Water bath, homemade or commercial 8
Water seal, 214 degrees 6
5 pounds steam pressure 5
10 pounds steam pressure. Do not use.

Remove the jars, tighten the covers, invert the jars to cool and test
the joints. Wrap the jars with paper to prevent bleaching.




CHAPTER III

HARD FRUITS


PINEAPPLES

The object of canning citrus fruits is, first, to save the surplus and
by-products; second, to furnish wholesome fruits at reasonable cost to
more of our people; third, to help the producer to transform
by-products into net profits.

Almost every one likes canned pineapple, but some housewives stopped
canning this fruit because they found that when cooked in sirup it
seemed to get tough and less palatable. Vegetable and fruit fibers are
toughened when cooked with sugar for any length of time, so in all
cases where you desire to keep the product as Nature grew it avoid
this form of cooking.