Wednesday, June 8, 2011
Ever since Raven vacationed in Hawaii a few years ago, she has loved fresh pineapple. I have finally learned how to pick a fresh, and ripe, pineapple at the store. Our family of five can sure put away the pineapple. I hate to think when winter hits there will be no fresh pineapple. I know it is spring but I always think of the future hee hee...anyway, Sean bought me 10 pineapples so I decided to can pineapple this year. I had to fight off the kiddos while I cleaned them but I did manage to have quite a bit left after their fly by raids. Each pineapple makes 1 quart, not bad if you ask me. Like I said, I am sure one was eaten in the canning process. This is What’s Cookin on Beaty’s Creek this extra hot day!
4 cups sugar
12 cups water
10-quart jars, flats and rings
Clean your pineapples and cut into chunks. Bring to a boil the water and sugar. Pack pineapple into clean jars. When water and sugar aka syrup are boiling ladle into packed jars. This is now the time to boil your flats. I never boil mine but just heat them until bubbles form on them in the water. Now place flats on clean jar tops and screw rings on tightly. Place into hot water bath canner and cover jars with 2 inches of water. When water begins to boil start timer. Boil for 20 minutes. Cool jars and place in cabinet.