Depends on the size of the canned juice and what kind of juice it is. If it's an 8oz can, you usually add 2 - 3 cans of water (16 - 24oz) to dilute the concentrate. Does that help?
The frozen stuff is generally concentrated- does it call for water as well in the recipe? That is easy to convert. How much water/ liquid & how much pineapple juice does it call for?
This is a marinade for a pork roast, calling for a 6oz. can of frozen pineapple juice concentrate, 2-5oz. cans of drained pineapple chunks, soy sauce and garlic powder. No water.
Hmm. Well if you can't find frozen pineapple concentrate, try pureeing some pineapple and straining it through a mesh sieve. It will be more concentrated than straight pineapple (less than pineapple concentrate) but will have less sugar. I made a pork roast last night in a similar marinade- but I pureed a fresh pineapple and slow cooked it for about 4 hours.
Answers
July 5, 2011
Depends on the size of the canned juice and what kind of juice it is. If it's an 8oz can, you usually add 2 - 3 cans of water (16 - 24oz) to dilute the concentrate. Does that help?
July 5, 2011
The frozen stuff is generally concentrated- does it call for water as well in the recipe? That is easy to convert. How much water/ liquid & how much pineapple juice does it call for?
July 5, 2011
This is a marinade for a pork roast, calling for a 6oz. can of frozen pineapple juice concentrate, 2-5oz. cans of drained pineapple chunks, soy sauce and garlic powder. No water.
July 5, 2011
Hmm. Well if you can't find frozen pineapple concentrate, try pureeing some pineapple and straining it through a mesh sieve. It will be more concentrated than straight pineapple (less than pineapple concentrate) but will have less sugar. I made a pork roast last night in a similar marinade- but I pureed a fresh pineapple and slow cooked it for about 4 hours.
July 5, 2011
As much as you want it to make.
July 5, 2011
Thanks all