There’s nothing more wonderful than fresh pineapple! My family absolutely loves pineapple and can’t get enough of it when it’s in season. So why not learn this “Easy Recipe for Canning Pineapple” when it’s a loss leader at the store?
How to Take Advantage of Grocery Store Loss Leaders
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 a sugar syrup to aid in the preservation.
Here’s a list of what you’ll need:
Pint-sized canning jars and lids, washed and sterilized
Fresh pineapple
(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.
Next, set up your work area, including your knife and cutting board. Keeping a compost bucket nearby is a good idea, as well.
Go to work, carefully peeling and dicing the pineapple into the size chunks 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 some handy.
Frugal Canning: Does Canning Really Save You Money?
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 in the Water-Bath Canner
Once you are finished chopping all of the pineapple, 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.
OR you can just pack the pineapple in your jars raw and pour syrup over them. I prefer raw pack.
Wash and sterilize your jars while you wait for pineapple 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.
How to Make Easy Pineapple Jam at Home
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 to enjoy! You did it!
This Post Has 5 Comments
Why cook the pineapple? I prefer it uncooked and not mushy. It is going to cook simply by being in the canner, but if you cook it beforehand it will be pretty mushy, no?
Hi Carol! I questioned that myself. My thinking is that a raw pack would be just fine, I was just narrating as from the Ball Canning Book.
They say you hate it through to get the air bubbles out from the pineapple or they turn a different color I’m not sure but I’m not taking the chance as I’m heating mine up now canning for the first time they look so pretty
Hey Lisa,
I’m so glad that you’re canning pineapple! As with anything that you’re canning, you need to release the air bubbles. It’s not difficult, however, just use a plastic knife and go around the inside of the jars. Good luck and post some pictures!
Kelly
Fresh pineapple is amazing!! Thanks for sharing on Homestead Blog Hop!