I just got two VERY ripe pineapples.  I know i need to do *something*
with them before they rot...

Does anyone know any easy ways to preserve pineapple without haveing
to buy anything?  for example, i don't have freezer containers, but i 
have regular tupperware and i also have freezer bags.  

I'd like to try making pineapple preserves (jelly or jam or whatever),
can anyone give me a fast and simple way to do this?

6 responses total.

It should be possible to freeze pineapples -- I'd suggest slicing them
up in thin slices & using the freezer bags.  The result is likely to be
pretty strange, and not at all like fresh pineapples.  It might be worth
trying one slice first, to see what happens.  It may be helpful to
blanche the slices first - dip them in boiling water 30s or so.  I think
doing that you should end up with something rather like canned
pineapple.  I haven't actually tried this, so I can't guarantee you
won't end up with rubbery mush.

Pineapples contain an enzyme that digests protein - because of that,
you're going to have a lot of trouble making jelly.  Probably the best
solution there is to find a cookbook that has a recipe.  If you plan to
keep the result around for any length of time, you'll need to buy some
stuff.  At the least, you'll probably need some canning jars & paraffin.
A book on canning would also be good.  Canning can be quite dangerous if
not done right.

You might be able to make pineapple pickles - if you don't mind buying
pickling salts and the like.

Something else you could probably do is to make pineapple juice.  *That*
should freeze quite nicely, and not change too much when thawed.

Freezer containers are inexpensive, versatile, and don't wear out very
fast.  They're a worthwhile investment, in my opinion.

I use old cottage cheese tubs as freezer containers.  They're quite
cheap, and I seem to accumulate them faster than I can accidently
destroy them.

I'm intimidated at the idea of canning something and running the risk of
bacterial growth.  However, jelly might well freeze OK, and then
bacterial growth isn't a problem.

I'm allergic to the enzyme in fresh pineaapples and miss them terribly.
They, more than oranges, are even closer to eating "summertime" or sunshine"
<sigh>

Anyway, the enzyme is killed on cooking, so jelly might work, or try
pureeing the pineapples and mix with unflavored gelatin (same amount
of puree s water).

Best thing to make:  Frozen daiquiris!

Pineapple pieces or slices also dry very nicely.  They make a great
snak and maintain their sweetness.  If you don't want to invest in
a dehydrator try placing them on racks in a very low oven (225-250
degres) overnight.  When the pieces are dry to the touch but still
a little rubbery, you can store them in an airtight container or a
plastic bag at room temperature for up to a year.

About a year ago I made some marmalade which included a pineapple.
Before that I had only made preserve-type things with extra pectin,
that didn't need the long cooking, and this recipe was enough work 
that I normally would not think of repeating it -- except that my
husband LOVED the result.  Maybe I'll try it again this year,
slightly simplified with the knowledge gained by experience.

i agree with suzi : drying them is the best way to go.  or just eating them
fresh!  if you do any canning, that also might be an idea.  the problem is,
i relally don't know how much sugar to add, and just the idea of canning...

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