Canned Pineapples No. 1
| Pineapples (large), | One |
| Sugar, | 1 cup |
| Water, | 2 cups |
Mother had to show Adelaide how to remove the skin and eyes from the pineapple. Adelaide found it a rather prickly thing to handle, but after it was ready, she cut it into slices fairly thick, and removed the little hard core with a sharp knife. Mother told her she could leave the slices whole, or she could cut them into cubes. Adelaide said that she preferred cutting them into cubes.
The cup of sugar and two cups of water were measured into the saucepan, which she placed over the fire and let boil ten minutes, then the pineapple was dropped in and cooked until tender, or until you could pierce it easily with a silver fork.
As soon as it had cooked sufficiently, Adelaide filled the sterilized pint jar, first with the fruit, and then poured in the syrup so that it overflowed. Next she inserted a silver knife between the pineapple and the jar, to let the air bubbles rise to the top and break. The new rubber, which had been dipped in boiling water, was placed around the top smoothly, then Adelaide sealed it quickly and stood the jar upside down out of the way of any draft.
In the morning she wiped all stickiness off the jar with a damp cloth, examined the jar carefully to be sure there were no leaks, pasted on the label and stored the canned fruit away in the preserve closet.
Another way that mother liked to put up pineapples is as follows:
Canned Pineapples No. 2
| Pineapple (large), | One |
| Sugar |