Friday, June 12, 2009

Two Pineapple Canning Recipes


Pineapple is in season. Obviously I don't have a local source, for pineapple, but I have to pick some up at the grocery store while it is in season. I was looking through the index of one of my canning recipe books trying to decide which pineapple jam recipe I wanted to use this year. For some reason, the word "raspberries" jumped out at me. Suddenly those two sounded like a great combination to me. Since I couldn't find a recipe that had them both, before you knew it I was experimenting again.


It set well, so my experiment was a success in that area. As for taste, it was ok, but it really didn't turn out quite the way I expected. I think I might try it again with more pineapple, and less raspberry.

Pineapple-Raspberry Jam
Yield is about 6 half pint jars.

2 cups finely chopped pineapple
2 cups crushed raspberries
1 package powdered Pectin
5 cups sugar

Combine pineapple, berries and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes



I also decided to make some pineapple pickles this year. The recipe is based on a recipe from the Ball Blue Book. Their recipe infuses the brine with flavor by boiling the seasonings in the brine for a while, then discarding the seasonings before canning. I happen to like the method of putting the seasonings in the jar and letting the flavor gradually infuse while the pickles sit on the shelf. I also had some ginger root on hand and decided to throw that in too.

Pickled Pineapple
Yield is 4 Pint Jars

2 cups packed brown sugar
1 cup vinegar
1 cup water
4 cinnamon sticks (about 2 inches long)
12 allspice berries
12 cloves
4 slices ginger root
2 pineapples (cut into spears)

Combine brown sugar, vinegar, and water. Heat to simmering. Place one stick cinnamon, 3 allspice berries, 3 cloves, one slice ginger root in each jar. Pack pineapple into jars, and add brine leaving 1/2 inch headspace. Add lids and process 10 minutes in a water bath.

High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes

4 comments:

  1. What a hoot; I didn't know that pineapple could be pickled.

    Raspberry-pineapple jam sounds very good to me, too. I love it that you try new things. You are very groovy to me.

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  2. Both of these recipes look terrific! I've never tried pickled pineapple!

    Do you think strawberry pineapple jam would be good?

    ReplyDelete
  3. That sounds like a good combination to me. I might have to try that one.

    ReplyDelete
  4. I have made raspberry pineapple jam, but find that adding the juice of 2 or 3 lemons helps preserve the pineapple flavor.

    ReplyDelete

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