Then peel them and pack them into hot jars. Fill the jars with sirup No.
6 and process them in the same way as peaches.
100. PINEAPPLES.--Pineapples are better known than any of the other
special fruits. For canning, those ripe enough to permit the center
leaves to pull out easily should be selected; also, they should be free
from soft or rotten spots, which are most likely to appear first near
the bottom. Pineapples are graded in size by the number that may be
packed in a case. These sizes are 24, 30, 36, and 42, size 24 being the
largest and size 42 the smallest. Sizes 30 and 36 are best for canning.
In canning pineapples, first place each in boiling water for 10 minutes
and dip it quickly into cold water. Then prepare it for the cans. This
may be done by removing the peeling with a sharp knife, digging out the
eyes, and then slicing or dicing; by slicing first and then peeling and
taking out the eyes; or by peeling, taking out the eyes, and then
shredding it with the aid of a fork. When it is prepared, pack the fruit
into the jars, fill each jar with sirup No. 4 or 5, adjust the rubbers
and covers, and proceed to process it.
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