So, as you know – I got a Stainless Steel Pineapple Slicer and Corer to make the Caramelized Pineapple-Habanero Salsa. First off, it was super cheap online and had awesome reviews – I decided to give it a try.
When I got it, I was surprised by how tiny the box was (pineapples for scale). I opened it to find it in two segments (duh!) that easily snap together. Overall the tool is very lightweight and easy to assemble.
Now, its time to for the hard work. First, we cut off the pineapple top (still unsure if we should have cut off the bottom as well?). Getting started I was a little wary – wasn’t sure that it would even fit but was pleasantly surprised (insert terrible jokes here…).
My only issue with it (which you may very well be much better than I) was trying to determine when to stop. The first pineapple I stopped once I thought I was at the bottom and pulled out the rings only to find that I was roughly half-way. I started again and pulled out the remaining half of the fruit. On to pineapples 2-6 I made note of the height of the pineapple vs the slicer/core and had a much better success rate.
In the end I was quite impressed! It was very user friendly and made quick work of my 6 pineapples without any added muscle work. I strongly recommend this (or a similar tool) if you plan on putting up a bunch of pineapple. As a bonus – it was a lot of fun to play with! I will definitely have to try using it to can the rings whole in extra light syrup instead of the chunks I have done in the past. [Tip: The rings should fit whole in a wide-mouth jar!]