How To Can Pineapples

The writer has had no experience in canning this fruit, but the following method is given on good authority: Pare very carefully with a silver knife, remove all the " eyes " and black specks; then cut the sections in which the "eyes" were, in solid pieces clear down to the core. By doing this all the valuable part of the fruit is saved, leaving its hard, woody center. As, however, this contains considerable juice, it should be taken in the hands and wrung as one wrings cloth, till the juice is extracted, then thrown away. Prepare a sirup with one part sugar and two parts water, using what juice has been obtained in place of so much water. Let it boil up, skim clean, then add the fruit. Boil just as little as possible and have the fruit tender, as pineapple loses its flavor by overcooking more readily than any other fruit. Put into hot cans, and seal.

Fruit Sirup

Prepare the juice expressed from strawberries, raspberries, currants, or grapes, as directed above for fruit juices. After it has come to a boil, add one pound of sugar to every quart of juice. Seal in pint cans. It may be diluted with water to form a pleasing beverage, and is especially useful in flavoring puddings and sauces.

Lemon Sirup

Grate the yellow portion of the rind of six lemons, and mix with three pounds of best granulated white sugar. Add one quart of water and boil until it thickens. Strain, add the juice of the six lemons, carefully leaving out the pulp and seeds; boil ten minutes, and bottle. Diluted with two-thirds cold water, it forms a delicious and quickly prepared lemonade.

Tomatoes

Select perfectly fresh and sound tomatoes, wash thoroughly, slice and cook for two hours in a double boiler. Rub through a colander to remove skins and seeds, reheat to boiling, and can the same as other fruits. Prepared thus, they are very convenient for immediate use for soups and other purposes.