Canning Pineapple
Canned Pineapple
In a canning class a few weeks ago I shared some home canned pineapple with the students. I had promised to share the recipe. It is really simple to do and a great way to take advantage of a good sale. I found pineapples on sale for a dollar and grabbed quite a few. I canned them in juice although you can use a light sugar syrup, if you prefer. I think they look and taste great. Here is the recipe.
Canning Pineapple
Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube. Pineapple
may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup. In a large saucepan, add pineapple to syrup, water, or juice, and simmer 10
minutes. Fill hot jars with hot pieces and cooking liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace. Wipe rime with dampened paper towel and apply lids and bands. Process in a boiling water bath. Pints 15 minutes, quarts 20 minutes.
Altitude adjustment- 1,001-6,000 ft. pints 20 minutes, above 6.000 ft. 25 minutes. Quarts 1,001-3,000 ft. 25 minutes, 3,001-6,000 ft. 30 minutes. Above 6,000 ft. 35 minutes.
Source. NCHFP
Pineapple Glazed Chicken
Grilled Pineapple Chicken
I found myself with an open can of crushed pineapple and I didn’t want to waste it. I have a number of baked dishes where I could have used it but I decided to go with a savory dish instead. I was getting together with friends to grill some chicken and ribs so I ended up making a glaze for the chicken with the pineapple. We marinaded the chicken in about half of the sauce and brushed the rest on while it was cooking. It added just the right amount of sweetness without overpowering the meat. Here is the recipe.
Pineapple Glaze
2 T. oil
1 medium onion, minced
1 can ( 20 oz.) crushed pineapple, undrained
1/2 c. apple cider vinegar
1/2 c. sugar
1 T. hot sauce
2 t. minced garlic
1 t. ginger
1 t. sesame oil
1 t. salt, or to taste
1/2 t. white pepper
In skillet saute onion in oil until golden brown. Add remaining ingredients and simmer until thickened, about 10-15 minutes. Adjust seasonings. Use as a sauce or glaze for meats.
Pineapple Glazed Chicken Wings
Pineapple Glazed Chicken Wings
I have been using what is in my freezer and pantry fro some time now. Had company for dinner the other night and I came up with this dish, using what I had on hand. I used some chicken wings I had in the freezer and used a jar of pineapple chunks I had canned. You could easily use a can of pineapple chunks from the store or even fresh pineapple cut up. The dinner was a big hit so I thought I’d share the recipe with you.
Pineapple Glazed Chicken Wings
12 chicken wings
1 medium onion, chopped
1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.
salt and pepper
Sauce:
1/2 c. apple cider vinegar
1/2 c. sugar
3 T. ketchup
3 T. sherry
2 T. soy sauce
1 t. minced garlic
1 t. red pepper flakes
reserved pineapple juice
3 T. cornstarch
Preheat oven to 400 degrees. Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 30 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Serve over hot rice or pasta, if desired. Serves 3-4.
Polynesian Cole Slaw
Polynesian Cole Slaw
I got this recipe from a friend many years ago. We made it in class the other night. It’s a nice variation on a salad I enjoy a lot of different ways. The crunch of the cabbage goes well with the sweetness of the fruit. Since cabbage is on sale everywhere lately I thought I would share the recipe with you.
Polynesian Cole Slaw
4 c. shredded cabbage
1 (11oz.) can mandarin oranges, drained or 2 mandarin oranges, peeled and separated
1 (8 oz.) can pineapple tidbits, drained, reserving 2 T. of the juice
1/4 c. mayonnaise
1/2 t. fresh grated ginger
1/4 t. each nutmeg and white pepper
Combine cabbage with fruit and set aside. Combine remaining ingredients including reserved juice to make dressing and pour over cabbage mixture, tossing gently to coat. Chill several hours or overnight before serving. Serves 8.
