To make candied kamias, begin by sorting fruits according to size and eliminating the spoiled or damaged ones. 1. Weigh and wash the fruits.
2. Soak them overnight in lime solution (one tablespoon lime per one liter of water). This process will firm up the fruits. Again, wash thoroughly in running water to remove lime. 3. Blanch fruits in boiling water for three to five minutes and drain. 4. Prick the bottom part of kamias with a fine toothpick and press each fruit lightly to remove some of the fruit juice. 5. Prepare syrup (2 parts sugar to one part water), boil it and strain. 6. Add the kamias to the syrup and boil them for five minutes and soak overnight. 7. Remove the fruits and add one cup sugar to the syrup and boil. Then add kamias again and heat for five minutes. 8. Soak the fruits overnight.
9. The following day, remove fruits and add some more sugar to the syrup. Then, add kamias again and boil for five minutes. 10. Allow to cool; drain and weigh.
11. Arrange kamias on a tray and dry in the solar dryer.
12. After drying, weigh again and pack in plastic bags and seal.
* 1 glass Caustic Soda (NaOH)
* 3 glasses water
* 5 glasses cooking oil
* 1/2 glass juice or extract
1. Prepare the materials and the utensils needed.
2. Measure 1 glass of caustic soda and 3 glasses of water and pour into a plastic pail. 3. Mix well by stirring continuously using a wooden ladle or bamboo stick. Use only one direction in mixing the mixture. Stir until the caustic soda is dissolved. 4. Pour 5 glasses cooking oil into the mixture.
5. Continue stirring until a consistency of a condensed milk is achieved and add 1/2 glass of juice or extract. 6. Pour the soap mixture into desired plastic molders. Set aside and let it cool to harden. 7. After 4-5 hours, remove the soap from the molder.
8. Allow 30 days of ageing before packing. Label the soaps.
* Kamias – fruit extract or juice...