Preserve firm, ripe pineapple in rings, chunks or pieces in water,
juice, honey or syrup to enjoy all year long!
Ingredients for
BOTTLED PINEAPPLE
|
|||
Yield: 1 litre
(1 quart) |
Yield: 4.5L
(9 pints) |
Yield: 7 litres
(7 quarts) |
|
Pineapple
|
1.3kg
(3 pounds) |
5.9kg
(13 pounds) |
9.5kg
(21 pounds) |
Very Light, Light or Medium Syrup, Apple or Grape Juice, Honey
or Water
– see syrup chart below |
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METHOD:
1. Sterilise all equipment by washing in hot
soapy water and rinsing well before use.
2. Weigh fruit to determine the bottling
yield.
3. Wash pineapple/s. Discard pineapple skin,
eyes and any tough parts (including the core). Slice pineapple into rings,
chunks, pieces or crush (finely diced).
4. Prepare jars by boiling in a pot of water
for 10 minutes before use.
5. Soak lids in hot water (not on heat) for at
least 5 minutes before use.
6. Prepare syrup (if using), ensuring all
sugar has dissolved. Refer to syrup chart below.
7. Dissolve honey into water (if using). Refer
to syrup chart below.
8. Heat water, honey solution, fruit
juice (i.e. apple or grape juice) or syrup until hot.
9. Add prepared pineapple to the hot liquid,
simmering gently for 10 minutes.
10. If simmering in batches, remove fruit from
the pot, and keep the fruit hot. Repeat with any remaining fruit.
11. Pack hot jars with the hot fruit to 2.5cm
(1 inch) from the rim of each jar.
12. Add the hot syrup (or other liquid being
used) into each jar, filling to 1cm (1/2 inch) from the rim of each jar. Excess
syrup can be frozen for later use.
13. Using a non-metal utensil, remove any
bubbles and add extra syrup if required.
14. Wipe rims to remove any food residue.
15. Add warm lids and twist to secure.
16. Place sealed jars into a pot of boiling
water and boil for the processing time stated below for your altitude. Start
the timer once the water comes to a full boil.
17. Turn off the heat source once the time is
up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a
wood or fabric surface. Do not adjust lids during this time.
18. The next day, check jars have sealed
before labelling and dating.
19. Store jars of preserved pineapple in a
cool, dark and dry place for up to 12 months.
20. Refrigerate jars upon opening and consume
contents within 2-3 days.
21. Dehydrate leftover bits of fresh pineapple;
boil peels and scraps (just covered with water) to make a pineapple juice
(which can be used to make pineapple jelly with the addition of JamSetta or
pectin and sugar); raw pineapple peels and
cores can also be fermented with sugar to make tepache, a Mexican fermented
drink that is fermented for 3-5 days, then strained and served over ice, or
fermented for an extra few days to carbonate (make it fizzy).
Syrup Chart for
BOTTLED PINEAPPLE
|
|||||||
Syrup
|
Sugar %
|
1L (1 quart) batch
|
4.5L (9 pint) batch
|
7L (7 quart) batch
|
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Very Light
|
10%
|
1 1/2 cups
water
|
3 tablespoons
sugar
|
6 1/2 cups water
|
3/4 cup sugar
|
10 1/2 cups
water
|
1 1/4 cups
sugar
|
Light
|
20%
|
1 1/3 cups
water
|
1/4 cup
sugar
|
5 3/4 cups
water
|
1 1/2 cups
sugar
|
9 cups water
|
2 1/2 cups
sugar
|
Medium
|
30%
|
1 1/4 cups
water
|
1/2 cup
sugar
|
5 1/4 cups
water
|
2 1/4 cups
sugar
|
8 1/4 cups
water
|
3 3/4 cups
sugar
|
Honey
Solution
|
varies
|
1 1/2 cups
water
|
2 tablespoons
honey
|
6 1/2 cups
water
|
1/3 cup
honey
|
10 1/2 cups
water
|
1/2 cup
honey
|
Fruit Juice
|
varies
|
1 1/2 cups
fruit juice
|
6 2/3 cups
fruit juice
|
10 2/3 cups
fruit juice
|
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Water
|
0%
|
1 1/2 cups
water
|
6 2/3 cups
water
|
10 2/3 cups
water
|
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Processing Time
for BOTTLED PINEAPPLE in a Boiling
Water Bath
|
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Jar
Size
|
Altitude
≤ 1,000 feet
|
Altitude
1,001 - 3,000 feet
|
Altitude
3,001 - 6,000 feet
|
Altitude
≥ 6,000 feet
|
|
Hot Pack
|
≤ 500ml
(pints)
|
15 minutes
|
20 minutes
|
25 minutes
|
30 minutes
|
≤ 1 Litre
(quarts)
|
20 minutes
|
25 minutes
|
30 minutes
|
35 minutes
|
|
FLAVOUR IDEAS:
Add a pinch of spice or a spoonful of juice
(or liqueur) to a 500ml (pint) jar of bottled pineapple, process according to
the recipe and taste when opening to check flavouring. Make in larger batches
as desired.
- Black Pepper
- Brandy
- Brown Sugar
- Brown Sugar + Vanilla
- Cinnamon
- Citrus + Mango + Star Anise
- Coconut
- Coconut + Honey + Orange
- Cognac
- Cointreau
- Ginger
- Ginger + Rum + Vanilla
- Grand Marnier
- Honey
- Lemon (Juice or Zest)
- Lemon liqueur
- Lime (Juice or Zest)
- Mango
- Orange (Juice or Zest)
- Orange Liqueur
- Raspberries
- Rosemary
- Rum
- Rum + Vanilla
- Star Anise
- Strawberries
- Vanilla
Author: Megan Radaich
Image Credit: Megan Radaich
Publication:
www.foodpreserving.org