MamasHealth.com Home Canned, Relish & Pickled Bell Pepper relish Canned corn Canned pineapple Canned rhubarb Ginger relish Pickled beets Pickled carrots Pickled pearl onions Pickles Raisin and Fig Relish Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Cooking tips Wine info Mama's Kitchen Dilemmas Inexpensive Ovens	Canned Pineapple Ingredients: 7 pounds of pineapple, peeled, cleaned and sliced how you prefer. 4 1/2 cups of water 2 1/2 cups of sugar Directions: Boil the sugar and water for 5 minutes. Add the pineapple rings and reduce the heat. Stir constantly, simmering the mix for 7 minutes. Strain the syrup through cheesecloth. Set the pineapple aside. Return the syrup to the pan and bring it to a boil. Remove the pan of syrup from the stove. Place the pineapple chunks in a canning jar. Pour the syrup into the jar and seal it. Steep the jars in 250-degree water baths for 10 minutes to seal them.       Canned Plums  Ingredients: 5 1/2 pounds of plums 4 1/2 cups of water 1 3/4 cups of sugar Directions: Boil the sugar and water for 5 minutes. Pierce the skin of the plums so they do not burst in the hot syrup. Reduce the heat on the syrup and add the plums. Stir constantly and gently for 2 minutes. Remove the plums and stack them in a jar. Return the syrup to the pan and bring it to a boil. Remove the pan of syrup from the stove. Pour the syrup into the jar and seal it. Steep the jars in 250-degree water baths for 10 minutes to seal them.	Conflicts with step-children My battle with migraines: A true personal story Save money in the kitchen $900 MamasHealth Scholarship
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