condiments
Processing of condiments part 31: Small-scale fig preserve
Preserves are similar to jelly with the exception that whole or large pieces of fruit are used in the making of preserves. The figs used for the preserve should be first-ripe instead of soft-ripe and should be uniform in size. Uniformity of the raw product is required to ensure[...]
Processing of condiments Part 29: Pickled baby marrows
Baby marrows (courgette or zucchini) are common ingredients in vegetable pickles. It can either be pickled alone or in combination with other vegetables such as onion, gherkins, cauliflower, green beans, or carrots. The product is preserved by the low pH ((<4,5) of the packaging liquid and a pasteurisation treatment.[...]
Processing of condiments Part 28: Pickled asparagus
Asparagus is preserved by the addition of salt and acid in a suitable container that may or may not be pasteurised. Asparagus is usually pickled as whole spears, alone or with the addition of other minor ingredients. Spices can also be used. The spices are usually in concentrated extract[...]
Processing of condiments – Part 27: Pickled beetroot
Pickled beetroot is skinned, sliced and cooked beetroot packed and preserved in vinegar, a little salt, with or without sweetener and spices. The product is sealed in glass jars and pasteurised to ensure a long, stable shelf life. Baby beets may be pickled whole. Process description Harvesting Commercially grown[...]
Processing of condiments Part 16: Bell pepper salsa
Bell peppers can be preserved in the form of a sauce known as Salsa. Salsa is a spicy sauce that is served with meat and Mexican food. It is best served fresh, but can be frozen for later use. However, frozen salsa does not have the same consistency as[...]