Canned pineapple compote. Pineapple compote for the winter

I’ll start my story about this recipe from a long time ago.
In the summer of June 2013, I found on the Internet an interesting and not at all complicated recipe for zucchini compote. The stated recipe states that the compote tastes no different from pineapple. I decided to do it as a test. And this is what I need: to cook an overseas compote from my own products. Trying is not torture. There are zucchini, hands in place, recipe in notebook.

So the recipe:
1 zucchini (about a kilogram),
2 cups sugar
2 liters of water,
0.5 tsp. vinegar essence,
cloves - 3 pcs.

Peeled the zucchini, cut it into rings, and scooped out the pulp with a spoon.

Cut it into pieces.

Filled it with water and boiled it. Add sugar and cook until the color changes to transparent. It took me 25 minutes. Added cloves, boiled for another minute and removed from heat, added vinegar essence.
I sterilized the jars and doused the lids with boiling water. I fished out a clove into each jar, put the zucchini in and poured hot syrup over it. She rolled up the cans, turned them over, and wrapped them up.

I ended up with 3 liter jars.

In the collage above these are just closed jars. The bottom photo is after 10 days of standing in the basement.

After 10 days, I opened one jar of compote and tried it. My feelings.
The compote has acquired some sourness. A pleasure to drink - refreshing
The subtle hint of clove gives the impression of a pineapple scent.
The “berries” don’t taste nearly like pineapple. They taste good, but the aftertaste remains “boiled pumpkin”.

I opened the second jar half a year later. In principle, no changes occurred in the taste sensations. The compote is delicious, sour, and the zucchini remains just zucchini.
My family laughed at me, like, are you missing some berries and fruits?
Then I thought that every vegetable has its own shelf and there is no reason for a zucchini to equal a tropical fruit.

I conveniently forgot about the third jar for almost two years. And so, at the end of April 2015, my husband takes out the treasured jar of “Pineapple” compote from the basement.
Believe it or not, if you close your eyes and taste it, you will say that this is a real pineapple. The only difference is that they are a little soft. But delicious...

My opinion has changed and this year I will make zucchini compote again.
If you want to enjoy pineapples from your garden in a year and a half, join us.

Nowadays, pineapple has become a common sight on our table, although the times when it was classified as an exotic and quite rare fruit on sale are not far gone. Pineapple has a unique taste and also contains a unique set of nutrients and minerals. A special feature of pineapple is that it contains a substance called bromelain, which has an irritating effect on the tongue, lips and gums. However, when pineapple is cooked, bromelain is destroyed, which eliminates the unpleasant aftertaste after eating it. This specific heat treatment allows you to prepare pineapple compote, which will be tasty and aromatic. The only thing that we must not forget about the possible allergy of pineapples for people with individual intolerance, and also for people with a sick stomach, they can cause heartburn, so you should not abuse them.

How to make pineapple compote recipe:

1) It is necessary to peel the pineapple and cut out its core. Then cut the pineapple into slices.

2) Place the pineapple core in a saucepan and add sugar, then pour in water and place on the stove. Boil until boiling and granulated sugar dissolves. Then the syrup must be filtered and boiled again.

3) Place the prepared pineapple slices into a saucepan with the prepared syrup and boil a little.

4) Place pineapple pieces in bowls, pour in syrup and leave to cool.

Ingredients for the pineapple compote recipe:

400 g pineapple, 150 g granulated sugar, 600 ml water.

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With fruit essence in a slow cooker

The basis of fruit essence is a water-alcohol solution, which can be presented in various aromas. To cook pineapple compote, you can use any fruit composition that suits your taste. If this ingredient is missing, you can cook pineapple compote without it.

Place sliced ​​fruit (approximately 400 grams of pulp) into the multicooker, add sugar (250 grams), and fill the contents of the multicooker bowl with water up to the top line. The liquid should not reach the edge of the bowl by 5 centimeters.

Note: Product consumption is given for a five-liter multicooker bowl!

Prepare the compote in the “Stew” mode for 60 minutes. If the water is poured hot, the cooking time can be reduced to 40 minutes.

After the multicooker signals that the drink is ready, add ½ teaspoon of fruit essence to the compote. Close the lid again and let the drink brew for 3 hours.

Pineapple dessert for the winter in jars

Concentrated compote with sterilization

First of all, the container in which you plan to preserve the pineapple compote.

To prepare compote according to this recipe, it is better to take small jars (up to 700 grams).

A kilogram of peeled pineapple pulp is crushed into cubes. The slices are poured with boiling syrup made from 2 cups of sugar and 2.5 liters of water. Boil the pineapples for 10 minutes, add the juice of half a lemon, and keep the pan on the stove for another 2 minutes.

The fruit slices from the compote are placed in jars, filling 2/3 of the volume, and filled with syrup.

The workpiece is covered with lids and sent to a water bath.

Only after the stage of sterilization of the finished compote, the lids on the jars are screwed on, and the workpiece itself is insulated. After a day of slow cooling in a warm place, the compote is put away for storage.

With apples without sterilization

Homemade pineapple and apples are also very popular.

Pineapple (300 grams of pulp) is chopped into cubes. The slices are poured with a small amount of water and boiled over medium heat for 15 minutes. After this, the boiled fruits along with the broth are poured into a clean three-liter jar. Place apples on top, cut into 6-8 slices and peeled from seeds.

The jar of fruit is immediately filled with boiling water up to the neck, covered with a lid, and the preparation is allowed to stand for 10 minutes.

Through a special mesh that is placed on the jar, the infusion is poured into a saucepan, sugar (350 grams) is added to it, and brought to a boil. Pour boiling liquid into a jar of fruit and close it tightly with a lid.

If the preservation is closed with a manually sealed lid, then such a preparation should be kept upside down for a day. If the jar is screwed onto a screw cap, then there is no need to turn the workpiece over.

In any case, before sending jars of compote for storage, they should be insulated with a warm towel for a day.

If you like to make sweet preparations for the winter from unusual fruits and vegetables, then we invite you to familiarize yourself with a selection of recipes for making compote and from.

How to store pineapple compote

Store freshly brewed pineapple compote in the refrigerator. To do this, it is poured into a jug with a lid or into a jar. Implementation period – 3 days.

Winter preparations are stored underground or in a basement, where the temperature does not reach +18ºС. At room temperature, pineapple compote can also be stored for some time, but still, to avoid clouding of the contents and swelling of the lids, it is better to preserve it in a cool place. The shelf life of the workpiece is 1 year.

If pineapples seem too unaffordable to you, but you really want a sweet dessert, then you can make a similar product from zucchini. A detailed step-by-step recipe is presented.

Exotic vegetables and fruits have long been no longer rare. You can enjoy them at any time, even out of season. After all, they are prepared and stored in different ways. For example, you can prepare pineapple compote for the winter.

Pros and cons of pineapple compote

This delicious drink has long gained particular popularity due to its wonderful taste and a large number of beneficial properties:

• saturated with beneficial vitamins and minerals, used as a means to improve immunity;
• Pineapple juice is actively used for diseases of the gastrointestinal tract, liver, joints, and infectious diseases. Regular consumption is considered a good prevention of heart and vascular diseases;
• Some doctors are convinced of the benefits of pineapple in the treatment of cancer in the early stages.

For long-term storage, pineapples are most often prepared in the form of compote, jam, or dried fruit. Most people prefer compotes. In addition to excellent taste, compote has all of the above properties. But, you need to remember that their concentration in compote decreases due to heat treatment and the large amount of sugar in the drink. Candied fruits and dried fruits retain much more beneficial minerals. This preparation option should also be chosen by those who are watching their figure. Therefore, compotes and pineapples are most often used as a delicacy.

Methods for preparing pineapple compote

Those who love an aromatic and tasty drink from this fruit can prepare it in various ways. And the number of recipes makes your eyes wide open. In this case, only simple and accessible ingredients are used.

Here are 3 very tasty and popular recipes for pineapple compote.

Pineapple compote with lemon juice

For 1 kg of pineapples you need the juice of half a lemon, 250 g. sugar or granulated sugar, 350-400 ml. water.

1. The peel is removed from the pineapple and the middle is cut out, as it can only spoil the taste of the finished compote.
2. The peeled fruit is cut into small slices of the desired size and placed closely in pre-sterilized jars.
3. After this, the water is mixed with sugar and lemon juice is added.
4. Pineapples placed in jars are poured with this syrup.
5. In order for the preservation to last longer, it is recommended not to skip the process of sterilizing the jars. To do this, they are placed in slightly boiling water. The procedure should be carried out from 20 to 40 minutes (depending on the volume of the jar - from 0.5 to 1 liter). It is advisable to cover the jars with lids.
6. After the procedure, roll up the jars tightly, turn them over and cover them with a “fur coat” on top so that they cool slowly.
7. They can be opened no earlier than in a day.

Pineapple compote with apples

To do this, you need to stock up on apples and pineapples (the quantity depends on the container in which they will be placed), 3 tbsp. sugar, 2 liters of water. You don't need a lot of sugar because pineapples themselves are very sweet.

Compote in a slow cooker

Making compotes in a slow cooker is becoming especially popular. The result is not only a quickly prepared and tasty product, but also a rich and rich drink. Moreover, using this method of preparation, you can preserve much more useful substances in the product.

On average, this recipe uses 2 liters of water, 0.7 cups of sugar (measured, from a slow cooker), 600-700 grams. ready peeled, cut into slices or small slices of pineapple.

1. Place all ingredients in a bowl and cover with a lid.
2. For cooking, it is advisable to use the “Stew” mode for 50 minutes.
3. After this, the finished drink can be rolled into sterilized jars or cooled and consumed immediately.

The recipe is very popular with many housewives, since it requires virtually no special knowledge or effort, and the result always exceeds expectations.

Additional Ingredients

In addition to the standard ingredient - sugar, you can squeeze lemon juice or several slices of lemon, cinnamon, ginger or cloves, lemon balm, and fruit essence into the compote. Thus, you can not only add a “sour” or spicy aroma to the drink, but also add a special piquancy to it. It is not recommended to use honey to avoid a cloying taste.

In order to get a high-quality and tasty product as a result, it is important to pay attention to the choice of pineapple and the correct preparation for making compote.

Which pineapples to choose for compote

• Tops and peel - these factors should be paid special attention when choosing. Fresh fruit has green and thick tops, and the rind is elastic, but slightly soft. Do not buy pineapples with even small dark spots. There is a high probability that such a product has begun to deteriorate.
• The fruit should smell pleasant with a delicate aroma of greenery and freshness. No strong unpleasant odors!
• It is recommended to buy fruit only in places where there are appropriate quality certificates.
• It is advisable to store pineapples at a temperature of +5 – +10 degrees C and consume them within a week after purchase.

Food preparation

Almost all pineapple compote recipes require a standard process for preparing the fruit. To do this, only the pulp needs to be extracted from the washed fruit.

1. The top with tops and bottom are cut off from the pineapple.
2. The resulting part is cut into four parts lengthwise. This will make it easier to peel the skin and cut out the rough core. Everything is done only with a very sharp knife. The resulting useful mass will be only half of the pineapple that was purchased.
3. The pulp is then cut into slices or cubes. To prepare compote, use only chopped product.
4. You don’t have to throw away the peel and make a delicious, refreshing drink from it.

You also need to take the choice of container for canning seriously. The jars must be intact and the lids straight. This will allow the container to be sealed tightly. Before use, the jars are thoroughly washed, preferably using soda or mustard powder. Double sterilization of jars is also required: before filling with the product and once already filled. It is better to fill the jars with syrup “under the lid”. Less air in the jar will reduce the likelihood of oxidation processes.

To avoid molding or fermentation, it is important to cool the compote slowly. Covered, inverted cans should stand undisturbed, without access to lighting, for at least a day. Then open them and move them to a storage location.

Storage

In order for pineapple compote to be stored as long as possible and to preserve its beneficial properties as much as possible, you must adhere to the following rules:

• Well-sterilized compotes last much longer.
• The storage temperature should not be allowed to exceed 10-15 degrees Celsius. At temperatures above 20 degrees Celsius, due to the large amount of sugar in the compote, irreversible processes occur that make the syrup dark, and the taste of the compote deteriorates significantly. This may cause the pineapple to become too soft.
• Do not allow high humidity in the storage room. It is better to use a cellar for this: a dark and cool place.
• Freezing of the product is undesirable (for pineapple compote this occurs at a temperature of -5-7 degrees C). The fruit loses its shape and taste.
• If the lid on a canned compote is swollen, the contents should be thrown away.

If all storage conditions are met, pineapple compote can be used throughout the year. It will delight you all winter!

There is nothing complicated in preparation. The main ingredients are pineapples, sugar and water. To diversify the taste, you can pour lemon juice into the compote or add lemon slices, add ginger, lemon balm, ground cinnamon or cloves. Honey and sweet syrups should not be used, otherwise the drink will turn out cloying.

Apples go well with pineapples. To ensure that the preparation is stored for a long time, pay attention to the choice of exotic fruit. The pineapple should smell pleasant, have thick green tops and an elastic rind. After purchasing, store the fruit in the refrigerator for no more than 7 days.

For compote you will need pineapple pulp. To extract it, follow the recommendations:

1. Cut off the top along with the tops and the bottom. Cut the fruit lengthwise into 4 parts.
2. Peel the peel.
3. Cut the pulp into cubes or slices.

Perform all actions with a sharp knife. Don't throw away the peel; you can use it to make a pineapple drink.

Jars for storing compote need to be sterilized 2 times: before filling and after. Pour the drink into containers with a lid. The less air left in the jar, the greater the likelihood of long-term storage.

Pineapple compote recipe

This drink can be eaten with a spoon along with pineapple slices. When you peel the fruit, you will be left with the skin. You can boil it and use this broth to make syrup. The compote will turn out richer. You can prepare the syrup using water; the taste will not be affected.

Preparation:

1. Cut the pineapple into 2x2 cm cubes or slices.
2. Boil water, add sugar. Boil for 5 minutes.
3. Add pineapples, cook over low heat for 10-15 minutes. Add lemon juice if desired.
4. Leave the compote to infuse with the lid closed.

Drink the drink chilled with or without pulp.

If you are preparing compote for the winter, then you don’t have to cook the pineapples. Place them in jars, fill with syrup and sterilize for 20-40 minutes, the time depends on the volume of the container. For 0.5 liter cans, 20 minutes is enough. sterilization. Turn the containers upside down, wrap them in a warm towel and leave for a day.

You can drink pineapple compote throughout the year if you follow all the canning rules. Store jars in a dry place where the air temperature does not drop above 10 °C.