Father of Canned Aloha

James Drummond Dole had a vision, and that vision ended up supplying pineapples to the world. Born just outside Boston, Dole graduated from Harvard University with degrees in agriculture and business and moved to Hawaii at 22.

James Dole

Arriving in Honolulu in November, 1899, Dole quickly set about purchasing a parcel a 60-acre plot of land in Wahiawa (near the North Shore of Oahu). Dole experimented with different crops on his farm. His first thought was coffee, yet after some brief experimentation he settled on planting pineapple.

His new venture became the Hawaiian Pineapple Company (Hapco), and despite the Honolulu Advertiser labeling it a "foolhardy venture," in a short time the company grew wildly successful. Of course, when your cousin is Sanford Dole, the acting President of the Republic of Hawaii (and the man who helped orchestrate the overthrow of the monarchy), the odds of achieving success are vastly improved.

In spite of his family connection, James Dole was an innovative businessman. After just seven years, Hapco built one of the largest canneries in the world next to Honolulu Harbor. Dole knew that canning pineapple was the only way to make exporting the fruit profitable. Speeding up the canning process was imperative (since the fruit was hand-peeled and cut), so in 1911 he hired Henry Ginaca to invent a machine that could core and peel 35 pineapples per minute!

Pineapples: the Healing Fruit of the Tropics (includes a Recipe for Pina-banana Orange Smoothie

For a natural and tasty way to improve your health and boost your healing capacity, add fresh pineapple and pineapple juice to your diet. Pineapples are nutritionally packed members of the bromeliad family. This delightful tropical fruit is high in the enzyme bromelain and the antioxidant vitamin C, both of which play a major role in the body's healing process.

Bromelain, a natural anti-inflammatory with analgesic properties, encourages healing, promotes well-being and has many other health benefits. Bromelain is very effective in treating bruises, sprains and strains by reducing swelling, tenderness and pain. This powerful anti-inflammatory and analgesic effect can also help relieve osteo- and rheumatoid arthritis symptoms and reduce postoperative swelling. Additionally, bromelain can relieve indigestion. The enzyme contained in fresh pineapple helps break down the amino acid bonds in proteins, which promotes good digestion.

Pineapples also provide an ample supply of vitamin C, a commonly known antioxidant that protects the body from free radical damage and boosts the immune system. Vitamin C helps build and repair bodily tissue and promotes wound healing. The body uses vitamin C to help metabolize fats and cholesterol, absorbs iron, and synthesizes amino acids and collagen. Collagen is one of the primary building blocks of skin, cartilage and bones. Vitamin C also decreases the severity of colds and infections.

Furthermore, due to its high vitamin C content, pineapples are good for your oral health as well. Recent studies have found that vitamin C can reduce your risk of gingivitis and periodontal disease. Besides increasing the ability of connective tissue to repair itself, vitamin C also increases the body's ability to fight invading bacteria and other toxins that contribute to gum disease. Periodontal disease, which destroys gum tissue and underlying jaw bones, has been linked to heart disease, stroke and type 2 diabetes.

So if you are searching for a natural way to enhance your body's healing mechanisms, promote overall good health and tantalize your taste buds, pineapples are the way to go. Choose the fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process.

When choosing a fresh pineapple, do not judge ripeness solely based upon color. There are several varieties on the market that range from green to golden yellow. The most important factor in determining ripeness is smell, let your nose help you decide. Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration. Once home, let the pineapple sits on your counter at room temperature until ready to use. This will preserve its sweet and tangy flavor.

To prepare pineapple, you need to peel it, remove the eyes (the thorny protrusions within the puffy squares of the skin) and the fibrous center. One way to do this is to remove the top of the pineapple with a sharp knife. Then cut the pineapple lengthwise into 4 wedges (quarter it) and place each pineapple wedge horizontally on a cutting board. Carefully cut the fruit from the outer skin, and cut out the eyes and fibrous center core.

Another way is to cut off the top and bottom of the pineapple, place the pineapple vertically (upright) on a cutting board and carefully slice off the outer skin. With a sharp paring knife or the end if a vegetable peeler, remove the eyes. Don't cut too deep, just enough to lift out the section that contains the eye. Then, slice the pineapple crosswise and remove the fibrous core individually with a cookie cutter.

Once the fruit is prepared, it can be diced and eaten fresh, added to salads and entrees for an exotic flavor, or made into tasty tropical drinks and smoothies.

To get you started, try Monique N. Gilbert's delicious, nutritious, cholesterol-free smoothie recipe. It's high in bromelain, vitamin C, beta carotene, potassium, thiamin (vitamin B-1), riboflavin (vitamin B-2), iron, fiber, omega-3 fatty acids and soy is flavones.

Pina-Banana Orange Smoothie

__________________________________________

1 frozen banana

1 cup fresh pineapple

1/2 cup soymilk

1/3 cup orange juice

1 tablespoon canned pumpkin

1 tablespoon ground flax seeds

1 tablespoon honey or maple syrup (optional)

__________________________________________

Place all of the above ingredients in a food processor or blender. Blend for 1-2 minutes, or until smooth and creamy.

Makes about 2-3/4 cups (2 servings)

About the author:

For more Free Resources www.dishadvice.com

How To Make Homemade Relish For Canning

When I first started making relish, I thought it would be a hard and tedious task. Once I made my first batch, I realized that it was a lot easier than what I thought it would be.

Relishes make a great accompaniment for hot dogs, hamburgers, poultry and fish. You can also use it on crackers or your favorite party bread.

To get started, you will need a few supplies:

water bath canner
canning jars, rings and seals (I used pint-sized jars)
ladle (for spooning the hot mixture into the jars)
funnel
jar lifter (to lift the jars out of the hot water)
2 oven mitts (I like using mitts to prevent any accidental burns to my hands)
clean cotton drying cloth or kitchen towel

You will want to follow the instructions that came with your water bath canner for sterilizing and processing your jars. Always inspect your jars for defects before using them.

Recipes for Diabetic Canning: Bright Green Pickle Sticks and Bell Pepper Relish

It is not easy to find pickles and relishes for diabetics. But we can make our own. These recipes are for canning pickles and relish that is diabetic friendly. Bright Green Pickle Sticks is a perfect recipe for this time of year as the vegetable gardens and farmer's markets feature lots of cucumbers. Take advantage of the cucumbers now and enjoy your own pickles year-round. The same thing is true for the Bell Pepper Relish. Gardens, Farmer's Markets and grocery stores have beautiful bell peppers available. With this relish recipe, you will be enjoying them all year. Be sure you always use clean jars when canning and be very sure your jars seal. Always follow the instructions carefully.

BRIGHT GREEN PICKLE STICKS

Wash and cut into sticks enough cucumbers for 7 quarts.
Pour boiling water over the cucumbers and let sit overnight.
The next day, drain the cucumbers and pack into clean canning jars.

Combine the following ingredients in a large saucepan and boil for 5 minutes:
7 cups cider vinegar
5 cups Splenda granular
1 3/4 cups sugar
6 tbsp salt
3 tbsp celery seed
3 tbsp mustard seed
6 tsp tumeric
Green food coloring, optional

Pour the hot mixture over the cucumbers in the jars. Have jar lids boiling in water. Seal the jars with the hot lids. Process in boiling water bath for 5 minutes to seal well.

BELL PEPPER RELISH

18 green bell peppers
18 red bell peppers
18 medium onions
6 cups vinegar
3 tbsps salt
1 cup sugar
4 cups Splenda granular
1 tbsp whole mustard seed
8 stalks celery, finely chopped

Put the bell peppers and the onions in a food processor until fine. Cover the mixture with boiling water and let stand 10 minutes; drain. Add the vinegar, salt, sugar, Splenda, mustard seed, and celery; mix well. Put the mixture in a large pan and bring to a boil. Boil for 15 minutes and immediately seal into hot pint jars. Be sure the lids seal. If any jar doesn't seal, refrigerate and use first.

Note: These pickles and relish make great gifts for diabetics. They are perfect housewarming gifts, hostess gifts, birthday or holiday gifts.

Enjoy!

Recipes For Summertime Canning: Sweet Lime Pickles, Watermelon Pickles, and Zucchini Relish

"Putting Up" your own pickles and relishes is a favorite summertime ritual for many of us. This was on of my favorite things as a child, teenager, mother and wife. All except for washing and scrubbing hundreds of canning jars as a child, that is!! It is also one of the things I miss most now that I am a senior citizen living in the city. But I do still enjoy sharing my canning recipes. If you want to try some "new" recipes for canning, let me introduce you to some "old-fashion" ones. Today's article includes recipes for canning your own Sweet Lime Pickles, Watermelon Pickles, and Zucchini Relish. These will make great additions to your pantry!

HOMEMADE SWEET LIME PICKLES
Slice 7 pounds of cucumbers and soak in 2 gallons of water. Add 2 cups of lime. leave in this for 24 hours. Wash well and soak in water for 3 more hours.

Cover with this solution:
2 qt. vinegar
9 c. sugar
1 tbsp. salt
2 tsp. whole cloves
2 tsp. celery seed
1 tsp. mixed spices

Let stand overnight in this solution. Bring to a boil and can.

How To Can Homemade Southern Chow Chow Relish

If you plant a garden every summer season and looking for a way to use up some of your excess garden vegetables, this is a great southern relish recipe to make.

You will want to store your jars in a cool and dry place when finished. If you like to give homemade goodies as gifts, this makes a great gift to those on your gift giving list.

Supplies Needed: Water bath canner, canning jars, seals, rings, jar lifter, funnel and a ladle.

Chow Chow Relish Recipe

2 pints carrots, cut into slices
2 pints small sweet pickles
3 pints lima beans
1 head of cabbage, cut into pieces
4 pints cauliflower, chopped into pieces
2 cups water and celery juice
3 pints celery, chopped into small pieces
3 pints red and yellow sweet peppers, diced
1 pint of onions, chopped
1 pint canned yellow corn
8 cups granulated sugar
4 cups white vinegar
4 teaspoons table salt

In a large stock pot with hot water, cook the peppers, lima beans, cabbage and cauliflower until they are fork tender. Drain water and set aside. Using the same stock pot, cook your celery in 2 cups of boiling water until it's fork tender. Drain celery juice into a bowl and set aside. Add celery to the first vegetable mixture.

Drain sweet pickles and reserve juice for later use. Add sweet pickles and drained onions to vegetables and mix well. In your stock pot, combine the granulated sugar, white vinegar, sweet pickle juice, celery juice, 2 cups of water and table salt. Bring this mixture to a boil and then stir in the mixed cooked vegetables. All this mixture to come to a boil and boil for 2 minutes. Turn off heat.

Ladle relish into clean, hot and sterilized jars. I like to use wide mouth pint-sized jars for canning relish. This recipe will make approximately 15 pint jars.

Canning - How to Can Your Own Strawberry and Blueberry Jam

During the summer months, I look forward to canning my own homemade strawberry and blueberry jams. People often tell me that they don't get into canning because they think it's too hard, however, one of the easiest things to can is homemade jam.

For the following recipes, you will need some jelly or half-pint sized canning jars, seals, rings, and a water bath canner. If you have a jar lifter, silicone spatula and a funnel, they would be useful too, but not necessary.

Easy Strawberry Jam Recipe

3 cups fresh strawberries, caps removed
3 cups granulated sugar
1 envelope of fruit pectin (Sure-Jell)

Fruit Preparation: Wash and remove the caps from your fresh strawberries, place them in a medium sized saucepan.

Stir in 1 cup of granulated sugar and bring the mixture to a rapid boil and boil for 4 minutes. Stir in the second cup of granulated sugar and bring it back to a boil and boil for an additional 3 minutes. Finally, stir in the remaining 1 cup of granulated sugar and contents of 1 envelope of fruit pectin, bring mixture back to a full boil and boil an additional 3 minutes, stirring constantly. Remove pan from the burner and let it cool down for 10 minutes, stirring mixture occasionally with a nonstick silicone spatula. Spoon mixture into hot clean jars and seal. Process the jars in your water bath canner for 10 minutes.