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?
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
(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.
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.
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.
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!