How to Make Dried Pineapple
- Weigh rareripe pineapple. Remove crown. Weigh. Wash pineapple thoroughly in tap water.
- Soak in chlorinated water (200 ppm)* for 10 minutes to reduce microbial load. Drain.
- Peel the fruits and remove the eyes and the core.
- Cut the fruits into wedges of about 1/2 to 1-inch thickness or dice it into desired size and thickness.
- Steam blanch the fruit slices for 8 minutes. Cool rapidly in running water.
- Soak the fruits into hot boiled syrup (60 parts sugar, 40 parts water). Cook it rapidly until translucent. Cool to room temperature.
- Add 0.1% sodium metabisulfite (or a combination of 0.1% sodium erythorbate and 0.1% citric acid). Soak overnight in syrup for 18-20 hours.
- Drain the syrup. Rinse the fruit slices 2 to 3 times in tap water.
- Drain thoroughly.
- Lay the fruits in trays lined with cheesecloth. Dry in cabinet drier with 60±2°C temperature for 8 to 10 hours or until dry.
- Remove the dried pineapples from the tray. Pack in ordinary plastic bags. Allow the dried pineapple to sweat overnight.
- Separate pineapple slices. Pack it in a suitable packaging material.
- Seal. Label and store in a cool dry place.