02 Vegetable Processing

For more information, write or call:
TECHNOLOGICAL SERVICES DIVISION

Industrial Technology Development Institute (ITDI-DOST)
Telefax: 837-2071 loc. 2265 / 837-6156
e-mail: [email protected]
ISSN 1656 – 6831
Livelihood Technology Series 2
VEGETABLE
PROCESSING
Department of Science and Technology

INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
DOST Compound, General Santos Avenue
Bicutan, Taguig City, Metro Manila, PHILIPPINES
http://www.itdi.dost.gov.ph
‘Our Business is Industry…”

3rd edition 2013
Prepared by: ELNILA C. ZALAMEDA

TSD-ITDI
Ma. ELSA M. FALCO

FPD-ITDI
Edited by: VIOLETA B. CONOZA

TSD-ITDI
Cover layout by: LUZMIN R. ESTEBAN

TSD-ITDI
Adviser: NELIA ELISA C. FLORENDO

TSD-ITDI
Livelihood Technology Series 2
Vegetable Processing
ACKNOWLEDGEMENT
This brochure was made possible through

the research efforts of the Food Processing Division
(FPD), ITDI-DOST.
VEGETABLE PROCESSING
INTRODUCTION
Vegetables make up a major portion of the Filipino

meal. Most herbaceous plants are served as viands. They
also make good desserts and appetizers when processed into
sweets or jams and pickles. They are dried for longer shelf-life
particularly during peak seasons.
Contained in this brochure are simple processing

techniques for various vegetable products.
1
INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE – DOST
SAYOTE-PIÑA JAM
1. Peel the sayote and slice into thin strips.

2. Peel rare ripe pineapple, remove eyes and chop finely.
Crush the fruit (piña in cans can be used as substitute
for fresh ones).
3. Mix one part of sliced sayote to one part crushed
pineapple.
4. Add ¾ cups refined sugar for every cup of mixture, 1½
tsp kalamansi juice for every 4 cups of sayote-piña
mixture, and stir thoroughly.
5. Boil in a kettle with constant stirring until the mixture is
thick.
6. Hot-pack in bottles and seal immediately.
EGGPLANT JAM
1. Boil the eggplant, peel then mash.

2. Add 1½ cups refined sugar to ¾ cups mashed eggplant.
Put vanilla flavoring and 1 tbsp kalamansi juice for every
cup of mashed eggplant.
3. Add enough food color just to retain the color of
eggplant.
4. Cook for 30 minutes until right consistency of jam (when
it can be scooped out) is attained.
5. Hot-pack in bottles. Cool and store.
2
MIXED VEGETABLE PICKLES
Materials Needed
green papaya cucumber (jerkins) string beans
carrot winged bean salt
singkamas red & green pepper sugar
small onions cauliflower vinegar
alum
Procedure
1. Wash vegetables very well, peel and cut into desired sizes.
2. Wash again, drain and pack in previously sterilized
culture jars.
3. Prepare the brine solution* just enough to cover the
vegetables.
4. Measure the brine solution added to each jar. Pour the
brine solution into jars with vegetables. Cover with plastic.
5. The following day, add salt (2½ tbsp salt/4 cups brine used).
Add the same amount of salt for three (3) consecutive days.
6. Wash vegetables until desired saltiness is attained.
7. Drain and pack into culture jars.
8. Pour cooled (previously boiled) sweet-sour solution (sss)**,
enough to cover the vegetables. Cover jars with plastic.
* Brine Solution:
Dissolve 1/3 cup salt into 4 cups water. Boil, cool and
strain. Add ¼ tsp alum and mix well.
** Sweet-Sour Solution (sss):
2/3 cup sugar
3 cup vinegar
1 cup water
Mix the above ingredients together, boil and cool.
3
9. Add sugar (5 tbsp sugar/4 cups sss used) the following
day. Add same amount of sugar for three (3)
consecutive days. It is necessary to add the sugar
gradually at intervals for several days to allow the
product to absorb it slowly to prevent shriveling.
10. Harvest mixed vegetables pickles.
a. Pack (well-arranged) in previously sterilized preserving
jars.
b. Boil sweet-sour solution.
c. Pour hot sweet-sour solution previously strained
through clean cloth into jars with pickled vegetables.
d. Remove air bubbles, seal and process.
CANNED MUSHROOM
The mushroom commonly used for canning is the I.

volvacea species. It looks like a tiny umbrella and its cap is
white, occasionally tinged with gray, smooth in texture. This is
the most popular mushroom not only in the Philippines, but in
the entire Southeast Asian Region. Its growth is well suited to
the tropical climate. It is best harvested at button stage and
this is approximately on the 11th to the 14th day after spawn
planting into bed. These, however, have a relatively short
shelf life due to its high moisture content (85 to 95%). To
preserve the produce for longer period the best known method
applied is canning with 2% brine as medium. The canned
product retains its fresh quality and has a shelf life of one year.
The technology for the production of canned

mushroom involves the following steps:
1. Sorting for sizes and to remove buttons that do not meet

the right specifications for canning; i.e., too mature, too
dark or spoiled.
4
2. Trimming which involves cutting off portions of stem that
contain soil or dirt and rather tough.
3. Washing in running tap water to remove all sorts of
adhering dirt and clean up the buttons.
4. The buttons are then blanched in boiling water for 3-5
minutes prior to filling into cans with 2% brine.
5. Exhausting of the half-sealed is done to remove all
entrapped gases.
6. Sealing is done with the use of an automatic can sealer
and this is followed by sterilization at 1-psi for 17
minutes.
7. Cooling under running tap water follows and then the
cans are wiped dry and stored.
DRIED CARROTS
1. Wash fresh firm carrots, then peel by using vegetable

peeler to obtain smoother surface.
2. Cut into cubes or according to desired sizes and shapes.
3. Steam-blanch for 2-3 minutes in a steamer.
4. Spread singly in wire trays and dry in a forced draft drier
set at 60±5°C for at least 5-7 hours or until it feels dry
(with the finger).
5. Pack in clean, dry bottles, seal immediately and store in
a dry place.
DRIED POTATO
1. Select fresh potatoes and wash thoroughly to remove

adhering dirt, then peel.
2. Slice or cube the peeled potatoes.
5
3. Dip in boiling water for 2 minutes, or steam-blanch for 4
minutes in a steamer.
4. Dry in a forced draft drier set at 60°C for 8 hours.
5. When thoroughly dry, allow to cool for a few minutes,
then place in a dry container, and store in a dry place.
DRIED SNAP BEANS
1. Wash snap beans and remove unnecessary trimmings,

then cut into desired sizes.
2. Steam-blanch for 5-8 minutes.
3. Place in a wire tray and dry in a forced draft drier at 68°–
71°C for 5-6 hours.
4. Allow to cool then pack in a dry clean bottle and seal.
Store in a dry place.
DRIED GINGER
1. Wash fresh whole ginger and peel by scraping off the

skin with a knife.
2. Slice into 1/8-inch thick pieces.
3. Dip in 0.1% metabisulfate solution (1 – 1¼ tsp powder of
sodium metabisulfate per liter of water) for 5-10 minutes.
4. Spread singly on wire trays, then dry in a forced draft
oven at 63°–66°C until the slices are crisp and dry.
5. Pack in air-tight sterilized bottles and store in a dry
place.
6
DRIED SINGKAMAS
1. Wash the singkamas thoroughly to remove surface dirt.

Peel the singkamas and cut into thin slices.
2. Place the sliced singkamas in cloth bag and dip for 3
minutes in a boiling brine solution (prepared by mixing 1
cup coarse salt to 12 cups water).
3. Spread the slices in single layer on the tray and dry in a
forced draft drier set at 60°C for 7 hours or under the
sun.
4. Place dried singkamas in a covered container and store
in dry place.
5. To use, soak the dried singkamas overnight before
cooking.
DRIED CABBAGE
1. Wash the cabbage thoroughly in running water to

remove surface dirt.
2. Remove outer leaves, cut into quarters and remove the
core.
3. Shred 1/8-inch thick, then steam-blanch for 5-8 minutes.
4. Spread singly in wire trays, then dry in forced draft drier
at 66°C for 7-8 hours or until the cabbage is dry and
looks rough and leathery.
5. Pack in clean, dry containers and seal immediately and
store in a dry place.
7
DRIED ONIONS
1. Peel the onions and slice into 1/8-inch thick pieces.

2. Prepare 3% salt solution and dip the sliced onions for 2
hours.
3. Dry in a forced draft drier at 60°C for at least 7-8 hours.
4. Allow it to cool then pack in a dry container. Seal tightly.
DRIED STRING BEANS
1. Wash string beans and remove unnecessary trimmings.

Cut into desired sizes.
2. Steam-blanch for 5-8 minutes.
3. Spread singly on wire trays and dry in a forced draft drier
at 71°C until the beans become brittle.
4. Pack in clean, dry plastics or cans and seal at once.
Store in a cool, dry place.
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For more information, write or call:

TECHNOLOGICAL SERVICES DIVISION

Livelihood Technology Series 2

Department of Science and Technology

‘Our Business is Industry…”

Prepared by: ELNILA C. ZALAMEDA

Ma. ELSA M. FALCO

Edited by: VIOLETA B. CONOZA

Cover layout by: LUZMIN R. ESTEBAN

Adviser: NELIA ELISA C. FLORENDO

This brochure was made possible through

Vegetables make up a major portion of the Filipino

Contained in this brochure are simple processing

1. Peel the sayote and slice into thin strips.

1. Boil the eggplant, peel then mash.

The mushroom commonly used for canning is the I.

The technology for the production of canned

1. Sorting for sizes and to remove buttons that do not meet

1. Wash fresh firm carrots, then peel by using vegetable

1. Select fresh potatoes and wash thoroughly to remove

DRIED SNAP BEANS

1. Wash snap beans and remove unnecessary trimmings,

1. Wash fresh whole ginger and peel by scraping off the

1. Wash the singkamas thoroughly to remove surface dirt.

1. Wash the cabbage thoroughly in running water to

1. Peel the onions and slice into 1/8-inch thick pieces.

DRIED STRING BEANS

1. Wash string beans and remove unnecessary trimmings.

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