Select firm bananas and slice in uniform sections. Drop the slices immediately in a 5% solutionn of citric acid and allow them to stand for about 1 hour; then drain. Fold the bananas, easily but well, into hot (at least 200'F) pineapple topping. Fill into containers, enameled cans preferred, and seal while hot (at least 190'F). Cool rapidly to prevent darkening of the fruit.