AgriHain: Kalabasa Catsup

Ingredients

4 Cups of Kalabasa Slices
4 Cups of Water
¾ cup vinegar
¾ cup sugar
¾ tsp salt
¼ tsp citric acid
1/8 tsp paprika
1/8 tsp cloves
¼ tsp onion
0.5 gm or a pinch of sodium benzoate
0.1 gm or one-half pinch of gum xanthan

Procedure

1. Select mature squash, peel, remove the core and slice into 1” x 1” size and weigh.
2. Boil 4 cups of kalabasa slices in 4 cups water for 10 minutes. 
3. Drain the cooked squash, mash and place in a Waring blender to come up with kalabasa puree.
4. Boil the puree for two (2) minutes.  
5. Add slowly all the catsup ingredients (¾ cup vinegar, ¾ cup sugar, ¾ tsp salt, ¼ tsp citric acid and 1/8 tsp paprika).
6. Separate 1/8 tsp cloves and ¼ tsp onion, and put in spice bag.  Immerse the bag in puree so that solid bits of spices will not mix with the catsup product.
7. Add 0.5 gm or a pinch of sodium benzoate and 0.1 gm or one-half pinch of gum xanthan.
8. Cook mixture for 30 minutes or until the catsup consistency is smooth under medium heating (50° – 60°C).
Optional: (Add ¼ tsp ketchup red for a desirable color of the product.  Stir until a homogenous red color is attained.) 

SOURCE

KALABASA FOOD PRODUCTS
Department of Science and Technology INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE
https://www.itdi.dost.gov.ph/images/LivelihoodTechnologyBrochures/01-Kalabasa_Products.pdf