Pineapple
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Pineapple
  Pineapple    Canning  
Last updated 6/12/2012 1:18:01 AM. Recipe ID 48667. Report a problem with this recipe.
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      Title: Pineapple
 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
  canner.
  
  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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Recipe ID 48667 (Apr 03, 2005)

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