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.
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.
Bromelain is the enzyme (protein) that keeps the fresh Pineapple from solidifying.
The fridge to keep it fresh and cold
Fresh cut pineapple could last up to 5 days in the fridge. Exactly how long will depend upon the fridge temperature and any contamination that might have occurred. I have had cut pineapple keep for nearly two weeks, but that might be an exception.
I think its like 1-2 weeks or something like that
If you boil the noodles before adding them to the soup it should prevent the soup from gelling the next day.
About a weeek
No, you cannot make Jell-O (or any gelatin based dessert) with fresh pineapple. This is due to the presence of an enzyme called bromelain in the pineapple. This enzyme is a protease, which digests (or breaks down) the collagen based gelatin protein. The digested gelatin cannot solidify and you end up with a soup instead of a gel.Cooked or canned pineapple can be used in gelatin desserts, because the heat used in canning and cooking destroys the bromelain.More information:Go ahead and buy your fresh pineapple. Pineapple set with pure pineapple juice makes a beautiful jelly, and fresh pineapple tastes much better than canned.You'll need a setting agent (gelatine) and pineapple juice, both available from your supermarket.Fresh pineapple and fresh kiwi fruit both contain an enzyme (see above) which prevents jelly, Jell-O, or gelatine, from setting. Because that enzyme is destroyed during the cooking or canning process, the processed pineapple (or kiwi) then can be used in jellies.So if you have fresh pineapple or kiwi that you want to set in jelly you'll need to cook - poach - the fruit in some way first. The simplest and tidiest way is to cut the fruit into cubes, the size you want for your jelly, and put it in a container (use your jelly mold if it's microwave-safe) with some pineapple (or kiwi) juice, cover, and microwave until the fruit is hot and steaming.Uncover and cool slightly; add more juice to cover the fruit completely and refrigerate until cold: now you're ready to make jelly.For the liquid and the setting agent, just buy a carton or bottle of pure pineapple (or kiwi) juice, or other juice you might want to use - any juice must be pasteurized, or otherwise heat-treated, but most juices are; read the label (reconstituted means it'll have been heat treated). Make sure you know how much juice you need to fill your jelly mold (less the space taken up by the diced fruit).Also buy a packet of gelatine powder. The instructions on the pack will tell you what proportion of gelatine to mix with the juice: just follow that information.There's no need to add extra sugar even if the juice has no added sugar or other sweetener (and that's the best sort of juice to use for this). The sugar in the fruit is plenty, and you'll keep that delicious tartness, lacking in canned fruit, which gives your jelly a special, super-fresh flavor; sharp but sultry, very tropical.Of course, you don't have to bother with the gelatine if you'd rather just buy pineapple-flavored jello to mold with your pineapple; truly, though, it's just as quick and no more trouble at all to use gelatine with real fruit juice, and you'll never go back to flavored jello again!To serve, garnish with fresh crisp mint leaves (put sprigs in a plastic bag in the fridge for an hour or so ahead of time) and offer separate dishes of ice cream and unsweetened whipped cream; your guests or family can decide how much they want.Chocolate and candied ginger both go well with pineapple, so you might like to shave dark chocolate over your jelly (use a potato peeler), or have a bowl of ginger for scattering over.
Keep it in the air tight container, to keep it fresh.
If it is a matter of a few months, then yes: there are enough preservatives in the can to keep it fairly fresh. A few years? Nah. Toss it and buy another.
Use fruit juice to prevent discolouration, such as lemon, orange, tinned pineapple, tinned or fresh grapefruit juice or lime juice
In the sun.
to keep it fresh longer you have to put it in the refrigarator
you keep mozzerella cheese fresh by selling it to hobos! and also keeping it in the fridge
you keep it moist and refridgerated so it would keep the texture as in it self fresh
To keep cabbage fresh, wrap it in plastic and store it in the refrigerator.
Keep salads fresh longer by keeping them wrapped and chilled in the refrigerator.
To keep bread fresh, keep it bagged, wrapped, somehow put it in a sealed container and it will stay fresh longer. To extend it's "life" longer, freeze it, but it won't stay fresh forever.
keep them in the fridge
You can keep zucchini bread fresh by keeping it in the refrigerator. Baking it and storing it in the freezer also helps keep it fresh. Just keep in mind that you must wrap it tightly to prevent freezerburn.
You keep them fresh by butting then in the water and in the sun but not too much cause then it will dry
There's two way that you can keep it fresh, that is: * keep it in the fridge * second, you eat it and keep it in your stomach Personally i like the second way!!!!!!!
in the fridgerater so it will keep fresh