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To Preserve Pine-apples

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United States

Known as an American recipe, with similar versions prepared across other nations.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 9 ingredients

  1. Apples
  2. Dip
  3. a spoon as closely as possible
  4. Water
  5. a pound of fruit
  6. Cut
  7. a pound of sugar
  8. One pound will be found sufficient
  9. a pound of finely-ground white sugar

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. set in the bottles, with ha}^ between them, to prevent their touching ;
  2. then fill the saucepan with water to the necks of the bottles, and set it over the fire until the water is nearly boiling, then take it ofF;
  3. let it stand until the bottles are cold, then keep them in a cool place until wanted, when the fruit will be found equal to fresh.
  4. .-:To Preserve Pine-x\pples without Cooki7ig.'-^ " The best pine-apples for preserving are those known as the sugar-loaf and bird*s-eye;
  5. these are richer in flavor, and the coat or skin being less rough^ they are less troubleson)e to pare ;
  6. they should not be very ripe.
  7. Pare off' the rough outside of the pine-apple, and cut it in thin slices, (not much thicker than a dollarpiece ;) have ready a pound of finely-ground white sugar for each j)ound of fruit ;
  8. put sugar half an inch deep at the bottom of a small glass jar, then put in a layer of sliced pine-apple nearly an inch deep;
  9. on that put sugar as thick as at first, press it down with a spoon as closely as possible ;
  10. then another layer of pine-apple, then one of sugar, and so continue until the jar is full — sugar being the last.
  11. Put closely-fitting corks in the top, and dip them in melted sealing-wax ;
  12. set them in a cool dark place until cold vi^eather;
  13. or the jars may be secured by pasting tissue-paper, wet with melted sugar, over first;
  14. then put a closely-fitting tin cover over.
  15. Many persons use more than a pound of sugar for a pound of fruit.
  16. One pound will be found sufficient.
  17. Pine-apples preserved in this way, have much the taste of brandy fruit.
  18. They are much liked.
  19. Pine-apples bottled as before directed, should be served with sugar strewed over, the same as fresh fruit.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board