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A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).

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A historical recipe

The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 2 ingredients

  1. a pound of sugar
  2. a pound of fruit

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

  1. Take off rind and trim.
  2. Cut into slices and divide into thirds.
  3. Fill into glass jars and dissolve sugar in water enough to cover the jars to overflowing, allowing half a pound of sugar to a pound of fruit, and pour this sweetened water over the pineapples;
  4. proceed as in "Canning Fruit in a Water Bath" and let them boil steadily for at least twenty minutes.
  5. Draw the boiler aside or lift it off the coal range and allow the cans to cool in the water in which they were boiled even if it takes until the following day.
  6. Then remove each can carefully, screwing each can as tightly as possible.
  7. Wipe dry and put away in a cool place.
  8. All canned fruits should be examined carefully in one or two weeks' time after being put up.
  9. If any show signs of fermenting, just set them in a boiler of cold water and let them come to a boil slowly.
  10. Boil about ten minutes, remove boiler from the fire and allow the cans to cool in the boiler.
  11. When cold screw tight and put away.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
Source Public domain in the USA
Credit

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.