Canned Pineapples

Ingredients

• one part sugar
• two parts water

Method

1. 1

   Pare and cut pineapples, prepare a syrup with sugar and water, boil, skim, add fruit, and boil just until tender.

2. 2

   Put into hot cans and seal.

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 40. The excerpt below is the record exactly as published.

one part sugar to two and a half parts water, pour over the fruit, and let it stand all night. The next day reheat to boiling, and can. Quinces and sweet apples may be canned together, using equal parts of each, and adding sugar when opened. iO EVERY-DAY DISHES. Plums with Sweet Apples. — Prepare the plums, and stew in water enough to cover. When tender, skim out, add to the juice an equal quantity of quartered sweet apples, and stew till nearly tender. Add the plums again, boil together for a few minutes, and can. When wanted for the table, open, sprinkle with sugar if any seems needed, let stand awhile, and serve. To Can Grapes. — Grapes have so many seeds that they do not form a very palatable sauce when canned entire. Pick carefully from the stems, wash in a colander the same as directed for ber- ries, and drain. Remove the skins, dropping them into one earthen crock and the pulp into another. Place both crocks in kettles of hot water over the stove, and heat slowly, stirring the pulp occasionally until the seeds will come out clean. Then rub the pulp through a colander, add the skins to it, and a cupful of sugar for each quart of pulp. Return to the fire, boil twenty minutes until the skins are tender, and can ; or, if preferred, the whole grapes may be heated, and when well scalded so that the seeds are loosened, pressed through a colan- der, thus rejecting both seeds and skins, boiled, then sweetened if desired, and canned. To Can Crab- Apples. — These may be cooked whole, and canned the same way as plums. To Can Apples. — Prepare and can the same as pears, when fresh and fine in flavor. If old and rather tasteless, the follow- ing is a good way : — Prepare a sirup of the juice of four large or six small lemons, with several thin slices of the yellow part of the rind, four cups of sugar, and three pints of boiling water. Pare and quarter the apples, or if small, only halve them, and cook gently in a broad- bottomed, closely covered saucepan, with as little water as pos- sible, till tender, but not broken ; then pour the sirup over them, heat all to boiling, and can at once. The apples may be cooked by steaming over a kettle of hot water, if preferred. Care must be taken to cook those of the same degree of hardness together. The slices of lemon rind should be removed from the sirup be- fore using. To Can Pineapples. — The writer has had no experience in can- ning this fruit, but the following method is given on good author- ity: Pare very carefully with a silver knife, remove all the " eyes " and black specks; then cut the sections in which the "eyes" were, in solid pieces clear down to the core. By doing this all the valuable part of the fruit is saved, leaving its hard, woody FRUIT. 71 center. As, however, this contains considerable juice, it should be taken in the hands and wrung as one wrings cloth, till the juice is extracted, then thrown away. Prepare a sirup with one part sugar and two parts water

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