The popular recipes prepared using pineapple in this area are juice, squash, halva, jam, candy, pickles, chutney and vine
The popular recipes prepared using pineapple in this area are juice, squash, halva, jam, candy, pickles, chutney and vine. The ‘Pineapple fruit’ is processed into a range of refreshing food products.
Pineapple in syrup
Reception and weighing of pineapples. Select the raw material and remove damaged parts. Remove the stem. Wash the pineapples in drinking water. Peel the pineapples and remove the inedible parts. Cut the pineapples as required. They may be cut into slices (rings), chunks, and tidbit or may be crushed.
Heat the pineapple pieces in the pot, as illustrated. Fill the jars with the pieces while they are still warm, up to approximately two thirds of their capacity. The hot syrup is added to the fruit, which has been arranged in the jars. Make sure that the jars are filled to the brim. Let the jars settle for 5 minutes to allow them and the fruit to warm up. Seal the jars hermetically. Sterilize the jars in boiling water for 20 minutes after placing them in bags to prevent them from knocking against each other and breaking when the water begins to boil. Cool the jars with running water. Dry, seal with adhesive tape, label and store.
Remove peel from 1 large pineapple, grind, put into kettle with water to barely cover and boil rapidly 10 minutes.
Strain juice through cheesecloth bag. Pour juice into clean jars to within 1/2 inch of top of jar. Put on cap, screwing the band tight.
Process in boiling water bath for 10 minutes. Packing may be plastic bottles or bags, coated cans, multilaminate (plastic, paper, metal foil) or any newer materials.
The pH values of the product must be controlled so it remains agreeable for human consumption. It is a common practice to blend batches of juices to attain proper acidity and sensory qualities.
Pineapple fruit jam
Pineapples: 6 kg (peeled)
Sugar: 3 kg
Lemon juice: 50 ml
Remove the unripe fruit and those affected by blemishes or signs of decay. Wash in abundant water and let drip. Remove the skin, according to the fruit being processed. Cut the fruit in halves or quarters, according to its size, and place in a pot. Cook on low heat and stir frequently with a wooden spoon to prevent the product from sticking to the bottom of the pot and burning. Simmer for 15 minutes. Cook on a higher flame for 15 more minutes and stir frequently with the wooden spoon.
Add 1 kg of sugar and dissolve rapidly. Let cook for 30 minutes. Add 50 ml of lemon juice. Add the remaining 2 kg of sugar, dissolve rapidly and boil for 15-20 minutes. When the product has become thicker and has reached the setting point, remove from the fire.
Fill the previously washed and dried glass jars with the hot jam up to 1.5 cm from the rim. Clean the upper part of the jars from possible jam residues. Close with screw-band lids. Turn the lid-bearing jars upside down, to sterilize the lids until the content cools off. Remove all jam residues from the outside of the jars and lids. Label each container, indicating the name of the product, the ingredients and date on which the product was prepared. Place a strip of adhesive paper over jar and lid, so as to be able to check whether the container was previously opened, before consuming the contents. Store in a dry place, free from dust and away from light. The product may be preserved for at least 12 months. Since less sugar than normal is used to make an extra-quality jam, once the jar is opened the product must be stored in the refrigerator.
Pineapple has been known to be excellent for drying. In this product, most of the free water of the fruit is eliminated. To prepare, select fully ripe, fresh pineapple. Remove skin and eyes from pineapple with a sharp knife. Usually, chunks or slices are prepared for better presentation and make handling easier. Final moisture is near 5%, and this allows the dried fruit to have a long shelf life as long as proper packing is provided and storage is done in a fresh place.
Pretreatments prevent fruits from darkening during long-term storage
In this method, sublimed sulfur is ignited and burned in an enclosed box with the fruit. The sulfur fumes penetrate the fruit and act as a pretreatment by retarding spoilage and darkening of the fruit. The sulfur fumes also reduce the loss of vitamins A and C.
Sulfite dips can achieve the same long-term anti-darkening effect as sulfuring, but more quickly and easily. Either sodium bisufite or sodium meta-bisulfite that are USP (food grade) or Reagent grade (pure) can be used. Directions: Dissolve ¾ to 1 ½ teaspoons sodium bisufite per quart of water. (If using sodium sulfite, use 1 ½ to 3 teaspoons. If using sodium meta-bisulfite, use 1 to 2 tablespoons.) Place the prepared fruit in the mixture and soak 5 minutes for slices, 15 minutes for halves. Remove fruits, rinse lightly under cold water and place on drying trays for drying.
Ascorbic acid (vitamin C) mixed with water is a safe way to prevent fruit browning. However, its protection does not last as sulfuring or sulfiting.
Directions: Mix 3000 mg ascorbic acid tablets, crushed in 2 cups of water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays. After this solution is used twice, add more ascorbic acid.
Fruit Juice Dip
A fruit juice that is high in vitamin C can also be used as a pretreatment, though it is not as effective as pure ascorbic acid. Juices high in vitamin C include orange, lemon, pineapple, and grape. Each juice adds its own color and flavor to the fruit. Directions: Place enough juice to cover the fruit in a bowl. Add sliced fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on dryer trays. This solution may be used twice, before being replaced.
Honey dipped fruit is much higher in calories.
Directions: Mix ½ cup sugar with 1 ½ cups boiling water. Cool to lukewarm and add ½ cup honey. Place fruit in dip and soak 3 to 5 minutes. Remove fruit, drain well and place on dryer trays.
Preparing and Using Sugar Syrups
Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. The following guidelines for preparing and using syrups offer new “very light” syrup, which approximates the natural sugar content of many fruits. The sugar content in each of the five syrups is increased by about 10 percent. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type.
|Syrup Type||Approx. % Sugar||Measures of Water and Sugar||Fruits commonly packed in syrup**|
|For 5 liter Load*||For 8 liter Load|
|Cups Water||Cups Sugar||Cups Water||Cups Sugar|
|Very Light||10||6 ½||¾||10 ½||1 ¼||Approximates natural sugar level in most fruits and adds the fewest calories.|
|Light||20||5 ¾||1 ½||9||2 ¼||Very sweet fruit.|
|Medium||30||5 ¼||2 ¼||8 ¼||3 ¾||Moderately sweet fruits.|
|Heavy||40||5||3 ¼||7 ¾||5 ¼||Sour fruit.|
|Very Heavy||50||4 ¼||4 ¼||6 ½||6 ¾||Very sour fruit.|
*This amount is also adequate for a 4.5-liter load.
**Many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried, since they contain fewer calories from added sugar.