Other than fruits that are popular with regards to preserving, below are other Filipino foodstuffs that can also be preserved and can be profitable too. They can be a side dish to many Pinoy dishes which I think can be a good business potential. If you have some experiences to share you can visit our Facebook page or exchange recipes also. If you want to know of the latest update on this site, you can visit our Blog.
Ampalaya or Bitter Gourd Chutney – a unique way of making chutney by using bitter gourd or ampalaya.
Papaya Achara – a Filipino way of pickling grated papaya.
Atsarang Dampalit -Dampalit is a succulent weed that grows on fishpond levees. Follow the link for procedure on making pickled dampalit
Ubod Pickles( Heart Of Palm Pickles ) – procedure on making picked heart of palm
Sweet Potato Preserve – sweet potato or “kamote” in tagalog can be preserved too just following the procedure.
Frozen Green Beans – proper selection and storage of green beans by freezing.
Frozen Cream-Style Sweet Corn – procedure of storing sweet corn by freezing.
Dalanghita Juice – dalanghita is similar to other citrus fruits like orange but the color is green. This procedure will teach you how to preserve or store the juice for long periods.
Salted Eggs In Clay ( Itlog na Maalat ) – procedure on how to make salted eggs in clay.
Salted Eggs In Brine ( Itlog na Maalat ) – procedure to how make salted eggs in brine.
Fermented Green Mangoes (Burong Mangga) – a popular delicacy here in the Philippines. Follow the link for the procedure of preserving unripe green mangoes.
Dried Ginger – sundry procedure on proper preservation of ginger.
Banana Chips – procedure on making banana chips.
Canned Fruits And Vegetables – Canning is the method of preserving food by keeping them in air-tight containers to prevent spoilage.
Canned Corn (Kernel Style) – procedure on corn canning.
Canned Pepper – procedure on pepper canning.
Coconut Chips – procedure of making coconut chips from slightly matured coconut meat.
Note: Food preservation is a good housekeeping art which has been with us for hundreds of years. The following tips and advice will show you how best to prepare fruit and vegetables for drying. 1) When picking fruits and vegetables for the drying process it is important that you choose fresh produce, otherwise the decomposition of the food itself may have already gone too far.
2) When you are happy with the choices you’ve made with regards to the food itself, it is time to wash, peel and deseed them. Whilst you’re doing this it’s a good idea to scour each piece of fruit or vegetable for any damaged patches. If you do find any – and the likelihood is that you will – just cut them out with the peeler. When you are completely happy move on to step three.
3) Step three of this food preservation process is where you cut the individual fruit/veg in small pieces of roughly a ¼ of an inch. These small pieces will improve the efficiency of the process; this is due to the small surface areas of the pieces, the smaller the surface area, the less moisture they’ll contain, thus they’ll dry out quicker.
4) If you are drying vegetables then the fourth step you’ll need to follow to achieve the desired affect is to boil them in water. This will help kill off those enzymes which causes the vegetables to rot, along with creating the added affect of adding colour and flavour to them. When you are drying fruit, step four is slightly different. The fruit you choose will have to submerged in a lemon juice and water solution. Doing this will stop the fruit from losing their colour and turning brown
5) When the four – above steps – have been followed, it’s time to place the fruit and/or vegetables on a drying rack and dry them out.