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Canned Pineapple

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canned Pineapple

Ingredients

Directions

  1. Pare and remove the cores from the pineapples.

  2. Place each pineapple in a large-mouthed jar.

  3. Cover the pineapples with boiling water.

  4. Place the jars in a steam cooker or a patent canner.

  5. Steam continuously for 45 minutes.

  6. Seal the jars tightly when cool and check that the tops are secure.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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