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Canned Apples and Pineapple

4 pounds apples 4 pounds pineapple rind of 4 lemons 2 pounds sugar 2 pints water Pare, core, and cut the apples in rings. Cut pineapple in slices, remove skin and eyes, and cut pulp into squares, being careful to reject the core. Boil sugar and water five minutes; add pineapple; cook until tender; then cook apples until tender; add lemon rind; fill jars which have been sterilized with apple and pineapple, adjust rings, fill jars with syrup, adjust covers, seal.