My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

PRESERVED RAW PINEAPPLE.

MRS. W. COOK.

Pare the pineapples and take out all the eyes. With a sharp knife, cut the pineapple in thin slices cutting down sides until the heart is reached, this is to be discarded. Weigh the sliced pineapple and put in a large earthen dish. Add to it as many pounds of granulated sugar as there are pounds of fruit and stir well. Pack this mixture in quart or pint jars: cover tightly and put away. The pineapple will keep a year or more and be perfectly tender and fine flavored. It is best to choose fruit not over ripe.