EQUIPMENTS:

1. Jacketed kettle
2. Analytical balance
3. pH meter
4. Juice extractor
5. Refractometer handheld
6. Thermometer with stainless steel probe
7. Balance capacity 5 kg
8. Slicer
9. Stainless steel container
10. Measuring jug capacity 1 liter
11. Chopping board
12. Bottle for pineapple juice
13. Muslin cloth
14. Basin
15. Bowl
16. Strainer
17. Knife
18. Spoon
19. Ladle
PROCEDURE:
1. All the fruits, utensils, containers were cleaned and drip dried.
2. Stalks and tops were removed from the pineapple fruits. Then, outer cortex was cut off
and the eyes picked out.
3. The fruits were cut into pieces (discarding any fruit which is bad).
4. The pineapple pieces were make into fruit pulp by passing through a colander/sieve or
juice extractor.
5. The juice was separated from the pulp by squeezing it through a muslin cloth.
6. The sugar was dissolved in water and filtered through a muslin cloth (sugar often
contains dirt and foreign bodies).
7. The sugar and water was heated to 95oC and then the rest of the ingredients were added
to the hot mixture (the sugar and water was heated first, means the fruit juice is heated
up to temperature very quickly up to temperature and so reduces the loss of the sensitive
flavour).
8. All the ingredients were heated until the temperature reaches 90oC, held at that
temperature for one minute, then the filling operation were started. It is important that
the temperature is maintained as close to 90oC as possible.
9. The fruit juice was filled into bottles which have been cleaned and then steamed to
sterilize them and were hot so that the bottles do not crack (the bottles should be filled
as quickly as possible so that the juice is not heated for longer than necessary or bottle
should be clean and dry before placing the cap on it).
10. The bottles were laid on their side for 15 minutes to cool.
11. Cooling on their side is a most important step to avoid contamination while the cap fits
firmly onto the glass as the vacuum forms.