what to do with fresh pineapple...
7 years ago
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fresh vs canned...pineapple
Comments (14)That Jello thing is because the enzymes in fresh pineapple are the same as those used in meat tenderizer (and Jello is an animal protein)... canned p-apple is OK in Jello because the enzymes break down in the canning process. Fresh pineapple also breaks down dairy (again, animal) enzymes, which is why you can't add fresh pineapple to cottage cheese, put it in the fridge, and come back the next day and find anything palatable... I had though that the high-acid content thing was why fresh pineapple was unsuitable to use with leavening as opposed to animal proteins. (I could be wrong on this... it wouldn't be the first time.) Aren't eggs an animal protein? Don't cake recipes usually call for some sort of leavening? I'd be reticent to substitute fresh for canned for either of these reasons, but I'd welcome a more informed opinion to set me straight......See MoreWhat to do with Pineapple Juice?
Comments (12)That's a great idea. Freeze it in ice cube trays and then pop cubes into a freezer bag and take out as needed for sauces, drinks, desserts, etc. I do that with citrus fruit juices. Makes it easy to always have fresh juice when you need it in a recipe! How about Pineapple Popsicles? Found this online and it looks good. I may try it once this heat wave subsides and I can get out my canning equipment! Orange Pineapple Pear Butter Sauce Ingredients: 18 cups pureed pears 4 cups sugar 1 1/2 cups orange juice 1 1/2 cups pineapple juice 1 teaspoon vanilla 1 1/2 teaspoons cardamom 1 In large stockpot add all of the ingredients. Add cardamom 1/2 tsp at a time. 2 Whisk rapidly, until blended, then taste. 3 Cardamom is a strong spice and if you like the taste after 1/2 tsp, stop, the same with 1 tsp cardamom. Our personal taste is as stated in recipe. The taste intensifies as the sauce gets hot. 4 Heat clean sterilized jars in hot water in the oven at 200�. 5 Heat the seals in hot water. 6 Cook the sauce for 10 minutes until hot. 7 Stir. Do not burn. 8 Pour into jars. Wipe the rim with a hot clean cloth. Seal and band. 9 Place in a hot water bath in the canner. 10 Process in hot water bath for 15 minutes. 11 Lift out and place on a toweled counter. 12 Keep away from all drafts. Linda...See MoreWhat to do with fresh cranberries, not sauce please
Comments (26)I love fresh cranberries, although I am not crazy about cranberry relish. I like it OK, but it is not my favorite cranberry dish by far. I love them in pies, muffins, cakes, etc. It's too bad that most folks only know cranberries for the one time opening of the can at Thanksgiving. I hope I can make some more things with them this winter for the holidays. Here's one I made for Thanksgiving that was a big hit. I had to laugh Jennifer, because my experience was similar, we ended up going for seconds and licking the bowls! Cranberry-Cherry Crumble, from "Cooking Light" magazine 3 cups fresh or frozen cranberries, thawed (that's one package) 3 cups frozen pitted dark sweet cherries, thawed (I didn't measure, just used a whole bag) 3/4 cup granulated sugar 1/4 cup dried cranberries 1/4 cup dried cherries (I just used 1/2 cup dried cherries, no dried cranberries. You could probably sub some raisins too, to save money) 1 TBLSP all purpose flour 1 1/2 tsp. cornstarch (I used some tapioca I found in the cupboard instead of cornstarch) Cooking spray (I used olive oil to oil the pan) 1/4 cup slivered almonds, chopped 1/4 cup regular oats 1/4 cup whole wheat flour (I used regular) 1/4 cup packed brown sugar 1/4 tsp. salt 1/8 tsp. ground nutmeg 1/8 tsp. ground cinnamon 1/8 tsp. almond extract (I left this out) 2 TBLSP chilled butter, cut into small pieces Preheat oven to 375 degrees. Combine first seven ingredients in a large bowl, tossing gently to coat fruit. Spoon mixture into an 8 inch square baking dish coated with cooking spray. Combine almonds and the next 7 ing. (thru extract) in a med. bowl. Cut in the butter with a pastry blender until mixture resemles coarse meal. Sprinkle oat mixture evenly over the fruit. Bake at 375 for 45 minutes or until filling is bubbly and topping is golden. Serves 8...See MoreHow do you keep fresh pineapple?
Comments (7)Carol, I did not know that. Very cool! AOK, it's not what you asked about, but since you mentioned the parking knife, have you ever seen the spiral pineapple cutter? If you use one, you have to choose pineapples that are the right size (more or less--it's pretty forgiving) and they can't be too crooked, but it was a total game changer for me, for serving pineapple. You cut off the crown, center the center of the cutter over the core of the pineapple, and start twisting. It cuts easily and just spirals on down. Pull it out and the fruit comes out on it. Remove the handle, push the sectioner down over it, and it cuts the spiral into large bite sized pieces. So much easier than a knife, and a lot less exposure of the hands to the painful acid/enzymes. I've been looking around for more answers, but Carol's wax paper is the only thing I've seen past airtight container in the fridge. They do say "fridge or freezer," so maybe the trick is to freeze some? I don't know what it's like thawed though. Maybe better for cooking. I hope someone chimes in with something better....See More- 7 years ago
- 7 years agolast modified: 7 years agoroxanna7 thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m
- 7 years ago
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