Pineapple Preserves

 Connie  posted on 4-6-98  


  Pineapple Preserves 
from the Kerr canning book 



  2 pounds pineapple (6 cups) 
  3 cups sugar 
  1 cup water 

Slice pineapple, pare, remove eyes and take out core. Cut in small cubes
or grate. Put sugar and fruit into preserving kettle with water and cook 
for 20 minutes.

Pour into sterilized jars to within 1/2 inch of top. Put on cap, screw band 
firmly tight. Process in Boiling Water Bath 10 minutes or seal with 
paraffin. 

  Yield 4 half-pints. 


  

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