Canned Pineapple
A recipe for canning pineapple.
Ingredients
- as needed fruit Pineapple
- as needed weight of pineapple Granulated Sugar
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Instructions
- 1Peel the pineapple, being very careful to remove all the eyes. Weigh the prepared fruit and chop it finely.
- 2Add an equal weight of granulated sugar to the chopped pineapple. Mix the pineapple and sugar thoroughly in a large crock or non-reactive container.
- 3Let the mixture stand for 24 hours.
- 4Put the pineapple mixture into sterilized canning jars, filling them completely. Seal the jars tightly.
- 5After about 3 weeks, check the jars for any signs of fermentation (e.g., bubbling, cloudiness). If any signs are present, proceed to the next step.
- 6If fermentation is detected, pour the pineapple mixture into a pan. Warm it through gently. Replace the warmed mixture back into the canning jars and reseal them.
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