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Practical – 1

Aim 

To preserve seasonal foods.

Introduction

We have allseen food being preserved at home in the form of pickle, chutney etc. We have also seen preserved food getting spoilt at times. Having read about food preservation inLesson 9, I amsure you can point out some ofthe possible reasons for this spoilage. 

In this practical you will prepare a pickle/chutney, jam, squash and ketchup in order to learn food preservation: But in order to be successful, you will have to thoroughly read Lesson no. 9 before starting the work. 

Equipments And Materla.ls Required 

1. Stainless steel utensils like pots, pans with lids etc. and a rust free knife.
2. Sterilized bottles to”store pickle-chutney, jam and ketchup.
3. Cooking stove.
4. Clean overall/apron.
5. A scarf to tie hair.
6. Muslin cloth for straining and covering.
7. A pair of tongs.
8. Ingredients listed in each recipe.

Procedure

1. Given below are some recipes. Select out of these one type of pickle/chutney, one type of jam; one type of squash and the ketchup which you would like to make. Your selection of the recipe should be based on the seasonal availability of ingredients (fruits/vegetables) at the time when you do the preserving.
2. You can either make one item at a time, or you cartmake two items together within the same time period. 
3. prepare the bottles and jars for storing the preserved foods.
4. Collect all the ingredients and materials required.
5. Follow the method given under each recipe
6. After the preserve is ready, taste some and record your comments under ‘conclusions’. Also keep aside some amount of each item for at least a month in order to check whether it gets SPOiltor not. 

Ingredients

Method

1. Select fresh, firm vegetables and wash. Scrape carrots and cut all vegetables in pieces.
2. Scald vegetables by immersing them in boiling water for 1-2 minutes. Drain and dry in shade for about 7 -8 hours.
3. Boil vinegar and jaggery together and strain.
4. Pound ginger, garlic, onion coarsely and fry in mustard oil over slow heat till’ it is well fried.
5. Mix coarsely powdered condiments and seasonings to the above. Also mix the vinegar mixture.
6. Add all vegetables and rub them well. Pack in sterilised containers.
7. Keep in the sun for about a week.

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