Ubod ng Niyog

Ubod ng Niyog Recipe

Raw Materials:

ubod ng niyog
salt
ascorbic acid
Utensils:

casserole
knife
weighing scale
chopping board
cylinder
stove
preserving jars

Procedure:

Choose coconut ubod free from fibrous material. Select only tender but crisp part of the trunk.
Trim and wash vegetable thoroughly. Cut into slices of 2 inches long and 1-inch thick.
Immerse immediately in tap water.
Pack the slices into preserving jars/cans.
Fill with hot 1.5% brine containing 0.1% ascorbic acid up to ¼-inch.
Exhaust to 180°F (82°C). Full seal.
Process.
Cool, dry and label.