that in which vegetables are
blanched, is full of objectionable acids that we want to get rid of,
so under no circumstances must it be used. But with pineapples the
object of blanching is primarily to soften the hard fiber, so there is
no objection to using the blanching water.

After the pineapple has been in the covered kettle of boiling water
for five minutes, it is held under cold water until cool enough to
handle. Never let it soak in cold water, as that will impair its
delicate flavor. After this it is packed into hot sterilized jars.
Rubber rings are put on the jars, the covers are put in place--not
tight--and the jars are put in the canner.

Pineapple is sterilized for thirty minutes in a hot-water-bath outfit;
thirty minutes in a condensed steam outfit; twenty-five minutes in the
water-seal; twenty-five minutes in the steam pressure under five
pounds of steam, and eighteen minutes in the pressure cooker under ten
pounds of pressure. At the end of the sterilizing period the jars are
removed, the covers completely tightened and the joints carefully
tested for leakage.

A thin or medium-thin sirup is best for pineapples. Measure the
blanching water and to every two cups of it add three cups of sugar.
If you wish the sirup thin heat until the sugar is dissolved. If
medium-thin sirup is desired, boil it about four minutes or until it
begins to be sirupy.

STEPS IN CANNING PINEAPPLE

1. Cut the pineapple into slices of desired thickness.

2. Pare the slices. It is easier to pare the slices than to pare the
whole pineapple.

3. Remove the eyes, using pineapple scissors to facilitate the work.

4. Blanch pineapple for five minutes in a small amount of boiling
water, using a wire basket or cheesecloth.

5. Cold-dip the pineapple.

6. Make a sirup, using the blanching water. Make a thin or medium-thin
sirup.

7. Pack the pineapple into hot sterilized jars, with good rubbers on
them.

8. Pour the sirup over the pineapple.

9. Put the tops of the jars on--not tight.

10. Sterilize for 30 minutes in hot-water-bath outfit, 30 minutes in
condensed-steam outfit, 25 minutes in water-seal outfit, 25 minutes in
steam pressure (5 pounds), 18 minutes in pressure cooker (10 pounds).

11. Remove from canner, tighten covers and inspect rubber and joints.

APPLES

Here are six ways in which canned apples may be used: as a breakfast
dish, with cream and sugar; baked like fresh apples; in apple salad,
often s