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Preserved Pineapples

- Having pared your pineapples, slice them, and take out the core from the middle of each slice. To each pound of pineapple allow a pound of loaf sugar. Mix half the sugar with the pineapple, and let them lie all night, to extract the juice; then mix them with the remaining half of the sugar, and put the whole in a preserving kettle. Boil it till clear and tender, but not till the slices break. Skim it well; set it away to cool; put it in large glass jars, and tie over clarified paper.