Canned Pine-apple Without Boiling

Ingredients

• large, fresh pine-apples
• a pound and a quarter of best granulated sugar

Method

1. 1

   Select large, fresh pine-apples, pare them with a very sharp knife, having a thin blade; carefully remove the little prickly eyes.

2. 2

   Slice the fruit in round slices about half an inch thick.

3. 3

   Weigh a pound and a quarter of best granulated sugar to each pound of fruit, and put into a glass preserve jar a layer of sugar, and then a layer of fruit, till the glass is filled.

4. 4

   Make the layers of sugar very thick, else you will have a quantity left when the fruit is all laid in.

5. 5

   Cover the jar close and set it in a very cold place.

6. 6

   This will keep perfectly, and have the taste of fresh pine-apples a year afterward.

As published

This recipe was extracted from Cooks in clover (1889), page 55. The excerpt below is the record exactly as published.

Canned Pine-apple Without Boiling. — Select large, fresh pine-apples, pare them with a very sharp knife, having a thin blade ;and carefully remove the little prickly eyes. Slice the fruit in round slices about half an inch thick. ' Weigh a pound and a quarter of best granulated sugar

Cook this with the app: pantry check, scaling, and the assistant.