Canned Pineapple
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Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- For six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water;
- boil syrup five minutes and skim or strain if necessary;
- then add the fruit and let it boil up;
- have cans hot, fill and shut up as soon as possible.
- Use the best white sugar.
- As the cans cool, keep tightening them up.
- Cut the fruit half an inch thick.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon
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Sieve