Sunday, February 3, 2013

Crushed Pineapple

I found pineapples on sale for $1.99 and thought I would do a few jars of Crushed Pineapple in their own juice.  No sugar added..Pineapple upside down cake is one of my family favorites so these will do great for that.  Here's how I did them.
You will need:
Fresh Pineapples
Canning Supplies
Cut the top and bottom from your pineapple using a sharp serated knife.  Discard these.

Slice the skins from the pineapple staying as close as you can to not waste any of the fruit. 

Now you need to cut out any little left over eyes or brown spots.  Save these trimmings to make jelly with later.

Cut your pineapple into 4 sections and stand on end to cut out the core.  Put core with other trimmings for your jelly.

You should now have a nice bowl of pineapple. 

Cut the pineapple into chunks and use a food processor to chop up.  Put in a stainless steel pot and simmer for 10 minutes. 

Ladle hot pineapple into clean, sterilized jars leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace if needed.  Put on lids and rings, tighten down finger tight. 

Process in a water bath canner.
15 minutes for pints or 1/2 pints
20 minutes for quarts

Remove lid from canner and let set for 5 more minutes.  Place on counter to cool for 24 hours.  Lable and Store in a cool, dark place.

To make jelly from the trimmings and core.  You cover with water and bring to a boil.  Let cool and then set in refrigerator for at least 24 hours.  Bring back to a boil and strain through a cheese cloth to collect juice for jelly.
Make jelly as usual.
 Here's the link for how to make the jelly.

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