Life Of Pix at Pexels[/caption] Squash Flour Making Procedure: 1. Wash and peel the squash, remove the core and seeds 2. Slice into 1 x cm 3. Soak in 0 01% sodium metabisulfite to preserve the natural food nutrients 4. Wash in tap water, drain 5. Blanch for 15 minutes, drain 6. Dry in an oven at about 50-55 C 7. Grind and strain several times. Pack in plastic bags and cover tightly Squash Vinegar Making Procedure: 1. Wash the core and peelings, add three parts water for every part of the core and peelings 2. Boil for 15 minutes. Strain. Add 1 1/4 cup sugar for every 4 cups of liquid mixture 3. Roll again for 20 minutes. Transfer into a container, add 1 tsp yeast 4. Allow to ferment for 7 days until it reaches an alcohol content of 8% 5. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol solution 6. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution 7. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to commercial brands of 4%. Source: ITDI (DOST)Source: Business Diary Philippines
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