Preserved Raw Pineapple Recipe

MRS. W. COOK.



Pare the pineapples and take out all the eyes. With a sharp knife, cut

the pineapple in thin slices cutting down sides until the heart is

reached, this is to be discarded. Weigh the sliced pineapple and put in

a large earthen dish. Add to it as many pounds of granulated sugar as

there are pounds of fruit and stir well. Pack this mixture in quart or

pint jars: cover tightly and put away. The pineapple will keep a year or

more and be perfectly tender and fine flavored. It is best to choose

fruit not over ripe.

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