Last updated 6/12/2012 1:18:01 AM. Recipe ID 48667. Report a problem with this recipe.
Categories: Fruits, Canning
Yield: 1 Recipe
Quantity: An average of 21 pounds is needed per canner load of 7
quarts; an average of 13 pounds is needed per canner load of 9
pints--an average of 3 pounds per quart.
Quality: Select firm, ripe pineapples.
Procedure: Wash pineapple. Peel and remove eyes and tough fiber.
Slice or cube. Pineapple may be packed in water, apple juice, white
grape juice, or in very light, light, or medium syrup. In a large
saucepan, add pineapple to syrup, water or juice, and simmer 10
minutes. Fill jars with hot pieces and cooking liquid, leaving
1/2-inch headspace. Adjust lids and process according to the
recommendations in Table 1.
Table 1. Recommended process time for Pineapple in a boiling-water
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
1,000 ft: 15 min.
1,001 - 3,000 ft: 20 min.
3,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0
~ 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
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