Canned Pineapples No. 2
| Pineapple (large), | One |
| Sugar |
Adelaide, after removing the skin and eyes from the pineapple, cut it into quarters lengthwise and removed the cores. Then she weighed it, after which she put the pineapple through the meat chopper.
Into the saucepan she measured one-half its weight of sugar and added the chopped pineapple.
Placing the saucepan over the fire, Adelaide let the fruit and sugar come slowly to the boiling point, stirring frequently with the wooden spoon to keep from burning. After the boiling point was reached, the fruit cooked slowly for twenty minutes, and Adelaide put it into the sterilized pint jar at once. The jar was filled to overflowing and a silver knife inserted between the fruit and the jar, to let all air bubbles rise to the top and break.
Next she placed a new rubber around the top smoothly, sealed it quickly and stood it upside down out of the way of any draft.
In the morning she examined the jar carefully to see that it did not leak, wiped off all stickiness with a damp cloth, pasted on the label and stored the finished product away in the preserve closet.
Mother often used pineapple put up in this manner for pineapple ice cream, or pineapple sherbet. It made a delicious dessert.