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To Preserve Pine-Apples withont Cooking

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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 7 ingredients

  1. a spoon as closely as possible
  2. a pound of sugar
  3. Apples
  4. One pound will be found sufficient
  5. Dip
  6. Cut
  7. 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.

  • 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. The best y^ine-apples for preserving are those known as the sugar-loaf and bird's-eye ;
  2. these are richer in flavor, and the coat or skin being less rough, they are less troublesome to pare ;
  3. they should not be very ripe.
  4. Pare ortthe 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 ibr each pound of fiuit ;
  5. 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;
  6. on that put sugar as thick as at first, press it down with a spoon as closely as possible ;
  7. then another layer of pine-apple, then one of sugar, and so continue until the jar is full — sugar being the last.
  8. Put closely-fitting corks in the top, and dip them in melted sealing-wax ;
  9. set them in a cool dark place until cold weather;
  10. or the jars may be secured by pasting tissue-paper, wet with melted sugar, over first;
  11. then put a closely-fitting tin cover over.
  12. Many persons use more than a pound of sugar for a pound of fruit.
  13. One pound will be found sufficient.
  14. Pine-apples preserved in this way, have much the taste of brandy fruit.
  15. Thev are much liked.
  16. Pine-apples bottled as before directed, should be served with sugar strewed over, the same as fresh I'ruit.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board