Fake Preserved Pineapple

Fake Preserved Pineapple


Hello! Today we’re making Pineapple Kompot. Hello and welcome! On this episode we’re filming Fake Preserved
Pineapple recipe. I remember when grandmother used to make us believe it was real
pineapple. The texture and taste are similar, so it’s actually possible
to trick someone into believing it’s real pineapple. Begin by peeling and taking out all unnecessary parts. Then cut them in cubes. Okay, Young Chef, here we have some cut zucchini. We’ll add some sugar, so they would start marinating. These zucchini… That’s enough. We’ll leave for other layers of zucchini. We’ll add them like that layer by layer. To a bucket of zucchini, we had added a kilo or 2.2 lb. of sugar. A bucket of pineapple. We’ll marinate it for about 6 hours. A litre or 33.8 fl. oz. of pineapple juice. Preferably with the highest pineapple
concentration available. 1 to 1.5 tablespoon of citric acid. Keep them boiling for about 10 minutes or until they soften. We’re heating the jars to sterilize them. Keeping them above boiling
temperature for about 10 minutes should be enough to get rid of all
microorganisms. Fill the containers with some zucchini, then close them tightly with a lid
and turn them over. Bear in mind, that both the container and the lid have to be sterilized. Hello! The work is done. It’s hot in here… We had made real pineapples. Yellow, beautiful… Let it be tasty to you! Let it be tasty to you! Here… We’ll cover them and let they stay through the night. After that you can put them in a normal standing position but keep them
in a cool place for future consumption. Thank you, guys, for watching. You would help even more if you subscribe
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3 comments

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