Canned Pineapple
From The Institute cook book, 1913
Serves 1
See directions for canning by this method on a previous page.
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 139. The excerpt below is the record exactly as published.
CANNED PmEAPPLE Select ripe fruit; pare and remove the eyes: slice them in half- inch slices and cut each slice into quarters. Fill the jars with fruit, v.-ithin an inch of the top. Make a cold syrup of sugar and water in the proportion of a cup of sugar to a pint of water
Cook this with the app: pantry check, scaling, and the assistant.