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Canning Pineapple

Can the pineapple when it is cheapest in your locality. With a knife trim off the outside and take out "the eyes." The next step will depend upon the use you are to make of the fruit. A round slice with a hole in the center, where the core has been removed, is pretty for many desserts; lengthwise slices are favored in some tropical countries, and pieces picked from the core with a silver fork, the fork following the natural lines of division, are good for use in salads and cocktails. For use in omelets, soufflés, Bavarian cream, and punch, grated pineapple is preferable. The fruit is canned just as successfully without sugar as with it, and the omission of the sugar simplifies the preparation of a dish in which the pineapple is used with other ingredients. In canning in an open kettle, cook until tender; in the jar, cook about half an hour. Fill the jars with hot water or syrup (a cup of sugar to a can), as is desired.