INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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