Easy step by step detailed directions on how to can pineapple chunks in pineapple juice. This canning recipe is an easy way for beginning or experienced canners alike to stock the pantry with home canned fruits.
• Wash the canning jars and lids. • Set up your canning station within reach of your pot. • Fill your canning pot with hot water and place a metal rack on the bottom. • Start heating the water so it is hot and ready for the filled jars.
• Scrub the outside of the pineapple with cold water. • Core the pineapple using a pineapple corer or a sharp knife. Cut the eyes out and remove the tough core if using a knife. • Cut the pineapple slices into chunks or tidbit size pieces of pineapple.
• Tightly pack the pineapple into jars leaving 1/2 in. head space. • Prepare the pineapple juice with the leftover pineapple fruit and bring to a boil in a medium size pot. Fill the jars with juice up to the 1/2 in. head space, making sure to stir to remove any air pockets. • Wipe the jar rims and place lids on.
• Process the jars a water bath canner for 15 minutes according to directions. • Allow the jars to sit undisturbed for 12 to 24 hours to allow the the contents to cool and the jars to seal properly. • Store the jars of canned pineapple for up to 18 months in a cool and dark cabinet.