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Cut the pineapple into slices of desired thickness.
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Pare the slices. It is easier to pare the slices than to pare the whole pineapple.
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Remove the eyes, using pineapple scissors to facilitate the work.
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Blanch pineapple for five minutes in a small amount of boiling water, using a wire basket or cheesecloth.
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Cold-dip the pineapple.
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Make a syrup, using the blanching water. Make a thin or medium-thin syrup.
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Pack the pineapple into hot sterilized jars, with good rubbers on them.
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Pour the syrup over the pineapple.
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Put the tops of the jars on – not tight.
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Sterilize for 30 minutes in hot-water-bath outfit, 30 minutes in condensed-steam outfit, 25 minutes in water-seal outfit, 25 minutes in steam pressure (5 pounds), 18 minutes in pressure cooker (10 pounds). Remove from canner, tighten covers and inspect rubber and joints.