First, some news: Nancy and I finally made donuts again, so there are now pictures on that post from April.
Speaking of April, sometime around Easter of last year, one of the grocery stores near us sold pineapples for less than a dollar each with no limits on the number you could buy. We bought five and I canned at least three of them. That was the first time I had ever canned pineapple, and when we opened a jar to taste it, we were immediately hooked. Home-canned pineapple has outstanding flavor! My personal opinion is that the flavor is so good because it is in glass rather than metal or plastic.
At any rate, pineapple went on sale again at the same store right around Christmas, and I finally got around to canning the ones we bought just last Thursday.
As always when I'm water bath canning on a wood cookstove, I start by putting my canner full of water directly over the firebox. Because I knew that preparing the pineapple for canning wouldn't take very long, I also put my sugar syrup on to come to a boil. Pineapple is very sweet on its own, so I made a very light syrup. Canning manuals say that a light syrup is one cup of sugar to three cups of water. I made mine a little lighter than that even.
When I'm water bath canning, I always like to have the teakettle near the fire too, in case I've missed my guess and have to add water to the canner. Using boiling water from the teakettle doesn't cool the canner down when you add it, which is important to keeping your processing time accurate.
The canning lids are in warm water on the cooler part of the stove away from the fire.
|The Margin Gem with canner, syrup,|
teakettle, and lids heating up. The
oven door is open because, well, it's
January, you know.