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Common names: Kakawate, Madriado, Madre de cacaoScientific name: Gliricidia sepiumFamily: Leguminosae
Madre de cacao is a nitrogen-fixing tree. In some areas, it is referred to as a quick-stick due to its characteristic of growing almost right away just by cutting it and directly planting it in the ground. It is a fast growing tree with a […]
During season of fruits, we should avoid throwing the unsold overripe fruits, instead we can make them into expensive vinegars. The procedure is very simple as outlined below.
MATERIALS:
ripe fruits 2 kgwater 6 Lyeast 2 tspvinegar starter 8 csugar 4 cUTENSILS:
measuring cupmeasuring spoonknifechopping boardcasserolestovecheeseclothwide-mouthed glass jarsthermometer
PROCEDURE:
1. Mash pulp of ripe fruits (pineapple, etc.)2. Dilute one (1) […]
Ingredients:
3 cups dried pinto or red kidney beans5-1/2 cups water5 tsp salt (separated)3 lbs ground beef1-1/2 cups chopped onions1 cup chopped peppers of your choice (optional)1 tsp black pepper3 to 6 tbsp chili powder2 quarts crushed or whole tomatoes
Yield: 9 pintsProcedure:
1. Wash beans thoroughly and place them in a 2 qt. saucepan. Add cold water […]
Procedure: Choose freshly killed and dressed, healthy animals. Large chickens are more flavorful than fryers. Dressed chicken should be chilled for 6 to 12 hours before canning. Dressed rabbits should be soaked 1 hour in water containing 1 tablespoon of salt per quart, and then rinsed. Remove excess fat. Cut the chicken or rabbit into […]
Crushed Hot Pack TomatoesSlip tomato skins by dipping in boiling water then plunging in cold water. Core and cut into quarters. Put a quart of tomatoes in a heavy saucepan and heat while crushing with a wooden spoon to press out juice. Add the rest of a canner load of tomatoes and continue to heat […]
