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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Pineapple topping
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    Pineapple topping

    Amberngriffinco
    Thu May 16, 2013 4:35 pm
    Food.com Groupie
    I am guessing that this can can very well. Wtr bath or pressure canner? I have never been a BIG pineapple person, but after canning fresh pineapple chunks in wtr last Summer, well, I like um now! icon_smile.gif

    Pineapple topping


    4 cups diced pineapple
    1 cup sugar

    Bring pineapple and sugar to a boil over medium-high heat. Turn the heat down to medium, cook until thickened. It will take close to an hour. As it cooks, it will exude lots of juice, so don’t let that worry you.

    Yield: 2 cups

    To cut a whole pineapple:
    Use a sharp knife, cut off crown and bottom. Place it upright on a cutting board. Remove the skin and eyes by cutting in to strips from top to bottom, following the contour of the fruit. Cut into quarters lengthwise then slice off the core. Cut each quarter into bite-sized chunks or as small as the recipe requires.

    Usually pineapple is not perfectly ripe when buying, so let it sit at room temperature for a few days. Once ripe, eat right away or keep in a fridge for up to five days.
    Zeldaz
    Mon May 20, 2013 6:40 pm
    Food.com Groupie
    Molly53
    Mon May 20, 2013 7:30 pm
    Forum Host
    You'll be fine BWB'ing this, Amber.

    Nothing like homemade, is there! icon_lol.gif
    Amberngriffinco
    Tue May 28, 2013 4:43 pm
    Food.com Groupie
    thx
    !@!!!!!!!!!!!!!!!!!
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