Exotic vegetables and fruits are no longer a rarity. They can be enjoyed at any time, even in the off season. After all, they are harvested and stored in different ways. For example, you can make 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 useful properties:

• rich in useful vitamins and minerals, used as a means to increase immunity;
• Pineapple juice is actively used in diseases of the gastrointestinal tract, liver, joints, and infectious diseases. Regular use is considered a good prevention of diseases of the heart and blood vessels;
• 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 harvested in the form of compote, jam, dried fruit. Most prefer compotes. In addition to excellent taste, compote has all the above properties. But, you need to remember that their concentration in compote decreases due to heat treatment and a large amount of sugar in the drink. Candied fruits and dried fruits retain much more beneficial minerals. This blank option should be chosen by those who follow their figure. Therefore, compotes and pineapples are most often used in them as a treat.

How to make pineapple compote

Those who love a fragrant and tasty drink from this fruit can prepare it in various ways. And from the number of recipes in general, eyes run wide. In this case, only simple and affordable ingredients are used.

Here are 3 very tasty and popular pineapple compote recipes.

Pineapple compote with lemon juice

For 1 kg of pineapple you need the juice of half a lemon, 250 gr. 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 close to the pre-sterilized jars.
3. After that, water is mixed with sugar, lemon juice is added.
4. This syrup is poured into jars of pineapples.
5. In order for the preservation to be stored longer, it is recommended not to skip the sterilization process of 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). In this case, it is desirable to cover the jars with lids.
6. After the procedure, roll up the jars tightly, turn over and cover with a “fur coat” on top so that they cool slowly.
7. You can open them no earlier than a day later.

Pineapple compote with apples

To do this, stock up on apples and pineapples (the amount depends on the container in which they will be placed), 3 tbsp. sugar, 2 liters of water. Sugar is not needed much due to the fact that pineapples themselves are very sweet.

Compote in a multicooker

Especially popular is the preparation of compotes in a slow cooker. It turns out not only a quickly prepared and tasty product, but also a rich and rich drink. Moreover, using this harvesting method, you can save much more useful substances in the product.

On average, for such a recipe, 2 liters of water, 0.7 cups of sugar (measured, from a slow cooker), 600-700 gr. 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 desirable to use the "Extinguishing" mode for 50 minutes.
3. After that, the finished drink can be rolled up in sterilized jars or cooled and consumed immediately.

The recipe is very popular with many housewives, since it practically does not require special knowledge and effort, and the result always exceeds expectations.

Additional Ingredients

In addition to the standard ingredient - sugar, you can squeeze lemon juice or a few slices of lemon, cinnamon, ginger or cloves, lemon balm, fruit essence into the compote. Thus, the drink can not only be given a “sourness” or spicy aroma, but also complement it with a special piquancy. Honey is not recommended to avoid 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. In fresh fruit, the tops are green and thick, 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 pleasantly with a delicate aroma of greenery and freshness. No harsh odors!
• It is recommended to buy fruit only in those places where there are appropriate quality certificates.
• It is advisable to store pineapples at a temperature of +5 - + 10gr. C and consume within a week after purchase.

Food preparation

Almost all pineapple compote recipes require a standard fruit harvesting process. To do this, only the pulp must be extracted from the washed fruit.

1. From the pineapple, cut off the top with the tops and the bottom.
2. The resulting part is cut into four parts along the length. So it will be convenient to peel and cut a rough core. Everything is done with a very sharp knife. The resulting useful mass will be only half of the pineapple that was bought.
3. The pulp is then cut into slices or cubes. To prepare compote, use only chopped product.
4. You can not throw away the peel and make a delicious refreshing drink from it.

Seriously, you need to approach the choice of containers for canning. Banks should be intact, and the lids should be even. This will seal the container tightly. Before use, the jars are thoroughly washed, preferably using soda or mustard powder. Double sterilization of jars is also mandatory: before filling with the product and already filled. It is better to fill the jars with syrup “under the lid”. Less air in the can will reduce the likelihood of oxidation processes.

To avoid mold or fermentation, it is important to cool the compote slowly. Covered inverted jars should stand in peace, 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 for as long as possible, and its beneficial properties to be preserved as much as possible, one must adhere to the following rules:

• Well-sterilized compotes are stored much longer.
• Do not allow storage temperature above 10-15gr.S. At temperatures above 20°C, 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. The pineapple may become too soft.
• Avoid 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°C). The fruit loses its shape and taste.
• If the lid on the canned compote is swollen, the contents must be discarded.

Subject to all storage conditions, pineapple compote can be used throughout the year. It will delight you all winter!

Pineapples are no longer a curiosity today. These fruits can be found in any supermarket at almost any time of the year, but the propensity of Russian housewives for summer and autumn harvesting takes its toll - pineapples are also harvested for the winter, even if they are not grown by hand in the garden.

There is another reason why it is better to cook pineapple. Eating fresh pineapple causes irritation of the mucous membrane, so all the charm of eating it can go bad. And if you are the owner of sensitive skin, then you should not eat fresh pineapple at all.

It can be argued that pineapple compote can be bought at any store all year round, but a do-it-yourself drink is much healthier and safer than factory-made products with preservatives and dyes.

So, to prepare pineapple compote for the winter, you need:

• pineapples - 1 kg;
• lemon juice squeezed from half a lemon;
• water - 0.35 l;
• granulated sugar - 250 g.

Cooking:

Sugar is taken so little because pineapple is a very sweet fruit, and when cooked it becomes even sweeter. In addition, 1 kg is the weight of a pineapple with a peel, and it will have to be peeled in the same way as the eyes. Do not forget to cut out the hard center, it will only spoil the compote. Cut the peeled pineapple into rings and the rings into slices of the size you like. Prepare the jars in advance by sterilizing them, and put the pineapples in them in dense layers.

Add the entire volume of granulated sugar to the water and boil the syrup. Remove from heat and pour in freshly squeezed lemon juice. Stir the syrup thoroughly so that the juice is evenly distributed. Pour the boiled syrup over the pineapples, it should completely cover the slices.

Before ordering jars for storage, compote must be sterilized. The procedure is performed with a slight boil of water. Half-liter jars are sterilized for 20 minutes, 0.7 l - half an hour, liter - about 40 minutes. When sterilized, they should be lightly covered with lids. After that, the banks can be rolled up by them.

Turn the finished compote upside down and put the jars on the lids. Wrap them in a warm blanket or clothing so that they cool down as slowly as possible. After about a day, the “fur coat” can be removed, and the jars can be turned to their normal position. Store pineapple compote in a cool, dark place, like any other blanks.

In winter, such compote will completely replace canned pineapples from the store for salads and main courses, as well as desserts. Compote is liked by children who are happy to eat delicious sweet pineapples and drink syrup diluted with water.

Preparation of moonshine and alcohol for personal use
absolutely legal!

After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On the administrative responsibility of legal entities (organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collected Legislation of the Russian Federation, 1999, No. 28 , item 3476).

Excerpt from the Federal Law of the Russian Federation:

"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."

Moonshine in other countries:

In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. Thus, according to article 335 “Manufacture and sale of home-made alcoholic beverages”, illegal production for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages, entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages , apparatus, raw materials and equipment for their manufacture, as well as money and other valuables received from their sale. However, the law does not prohibit the preparation of alcohol for personal purposes.

In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.

Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Paragraph No. 1 states: “Production by individuals of strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine of up to five basic units with confiscation of the indicated drinks, semi-finished products and devices.

* It is still possible to purchase moonshine stills for home use, since their second purpose is to distill water and obtain components for natural cosmetics and perfumes.

At the present time, pineapple has become a common sight on our table, although the times when it belonged to the category of exotic and quite rare fruits for sale are not far gone. Pineapple has a unique taste and also contains a unique set of nutrients and minerals. A feature of pineapple is the content of the substance bromelain in it, which irritates 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 should not be forgotten is the possible allergy of pineapples for people with individual intolerance, as well as for people with a sick stomach, they can cause heartburn, so you should not abuse them.

How to make a pineapple compote recipe:

1) It is necessary to clean the pineapple, cut out the core from it. Then cut the pineapple into slices.

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

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

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

Ingredients for the pineapple compote recipe:

400 gr pineapple, 150 gr 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 represented by various aromas. For cooking pineapple compote, you can use any fruit composition that suits your taste. In the absence of this ingredient, you can cook pineapple compote without it.

Cut fruit (approximately 400 grams of pulp) is placed in the slow cooker, sugar (250 grams) is added, and the contents of the multicooker bowl are poured with water at the top risk. The liquid should not reach the edge of the bowl by 5 centimeters.

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

Compote is prepared in the "Extinguishing" mode for 60 minutes. If the water was poured hot, then the cooking time can be reduced to 40 minutes.

After the slow cooker signals that the drink is ready, add ½ teaspoon of fruit essence to the compote. The lid is closed again, and the drink is allowed to brew for 3 hours.

Pineapple dessert for the winter in jars

Concentrated compote with sterilization

First of all, the container in which the conservation of pineapple compote is planned.

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

A kilogram of peeled pineapple pulp is crushed into cubes. The cut is poured with boiling syrup, boiled 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.

Fruit slices from compote are laid out in jars, filling 2/3 of the volume, and poured 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 twisted, and the workpiece itself is insulated. After a day of slow cooling in heat, the compote is removed for storage.

With apples without sterilization

Homemade pineapple with apples is also very popular.

Pineapple (300 grams of pulp) is crushed into cubes. The cut is poured with a small amount of water, and boiled over medium heat for 15 minutes. After that, boiled fruits are poured into a clean three-liter jar along with a decoction. Apples are laid on top, cut into 6-8 slices, and cleaned from seeds.

A jar of fruit is immediately poured with boiling water up to the very neck, covered with a lid, and the workpiece is allowed to stand for 10 minutes.

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

If the preservation is closed on a lid with manual seaming, then such a blank should be kept upside down for a day. If the jar is screwed onto a screw cap, then it is not necessary to turn the workpiece over.

In any case, before sending the cans 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 suggest that you 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 harvesting is stored in the underground or basement, where the temperature does not reach + 18ºС. At room temperature, pineapple compote can also be stored for some time, but still, in order to avoid clouding of the contents and swelling of the lids, it is better to determine preservation in a cool place. The shelf life of the workpiece is 1 year.

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