Due to many entrepreneurs being interested in processing articles, we thought it would be good to continue providing them with this training.
It should be noted that this research did not start here, this is a continuation from our previous articles. Continue…
Fruits are an important part of the diet that provide us with nutrients such as vitamins and sugar. These fruits are like bananas, mangoes that are available seasonally, so processing can get these fruits throughout the year.
Drying and processing of fruits and vegetables
USING THE SUN
Almost all fruits can be dried in the sun, especially if you use a dryer, fruits like bananas first put in lemon juice mixed with normal water for 5 to 15 minutes before drying because bananas turn brown when eaten. After a while, the fruits dried properly using a dryer can stay for six months without spoiling if stored properly.
PROCESSING STEPS
• Choose well-ripened fruits, over-ripe fruits are quickly damaged by mold and insects.
• Wash/rinse the fruits well with clean water.
• Mash your fruit well and cut into small thin pieces no more than 4 cm thick.
• Fruits like pineapple, papaya, mango should be put in sugar juice (10 liters of water + 3 kg of sugar). To soften, add flavor
and preserve the natural color of the fruit. Fruits such as bananas, mangoes and apples should be placed in 2 liters of lemon juice and 10 liters of water and soaked for 15 minutes.
• Put the fruit in the dryer, check after 6 hours depending on the thickness of the fruit slice. If you want to grind, make sure they are more dry by adding two days or more.
• Keep dried fruits in airtight containers as fruits tend to absorb moisture such as plastic bags,
insulated boxes and bins.
SAVE
Dried fruits can be kept in a clean place without heat and bright light, they can stay there for one month.
PAPAYA JAM
REQUIREMENTS:
Ripe papayas - 2 kg
Sugar 1 Kg
Citric acid 1 or two teaspoons
Lemon juice-5 tablespoons
JAM FROM PAPAYA
HOW TO MAKE IT:
• Wash the papaya with clean water and lemon juice
• Cut papaya into small pieces and cook until cooked.
• Add one kilogram of sugar to one kilogram of papaya
• Continue to cook until the jam starts to set.
• Add citric acid one or two teaspoons or water
• Lemon 5 tablespoons.
• Continue to cook the mixture, after that it is ready, pour into wide-mouthed bottles that have been boiled for
at least 30 minutes, cool the bottles before sealing.
Label and then store in a cool, dry place. After that your jam is ready to be sent to the market and start being used.
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