Pineapple Preserve

Peel the sound ripe fruits and remove eyes. Wash them very well. Cut large 
the fruits into desired thickness and shape. Leave the small fruits whole.
Drop the fruits into boiling syrup (2 parts water: 1 part sugar). Cook it
rapidly until translucent and tender. Rapid cooking will result in a sparkling
product while slow cooking, a dull and discolored product.   lf desired, pack it
while hot in clean glass jars and seal tightly. Process it over boiling bath for 30 minutes. Cool, wipe-dry, label and store.

Candied Pineapple

Peel a firm ripe pineapple. Remove the eyes and  the core. Wash it  thoroughly. Cut it into wedges of about 2cm. thick or dice it into desired size and thickness.   Soak the cut fruits
in hot boiled heavy syrup (1 part sugar: 1 part water) containing citric
acid equivalent, to 0.3% (3g/liter of  syrup,and sodium benzoate,  0.1%
(1 g/liter of syrup). The latter is added as a precautionary measure against
mold growth.  Let the material stand overnight in a cool place.  Drain the fruits. Increase thesyrup the syrup concentration by 2% or more and boil. Cool the hot
syrup slightly and re-soak the fruits. Repeat this operation daily for about
a week or until the sugar no longer dissolves. Let the material stand for a week. Drain the syrup-the syrup-impregnated fruit, wipe off  sticky syrup with  clean
moist cloth, and dry under the sun or appropriate drier until moisture content is  about 30 to 35%.  Cool.  Pack and seal it in polythene bags, glass jars, or other appropriate containers.

Dehydrated Pineapple

Peel the sound ripe fruits; remove the eyes and the core, and wash tho-
·roughly. Cut it into wedges of 1/2 to 1 inch thickness. Steam-blanch the
pineapple for 15 minutes. Mix it well with refine sugar equivalent to 20% of
the weight and 0.1% of sodium metabi- sulfite (approximately a small pinch
for every kilo of pineapple). Place it on a ·water bath for at least 3 hours.
Stir the mixture every now and then. Drain the mixture from syrup and
spread on trays. Dry it under the sun or in an appropriate dehydrator until -.
moisture content is about 25 to 30 percent. Cool. Pack it in plastic bags
and seal.

Frozen Pineapple
Peel a sound ripe pineapple and remove the eyes. Wash it well with cold
water. Cut the fruit into desired size and shape (slice, chunks,tidbits). For
unsweetened pack, pack the fruits tightly into plastic bags. For syrup-
pack, pack the fruits in plastic bags and mix it with enough cold syrup
made by dissolving 2 cups sugar in 4 cups water or pineapple juice. Then
seal and freeze it.

Nata de Pina

Wash thoroughly the ripe pineapples. Cut off the ends and divide thefruit into small pieces. Pass it thru a meat grinder or chop and mash it thoroughly. Extract the juice by pressing lightly with hand. The extract can be made into juice or vinegar. Add an equal amount of` water to

the pulp residue. Mix it well. To every 5 parts of the mixture, add one
part of sugar and 100 to 150 ml starter (consists of pure, young vigorous
culture of nata organisms in an appropriate substrate which may be obtained
from the National lnstitute of Science and Technology, Manila) . Place the mixture — one-third full

— in clean wide mouthed gallon glass jars. Cover the mixture with paperor cheese cloth and set it aside undisturbed for 3 weeks. Harvest the nata and wash it thoroughly. Cut it into cubes or strips andsoak it in water for a day or two, changing the water often. Boil the nata in several changes of fresh water until the vinegar·like odor and taste are removed. Cook it in syrup (2 parts to
one part water) for 30 minutes. Use 1 part of nata to every 1 part of sugar
utilized in the preparation of the syrup. Soak it in syrup overnight.
Flavor it with cubed-fresh pineapple or canned pineapple juice. And boil it for

another 30 minutes or until the nata cubes are translucent. Pack the hot
nata in clean jars or tin cans, seal it immediately and process it in boiling
water for 30 to 45 minutes depending upon the size of the container. Cool
the product. Wipe-dry, label and store.
Note: After the nata is removed from the culture jars, mix it in one table-
spoonful of sugar and one cup of water. Cover the jar and allow the nata
to grow. Nata can be harvested 3 to 4 times by repeating the same pro-
cedure.

Pineapple Vinegar

Pineapple vinegar is produced by alcoholic and acetic acid fermentation
processes as outlined below:

Alcoholic fermentation. Mash the pulp of the ripe fruits. Overripe, blemished

or surplus fruits and discarded cores, peels and trimmings can also be
utilized. Mix well 1 part of mashed fruit with 3 parts of water. Press the
mixture thru a cheese cloth with  a double thickness. Add 1.5 kg of sugar
to every 9 liters of the diluted fruit juice. Then pasteurize it at 65 degreesC for
20 min. After which cool, transfer, the mixture, in a demijohn or any suitable
container and add 2 tsp. of Fleischmann’s yeast. Cover the container with
a clean cheese cloth or loosely rolled cotton wad. Allow the solution to
ferment from 4 to 7l days until no more bubbles of carbon dioxide are
formed. Strain the liquid through  a clean cheese cloth to remove the yeast
and other solid materials. Pasteurize the alcoholic liquid at 65°C for 20
minutes and allow it to cool.

Acetic acid fermentation-. To the alcoholic solution, add A 2 liters of the
mother vinegar or starter for every volume of the formulation indicated
above. Mother vinegar may be obtained from the National lnstitute of
Science and Technology, Manila. Set it aside undisturbed for 1 month or until

maximum sourness (acidity) is obtained. For the development of the desir-
able aroma and flavor, allow the vinegar to age in demijohns, barrels, or
earthen jars filled to capacity. Filter the vinegar. Pasteurize  it to kill the micro
organisms before bottling the product. lf a clear vinegar is desired,

clarify it  by stirring it with well·beaten white of 2 eggs for every 10 liters of vinegar and heating it until coagulation of the egg white takes place.  The clear vinegar is obtained by filtration.