tag:blogger.com,1999:blog-7977563004357944096.post597770307329721383..comments2024-03-16T08:54:06.814-04:00Comments on Kusina ni Manang: Canning: Atsarang Papaya (Pickled Green Papaya) RevisitedLoryhttp://www.blogger.com/profile/02816740817614105118noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7977563004357944096.post-21792769174152604842019-07-01T03:27:01.079-04:002019-07-01T03:27:01.079-04:00Pwede pa po bang kainin ang atsara pag fermented n...Pwede pa po bang kainin ang atsara pag fermented na. Yung tipong lasang alak napo?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-28914719202238902832018-03-31T23:53:58.088-04:002018-03-31T23:53:58.088-04:00nag-ferment sya kaya lumobo. Yung fermentation pro...nag-ferment sya kaya lumobo. Yung fermentation process generated carbon dioxide (air). Baka kulang sa asukal or suka. Baka masyadong marami ang papaya/veggies. Baka hindi enough ang pag-init mo. Kung na-process mo sa water bath, hindi mafe-ferment yan.Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-50999186214476651892018-02-20T22:15:24.317-05:002018-02-20T22:15:24.317-05:00Hello Manang. Nilagay ko po sa plastic tapos saka ...Hello Manang. Nilagay ko po sa plastic tapos saka sealed ang atsara pero after 3 days ay lumubo ang plastic na may atsara. Room temperature ko lang po inilagay... ANU PO ANG DAHILAN BAKIT LUMUBO ANG PLASTIC. Salamat<br />Anonymoushttps://www.blogger.com/profile/12604248964301945900noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-69131159453172719622016-04-27T15:38:10.342-04:002016-04-27T15:38:10.342-04:00Hindi napapanis ang pickles kung tama ang amount n...Hindi napapanis ang pickles kung tama ang amount ng vinegar at asukal. Both are natural preservatives. Yung nga lang, pag masyado na matagal, me tsansa na less crunchy.Mananghttps://www.blogger.com/profile/01624312516837924706noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-74341174460739248852016-04-27T06:01:44.882-04:002016-04-27T06:01:44.882-04:00panu mo po malalaman kapag panis na ang atsara?panu mo po malalaman kapag panis na ang atsara?Anonymoushttps://www.blogger.com/profile/12671342498193106043noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-46116120977920438932011-12-17T23:35:39.644-05:002011-12-17T23:35:39.644-05:00Thanks for the tips, Ruth!Thanks for the tips, Ruth!Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-8668659560045805092011-12-16T15:43:42.646-05:002011-12-16T15:43:42.646-05:00Sorry Manang, ngayon lang ako naka respond. I act...Sorry Manang, ngayon lang ako naka respond. I actually did not have a set amount of jalapenos per papaya. But i think for six papayas that i used this batch i had at least 15 medium jalapenos which were seeded and the white "veins" inside scrapped while wearing gloves. Careful not to touch your face or eyes while doing this. Mild ang labas. Next time i will try pickled jalapenos Filipino style so my son can use them in his vietnamese sandwiches that he's crazy about.Ruth Parulan-Tuvillanoreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-204910921494159152011-11-27T21:01:57.699-05:002011-11-27T21:01:57.699-05:00Ruth, How much jalapeno would you suggest per papa...Ruth, How much jalapeno would you suggest per papaya? You really got me excited about that, and makes me want to try also a "mildly hot" version of the bread and butters. Maybe that will make my husband like the sweet pickles I make (he did like the mildly hot dill pickles I made for the first time this year, with the addition of 1/2 tsp crushed red chili flakes per quart and even suggested I can sell those and the guys will love them.)Loryhttps://www.blogger.com/profile/02816740817614105118noreply@blogger.comtag:blogger.com,1999:blog-7977563004357944096.post-57380731629114510042011-11-26T09:06:51.347-05:002011-11-26T09:06:51.347-05:00This recipe is a keeper. Your friends are so lucky...This recipe is a keeper. Your friends are so lucky to get this for Christmas because it is a lot of work and has to be a labour of love. We sampled my atsara with jalapeno rings and I highly recommend it-gives the atsara a definite kick without diminishing the original flavour.Happy holidays to you and your family. Keep on cooking!!!!Ruth Parulan-Tuvillanoreply@blogger.com