|Serving Size: 1 Cup
|Servings Per Recipe: 4 Pints
|Amount Per Serving
Peel, core, and dice pineapple. Dissolve Sweet'N Low and ascorbic acid in water. Fill 4 pint-sized jars or plastic containers ⅓ full with sweetened liquid. Divide pineapple evenly among containers. Add remaining liquid to cover fruit, allowing ½-inch headspace. Seal tightly and freeze.
Tips: Use rigid, lead-proof, pint-sized containers for freezing. When packing fruit, always leave a ½-inch headspace to allow for expansion as fruit freezes. For fruit packed in ascorbic acid solution (to prevent browning), place a crumpled piece of plastic wrap or waxed paper on top of fruit before sealing. This will insure that fruit is covered with solution and won't discolor. Granulated ascorbic acid can be purchased in most pharmacies.