My vivacious 86-year-old grandmother bottles pineapple on a regular basis- has since before I was born- since she lives near a plentiful source.   She is one of those people who knows how to make anything  out of anything  and waste precious little to none of it.    As she ate some of my fresh pineapple salad earlier this week, she related how she'd been teaching my cousin to bottle fruit.  I was intrigued with what she told me about using the peel and cores.  Growing up, we kids used to always chew up the cores, which are admittedly tough and less flavorful, but we could only handle a few before the acids started hurting our mouths.  See the slideshow above to learn what she does with them.

Once you've cut the pineapple  into wedges, free of cores and peels, it's ready to cut into whatever size you want.  You can then bottle it, freeze it, or use it right away.  Like all cut fruit, it has a relatively short refrigerator life.
 


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