CANNED PINEAPPLE
For six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water, boil syrup five minutes and skim or strain if necessary; then add the fruit, and let it boil up; have cans hot, fill and shut up as soon as possible. Use the best white sugar. As the cans cool, keep tightening them up.
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Subjects
Fruit