Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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I bought a couple of pineapples the other day so decided to can one. I don't use a lot of canned pineapple but I do like to keep some on hand just in case.
Canned Pineapple
I used the recipe from the Ball Blue Book. The prepared pineapple was simmered in a light syrup until tender then hot packed in hot jars leaving 1/2" headspace. The jars were processed for 15 minutes in a boiling water bath. The yield was 4 pints.
I think the pineapple looks beautiful in the jars. I think I will pick up a couple more pineapples to can up.
Canned Pineapple
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