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Member
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Join Date: Oct 2006
Location: dx'd4/01@63 Louisiana
Posts: 562
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Member
Join Date: Oct 2006
Location: dx'd4/01@63 Louisiana
Posts: 562
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Since bromelain is an enzyme, a proteolytic enzyme, I'm pretty sure it is inactivated by the canning process. I seem to remember that you can make Jello salads with canned pineapple, but fresh pineapple liquifies the geletain.
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