How to Core and Dehydrate a Pineapple
Aloha from Montana
Pineapples were on sale, so I picked up two and they are both in the photo above . . . no, seriously. The pineapple on the left is in its natural state the way the Dole shipped it and the pint widemouth jar on the right is also one whole pineapple that has been dehydrated.
If you read up on the Sulfur, Part I and Part II blogs you saw where I compared the store bought dehydrated pineapple side by side with my own. I wanted to show you the steps of how I got that final product using the right Kitchen Hardware and Everyday Tools.
First thing is first, you have to get the pineapple chilled. Any way you choose to do it, I recommend cutting off the top and turning it upside down. Montana in the winter, done!
Let us say it is not winter, or you do not have snow—not to worry, you can always put it in the refrigerator. For reasons that are not completely clear to me, the Hawaiians that I have talked to said that it is important to flip it upside down as it is normally stored right side up. This is to let the juices redistribute back through the whole fruit. Who am I to argue?
After it has chilled for a few hours, you are ready to start cutting the pineapple. I have illustrated with the Tattler widemouth canning ring about how much of the pineapple you get when it is cored for you in the store. This is a substantial loss of the valuable fruit for a small cosmetic gain.
As for me, I like to just start cutting the skin off the pineapple closer to the edge. This will leave some “divets” in the fruit depending on how sharp your knife is, how ripe the fruit is and how much of an angle you are cutting.
Contine all the way around until you have the pineapple totally skinned. Next step will be to remove the “divets” the best that you can. Since this is going into the dehydrator and not being served to the Queen of England, I am willing to live with a few blemishes.
Since the Apple Corer that I will be using is not all that deep, I will cut the pineapple in half so that I can remove the core. The fiberous center along with the pineapple top and skin are destined for the compost bin.
Next comes the show and tell for kitchen tool technology. The apple corer on the left is one that we had in the drawer from years past that is more like something you would expect to use if you were on a work detail in a prison camp–it is not easy to use or pleasant to clean. The Apple Corer on the right is one that we sell that works like a dream without all the suction and brute force banging on the countertop.
Simply put it in the center, align it and push it through. Voila!
Next, eject the core into the compost bin.
Next, slice the pineapple (watch that thumb!) and then cut it into chunks.
Since the pineapple is already high in citric acid, you will not have to do anything to it before putting it on the dehydrator tray. I typically like to run my dehydrator at lower heat for a longer time to make sure that I get it good and dry.
Here is the pineapple after 24 hours:
Here is the pineapple after 48 hours:
Lastly, take them off the dehydrator tray with some tongs and place them in a jar. If you dried them very thoroughly (~93% dehydration) you can hear bounce as you drop them on the counter. These will keep for a long time, especially with an oxygen absorber.
Leave a comment to let me know how you did. Enjoy!
Pro Deo et Patria
All photos by Pantry Paratus
Nothing in this blog constitutes medical advice. You should consult your own physician before making any dietary changes. Statements in this blog may or may not be congruent with current USDA or FDA guidance.