Canned Pineapple Recipe 2

Instructions

1. Remove the outer skin, then cut in slices, pick from the core with a silver fork or grate according to the use to which the canned product is to be put.
2. Grated pineapple, for omelets, sherbets, Bavarian creams, etc., should be canned without sugar; also pineapple, picked from the core to be used in salads or cocktails, is in better condition if canned without sugar.
3. Can slices of pineapple in the same manner as peaches or pears: Put into jars.
4. For each quart jar allow two cups of sugar and a cup of water; make a syrup of the sugar and water, skim carefully and use to fill the sterilized jars to overflow.
5. Add half a dozen kernels taken from the peach stones, before adding the syrup.
6. Adjust the rubbers and covers loosely and let cook about ten minutes after boiling begins.
7. Tighten the covers and let cool in the boiler, or remove one at a time to a pan of hot water and fill to overflow with boiling syrup, then adjust the rubbers and the covers.