| MINUTES | |
| Water bath, homemade or commercial | 8 |
| Water seal, 214 degrees | 6 |
| 5 pounds steam pressure | 5 |
| 10 pounds steam pressure. | Do not use. |
Remove the jars, tighten the covers, invert the jars to cool and test the joints. Wrap the jars with paper to prevent bleaching.
CHAPTER III
HARD FRUITS
PINEAPPLES
The object of canning citrus fruits is, first, to save the surplus and by-products; second, to furnish wholesome fruits at reasonable cost to more of our people; third, to help the producer to transform by-products into net profits.
Almost every one likes canned pineapple, but some housewives stopped canning this fruit because they found that when cooked in sirup it seemed to get tough and less palatable. Vegetable and fruit fibers are toughened when cooked with sugar for any length of time, so in all cases where you desire to keep the product as Nature grew it avoid this form of cooking.
When the product is put into the jars with a sirup and cooked in the jar you will have a product superior to the one that is cooked over the direct fire in the kettle with the sirup.