Pineapple, Canned

Ingredients

• 1 lb. of fruit
• ½ lb. of sugar
• very little water

Method

1. 1

   Pare ripe, juicy pineapples and cut them into slices an inch thick.

2. 2

   Allow ½ lb. of sugar to 1 lb. of fruit.

3. 3

   Put them into the preserving-kettle together, and if there is not enough juice, add very little water.

4. 4

   As soon as they are well scalded through, put into hot jars and seal at once.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 333. The excerpt below is the record exactly as published.

lb. of sugar to I lb. of fruit. Make a syrup of the sugar by adding a pint of water to every 3 lbs. of sugar, drop in some ginger root and slices of lemon, put in the pears, and boil until quite soft. If they are very hard, they should be boiled in water first, and sufficient of this water used to makeVthe syrup. After the pears are removed from the syrup, boil ten or fifteen minutes longer. Pear Preserves, Less Rich. — Peel ripe pears, cut in halves, and core them. To 1 lb. of fruit allow 6 ozs. of sugar. Make a syrup of the sugar, add the pears, and cook until soft These preserves should be kept in sealed cans. Pineapple, Canned. — Pare ripe, juicy pineapples and cut them into slices an inch thick. Allow % lb. of sugar to 1 lb. of fruit. Put them into the preserving-kettle together, and if there is not enough juice add very little water

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