Pineapple

Ingredients

• one pound of fruit
• half a pint of water
• four ounces of sugar

Method

1. 1

   Boil syrup from five to ten minutes, then put in fruit and let boil three minutes; place fruit in glass jars, let syrup boil one minute and skim well; pour boiling syrup in jars to overflowing; then seal at once.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 171. The excerpt below is the record exactly as published.

Pineapple For six pounds of fruit when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water ; boil syrup five minutes and skim or strain if necessary ; then add the fruit, and let it boil up; have cups hot, fill and shut up as soon as possible. Use the best white sugar. As the cups cool, keep tightening them up. Canned Quinces Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take two tea cups of sugar and a coffee cup of water; put the sugar and water on the fire, and when boiling put in the quinces, have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible. To Can Cherries Stone cherries, lay on platter, put juice of cherries in kettle; take half a pound of sugar to one pound of fruit and a half cup of water to one pound of sugar; cook syrup ten minutes, skim, then put cherries in and cook five to seven minutes. Pineapple To one pound of fruit, half a pint of water, four ounces of sugar

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