PINEAPPLE PUREE
- Weigh rareripe pineapple. Remove crown. Wash pineapple thoroughly in tap water.
- Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
- Peel the fruits and remove the eyes.
- Wash it thoroughly.
- Cut/Slice the fruit. Remove the core.
- Grind or comminute the fruit using Waring blender or pulper finisher.
- Pasteurize at 80°C for 10 to 20 minutes.
- Pack in plastic bags or retortable pouches.
- Seal immediately. Label and freeze at -25°C.
PINEAPPLE IN SYRUP
- Weigh rareripe pineapple. Remove the crown. Wash pineapple thoroughly in tap water.
- Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
- Peel the fruit and remove the eyes and the core.
- Slice, dice, crush or cut the pineapple into desired size and shape.
- Pack it in clean tin cans or glass jars.
- Prepare hot syrup (1 part sugar in 1 part water).
- Pour hot syrup in containers containing pineapple slices.
- Cover it with enough of the hot heavy syrup and seal the containers tightly.
- Exhaust to remove bubbles at 80°C for 10 minutes.
- Process it in boiling water for 30 to 45 minutes depending upon the size of the container.
- Let the canned product cool.
- Wipe the containers to dry. Label and store.
PINEAPPLE JUICE

- Weigh rareripe pineapple. Wash it thoroughly in tap water.
- Soak in chlorinated water (200 ppm) for 10 minutes to reduce microbial load. Drain.
- Peel the rareripe fruits and remove the eyes.
- Wash and mash the fruit thoroughly.
- Strain the juice through cheesecloth or in a muslin bag to remove the pulp.
- 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.
- Heat the juice rapidly with constant stirring to 80°C and maintain at this temperature for about 5 minutes.
- Pour the juice while it is hot in tin containers or glass jars and seal immediately.
- Process in boiling water bath for 15 minutes.
- Let the canned product cool.
- Wipe-dry, label, and store.
PINEAPPLE WINE

- Wash and peel sound mature fruits. Waste core and trimmings from pineapple canning operation can be utilized for wine making.
- Crush the peeled fruit and press well to extract the juice and strain through a cheesecloth or strainer.
- 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.
- 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.
- 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.
- Let it ferment for two (2) or more weeks until there is no more liberation of bubbles.
- After fermentation, pasteurize then decant the clear liquid into any suitable container and age 2 to 3 months or more.
- 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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[...] and served sliced, chunked, or as juice. It is also a favorite when processed into marmalades, jam, jellies, or candies. Pineapple oil or essence is also used as flavoring for confectionery. Meat dishes and curries [...]