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