วีดีโอ

Thanks for the video. BTW - I'm also going to add the pineapple core to the fermentation mix.

ilang months ang tinatagal ng calamansi concentrate

Pde bang isama ang laman nya?

Nah that smoke has gotta be fake aint no way it looks that good 💀

Anu po shelf life po nito maam?

Pwede na po ba ibenta yan sa public? Or kelangan pa mag permit sa DTI at BFAD?

Do you peel it raw or cooked

Mam pano po mag process ng passion fruit puree...? Hope masagot po ninyo mam tanx

I like to start ta jam bussines can u gudie me sis

Thanks from shillong india

Tqvm sis sharing knowledge how to make pineapple venigar..It very good for our health..

Try to summerise otherwise we will get tired of wasting a very long time for a simple process Don't get hurt this is constructive criticism Srilanka

Thank ypu❤

why soak it with baking soda?

I looked at the Chinese made Calamansi juice extractor. I bet the juice will be "MA ASKAD" BECAUSE THE SKIN IS CRUSHED. The seedsare also crushed. The seeds are known to give a bitter taste to the fiinish product. Nothing can replace gentle fingers.

Salamat sa inyong informative na blog. I am 84 years old retired from 52 years medical practice in Central Florida.. I congratulate you for your idea on Calamansi Concentrate. What you are doing is almost exactly the same as what we did in 1981. We bought an acre of land, planted 150 trees, automatic sprinkler, the works. We were shipping concentrates 8 Oz bottle for $5. I was shipping 25 bottle boxes to New york, Chicago and other places, Two things happened, Bottle was banned for mailing, My partner died. 8 ounces makes a gallon of Lemonade if mixed wih ice water., At $3.75 a glass of 16 ounces , that's 8 fresh Lemonade - Their restaurants are the only ones who have real clalmansi lemonade. sale of $30, Profit of $25. a little bottle. Those were 1981 prices. I can share my experience, Knowledge and new ideas. My calamansi is thornless and almost seedless (One or two seeds per 10 fruit.) Adding Citric acid to your formula is tantamount to faking your product. My full liquid juice has a Vit. C. value of 72mg per 10 ml. My juice recovery was 42%. My trees when mature gives about 5,000 fruit. The concentrate will develop white molds if the air space in the bottle is large..I just fill the bottle to the brim. I have no nterest in making money or competing. I am retired comfortably and the kids are done on their own. I did not know you nor you heard of me but we have the same ideas. They say smart people think alike.

Does it actually taste like alcohol😭? After two weeks? Or this will adjust after one month.

Hi po ulit I have a question po if there are still bubbles after two weeks, can the peels be drained?

Hi i have question lang po Hanggang kailan po ang shelf life ng pineapple vinegar? It's okay din po ba to preserve food?

This looks really good. How does it taste from apple cider vinegar?

Ano po ni lalagay para matagal ma panis ang pineapple jam?

hindi mo naa nasterilized bottle??

hi,may i ask recipe of this?ty

laking tulong po ang oag share nyo,thank you.may i ask po ilang minutes dapat e sterilize yung bottles po.

Any preservative required?

This is great! Thanks for sharing.

Ang galing mo te. Thank you!

Hindi ba Yan mapanis

Hi madam, Hindi ba mapanis Ang calamansi concentrate? Ilang bwan ba tatagal Yan?

Thats got to be the ripest pineapple I've ever seen. Pineapple vinegar must be delicious. How do you use it? Thank you for your video.

No tiene NADA que ver con un arroz negro ni español ni valenciano, no se llama paella, se llama arroz negro, o más bien... intento de arroz negro, porque desde luego es de todo menos arroz negro. Primero, las cabezas de los calamares(que no estás utilizando calamares, estás utilizando voladores, pero también sirve), se limpian, se las quitan los ojos y la boca y desde luego se parten, no van enteras, segundo, los langostinos JAMÁS se echan a cocer desde el principio!!!, pues la carne con tanta cocción no queda en su punto, tercero los mejillones se cuecen al vapor una vez limpios con unas hojas de laurel y el caldo obtenido se aprovecha, cuarto el arroz negro NO lleva guisantes, la paella en cambio si los admite, el arroz ha de sofreirse antes de echar el caldo, se sofríe junto con la cebolla, el ajo, el pimiento SIEMPRE rojo y los calamares, primero para que coja el sabor al sofrito y segundo para que una vez terminada la cocción final el arroz quede suelto. Lo dicho, buen INTENTO, pero NADA QUE VER CON LO QUE REALMENTE SE COCINA EN ESPAÑA. Por cierto, en España hay un dicho que dice: " zapatero a tus zapatos"

Your cutting skill is not perfect require practice

Is it ok if you don't put baking soda?

Ilang minutes po ba papakuluan SA tubing after bottled?

Ilang months po ba ito bago mag expire? What natural preservatives nilalagay nyo po para matagal Yung shelf life nya thanks po

Recipe please

Hello po ma'am,pwede po pa share ng measurement

Thanks 🙏

Looks tasty 😋

Sa pag gawa Po ba Nyan kung Anong timbang Ng punta ganun din sa sugar?

Hello Po pwede mas ask ano gusto ko Po kasing mag start Ng business Pine apple jam , kung ano pong mga pwedeng ilagay na mga label

Hi Can we use a small plastic pail instead?

Do you use any yeast to it??

Nakaka bili po ba Ng ganyang sticker for jam?

simple procedure, I will try for sure. thanks for sharing

Bagong kaibigan full support

ᑭяỖｍｏ𝓼𝐦 😋

Wow! Sarap naman po nyan idol! Nakakatakam din po nyan 🤤 Salamat sa pagbahagi lods i support u🙌 (i also cook this on my channel btw)

Ilang kilo po yong Sugar na kailangan maam?

I'm interested .. how can I contact you ??