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Recipe: Canning Pineapple

Preserving - Fruit
Canning Pineapple

QUANTITY: An average of 21 pounds is needed per
canner load of 7 quarts; an average of 13 pounds is needed
per canner load of 9 pints--an average of 3 pounds per
quart.

QUALITY: Select firm, ripe pineapples.

PROCEDURE: Wash pineapple. Peel and remove eyes and
tough fiber. Slice or cube. Pineapple may be packed in
water, apple juice, white grape juice, or in very light,
light, or medium syrup (see following directions). In a
large saucepan, add pineapple to syrup, water, or juice,
and simmer 10 minutes. Fill hot jars with hot pieces and
cooking liquid, juice or syrup, leaving 1/2-inch
headspace. Adjust lids and process.
Process pints 15 minutes, quarts, 20 minutes.

I don't find a recipe for pineapple bbq sauce, but pineapple chile salsa. Is that what you want? Ball and Kerr are both now owned by Altrista, and I don't know of any current Kerr books, just Ball Blue Book.
MsgID: 205053
Shared by: Linda Lou,WA
In reply to: ISO: canned pineapple bbq sauce
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canned pineapple bbq sauce
  Connie Hampton
2 Recipe: Canning Pineapple
  Linda Lou,WA
3 Recipe(tried): Sweet & Smokey BBQ Sauce
  Sally-Almont MI
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