with lids.}

_{- Glass jars with screw-band lids.}

_{- Kitchen utensils: knives, spoons to scoop out pits, wooden spoons and chopping board, rubber gloves.}

_{- Refractometer.}

_{- Scale.}

_{- Source of heat.}

_Processing

_{- Select the fruits according to their degree of maturity and size.}

_{- Wash the peaches with clean water and drain.}

_{- Cut each fruit with a knife lengthwise, until the pit is reached.}

_{- Scoop out the pit with the spoons.}

_{- Place the peach halves in water, to prevent the pulp from darkening.}

_{- In a pot, prepare a 2% caustic soda lye.}

_{- Heat the solution to 80°C.}

_{- Place the peach halves in a plastic mesh bag, and introduce the bag in the solution, turning it over until the skin begins to peel off from the peaches.}

_{- Empty the bag's contents in a pot with running water, until all of the skin residues are removed. In case remaining skin is to be removed by means of a knife, wear rubber gloves.}

_{- For the syrup, prepare a 30% sugar and water solution and bring to a boil. The amount of sugar will depend upon the Brix° of the fruit and the desired sweetness.}

_{- As an option, the peach halves may be heated in the syrup for a few seconds before filling the jars.}

_{- Introduce the peach halves in the jars, arranging them in such a way that the external part is facing up. Use a spoon if necessary.}

_{- Fill the jars to the brim.}

_{- Add the hot syrup to the jars containing the peach halves, making sure that the liquid fills the jars to the rim.}

_{- Close the jars tightly and let them settle for 2 minutes to warm up.}

_{- Place the warm jars in a bag, and introduce the bag in a pot containing water. Bring to a boil.}

_{- Sterilize the jars for 20 minutes and then cool under running water, making sure that the cool water does not touch them directly.}

_{- After cooling, dry the jars, label and store away from light.}

_{- The finished product may be consumed after 15-20 days, that is, when the sugar content and the syrup have stabilized.}

_{Note: If pit-removing spoons are not available, varieties of peaches for canning may be used.}

_{If caustic soda is not available, the peaches may be peeled by hand with knives, taking care not to remove too much pulp. Then cut the fruits in slices, as uniformly as possible.}

_{Picture 109 Cutting the orange peel in strips after the albedo has been removed. (G. Paltrinieri)}

_{Picture 110. Concentrating the orange marmalade containing peel. (G. Paltrinieri)}

_{Picture 111. Selecting the peaches according to degree of maturity. (G. Paltrinieri)}

_{Picture 112. Detail of removal of the pit by means of a spoon. (G. Paltrinieri)}

_{Picture 113. Peach halves attractively arranged in the jar. (G. Paltrinieri)}

_{Picture 114. Adding the hot syrup (G. Paltrinieri)}

_{Picture 115. Jars ready to be sterilized. (G. Paltrinieri)}

_{Picture 116. Jars containing the finished product and ready to be labelled. (G. Paltrinieri)}

_{Pineapple in syrup}

_{Raw material}

_{- Fresh and unspoiled pineapples.}

_{- Sugar.}

_{- Pineapple juice, optional.}

_{Materials and equipment}

_{- Wooden boards to prepare the pineapple.}

_{- Clean plastic or metal containers to hold the prepared pineapple pieces.}

_{- Large and medium knives.}

_{- Large and medium pot with lids.}

_{- Washing system.}

_{- Scale.}

_{- Wooden spoon.}

_{- Refractometer.}

_{- Source of heat.}

_Processing

_{- Reception and weighing of pineapples.}

_{- Select the raw material and remove damaged parts.}

_{- Remove the stem.}

_{- Wash the pineapples in drinking water.}

_{- Peel the pineapples and remove the inedible parts.}

_{- Cut the pineapples as required. They may be cut in cubes of different sizes, rings, bars or slices.}

_{- Heat the pineapple pieces in the pot, as illustrated in the following page.}

_{- Fill the jars with the pieces while they are still warm, up to approximately two thirds of their capacity.}

_{- Preparation of the syrup.}

_{Picture 117. Cutting the pineapples in rings by hand. (G. Paltrinieri)}

_{Picture 118. Heating the pineapple pieces in the pot before filling the jars. (G. Paltrinieri)}

_{Picture 119. Filling the jars. (G. Paltrinieri)}

_{Picture 120. Placing the hot sealed jars in bags for their sterilization in boiling water. (G. Paltrinieri)}

_{Picture 121. Removing the seeds from guava halves. (G. Paltrinieri)}

_{Picture 122. Guava slices. (G. Paltrinieri)}

_{Picture 123. Checking the Brix° of the syrup. (G. Paltrinieri)}

_{Picture 124. Sterilization of the jars in boiling water. (G. Paltrinieri)}

_{The packaging medium may consist of simple syrup. In this case, prepare a sugar and water solution at an appropriate concentration to obtain the degree of sweetness desired in the final product, according to the fruit's Brix°. Normally, sugar accounts for 30-35% of the solution.}

_{Another packaging medium may be based on the juice of the pineapples, to which sugar is added to achieve the desired degree of sweetness.}

_{The syrup is prepared by dissolving the previously weighed sugar in juice or water and bringing the solution to a boil. Make sure that the water does not evaporate.}

_{- The hot syrup is added to the fruit which has been arranged in the jars. Make sure that the jars are filled to the brim.}

_{- Let the jars settle for 5 minutes to allow them and the fruit to warm up.}

_{- Seal the jars hermetically.}

_{- Sterilize the jars in boiling water for 20 minutes after placing them in bags to prevent them from knocking against each other and breaking when the water begins to boil.}

_{- Cool the jars with running water.}

_{- Dry, seal with adhesive tape, label and store.}

_{Guava halves and slices in syrup}

_{Raw material}

_{- Unblemished and ripe guavas.}

_{- Sugar and lemon juice.}

_{Materials and equipment}

_{- Medium and large pot with lid.}

_{- Scale.}

_{- Plastic containers in which to store the guava pieces.}

_{- Utensils: knives, trays, sieves, clean cloths, wooden spoons and wooden board.}

_{- Refractometer.}

_{- Source of heat.}

_Processing

_{- Select the unblemished fruits.}

_{- Wash the fruits with drinking water and drain.}

_{- Peel the fruits with a knife, taking care not to remove too much pulp with the skin.}

_{- open the fruits in half and remove the pulp containing the seeds.}

_{- Part of the halves that have been scooped out may be cut in smaller pieces.}

_{- Blanch the guava pieces in boiling water for 2 minutes and cool with running water.}

_{- Place the pieces of fruit in clean and sterilized jars. Fill them to two thirds of their capacity approximately.}

_{- Prepare the syrup:}

_{The packaging medium may be constituted by the juice of the guavas, obtained by squeezing the pulp that contained the seeds. Add sugar to the juice to obtain a certain Brix°, according to the final degree of sweetness desired (usually, the syrup should be of about 30-35 Brix°.}

_{On the other hand, the syrup may consist of a simple sugar and water solution with the required Brix°.}

_{- Heat the syrup and bring to a boil. Add two spoonfuls of lemon juice per liter.}

_{- Add the hot syrup to the guava pieces in the jars, filling the jars to the brim.}

_{- Close the jars tightly and let them settle for 2 minutes, so that they warm up.}

_{- Place the hot jars in a bag and introduce the bag in a pot containing boiling water.}

_{- Sterilize the jars for 20 minutes and then cool with running water, making sure that the cold water does not come into direct contact with the jars.}

_{- Dry the jars and seal the lids with adhesive tape.}

_{- Label the jars and store.}

_{Preparation of aromatic vinegar for pickled vegetables.}

_{There are different recipes and different ways of making aromatic vinegar, according to one's preference for the spices that may be used. For tasty pickled vegetables, the vinegar must be seasoned with spices and/or herbs. Whole herbs should be used to guarantee maximum transparency. The vinegar may be produced from fruit or red or white wine, which will give it a more refined taste. The procedure illustrated in the following paragraphs involves the preparation of 1 liter of basic aromatic vinegar.}

_{Formula 1. Vinegar produced from spices.}

_Ingredients:

_{- Vinegar of approximately 3°, preferably made from white or non-coloured wine: 1 l.}

_{- Cinnamon: 20 g.}

_{- Cloves: 10 g.}

_{- Nutmeg or mace: 10 g.}

_{- Ungrounded black pepper: 10 g.}

_{-Laurel leaves: 2.}

_{- Iodized salt: 40 g.}

_{Slow process}

_{- Place the ingredients in a clean and dry bottle.}

_{- Pour in the vinegar and fill the entire bottle.}

_{- Seal the bottle.}

_{- Leave the bottle in a dry place away from light for 1 or 2 months, occasionally shaking its contents.}

_{- Filter the contents of the bottle through a cloth before use.}

_{Quick process}

_{- Place all of the ingredients and the vinegar in a pot:.}

_{- Cover the pot.}

_{- Place on a low-medium fire and bring to a boil.}

_{- Remove the pot from the fire.}

_{- Let the contents settle for 2-3 hours.}

_{- Filter the contents through a cloth before use.}

_{- As an option: boil the ingredients with half of the vinegar.}

_{- Add the other half after having filtered the mixture.}

_{The procedure described in the following paragraphs involves the preparation of 10 litres of basic aromatic vinegar.}

_{Formula 2. Spice and herb vinegar.}

_Ingredients:

_{- Vinegar with an acidity between 2 and 4°}

_{- Iodized salt: 400 g}

_{- Cinnamon: 20 g}

_{- Dried oregano: 20 g}

_{- Cloves: 10 g}

_{- Dried thyme: 20 g}

_{- Ground pepper: 35 g}

_{- Dried marjoram: 10 g}

_{Quick process}

_{- Place all of the ingredients in a pot.}

_{- Add half of the vinegar.}

_{- Cover the pot.}

_{- Place it on a low-medium fire and bring to a boil.}

_{- Boil for 4 minutes.}

_{- Remove the pot from the fire.}

_{- Let the contents cool.}

_{- Filter the contents through a cloth before use.}

_{- Add the other half of the vinegar.}

_{Mexican-style pickled carrots}

_{This recipe is based on a procedure that is widely used in Mexico. The same approach may be used to prepare mixed vegetables.}

_{Raw material}

_{- Carrots: 2 kg}

_{- Aromatic vinegar: see formula 2}

_{- Vegetable oil: 150 ml}

_{- Onion: 150 g}

_{- Garlic: 20 g}

_{- Laurel leaves and chili peppers to taste (optional)}

_{Materials and equipment}

_{- Pot with lid.}

_{- Skillet.}

_{- Glass jars with vinegar-resistant screw-band lids. As an alternative, use jars with twist-off lids. Wash and dry the jars and lids properly and sterilize them, if possible.}

_{- Kitchen utensils: wooden spoons, knives, spoons, funnel and wooden chopping board.}

_{- Plastic, glass or metal bowls.}

_{- Scale.}

_{- Cloth to filter the vinegar.}

_{- Source of heat.}

_Processing

_{- Prepare the aromatic vinegar in advance, as indicated above.}

_{-Remove the residual leaves from the carrot stems.}

_{- Wash the carrots with plenty of water, using a brush to remove all soil residues from the roots.}

_{- Drain.}

_{- Select the carrots according to their degree of maturity and size.}

_{- Eliminate any green residues from the stems.}

_{- Cut lengthwise in 1 cm thick strips.}

_{- Blanch the carrots in boiling water for 5 minutes.}

_{- Let them cool in cold water and drain before placing them in the containers.}

_{- Peel the onions and cut in 1 cm thick rings.}

_{- Peel the garlic cloves and cut them in small cubes.}

_{- Place the oil in a skillet and put on the fire.}

_{- When hot, add the onion, the garlic and laurel leaves as an option.}

_{- Sauté the ingredients until they become tender and the onions and garlic are browned.}

_{- Mix the carrot strips with the ingredients sauted in the skillet.}

_{- Package the hot mixture in the jars and arrange the carrots so that the product is visually attractive.}

_{- Add the hot aromatic vinegar until the product is totally immersed.}

_{- Seal the jars with the lids. As an option, the product may be pasteurized at 85°C, as illustrated in the recipe for the preparation of artichoke hearts.}

_{- Sterilize the jars with boiling water; those with a 460 ml capacity should be sterilized for 15 minutes, while those with a 940 ml capacity for 27 minutes.}

_{- Let the jars cool.}

_{- Clean the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive tape over jar and lid, to check whether the container was opened previously before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be consumed after 7 days.}

_{- Once the jar is opened, keep in the refrigerator or in a cool place, if possible.}

_{- The product may be preserved for at least 12 months.}

_{Picture 125. Weighing some of the ingredients to prepare aromatic vinegar. (G. Paltrinieri)}

_{Picture 126. Heating the vinegar with the spices. (G. Paltrinieri)}

_{Picture 127. Chili peppers may be added as an option. (G. Paltrinieri)}

_{Picture 128. Basil is an extensively used ingredient. (G. Paltrinieri)}

_{Picture 129. Cutting the carrots in uniform slices. (G. Paltrinieri)}

_{Picture 130. Blanching the slices in boiling water. (G. Paltrinieri)}

_{Picture 131. Arranging the slices in an attractive way. (G. Paltrinieri)}

_{Picture 132. Sterilization of the jars in boiling water. (G. Paltrinieri)}

_{Mixed pickled vegetables}

_{There are different recipes to make mixed pickled vegetables, according to the raw materials available and to consumer preference.}

_{Raw material}

_{- Mixed vegetables: 3 kg of spring onions, cauliflower, cucumbers, green beans and carrots.}

_{- Iodized salt: 150 g, as an alternative, a brine may be prepared by dissolving 350 g of salt in 3.5 liters of water.}

_{- Aromatic vinegar: produced from spices and/or herbs 2 1.}

_{Materials and equipment}

_{- Pot with lid.}

_{- Plastic or glass containers.}

_{- Glass jars with vinegar-resistant, lacquered screw-band lids.}

_{- As an alternative, use jars with twist-off lids. Wash properly, dry the jars and lids and sterilize them, if possible.}

_{- Kitchen utensils: wooden spoons, knives, spoons, funnel and wooden board.}

_{- Scale.}

_{- Source of heat.}

_Processing

_{- Prepare the aromatic vinegar beforehand, by following one of the procedures illustrated previously in this manual.}

_{- Wash the vegetables with plenty of water and drain.}

_{- Cut the vegetables in slices, small cubes or pieces, according to the type. The carrots and cucumbers are to be cut in slices or strips approximately 5 cm thick. Remove the flowers from the cauliflowers.}

_{- Arrange the sliced vegetables in a container in layers, and sprinkle salt over every layer.}

_{- Alternatively, spread the brine over every layer.}

_{- Cover the pot.}

_{- Leave the vegetables in the pot for 24 hours so that they release the water.}

_{- Rinse the vegetables with plenty of water to remove excess salt. Drain and dry properly with paper towels or clean cloths.}

_{- Alternatively, blanch the cut vegetables in water containing 2% salt: 5 minutes for carrots, 2 minutes for cauliflower and 1 minute for large cucumbers.}

_{- Place the hot vegetable slices in the jars and arrange them in an attractive way. As an alternative, arrange the vegetables in separate layers. If they are not available in equal amounts, arrange them randomly.}

_{- Remove any water from inside the jars.}

_{- Fill them to the brim with the hot aromatic vinegar, until they are completely covered.}

_{- With a spatula, remove any air bubbles that may have formed between vegetables.}

_{- Seal the jars with lids. As an option, the product may be pasteurized at 85°C, as illustrated in the recipe for the preparation of artichoke hearts.}

_{- Clean the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive tape over the jar and lid to check whether the container was opened previously before consuming the product.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be consumed after 7 days.}

_{- Once the container is opened, store in the refrigerator or in a cool place, if possible.}

_{- The product may be preserved for at least 2 months.}

_{- If one wishes to preserve the product for a longer time, it must be sterilized in a boiling water bath, as illustrated in the recipe for the preparation of artichoke hearts.}

_{Pickled chili peppers}

_{There are different recipes for making this product, according to the variety of chili peppers available and to consumer preference. Red, yellow and green peppers may also be used, provided that they are cut in slices, and that the internal placenta and seeds are removed.}

_{Raw material}

_{- Green or coloured chili peppers}

_{- Salt}

_{- White wine vinegar}

_{Materials and equipment}

_{- Pot, possibly enamelled or made of stainless steel, and lid.}

_{- Plastic or glass containers.}

_{- Glass jars with vinegar-resistant screw-band lids. As an alternative, use jars with twist-off lids. Wash and dry the jars and lids properly, and sterilize them if possible.}

_{- Kitchen utensils: wooden spoons, knives, spoons, funnel and wooden chopping block.}

_{- Source of heat.}

_Processing

_{- Wash the chili peppers with plenty of water and drain.}

_{- Cut the peduncle by 1 cm and make a lateral incision to remove the seeds.}

_{- Optional: leave the chills to dry in the sun on trays for 1-2 days to reduce the product's moisture.}

_{- Place a pot with vinegar containing 5% salt on the fire.}

_{- When the vinegar comes to a boil, add the chills and rapidly remove from the fire.}

_{- After 1 hour, remove the chills.}

_{- Arrange the product in jars in an attractive way, pressing the chills together to fill empty spaces.}

_{- Cover with hot vinegar containing 1% salt.}

_{- Place a lid on each jar but do not close tightly.}

_{- Place the jars in a hot water bath, making sure that the level of water is 1 to 2 cm below the lid.}

_{- Remove the jars from the bath when the product has reached the temperature at which pasteurization occurs, approximately 85°C.}

_{- Use a spatula to remove any air bubbles that might have formed between the product and the jar walls.}

_{- Fill to the brim with hot vinegar, if necessary.}

_{- Seal the lids of the jars.}

_{- Clean the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive paper over the jar and lid, in order to check whether the product was opened previously, before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be consumed after 7 days.}

_{- The product may be preserved for at least 2 months.}

_{- Once the jar is opened, store in the refrigerator or in a cool place, if possible.}

_{- If one wishes to store the product longer, it must be sterilized in a boiling water bath, as mentioned in the recipe for the preparation of artichoke hearts. The sterilization time will depend on the size of the jar.}

_{Picture 133. Cutting the different vegetables in a uniform way. (G. Paltrinieri)}

_{Picture 134. Jars with attractively arranged vegetables. (G. Paltrinieri)}

_{Picture 135. Adding the hot aromatic vinegar. (G. Paltrinieri)}

_{Picture 136. The finished product before labelling. (G. Paltrinieri)}

_{Picture 137. Chilis ready to be packaged after the removal of the seeds. (G. Paltrinieri)}

_{Picture 138. Adding aromatic vinegar to the chills. (G. Paltrinieri)}

_{Picture 139. Removal of the external leaves from the artichokes. (G. Paltrinieri)}

_{Picture 190. Drying the artichoke hearts after cooking. (G. Paltrinieri)}

_{Artichoke hearts in oil}

_{Choose small artichokes, sufficiently firm with a whole heart. If only medium or large artichokes are available, the heart will have to be cut in quarters.}

_{Raw material}

_{- Artichokes with closed flower}

_{- Refined salt}

_{- Lemon juice}

_{- Vinegar, possibly made from wine}

_{- Vegetable oil}

_{Materials and equipment}

_{- Aluminium pot with lid and plastic or steel trays.}

_{- Glass jars with screw-band or twist-off lids.}

_{- Source of heat.}

_{- Plastic or metal bowls.}

_Processing

_{- In a bowl, prepare a water solution with 3% lemon juice (three tablespoons) for every liter of water.}

_{- Remove all of the external fibrous leaves of the flower to extract the heart.}

_{- With a pair of scissors, cut the tip of the middle leaves and remove the stem with a knife. If the heart begins to open, then the artichokes will not be suitable for this procedure.}

_{- Place the artichoke bases in the water and lemon solution to avoid oxidation. If the bases have a diameter greater than 3 cm, cut them in half. Quarter them if they are even larger.}

_{- Stir the artichokes. once the artichokes have been cleaned, place a solution containing water, 2% salt and 20% of perfectly white vinegar in a pot and put on the fire.}

_{- Cover with the lid and cook.}

_{- When the solution begins to boil, add the hearts.}

_{- Cook for 20 to 40 minutes.}

_{- Make sure to check that the hearts are not overcooked.}

_{- Remove the hearts from the pot, drain and place on a table on a kitchen cloth. Cover them with another kitchen cloth.}

_{- The following day, or whenever they are dry, fill the glass jars/previously washed) with the hearts and arrange them in a visually attractive way.}

_{- Fill the jars to the brim with hot but not boiling oil.}

_{- Place a lid on each jar without closing it tightly (leaving it loose).}

_{- Place the jars in a hot water bath, making sure that the level of the water remains 1-2 cm below the lid.}

_{- Remove the jars from the pot when the product has reached the pasteurization temperature, approximately 85°C.}

_{- With a spatula remove the air bubbles that may have formed between the product and the walls of the jar.}

_{- Fill to the brim with hot oil, if necessary.}

_{- Seal the jars with the lids.*}

_{- Clean the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive paper over jar and lid to check whether the container was previously opened, before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be consumed after 7 days.}

_{- Once the container is opened, store in the refrigerator or in a cool place, if possible.}

_{- The product may be preserved for at least 6 months'}

_{* If one wishes to preserve the product for longer, it must be sterilized in a boiling water bath, as mentioned in the recipe for the preparation of tomato sauce.}

_{Eggplant in vegetable oil}

_{Choose medium, fully ripe eggplants with an elongated shape and without seeds. This same recipe may be used for zucchini.}

_{Raw material}

_{- Eggplant}

_{- Refined salt}

_{- Garlic}

_{- Pepper}

_{- Parsley}

_{- Hot chili peppers}

_{- Vinegar, produced from wine to the extent possible}

_{- Vegetable oil}

_{Materials and equipment}

_{- Aluminium pot with lid and plastic or steel trays.}

_{- Glass jars with screw-band or twist-off lids.}

_{- Kitchen utensils: wooden spoon, wooden board, knives, sieve, funnels and scissors.}

_{- Kitchen cloths.}

_{- Source of heat.}

_Processing

_{- Wash and dry the eggplants properly.}

_{- Cut every eggplant in slices approximately 0.5 cm thick, and discard the external slices with a thick skin.}

_{- Place a sufficient amount of refined salt properly distributed on both sides of each slice to remove part of the water. The amount of salt will depend upon the bitter flavour of the eggplant variety.}

_{- Pile the slices on a sloping board.}

_{- Cover the upper layer with another wooden board.}

_{- Place more weights, such as clean river pebbles, on top of the upper board in order for the water to drain and the bitter flavour to disappear.}

_{- The following day, or whenever they have released the water, containing 2% salt and 20% vinegar in a pot.}

_{- Introduce the slices in the boiling solution and remove 2 minutes after the solution begins to boil.}

_{- Dry properly between two kitchen cloths.}

_{- Season the slices with a mixture of finely chopped garlic, parsley, pepper and hot chili. As an option, add more salt and place in the jars.}

_{- Fill the jars with hot but not boiling oil up to 1/2 cm from the top.}

_{- Place the lid on each jar without closing tightly (leave lid loose).}

_{- Place the jars in a hot water bath making sure that the level of the water is 1-2 cm below the lids.}

_{- Remove the jars from the bath when the product has reached the temperature at which pasteurization occurs, 85°C approximately.}

_{- Fill to the brim with hot oil, if necessary.}

_{- Seal the jars with the lids.}

_{- Clean the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive paper over jar and lid so as to check whether the container was previously opened, before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be consumed after 7 days. once the jar is opened, store in the refrigerator or in a cool place, if possible.}

_{- The product may be preserved for at least 6-12 months.}

_{- If one wishes to preserve the product longer, it must be sterilized in a boiling water bath, as mentioned in the recipe for the preparation of artichoke hearts.}

_{Picture 141. Jars containing artichoke hearts before the oil is added. (G. Paltrinieri)}

_{Picture 142. The finished product before labelling. (G. Paltrinieri)}

_{Picture 143. Artichoke hearts packaged in polyethylene bags. (G. Paltrinieri)}

_{Picture 194. sterilization in boiling water of the finished product packaged in jars. (G. Paltrinieri)}

_{Picture 145. Blanching the eggplant slices in vinegar. (G. Paltrinieri)}

_{Picture 146. Drying the slices after blanching. (G. Paltrinieri)}

_{Picture 147. Preparing the garlic and parsley seasoning. (G. Paltrinieri)}

_{Picture 148. Seasoning the eggplant slices after blanching and drying. (G. Paltrinieri)}

_{Bell peppers in oil}

_{The bell peppers must have a thick pulp, they must be ripe, and red or yellow in colour.}

_{Raw material}

_{- Large, ripe and coloured bell peppers.}

_{- Vegetable oil. As an option, it may be mixed 50% with partially unscented olive oil, to enhance the flavour of the product.}

_{- Salt.}

_{- Pepper.}

_{- Garlic.}

_-Vinegar.

_{Materials and equipment}

_{- Skillet.}

_{- Pot, possibly enamelled or made of stainless steel, and lid.}

_{- Plastic or glass containers.}

_{- Glass jars with vinegar-resistant screw-band lids. As an alternative, use jars with twist-off lids. Wash and dry the jars and lids properly and sterilize them, if possible.}

_{- Kitchen utensils: wooden spoons, knives, spoons, funnel and wooden chopping block, kitchen cloths.}

_{- Heat production system.}

_Processing

_{- Wash the bell peppers with water and drain.}

_{- Dry with a clean cloth.}

_{- Remove the peduncle.}

_{- Cut lengthwise in slices (8 or 6 depending on size).}

_{- Remove the internal placenta and the seeds.}

_{- Place a gridiron over the fire.*}

_{-* Grease the gridiron.}

_{-* Place the slices on the gridiron so that the side with the skin is facing downwards so it becomes loose.}

_{-* Make sure that the skin does not stick.}

_{-* Remove the slices from the gridiron when the skin begins to peel off.}

_{- Remove the skin with your fingers and with the help of a knife.}

_{- Place a bit of oil in a skillet and add chopped garlic, salt and pepper to taste, and an amount of vinegar equivalent to 5% the weight of the mixture.}

_{- Add the bell pepper slices.}

_{- Stir until the slices become soft, making sure that they do not burn.}

_{- When they have become soft, remove them from the skillet.}

_{- Drain the oil.}

_{- When they are still hot, arrange them in the jars with the spices, making sure that they are visually attractive.}

_{- Press them together to reduce empty spaces.}

_{- Fill to the brim with hot but not boiling oil.}

_{- With a spatula, remove the air bubbles that may have formed between the product and the walls of the jar and add more oil, if necessary.}

_{-** Seal the jars with the lids. As an option, the product may be pasteurized, as illustrated in the recipe for the preparation of artichoke hearts.}

_{Clean the outside of the jars and lids.}

_{- Label each jar, indicating the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive tape over jar and lid, so at to be able to check whether the container was previously opened, before consuming the product.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be consumed after 7 days.}

_{- The product may be preserved for at least 6 months.}

_{- Once the container is opened, store in the refrigerator or in a cool place, if possible.}

_{Note: The same procedure may be used to prepare zucchini in oil, without removing the skin.}

_{* Optional operations.}

_{** If one wishes to preserve the product longer, it must be sterilized in a boiling water bath for 10 to 20 minutes, as mentioned in the procedure for the preparation of artichoke hearts. The sterilization time will depend on the size of the jar.}

_{Picture 149. Eggplant slices seasoned with the ingredients. (G. Paltrinieri)}

_{Picture 150. sterilized jars ready for labelling. (G. Paltrinieri)}

_{Picture 151. Like eggplant, zucchini too may be prepared in oil. (G. Paltrinieri)}

_{Picture 152. Removal of the in placenta and seeds (G. Paltrinieri)}

_{Picture 153. Drying the bell peppers. (G. Paltrinieri)}

_{Picture 154. Cooking the slices in oil to make them tender. (G. Paltrinieri)}

_{Picture 155. Filling the jars. (G. Paltrinieri)}

_{Picture 156. Bell peppers in oil: the finished product. (G. Paltrinieri)}

_{Italian-style tomato sauce}

_{The following is a standard recipe to make Italian-style tomato sauce, which may be used to season pasta, rice and stews.}

_{The recipe may be adapted to the consumer's taste.}

_{Raw materials}

_{- Fresh tomatoes: 5 kg of 4.2 to 4.5 Brix°}

_{- 1 medium onion for every kg of tomatoes}

_{- 5 medium garlic cloves for every kilo of tomatoes}

_{- Salt to taste}

_{- Pepper to taste}

_{- Oil: 50/100 g}

_{- Carrots, 1 kg for every 5 kg of tomatoes}

_{- Dried oregano, fresh basil, and as an option chili pepper to taste}

_{Materials and equipment}

_{- Aluminium pot with lid and skillet.}

_{- Pulper.}

_{- Jars with screw-band lids (200 ml approximately) or bottles with screw corks (200 ml approximately).}

_{- Manual capper and crown corks.}

_{- Kitchen utensils: wooden spoon, knife, spoons, funnels and wooden chopping block.}

_{- Heat production system.}

_Processing

_{- Store the raw material in a shed until it is used.}

_{- Select the tomatoes according to their degree of maturity. Use ripe tomatoes and eliminate those presenting signs of rot.}

_{- Wash in clean water and drain.}

_{- Cut the tomatoes in half and eliminate the halves rotting inside.}

_{- Chop the onion in small cubes. Cut every garlic clove in quarters.}

_{- Add oil to the skillet and place on a low fire.}

_{- Add the onion and garlic cloves and fry until the onion becomes pink.}

_{- stir constantly with a wooden spoon to prevent the onion from sticking to the bottom of the pot and burning.}

_{- Place the tomatoes in the pot and put on the fire. Add the onion when it is pink, add salt, pepper and hot chili. Increase the fire and boil for 40 minutes, stirring c constantly, until 10-12 Brix° are reached.}

_{- Add fresh basil or dried oregano to taste.}

_{- Boil for an additional 5 minutes and remove the pot from the fire.}

_{- Remove the seeds and the skin from the pulp with a manual pulper.}

_{- Cook the sauce for 10-15 minutes in case it is not thick enough. Check that the pulp has reached 10-12 Brix°.}

_{- Fill the jars or bottles to the brim with hot sauce. See note.}

_{- Immediately close the containers with lids or corks.}

_{- Place the containers in water while they are still hot, making sure that the temperature of the water and of the container is the same to prevent the glass from breaking.}

_{- The water must cover the jars or bottles.}

_{- Sterilize in boiling water for 45 minutes from the moment in which the water starts to boil.}

_{- Remove the pot from the fire.}

_{- Introduce a jet of cold water in the hot water until the containers cool off. Make sure that the water is lukewarm by the time that it comes into contact with the containers to avoid breakage. As an alternative, let the containers cool in the pot until the next day. Another possibility is to use tongs to take the jars or bottles out of the pot and place them on a wooden board. Avoid placing the hot containers on cold surfaces. If a flour bag is used, take it out of the pot and allow it to cool.}

_{- Dry the containers.}

_{- Label each container with the name of the product, the ingredients and the date on which it was prepared.}

_{- Place a strip of adhesive paper over jar and lid so as to check whether the container was previously opened, before consuming the contents.}

_{- Store in a dry place, free from dust and away from light.}

_{- The product may be preserved for at least 12 months.}

_{- When the sauce is to be used in pasta or rice, take it out of the container, heat and add butter and grated}

_{- Parmesan-type cheese to enhance the flavour of the dish.}

_{Note: As an alternative, fill polyethylene bags with cold sauce. Close the bags with string or wire and place in freezer. Take the bags out of the freezer 2 hours before consuming the sauce. This way, the product may be preserved for 6 months.}

_{Tomato juice}

_{The following is a recipe to prepare tomato juice that may be used to make cocktails and cook with foods when fresh tomatoes are no longer available on the market.}

_{Raw material}

_{- Fresh ripe tomatoes of 4.2 to 4.5 Brix°}

_{- Lemon juice}

_{- Optional: salt and pepper to taste}

_{Materials and equipment}

_{- Pot with lid.}

_{- Pulper or disc pulp remover.}

_{- Jars with screw-band lids (200 ml approximately) or bottles with crown corks (200 ml approximately).}

_{- Manual capper.}

_{- Crown corks.}

_{- Kitchen utensils: wooden spoon, knife, spoons, funnel and wooden board, various plastic containers, kitchen cloths.}

_{- Heat production system.}

_Processing

_{- Store the raw material in a shed until it is used.}

_{- Select the tomatoes according to their degree of maturity. Use ripe tomatoes and eliminate those presenting signs of rot.}

_{- Wash in clean water and drain.}

_{- Cut the tomatoes in quarters and eliminate those rotting inside.}

_{- Wash the bottles or jars separately and drain.}

_{- Place the tomatoes in a pot and cook on a medium fire, stirring them with a wooden spoon every now and then.}

_{- Add two tablespoons of lemon juice for every kg of tomatoes.}

_{- Optional: add salt and/or pepper to taste.}

_{- Remove the pot from the fire when the contents begin to boil and reach 6.5-6.5 Brix°.}

_{- Let the product cool partially.}

_{- Extract the tomato juice by passing the product through the pulper.}

_{- Pass the skin and seeds a second time through the pulper so as to increase the yield of the juice.}

_{- Place the pot with the juice back on the fire and cook until it begins to boil.}

_{- Fill the bottles to the top with hot juice.}

_{- Proceed as in the recipe to make tomato sauce.}

_{Picture 157. Heating and concentrating the ingredients. (G. Paltrinieri)}

_{Picture 158. Extraction of the pulp to make the sauce. (G. Paltrinieri)}

_{Picture 159. Filling the bottles and jars with the hot sauce and labelling them. (G. Paltrinieri)}

_{Picture 160. Placing the bottles in a flour bag to sterilize them in boiling water. (G. Paltrinieri)}

_{Picture 161. Tomatoes. Top-quality raw material. (G. Paltrinieri)}

_{Picture 162. Extraction of the tomato pulp. (G. Paltrinieri)}

_{Picture 163. Concentration of the pulp in the pot by mechanical stirrer. (G. Paltrinieri)}

_{Picture 164. Cooling the puree bottles after sterilization. (G. Paltrinieri)}

_{Tomato puree and simple concentrate}

_{The pulp-based concentrate product may be classified in puree (10 Brix°), simple (16 Brix°), double (29 Brix°) and triple (30-32 Brix°) concentrate. The double and triple concentrates are prepared by means of vacuum evaporators.}

_{Raw materials}

_{- Fresh ripe tomatoes}

_{- Salt, optional}

_{Materials and equipment}

_{- The same as those used to prepare tomato juice.}

_Processing

_{To prepare the puree, proceed as follows:}

_{- Proceed as in the recipe for the preparation of tomato juice (without adding lemon juice) until the juice is extracted.}

_{- Place the pot with the juice back on the fire and let it concentrate until it reaches 10 Brix°, stirring with a wooden spoon every now and then to prevent the mixture from sticking.}

_{- Once 10 Brix° have been reached, add 1% salt, dissolve and remove the pot from the fire.}

_{- Fill the bottles to the top with hot puree and cover.}

_{- Sterilize the bottles as indicated in the procedure to make tomato sauce.}

_{To prepare the simple concentrate, proceed as follows:}

_{- Concentrate the product until 16 Brix° is reached.}

_{- Add 2% salt, dissolve and remove from the fire.}

_{- Fill the bottles or jars with the hot product and cover them.}

_{- This product must be sterilized. Proceed as indicated in the recipe for the preparation of tomato sauce.}

_{- Label the containers and seal the jar lids with adhesive tape.}

_{- Once the container is opened, keep in the refrigerator.}

_{Whole peeled tomatoes}

_{Preferably choose cylinder-shaped Italian-style tomatoes, although round-shaped varieties may also be used.}

_{Raw material}

_{- Fresh tomatoes}

_{- Lemon juice}

_{- Tomato juice}

_{Materials and equipment}

_{- Aluminium pot with lid.}

_{- Glass jars with screw-band or twist-off lids.}

_{- Kitchen utensils: knives, plastic or metal containers, sieve, clean cloths.}

_{- Source of heat.}

_Processing

_{- Select fully ripe tomatoes with a firm pulp, with no superficial blemishes and of a uniform size.}

_{- Wash in clean water and drain.}

_{- Place 5 1 of water in a pot on the stove.}

_{- Place between 1 and 2 kg of tomatoes in the pot when the water begins to boil for 30 to 60 seconds, until the superficial layer of the skin becomes soft.}

_{- Rapidly remove them by means of a sieve.}

_{- Place them in a container with cold water so that the skin will peel off.}

_{- Finish peeling the tomatoes by hand and with the help of a knife.}

_{- Fill the jars.}

_{- In order to get more tomatoes into the jar, tap the bottom of the jar with the palm of your hand.}

_{- Add one teaspoon (3 ml approximately) of lemon juice for every 500 g jar.}

_{- Add the hot tomato juice (as in the recipe to prepare tomato juice) and fill to the top, leaving a space of 2 cm.}

_{- If necessary, place the jars with the lids screwed on loosely in a double saucepan, until the temperature reaches 80-85°C.}

_{- Add more hot juice, if necessary.}

_{- Seal the jars with the lids.}

_{- Clean the outside of the jars and lids.}

_{- Proceed as in the recipe for tomato sauce.}

_{Picture 165. Peeling the tomatoes by hand. (TCP/BKF/6658 Project)}

_{Picture 166. Filling the jars with whole peeled tomatoes (TCP/BKF/6658 Project)}

_{Picture 167. Adding lemon juice before adding the tomato juice. (TCP/BKF/6658 Project)}

_{Picture 168. Jars with preserved whole peeled tomatoes. (TCP/BKF/6658 Project)}

_{Picture 169. Slices of tomato after blanching (TCP/BKF/6658 Project)}

_{Picture 170. Blanched slices in the solar drier arranged on trays. (TCP/BKF/6658 Project)}

_{Picture 171. Dried tomato slices. (TCP/BKF/6658 Project)}

_{Picture 172. Finished product packed in bags., (TCP/BKF/6658 Project)}

_{Dried tomatoes}

_{Raw material}

_{- Unblemished, fully red, ripe and firm tomatoes.}

_{Materials and equipment}

_{- Sodium metabisulfite powder.}

_{- Knives.}

_{- Trays.}

_-Scale.

_{- Plastic buckets.}

_{- Simple solar dryer.}

_{-Polyethylene or polypropylene/cellophane bags.}

_Procedure

_{- Select unblemished tomatoes of a uniform colour.}

_{- Wash them in drinking water.}

_{- Remove the calyx and peduncle.}

_{- Cut the tomatoes lengthwise, in quarters or eights.}

_{- Remove the seeds and dry separately in the shade.}

_{- Blanch the tomato pieces in boiling water for 1-2 minutes.}

_{- Cool in drinking water and drain.}

_{- Immerse in a sodium metabisulfite solution prepared with 1 g metabisulfite and 1 l of water. Soak for 15-20 minutes.}

_{- Drain and place on the dryer's trays, in a single layer.}

_{Use trays with a plastic rather than a metal mesh.}

_{- Dry until the pieces become brittle.}

_{- Cool and package in polyethylene or polypropylene/cellophane bags.}

_{- Pack in cardboard boxes to prevent damage caused by light.}

_{- Store in a cool and dry place until the product is consumed.}

_{- The product may be preserved for 1 year.}

_{Dried bananas}

_{Raw materials}

_{- Unblemished, ripe and firm bananas of a pale cream colour (not green)}

_{Materials and equipment}

_{- Stainless steel knives.}

_{- Trays.}

_{- Plastic buckets.}

_{- Powdered sodium metabisulfite.}

_{- Simple solar dryer.}

_{- Polyethylene or polypropylene/cellophane bags.}

_Processing

_{- Peel the unblemished, uniformly-coloured bananas with care to avoid damaging them.}

_{- Use the whole fruit or cut it in 0.5 cm thick slices. Soak the whole fruits or the slices in a metabisulfite solution at a concentration of 10 g per liter of water.}

_{- Soak the whole fruits for 30 minutes, and the slices for 15 minutes.}

_{- Drain the fruits or the slices and place them on trays with a plastic mesh or a wooden base, and then place them in the dryer.}

_{- Dry in the sun or in the shade, or a combination of both at the beginning and at the end respectively.}

_{- When the slices or fruits are half brittle, package them in polyethylene or polypropylene/cellophane bags.}

_{- Pack them in corrugated cardboard boxes to protect them against damage caused by light.}

_{- Store in a dry, cool place.}

_{- The product may be preserved for 6 months.}

_{Picture 173. Loading the trays with whole bananas. (University of Costa Rica)}

_{Picture 174. Trays inside the solar drier. (University of Costa Rica)}

_{Picture 175. Half-dried bananas, without the addition of sodium metabisulfite. (University of Costa Rica)}

_{Picture 176. Dried bananas in their final stage. (University of Costa Rica)}