Home › Our Susan's Opinion of a Kitchen › Canned Pine Apples

Canned Pine Apples

Mrs. F. L. Bristol.

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.