78 KATE AITKENSAS CAR ADOITAN COOK BOOK

CANNED PINEAPPLE

11% quarts pineapple 1 cup sugar
114 cups water

Peel the pineapple; dice. Combine the water and sugar; boil
2 minutes; add the diced pineapple. Simmer till tender, about
8 minutes. Place the fruit in sterile jars; adjust the rubbers and
fill to overflowing with the boiling syrup. Tighten the tops and
invert to test for leaks. Yield: 5 pints.

OVEN-CANNED RASPBERRIES

Pick over the berries; pack them in sterile pint or quart jars.
Tap down smartly as the fruit is being packed so that the berries
will not be floating in the syrup when done.

When the jars are filled, place on a rack in the oven, temper-
ature 300°F. Do not put on the rubbers or tops; do not have the
jars touching. When the fruit is hot through and through and the
juice has begun to draw out (about 25 minutes), remove the jars
from the oven and fill to overflowing with boiling syrup. Adjust
the rubbers, glass and zinc tops, screw down tightly and invert to
test for leaks.

(Syrup)
1 cup white sugar 2 cups water

Measure the sugar and water into a saucepan; simmer for
3 minutes.

RHUBARB FOR WINTER PIES

Use tender, fresh rhubarb; wipe; cut in 1” lengths. Crush cup
by cup in sterile jars; a wooden potato masher is ideal for this
crushing. The rhubarb should not be bruised but crushed only
until the juice flows. Fill sterile jars to overflowing; screw on the
lids; wrap each jar in newspaper to exclude the light. Sweeten
when used.

PRESERVED STRAWBERRIES

4 quarts strawberries 214 cups water
2 cups sugar Juice of 1 lemon

Wash the berries, then hull them. Make a syrup of the sugar,
water and lemon juice; boil for four minutes. Add the strawberries;
simmer three minutes. Let stand in the syrup overnight; this
plumps them so that they don’t rise to the top of the jars after
canning. In the morning bring quickly to the boiling point, using
the hottest element. Pack in hot, sterile jars to within 14” of the