Canned Pineapple

Pare neatly some fine ripe pineapples; remove the hard centers with a tin tube, then split them lengthwise in two; cut across in quarter-inch thick slices and range these in tin cans of one quart capacity each. Fill the cans nine-tenths full with cold twelve degree syrup; cover and solder, then place them in a large saucepanful of cold water so they are entirely submerged, and covering the pan stand on the fire and allow the liquid to boil for fifteen minutes. Remove the cans, punch a small hole on top to allow the air to escape and solder immediately; replace the saucepan and allow to boil five minutes more. If whole pineapples, merely cored, are used instead of slices they will require forty minutes boiling, and if not cored one hour will be found a correct time.