If you’re looking for an easy recipe for canning pineapple chunks, look no further! Canning fresh pineapple is something I do every year, when pineapple is on sale at the grocery store as a “loss leader”!
I was able to score some large .99 (each) pineapple this week!
Since it’s raining cats and dogs here in Ohio, and I can’t work in my garden – it makes sense to get some canning done.
Since pineapple is a high-acid food, you’ll be able to use the water bath canner.
When canning pineapple, you use sugar syrup to aid in the preservation.
Supplies for Canning Pineapple:
Pint-sized canning jars and lids, washed and sterilized
(If you are unfamiliar with canning, I recommend having someone with more experience to help you. ALWAYS follow the guidelines in a respected canning book, I like Ball!)
How to Can Pineapple in a Water Bath Canner
Wash the pineapple with cool, soapy water to remove any dirt/bacteria on the outside of the fruit. I like to do this in the sink.
How to Cut a Pineapple
When slicing a pineapple, the simplest way is to cut off the top and the bottom first, leaving a cylinder of pineapple that should stand on it’s own.
Then, gently slice the skin off with your knife, pressing downward (see picture).
After the peel has been removed, then cut 4 pieces, around the core as though it were a square. Then, slice the four larger pieces into the size you desire.
I would suggest 1″ chunks so that you can get them out of the jar. You could always use wide-mouth jars, if you have them.
As you chop, put the finished pieces in a clean bowl.
Keep your work area uncluttered by putting the peels in the compost bucket frequently.
Canning Pineapple Chunks in the Water-Bath Canner
Once you are finished chopping all of the pineapples, it’s time to make the syrup.
The syrup is nothing more than sugar and water, but you’ll have to decide how sweet you want your syrup to be. I prefer the extra-light syrup.
Measure out your sugar and water, then heat the mixture in a pot large enough for all of your pineapple chunks.
Slowly heat the syrup and pineapple until the fruit is tender, this method is referred to as “hot pack”.
OR you can just pack the pineapple in your jars raw and pour syrup over them, this method is referred to as “raw pack”. If you are working with very ripe fruit, I would use the raw pack method.
Either method is safe and acceptable.
Wash and sterilize your jars while you wait for the pineapple chunks to cook.
Once the pineapple is tender, it’s time to put the fruit in the jars.
Using a funnel (I use this one because it stores away nice and flat!), pack each jar with fruit and syrup with 1/2″ of head space.
Wipe the rim of the jar with a clean cloth before placing warm, sterile lids and rings.
Place the jars in the water bath canner, making sure to give each jar enough space to not bump each other during cooking.
Also, make sure the jars are covered with water by at least an inch, preferably 2″.
Bring the water to a gentle boil, and then turn the heat down slightly.
Maintain a consistent boil until time is up (20 minutes for quarts, 15 minutes for pints).
Remove jars and place on a kitchen towel to cool off. Wait for the lids to pop, which is the most fun part! Ping!
And there you go, beautiful jars of pineapple chunks to enjoy! Use them in recipes that call for pineapple or just eat them right out of the jar!