Peel and core pineapple. Dice, slice, or cut into wedges, remove center core. Cover with syrup made by mixing 3 cups sugar to 1 quart water. Or pack using 1 cup sugar for 8 to 9 cups fruit. Do not use uncooked pineapple in gelatin mixtures.
Pack fruits in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.
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