This time I did something a little different, I processed the jars in the microwave. Yes, that's right, I used the microwave to can. I thought my husband was going to have a cow. He kept telling me I was "crossing the streams" as he watched in fascination behind the wall separating the kitchen from the family room. He was convinced that I was going to blow up the microwave because I put the metal jar lids in the microwave. I think he was waiting to tell me "I told you so" He didn't get to. I got beautifully canned preserves in a fraction of the time, without boiling a huge pot of water and without lugging that big pot canning around. It took two minutes in the microwave to process the jars. It was awesome!
2 Lbs (.9 kg) of Pineapple (About 1 1/2 Pineapples)
1 Tsp of Citric Acid or 2 Tbsp of Lemon Juice
2 Cups (450 g) of Sugar
Place the pineapple in a food processor and process until you have the consistency of the preserves you want. Place the processed pineapple in a medium sized sauce pan and add the citric acid and the sugar. Bring to a boil and boil, stirring frequently until the temperatures hits the jelly stage (220F/ 104 C).
|Making the pineapple preserves|
|Bottles of preserves in the microwave|
Take out and place on towels to cool. The tops should indent when cooled.
|Bottles of preserves|