• Prep Time:
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  • Serves: 1 Recipe


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Category: Canning, Fruit

 Ingredients List

  • Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an
  • average of 13 pounds is needed per canner load of 9 pints--an average of 3
  • pounds per quart.
  • Quality: Select firm, ripe pineapples.
  • Procedure: Wash pineapple. Peel and remove eyes and tough fiber. Slice or
  • cube. Pineapple may be packed in water, apple juice, white grape juice, or
  • in very light, light, or medium syrup. In a large saucepan, add pineapple
  • to syrup, water or juice, and simmer 10 minutes. Fill jars with hot pieces
  • and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process
  • according to the recommendations in Table 1.
  • Table 1. Recommended process time for Pineapple in a boiling-water canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
  • 1,000 ft: 15 min.
  • 1,001 - 3,000 ft: 20 min.
  • 3,001 - 6,000 ft: 20 min.
  • Above 6,000 ft: 25 min.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 20 min.
  • 1,001 - 3,000 ft: 25 min.
  • 3,001 - 6,000 ft: 30 min.
  • Above 6,000 ft: 35 min.
  • ======================================================= ===== * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Pineapple & Green Peas, Almond Broth (Ananas Hari Matar Shor
Categories: None
Yield: 6 Servings

3 tb Blanched almonds
3 tb Raw cashew halves
1 ts Sesame seeds
1/2 tb Coriander seeds
2 tb Grated dried coconut
1 3/4 c Coconut milk
1/2 Inch piece of fresh ginger
-root, scraped and cut into
-thin julienne
1 Hot green chilies, stemmed
-and seeded (up to 2)
3 tb Ghee or unsalted butter
1/2 ts Black mustard seeds
12 Saffron threads
1 1/2 ts Salt
1 sm Pineapple, peeled, cored and
-cut into 1/2 inch cubes
1 c Frozen peas, defrosted
3 tb Cream
1/8 ts Freshly ground nutmeg
1/2 ts Garam masala

1/3 c Whole cloves
5 3-inch cinnamon sticks
1/2 c Green cardamom pods
1 c Cumin seeds
3/4 c Coriander seeds

3 tb Grated coconut
1 tb Sesame seeds
2 tb Black mustard seeds
1/4 ts Saffron threads
1/4 c Green peppercorns
1/4 c White peppercorns
2/3 c Green cardamom pods
3/4 c Cumin seeds
1/4 c Ground nutmeg

1. Place 1 1/2 Tbs each of the almonds and cashews and all of the sesame
seeds, coriander seeds, and coconut in a blender or food processor, cover
and pulse to a coarse powder. Add 1/2 cup of coconut milk and the ginger
and chilies, cover and process until smooth. Pour through a strainer,
pressing out all of the liquid. (You can substitute water for coconut milk
if you like. I much prefer the coconut milk, though).

2. Heat the ghee or butter in a 3 quart/liter saucepan over moderate heat.
Add the remaining 1 1/2 Tbs. each cashews and almonds and stir-fry until
golden brown, then remove them with a slotted spoon and set aside. Drop in
the black mustard seeds and fry until they turn gray and pop. Pour in the
seed-nut milk and cook, stirring to prevent sticking, for 2-3 minutes. Pour
in the remaining 1 1/4 cups water or coconut milk and the saffron threads
and salt. Bring to a boil, then reduce the heat and simmer for 5 minutes.

3. Add the pineapple, cover and simmer for 20-25 minutes or until the
pineapple is tender. Add the frozen peas 1-2 minutes before serving.
Remove the pan from the heat, stir in the cream, nutmeg, and garam masala,
and garnish each serving with the fried nuts.

Note: If you can't get a hold of prepared garam masala, or would just like
to make your own, try this: Delhi-Style Garam Masala or Gujarati-Style:

Pan toast on the stove for 15 minutes, on low heat, stirring every 5
minutes or so. Or oven toast in preheated 200 F oven for 30 minutes. Crush
the cinnamon with a kitchen mallet or rolling pin and tap the cardamom pods
to release the black seeds inside, and discard the pods. Grind small
amounts of the toasted spices until they are reduced to a powder. Be sure
to cool thoroughly before storing away from heat and light.

>From The Art of Indian Vegetarian Cooking by Yamuna Devi

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