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Canned Pineapples

Canned Pineapples - put into the jars with a sirup and cooked in the jar

Course: Canning and Preserving
Cuisine: American
Keyword: canned pineapples
Author: Kitchen Nostalgia
  • pineapple
  • sugar
  • water
  1. Cut the pineapple into slices of desired thickness.
  2. Pare the slices. It is easier to pare the slices than to pare the whole pineapple.
  3. Remove the eyes, using pineapple scissors to facilitate the work.
  4. Blanch pineapple for five minutes in a small amount of boiling water, using a wire basket or cheesecloth.
  5. Cold-dip the pineapple.
  6. Make a syrup, using the blanching water. Make a thin or medium-thin syrup.
  7. Pack the pineapple into hot sterilized jars, with good rubbers on them.
  8. Pour the syrup over the pineapple.
  9. Put the tops of the jars on – not tight.
  10. 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.