Cookbook talk:Pineapple

I already know that canned pineapple is safe to use with "Jello" recipes. The fruit is heated during the canning process which kills the enzyme that neutralizes the ability of the gellatin to jell up. With fresh pineapple, the gelatin process fails. What I want to know is: If I cook my fresh pineapple before using it in my gelatin recipe, would it yield the same results as with the canned pineapple? This possibility then begs the next question. At what tempurature do I cook the fresh pineapple; and for how long? Do I have to let the cooked pineapple cool overnight in the refrigerator before adding it to the gelatin mold? Can I put the cooked pineapple into the "Jello" recipe immediately while both are still warm? One interesting result yielded unexpected results. Instead of cutting into the pineapple right away, I let it sit out overnight on the kitchen for seven days. This allowed the fruit to ripen a bit more. It made the fruit to be much more sweeter on the inside. With it's reduced acidity, it did not caused my throat to get burned from the acidic acid. I have asthma, and the burning tissue in the throat always trips an asthma attack. As the pineapple was so extra sweet, no acidic juice came burning up my throat. I can now see myself buying more fresh pineapple. I have Central Air Conditioning; so the home is kept cool. I will let the pineapple sit at room temperature for one week...depending on the scent of the fruit. It will smell sweeter. Once the pineapple smells very sweet, I'm cut it up for snacking...as well as for making "Jello" recipes. While, I guess, I could just experiment and find out the hard way. But, I'd just as soon as, find out from one of you reading this blog about cooking up the fresh pineapple to be further used in a gelatin recipe. I will appreciate whatever kind of help and assistance you provide. Sincerely, Georgene01Georgene01 (talk) 20:56, 28 June 2010 (UTC)