So I am making candied pineapple for Christmas gifts, and I just finished my trial run, (which worked out amazingly!!!) And there is a "byproduct" of a lot of sugary, pineapple-y, syrupy goodness. This small amount I would be able to use fresh before it goes bad (which I am) but I'm going to be scaling this up at least 5x for the Christmas gifts.
Question is, is there a safe, tested, comparable recipe for canning syrup like this? Its basically just water, sugar and pineapple….esssence? (Not sure what to call it, the pineapple basically just steeped in the syrup) I was thinking it might also be nice to gift jars of the syrup to the recipients as well. Or, just be able to not waste it. Its a lot of sugar!!
Thanks in advance for any help!
Recipe for candied pineapple, if anyone is interested.
https://whereismyspoon.co/pineapple-candy-or-crystallized-pineapple/comment-page-1/#recipe
by teddytentoes
5 Comments
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I can’t find a tested recipe for pineapple syrup but here’s one for berry syrup that can be used for a handful of fruits. https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/berry-syrup/
In theory you could make this recipe, remove the pineapple chunks to candy then can the juice, but that’s a bit backwards… https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pineapple/
Ok… So I’ve liked on here long enough to ask the question with full expectations of getting down voted…. So canning fruit syrup relies on the pH to be low enough to prevent the boogie man botulism. My question revolves around the sugar, which also prevents certain microorganisms from reproducing. Could you just can simple syrup in a water bath? Literally sugar and water cooked to like 223F. No fruit, no nothing. Likewise could you can in a water bath, something like ginger syrup or lavender syrup without a pH buffer.
To be on the safe side, I’d freeze it in containers or even in good strong freezer bags.