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OMG the "teriyaki" sauce is sooooo effing good. Only mistake, I should have ground up the ginger. Maybe a few cloves more garlic. I'd call it a glaze, marinade and a sauce. The problem is - I am out of other ideas for a "jam" or anything else, I still have 14 effing cans of it.

Mine is a 1 time 15 or so cans that I got free. I wont be doing this any more.

Hilariously this thin and runny jam (just mandarins and syrup, not got to the marinade yet) will not freeze. It is thicker but still runny. Like 10w40 turned into 90wt gear oil.

LOL, I thought I was the only one with 300% and I can almost repeat this 4x over. Next idea - ginger, garlic, habanero in it. And may keep it on the thinner side. It would be one amazing asian sauce/glaze. Most store bought teriyaki has faaaaaaaarrrrrrrrr toooooooo much salt. Oh yea I have tons...

So basically I got a 1 to 4 reduction with just the mandarin oranges and syrup. Simple for a rather fun end product.

Didn't want to. Its close enough, I could have boiled it another 10% down and it may have got there by itself. As would likely if I had pureed 1-2 batches instead of just potato mashering in 1 of the 4 big cans.

I've managed to do both well enough a few times with a cast iron pan. Not sure it will work with other methods. You need 2 flat bottom pans for this and I have an electric smooth top. High heat, low heat - the usual. Simply sear 1 side on the high to ~70% - if you can get it to seal with out...

I invented a life hack in this whole jam session. Those huge cans that are 6"+ across and 7+ To open them with a can opener you have the problem of the can not wanting to spin as you are cutting, you have to stop and turn the can. If you took the turntable out of your microwave and put it on the...

I may have some approximate math on this, in case any one ever was trying to make the mandarin cans into jam. The cans are 105 oz, and I was shooting for 25 oz after boiling. It may have been more. Because I put it in a 64 oz pickle jar as an intermediate step I eyeballed it, it could have been...

I got a few of these mandarin oranges in light syrup, food service size 6lb 9oz cans I'd likely not get to till best by date. So thought I would boil them into a jam, with no added sugar or pectin, just boil away till they're ~1/2th. 105 oz to ~20. It has 14gm total sugar in 122 gm of it but the...

Most of my attempts at pickling habaneros have been marginal at best. However a yr ago I managed to pickle 1 qt with super salty brine etc etc. The other 1/2 qt I pickled turned out horrendous. So I tossed it yesterday. Today I opened the qt fully expecting the same mushy results and omg, is...

Bro, that was yesterday, the can was rusty, and in the trash now, sniffing and tasting just revealed how it was bad. No botulism. Just rust, no texture, no taste and no color. BTW deep in the middle of the can there was a little bit of pineapple that was actually still pineapple. But I needed 2...

You're missing a couple -3-4 points. 1. I know more than I did before I opened the can. 2. It was rust not microbes. And with pineapples I'll bet its always rust. Especially 10 yrs out. 3. It was never about eating what was inside, it was about finding out what was inside. And most most most...

I was also making a dish that is an iconic Indian dish for diwali (pineapple kesari). I ended up modding the recipe to use 2 different types of pineapple as well. So needed crushed pineapple added late in the cook and chunks in a compote etc etc. I was never going to slave over it for 4-6 hrs...

Canned pineapple is used in brewing (not by me - but others have). I've fermented pineapple juice though.

That's all well and good that you dont want to eat anything I've made - but you do know I have made 4+ 5 gal batches of mead, given it to people - like ~30 people so far and they all say - its great/too dry for me/too sweet etc etc. No one has dropped dead. I've also hyper fermented beers where...

Bingo. The can was essentially corroded, the fruit inside had no taste or texture. Its going in a dish that will need biteable pineapple after its done cooking.

BTW I used to work in a can factory. Pineapple is notorious for etching the walls of the can regardless of what enamel you're put on the walls. This may just be a case of rust cos it is 11+ yrs past its expiration date. Not saying I'll use it, just saying, it may not be a microbe at all. It may...

Right I'll toss it - but not before opening it and sniffing and even tasting it. Most likely if it has mold it would also be visible. However that doesn't cover Cl. Bot, or staph or something - however staph cant really survive in anerobic environment. And it will make acetic acid so not a huge...

Thanks for the link - Take it that you didn't read it yourself ? That said, your pineapple is probably at a very low risk as botulism is way more likely in protein-rich foods like meat, fish and legumes but only you were there when you opened your can and can make an informed decision. Again...