Another year is the pineapple season! Such a cheap pineapple, how can I not buy more back, simmer into a sauce and enjoy it slowly! Add sugar to the sauce and put it in the refrigerator. It can be stored for several months without any damage! The four pineapples I made have almost 2000 grams. When you do, you can convert the proportion of sugar according to the weight of your pineapple. About the amount of sugar, rock sugar, sugar can be, more points are not related, basically the more sugar placed, the longer the shelf life, I gave a rough range of sugar, according to your sweetness and Use it to add it. For example, if you want to drink water to drink, you can add more sugar to make bread or cake rolls. The amount of sugar is slightly less. Let's talk about lemons. If there is a lemon, squeeze a juice in it, add it and add it. You can do it without it. For those who are allergic to pineapple, after the pineapple is cut into large pieces, use salt water and some salt for half an hour before proceeding to the next step.
The pineapple is peeled and cleaned.
Cut into large pieces, this time pay attention to eating pineapple allergies, cut into large pieces and soaked in salt water for half an hour, not allergic to pineapple, not soaked in salt water.
The hard heart of the pineapple and the flesh on the edge of the pineapple are separated, cut into small Ding, sugar, squeezed lemon juice, and covered with plastic wrap for 2 hours. You can also marinate it in the refrigerator the night before, and take it out the next day. Pay attention to this step. I will give it up with salt and sugar. The next step is to break the mud with a broken machine. If you don't have a machine, just smash the hard part and add sugar. Otherwise, wait. You are marinated and then chopped, it's all sugar juice, it's not easy to get it.
The marinated pineapple hard-bone diced meat is poured into a broken machine to form a mud.
The beaten puree is poured into the non-stick pan, and the other bowl of marinated pineapple meat is also poured into the pan and the fire is opened. At this time, take time to disinfect the glass bottle, wash the glass bottle and dry it in the oven at 120 °C for about 15 minutes. The bottle cap can't be baked in the oven. I usually use the milk pot to boil and boil for 5 minutes. Take it out and let it cool.
熬 熬 熬 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先 先
When the water is getting less and less, the minimum fire will be in the later stage, and the stirring will not stop, avoiding the paste.
It's okay to get so sticky and not very fluid.
Hot bottling, do not pack too full, just 8 to 9 minutes is enough, cover the lid, immediately stand upside down, remember not to move before cooling, so that hot jam can block the bacteria on the edge of the lid, forming a vacuum, so that jam The shelf life will be longer.
The bottling jam is cooled and placed in the refrigerator for a long time.
Attached glass bottle disinfection picture
Attach the boiled cap to disinfect.