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Old 05-13-2009, 09:51 AM   #11
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Does the macerating interfere with the masticating?

Support bacteria. It's the only culture some people have.
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Old 06-15-2009, 07:25 PM   #12
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Originally Posted by JoMama View Post
The other day I opened a standard size can of crushed pineapple ... of course (as is the course) I only need about three tablespoons of the crushed pineapple.

Now what to do with the excess crushed pineapple?

I was thinking of putting it in two 8-ounce freezer/canning jars and putting it in the freezer so I can use it another day for another dish/sauce.

What say ye?

Hi JoMama,

Yes, it can be frozen.

Once opened, a can of fruit does not have any special protection from spoilage as the medium which gave the fruit protection, namely canning has been destroyed. the sugar content of the syrup may give a few days protection if the excess product is stored at refirgerator temperatures.

The fruit and juice could be used in chicken casserole.

Another idea would be to cook long grain rice, rinse in LOTS of running cold water to reduce temperature as quickly as possible. Drain and store in `fridge until ready to use. Add curry paste to mayo. Make hotter and more intense than you want because once added to rice the flavour will dissipate or thin and allow to mature for a couple of hours. Add the curried mayo and drained pinapple to the cold rice for a really good salad. This goes really well with cold ham, cold roast chicken or salmon.

Add the drained crushed pinapple to a custard based ice cream for pinapple ice cream.

Whip double cream, add crushed meringues and drained pinapple, plus (drained) slivers of ginger in syrup. Place in a glass and serve - a variation of ETON MESS. You could layer the cream, pinapple and ginger mix with fresh fruit like diced mango or raspberries etc. Commercially this turns potential waste into a quick and easy but interesting concoction.

Hope this helps,

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