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Canning Pineapples
From The art of cookery, 1899
Serves 2
Wrap in paper and set in a cool, dry closet.
Presented as published in 1899. 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
Nutrition per serving
873Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium6.9 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium3 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 74. The excerpt below is the record exactly as published.
each pint of water used and letting it simmer five minutes, put on the caps loosely, cover the boiler, let the fruit cook half an hour, if the peaches are soft, an hour if they are hard, then screw the caps tightly on the jars, and proceed as directed for canning strawberries. To Can Pine- Apples — Pare the pine-apples, flake from the cores with a fork, fill heated glass cans with the pre- pared fruit, and set them on a rack in a boiler. Make a syrup by cooking together, five minutes, one pound of sugar
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