Page 22 - Horticulture Practical Guide

layer on the carrot pieces keep it for/3a night. Next day slightly heat the contents of the container and
add another quantity of sugar to it. Again keep the material in the container for another day. On third
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day slightly boil the carrot in the sugar syrup. Take out the carrot pieces and boil the sugar syrup for a
while add to it remaining quantity of sugar. Also add to it required quantity of Citric Acid. Put all the
carrot pieces in it and keep the material in the sugar syrup for another 2 to 3 days, till sugar gets fully
impregnated in the carrot pieces. At the end take out the carrot pieces, boil the sugar syrup upto two
threads consistency. Put the carrot pieces in a clean and dry jar, add to it the sugar syrup. the carrot
preserve will be ready for us.

Amla (Aonla) Preserve
Recipe
Fruit 1 kg (Big Size)

Sugar 1 ½ kg
Procedure:-
Take big size fresh Amla Fruit (preferably Banarsi Amla). Wash the fruit properly and keep the
fruit in 2% salt solution for 2 to 3 days replacing the salt solution daily and thereafter put the amla fruit in
2% lime powder for a day. Then wash the fruit properly with fresh water 2 to 3 times. Prick the fruit with
stainless steel forks. Blanch it for ive minutes. Take 50% of the sugar required add this sugar in half liter
of water. Boil the amla fruit for 5 minutes in sugar syrup keep it for a night. Next day take out the amla
fruit and add 50 % of the remaining sugar in it, slightly boil it and again add to it the Amla fruit, keep the
container for another day. On third or fourth day, boil the fruit in sugar syrup again take out the fruit add
to it remaining quantity of sugar slightly boil it and put the amla fruit in sugar syrup. The fruit will absorb
the sugar gradually and on the last day irst boil it in sugar syrup and then take out the fruit .Concentrate
the sugar syrup to two thread consistency put the amla preserve in a clean jar and add to it the sugar
syrup. Amla preserve will be ready.

Quince Preserve

Recipe:
Quince 1 kg.
Sugar 1 kg
Citric Acid 5 g

Procedure:-
Take fully ripe quince fruit which has fully turned yellow in colour. Wash it properly, peel it with
stainless steel knife. Put the pealed quince fruit in water having 1% of salt so that it does not turn
brownish wash again then cut the quince fruit into two or four equal parts. Remove seed and core Blanch
the pieces for 5 to 7 minutes. Add 50 % of the sugar required layer after layer in the pieces and keep the
material for a night. Next day slightly heat the material and take out the pieces and add50% of the
remaining sugar in it, boil it and again put the pieces in sugar syrup. Leave the material as such for
another night. On third day slightly boil the pieces in sugar syrup and then take out the pieces add the
remaining third part of sugar. On fourth day irst boil the sugar syrup to the consistency of two threads.
Put the pieces in a clean jar and add to it the iltered sugar syrup. keep the jar at any cool and dry place.
Quince preserve will be ready for taste. For precautionary measures required quantity of Sodium
Benzoate be added to the preserve.

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