Yield: 1 Recipe
|\N \N||1,001 - 3,000 ft: 20 min.|
|\N \N||3,001 - 6,000 ft: 20 min.|
|\N \N||Above 6,000 ft: 25 min.|
|\N \N||1,001 - 3,000 ft: 25 min.|
|\N \N||3,001 - 6,000 ft: 30 min.|
|\N \N||Above 6,000 ft: 35 min.|
Quantity: An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints--an average of 3 pounds per quart.
Quality: Select firm, ripe pineapples.
Procedure: Wash pineapple. Peel and remove eyes and tough fiber.
Slice or cube. Pineapple may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup. In a large saucepan, add pineapple to syrup, water or juice, and simmer 10 minutes. Fill jars with hot pieces and cooking liquid, leaving ½-inch headspace. Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Pineapple in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.
Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1,000 ft: 20 min.
======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias