Processing
- Reception and weighing of pineapples. Select the raw material and remove damaged parts. Remove the stem. Wash the pineapples in drinking water.
- Peel the pineapples and remove the inedible parts. Cut the pineapples as required. They may be cut into slices (rings), chunks, and tidbit or may be crushed.
- Heat the pineapple pieces in the pot. Fill the jars with the pieces while they are still warm, up to approximately two thirds of their capacity.
Preparing and Using Sugar Syrups
Adding syrup to canned fruit helps to retain its flavor, color, and shape. It does not prevent spoilage of these foods. The following guidelines for preparing and using syrups offer new "very light" syrup, which approximates the natural sugar content of many fruits. The sugar content in each of the five syrups is increased by about 10 percent. Quantities of water and sugar to make enough syrup for a canner load of pints or quarts are provided for each syrup type.
|
Syrup Type |
Approx. % Sugar |
Measures of Water and Sugar |
Fruits commonly packed in syrup** |
|||
|
For 5 liter Load* |
For 8 liter Load |
|||||
|
Cups Water |
Cups Sugar |
Cups Water |
Cups Sugar |
|||
|
Very Light |
10 |
6 ½ |
¾ |
10 ½ |
1 ¼ |
Approximates natural sugar level in most fruits and adds the fewest calories. |
|
Light |
20 |
5 ¾ |
1 ½ |
9 |
2 ¼ |
Very sweet fruit. |
|
Medium |
30 |
5 ¼ |
2 ¼ |
8 ¼ |
3 ¾ |
Moderately sweet fruits. |
|
Heavy |
40 |
5 |
3 ¼ |
7 ¾ |
5 ¼ |
Sour fruit. |
|
Very Heavy |
50 |
4 ¼ |
4 ¼ |
6 ½ |
6 ¾ |
Very sour fruit. |
*This amount is also adequate for a 4.5-liter load.
**Many fruits that are typically packed in heavy syrup are excellent and tasteful products when packed in lighter syrups. It is recommended that lighter syrups be tried, since they contain fewer calories from added sugar.
- The hot syrup is added to the fruit, which has been arranged in the jars. Make sure that the jars are filled to the brim. Let it settle for 5 minutes to allow it and the fruit to warm up. Seal the jars hermetically. Sterilize the jars in boiling water for 20 minutes after placing them in bags to prevent them from knocking against each other and breaking when the water begins to boil. Cool the jars with running water. Dry, seal with adhesive tape, label and store.
Source: http://www.fao.org/