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As with most juice, when naturally pressed with no additives, it will not last forever.
If you have bought some Pineapple Juice and it seems to last and last, then the chances are that it has got some additives added that kills off fungus (Preservatives).
The temperature where you store the Juice is very important. 2-5 degrees Celsius is good (approx 35-40 degrees Fahrenheit). Colder is better. A fridge does this job pretty well. The colder it is kept, the longer it will last. The more additives as in preservatives, the longer it will last too.
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Can you make Jell-o using fresh pineapples instead of canned pineapples?
No, the enzymes in fresh pineapple prevent the jello from gelling.
Why won't fresh pineapples solidify?
Pineapples are actually reasonably solid. The question may mean, "Why can't you make fresh pineapple jello?" Enzymes in the pineapple prevent protein molecules from "setting up" into the (semi)solid gelatin.
Can you make jello using frozen pineapples?
No you cannot make jello with frozen pineapples because the pineapple, like kiwi fruit, contains an enzyme that will break down the proteins such as the collagen in gelatin, which will prevent the jello from setting.More information:You can use frozen pineapple to make jello provided it's been cooked before freezing.If it wasn't cooked, then you will have to cook it before making jello. Just cut it to the size you want for your dessert, cover it with pineapple juice, and microwave until hot and steaming. Refrigerate till it's cooled, then make your jello as usual.Frozen pineapply will be softer once cooked than if you started with fresh, unfrozen pineapple.
How could you successfully make jello with pineapple in it?
You have to cook the pineapple first. Jello won't solidify if you add fresh pineapple.Because pineapples contain proteases, enzymes that break down proteins. Since jello mixes are mostly made of collagen from animal parts, or proteins, pineapples break them down to their simplest forms. When you boil pineapple, it denatures the protease and you should be able to make pineapple jello then.
What happens when you add fresh pineapple juice to jello?
Due to the bromelain enzyme in fresh pineapple, the jello will not set. Jello has the protein gelatin in it, and the bromelain prevents the gelatin molecules to bond with other gelatin molecules. If you make two molds of jello, one with pineapple, one without, you will find that only the one without pineapple will set. If you use canned pineapple, the jello will set because canned products are heated to eliminate microbes, but it also destroys or greatly reduces the amount of enzymes present.
Why cooked pineapples don't have the same effect on jello as fresh pineapple?
Pineapple contains an enzyme which prevents gelatin from setting. Heat destroys (denatures) enzymes.
Why does fresh pineapple keep gelatin from gelling?
Pineapples contain an enzyme called bromelain. THis enzyme stops the Jello from jelling because it breaks dowm the strands of protein that form Jello. Cooking the pineapple denatures this enzyme therefore preventing it from stopping the Jello.
What could you to do the fresh pineapple that would allow the gelatin to become firm?
you could make it into juice and then add it to the jello.
Does canned pineapple keep jello from setting up?
The acids which build up from canned fruit of all varieties may slow the set time of jello, but should not prevent it entirely.
How to make jello with canned pineapple?
you cant -_-
Why does pineapple not work in gelatin?
The proteins in the pineapple called bromelain will break down the strands of protein in gelatin that forms jello. Hence, the effect of a fresh piece of pineapple on gelatin is able to keep the gelatin liquidfied.
Why cant you make jello with fresh fruit in it?
You can just not with these fruits: Pineapple (fresh, canned is fine) Kiwi, Figs and Papaya. these fruits just wont set with it. I'm pretty sure you put fruit in before it sets.
