EntrePinoys Atbp.

PINEAPPLE VINEGAR

Ingredients:

• 3 cups mashed pineapple (ripe/over-ripe, cores, fillings and trimmings)
• 9 cups water
• 2 cups refined sugar
• ½ tsp yeast
• 2 cups mother vinegar

Procedure:

1. Prepare diluted fruit juice (one part mashed fruit to three parts water). Chop the fruit cores. Use a blender if available.
2. Add water and put in a cheesecloth. Press to squeeze the juice.
3. Strain juice through a cheesecloth, if necessary.
4. Add sugar to the strained juice.
5. Place in a casserole and pasteurize at 65°C for 20 minutes (near boiling).
6. Cool and transfer in clean bottles.
7. Add yeast and cover the bottles with a clean cheese cloth or paper. Tie with a rubber band. (Alcohol fermentation)
8. Allow to ferment for 4 to 7 days or until no more bubbles or carbon dioxide are formed.
9. Strain through a cheesecloth.
10. Pasteurize again at 65°C for 20 minutes.
11. Cool the alcohol.
12. Add mother vinegar or starter to the alcoholic solution. (Acetic acid fermentation)
    • Note: On the 14th day upon addition of the starter, the whole solution becomes mother vinegar to be used for the succeeding preparations.
13. Set aside undisturbed for 1 month or until maximum acidity is obtained (3-4% acidity).
14. Filter the vinegar.
15. Pasteurize again at 65°C for 20 minutes. Cool the vinegar.
16. Distribute in the clean sterilized bottles.

** To come up with a clear vinegar, add well beaten egg white (2 for every forty cups or 10 liters of vinegar) and heat it until coagulation of egg white takes place. The clear vinegar is obtained by filtration.

PINEAPPLE PUREE

1. Weigh rareripe pineapple. Remove crown. Wash pineapple thoroughly in tap water.
2. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
3. Peel the fruits and remove the eyes.
4. Wash it thoroughly.
5. Cut/Slice the fruit. Remove the core.
6. Grind or comminute the fruit using Waring blender or pulper finisher.
7. Pasteurize at 80°C for 10 to 20 minutes.
8. Pack in plastic bags or retortable pouches.
9. Seal immediately. Label and freeze at -25°C.

PINEAPPLE IN SYRUP

1. Weigh rareripe pineapple. Remove the crown. Wash pineapple thoroughly in tap water.
2. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
3. Peel the fruit and remove the eyes and the core.
4. Slice, dice, crush or cut the pineapple into desired size and shape.
5. Pack it in clean tin cans or glass jars.
6. Prepare hot syrup (1 part sugar in 1 part water).
7. Pour hot syrup in containers containing pineapple slices.
8. Cover it with enough of the hot heavy syrup and seal the containers tightly.
9. Exhaust to remove bubbles at 80°C for 10 minutes.
10. Process it in boiling water for 30 to 45 minutes depending upon the size of the container.
11. Let the canned product cool.
12. Wipe the containers to dry. Label and store.

PINEAPPLE JUICE

1. Weigh rareripe pineapple. Wash it thoroughly in tap water.
2. Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
3. Peel the rareripe fruits and remove the eyes.
4. Wash and mash the fruit thoroughly.
5. Strain the juice through cheesecloth or in a muslin bag to remove the pulp.
6. To the juice, add sodium benzoate and citric acid equivalent to 0.05% (0.5 g/liter) and 0.3% (3 g/liter), respectively of the total volume of the juice. Add sugar if desired.
7. Heat the juice rapidly with constant stirring to 80°C and maintain at this temperature for about 5 minutes.
8. Pour the juice while it is hot in tin containers or glass jars and seal immediately.
9. Process in boiling water bath for 15 minutes.
10. Let the canned product cool.
11. Wipe-dry, label, and store.

PINEAPPLE WINE

1. Wash and peel sound mature fruits. Waste core and trimmings from pineapple canning operation can be utilized for wine making.
2. Crush the peeled fruit and press well to extract the juice and strain through a cheesecloth or strainer.
3. To one part of the juice, add two to three parts of water. For every four (4) cups of diluted juice, add one cup sugar.
4. Mix well to dissolve the sugar and heat for 30 minutes to pasteurize. Cool. Add one (1) teaspoon yeast for every 18 cups of the juice mixture.
5. Pour the mixture into a demijohn or any suitable container. Loose stopper the mouth of the container with cotton and store in a safe place.
6. Let it ferment for two (2) or more weeks until there is no more liberation of bubbles.
7. After fermentation, pasteurize then decant the clear liquid into any suitable container and age 2 to 3 months or more.
8. To the aged wine, add well beaten egg white (1 for every 12 cups) and heat in a steam bath to a temperature of 55°C or 60°C to clarify or remove the turbidity of the wine. Stir and maintain the temperature for 15 to 20 minutes then cool.

NOTE: The above procedure can be applied in making wine from other fruits such as cashew, duhat, bignay, melon, siniguelas, etc.

source: mis.dost.gov.ph, photos from ecdiscounts.com, pentaor.com, hormel.com, flickr.com, kdais.gov.tw

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