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| 50. HOW TO MAKE SQUASH CATSUP Ingredients: 4 cups squash, pureed 1 c red sweet pepper, chopped 1/3 c onions, chopped 1 tbsp. garlic, chopped 2½ c vinegar 3 c sugar 3 tbsp. salt 2 tsp. cornstarch dissolved in 2 tbsp. water and boiled 2 tsp. grand black pepper ½ strawberry red coloring dissolved in 1/4 c water, 12 drops allspice solution 12 drops cinnamon solution 4 drops paprika solution 2 drops hot pepper extract Utensils: household cups funnel teaspoon ladle tablespoon knife steamer strainer or cheesecloth aluminum tray or any wide container wide-mouthed deep cooking pot sterilized bottles with caps How to Prepare Stock Spice Solution: Allspice solution -- Boil 4 tsp. allspice powder in 1 c water for 10 minutes. Strain through cheesecloth. Cinnamon solution -- Boil 3 tsp. cinnamon powder in 1 c water for 10 minutes. Strain through cheesecloth. Paprika solution -- Boil 6 tsp. paprika powder in 1 c water for 5 minutes. Strain through cheesecloth. Hot pepper extract -- Mash 48 pcs. "siling labuyo" in 1 c water and boil for 3 minutes. Strain through cheesecloth. Store stock spice solution in clean covered bottles for future use. How to Prepare Squash Puree 1. Wash squash and cut along grooves. Peel and remove seeds. Cut into thin slices. Measure. 2. Steam for 5 minutes. Add 1 1/4 c water for every 12c of squash. 3. Mash and pass through strainer until fine. Add chopped red sweet pepper, onions and garlic. Mix thoroughly. How to Prepare Squash Catsup 4. Boil vinegar, sugar and salt for 3 minutes. Add squash-spice mixture and cook for 10 minutes. 5. Add cornstarch solution and black pepper and cook for another 10 minutes with constant stirring. 6. Add the required amount of spice solution (allspice, cinnamon, hot pepper extract, paprika) and food coloring. Continue boiling until catsup consistency is reached. C. How to Preserve Catsup 7. Pour mixture into clean bottles while hot. Half seal bottles. 8. Arrange bottles in a big deep pot. Fill the pot with enough lukewarm water, not to exceed neck level of the bottles. 9. Boil for 15 minute. Seal bottles tightly. This catsup may last for 1 year without any changes in taste and aroma. 51. HOW TO MAKE FLOUR AND VINEGAR FROM SQUASH FLOUR Procedure: 1. Wash and peel the squash, remove the core and seeds. 2. Slice into 1 x x cm. 3. Soak in 0.01% sodium metabisulfite to preserve the natural food nutrients. 4. Wash in tap water, drain. 5. Blanch for 15 minutes, drain. 6. Dry in an oven at about 50-55° C. 7. Grind and strain several times. Pack in plastic bags and cover tightly. VINEGAR Procedure: 1. Wash the core and peelings, add three parts water for every part of the core and peelings. 2. Boil for 15 minutes. 3. Strain. Add 1 1/4 cup sugar for every 4 cups of liquid mixture. 4. Roll again for 20 minutes. Transfer into a container, add 1 tsp. yeast. 5. Allow to ferment for 7 days unti it reaches an alcohol content of 8%. 6. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol solution. 7. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution. 8. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to commercial brands of 4%. |