Canning Crushed Pineapple

I love it when pineapples go on sale.  From about the middle of March until the middle of June, we can find pineapples at our local grocery stores here in Michigan for about $1.00 each.  Not every week mind you, but during these three months, every couple of weeks one store or another will put them on sale. This is when I stock the pantry with freshly canned crushed pineapple and like to experiment combining pineapple with various other fruits to make new jams, jellies, concentrates, or sauces.

Last year I canned crushed pineapple, but not nearly enough, so when I found pineapples the other day for $.99 each, I bought a dozen of them for the sole purpose of making crushed pineapple.  In order to get the most usable fruit out of these pineapples, I opted to cut out the fruit with a knife and then scrape the skins with a spoon. Although I like using a pineapple corer most of the time, I have found this gadget leaves a lot of usable fruit in the skins.

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After I cut off the top and split the pineapple down the center, I cut a V in the center of each half to remove the core.

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Then I cut out the main chunks of fruit from the skin.

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Even being careful to get as close to the skin as possible, there is still a lot of fruit that can be scraped from the sides. Using a spoon I carefully scrape the skins.

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Next I place all the big chunks of fruit in a food processor.

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A few quick pulses later…

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And I’ve got crushed pineapple.

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I then heat the pineapple just till it’s warm, fill hot jars with it, seal with bands and lids, and process for 25 minutes in a water bath.

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You’ll notice some little brown specs in my jars.  These are seeds.  I’m not particular when it comes to pineapple seeds.  I figure there has got to be some nutritional value to them, so why bother trying to remove all of them.

Home-canned crushed pineapple is super sweet and tastes just like fresh pineapple.  Stocking the pantry with more than a dozen jars of pineapple should keep up happy for some time, and for this I am — Simply Grateful.

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Mixes-In-Jars #2 – Fruit Crumble

According to Grace, “Crumble makes everything better!”  So, when I came across a recipe called Fruit “Crumble,” how could I possibly resist.

I made this dessert a few weeks ago using Concord Grape Pie Filling and then again tonight using Plum Pie Filling.  Both were excellent and definitely a quick and easy dessert for a busy day. Putting the main ingredients in a jar and sealing it makes the prep time a mere five minutes.  Who doesn’t have five minutes to make a hot and hearty dessert?

Fruit Crumble

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  • 1 1/2 Cups Quick Cooking Oats
  • 1 Cup Packed Brown Sugar
  • 1/2 Cup Flour
  • 1/3 Cup Cold Butter, shredded
  • 1 Quart (4 cups) Pie Filling

Dump contents of jar into large bowl.  With a cheese shredder, shred the cold butter into the bowl. The cheese shredder is a great way to turn a cold stick of butter into tiny pieces.  I like this method far more than using a pastry blender to cut the butter into the dry ingredients.

Combine the butter and dry ingredients with fingers.  Press half the mixture into a 8×8 greased pan. Add pie filling and top with remaining crumble.  Bake at 350 for 35 to 40 minutes.

When I went to put the jars of the crumble mix together, I found I only had “old-fashioned” oats to work with, not “quick-cooking.”  This is an easy fix.  I just dumped the canister of old-fashioned oats into my food processor and pulsed it six or seven times.  This broke up more than 50% of the oats and quickly turned them into “quick-cooking” oats.

DSCF7189Note that at the top of the jar there are some mini marshmallows.  I read somewhere that these are supposed to stop the brown sugar from getting hard.  I’ve never tried this before and with the jar being sealed by my Foodsaver it might not be necessary, but I figured it couldn’t hurt.  I’ll just take the marshmallows out before dumping the mix in the bowl.

Crumble is definitely a crowd pleaser around our house, and for this I am — Simply Grateful.

Mixes-In-Jars #1 – Beer Bread

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February has already been so busy that I haven’t had much time for anything other than getting through each day.  I cannot believe that it is already the 10th of the month.  Where does the time go?

My canning to do list continues to linger at the back of my mind, but as for having any time to actually do any canning — well, it just hasn’t happened.  In an effort to quell my canning guilt, or lack of canning guilt, I decided to throw together a few mixes-in-jars and put them on the pantry shelf.

I love mixes-in-jars.  Most of the time when I am either too lazy or too pressed for time to make something, it’s because assembling all the ingredients is time-consuming and often frustrating.  Frustrating because most of the time there seems to be that “one” ingredient missing that makes it impossible to finish that recipe.  Mixes-in-jars increases the odds that I’ll actually have everything I need.

Mixes-in-jars are not all-encompassing, but there are quite a few things I love to throw together at the last-minute that have dry ingredients that can be assembled ahead of time.  One of my favorite’s happens to be quick breads and for today’s post:  Beer Bread.

Back many years ago I was invited to one of those home parties that featured food items.  I can’t remember the name of the company that sponsored the party, but I do remember it was quite expensive.  Not wanting to leave the party empty-handed, I purchased a mix for beer bread.  I had never had it, but was told it would be very good.  The next day I made it and was very happy with it. Unfortunately, there was no way I was about to continue buying this bread mix at the prices the company wanted.  My budget couldn’t stand it.  I made a mental note to keep my eyes open for a recipe I could make at home, but quickly forgot about it.

About a month ago while flipping through some recipes on the internet, I happened upon a recipe for beer bread.  I couldn’t believe it.  I knew I had to try it.  I printed it off immediately and put it on the shelf where it sat.  Finally, last week I decided it was time to give this recipe a shot.  The recipe I chose was quick and easy and the dry ingredients were such that they would easily fit in a quart canning jar.

Beer Bread

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  • 3 Cups Flour (sifted)
  • 3 tsp. Baking Powder
  • 1 tsp. Salt
  • 1/4 Cup Sugar
  • 1 – 12 oz. Bottle of Beer
  • 1/2 Cup Melted Butter

Sift dry ingredients together into a large bowl.

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Stir in beer.

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Batter will be somewhat stiff.

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Pour batter into greased loaf pan.

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Pour melted butter over mixture.

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Bake at 375 for 50 to 60 minutes.

This bread is so simple to make and absolutely delicious.  The butter makes the crust crunchy and the flavor of the bread is excellent.  Hubby doesn’t let this one sit for very long.  I’m lucky if it lasts a day.

Combining all the dry ingredients in a jar, sealing it with my Foodsaver, and having it on the shelf for a quick fix, is ever so comforting, and for this I am — Simply Grateful.