Canned Pineapple
- Pineapple, pared
- Sugar
- Water
Cut out the black specks off the pared pineapple and slice them 1/2 inch in thickness. Cut each slice in 3 or 4 pieces and lay them closely in the jars, filling them up within an inch of the top.
Make a cold syrup of 4 ounces of sugar and nearly a pint of water to each quart jar of the fruit. Fill the jars with the syrup up to the top.
Place the jars side by side in a large boiler in which you have laid a thin piece of board for the jars to stand upon. Fill with cold water up to the necks of the jars. Put the boiler on the stove. If the syrup does not quite fill the jars, add a moderate amount of more cold water before they begin to boil.
Keep them boiling hard for 3 hours or until the jars are hot to the point of boiling all through. Remove the boiler from the fire.
Close the jars airtight and let them stand in the water until almost cold. Take out the jars, giving each lid another screw. Wipe the jars dry and set away.
Make a cold syrup of 4 ounces of sugar and nearly a pint of water to each quart jar of the fruit. Fill the jars with the syrup up to the top.
Place the jars side by side in a large boiler in which you have laid a thin piece of board for the jars to stand upon. Fill with cold water up to the necks of the jars. Put the boiler on the stove. If the syrup does not quite fill the jars, add a moderate amount of more cold water before they begin to boil.
Keep them boiling hard for 3 hours or until the jars are hot to the point of boiling all through. Remove the boiler from the fire.
Close the jars airtight and let them stand in the water until almost cold. Take out the jars, giving each lid another screw. Wipe the jars dry and set away.
Submitted by Jul 24, 2010
2 min
180 min
182 min