How to Can Pineapple
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.
Equipment
- 1 Canning Pot
- 9 Pint Canning Jars with lids
- 1 Pineapple Corer or knife
Ingredients
- 7 whole fresh pineapples ((peeled, cored, and cut into chunks))
- 3 ½ cups pineapple juice, water, or syrup ((made from the leftover pineapple pieces after coring))
Instructions
Recipe Prep
- Wash the canning jars and lids.
- Set up your canning station within reach of your canning 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.
Cut the Pineapple into chunks
- 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. A pineapple corer will do all of this work for you.
- Cut the pineapple slices into chunks or tidbit size pieces of pineapple.
Filling the canning jars
- Fill the pint size jars with the pineapple chunks or tidbits packing them in tightly leaving a ½ inch of headspace.
- Prepare the pineapple juice with the leftover pineapple fruit and bring to a boil in a medium size pot.
- Ladle the hot juice into the jars filling to ½ inch headspace. Use a canning bubbler, wooden chop stick or plastic knife to remove any bubbles or air pockets from around the fruit.
- Add more juice to bring the headspace back up to ½ inch if needed.
- Wipe the jar rims with a damp paper towel and place a clean flat lid on. Twist the band on finger tip tight.
Hot water bath canning pineapple
- As you fill each jar place it in the hot water of the water bath canner. Continue filling the canner pot until you run out of room or filled jars.
- Check the water level. The water should be at least 1 inch over the top of the jar lids. Place a lid on the canning pot and increase the heat to high. Bring the water to a boil.
- Processing time: Process the pint jars of pineapple in the hot water bath for 15 minutes. Make adjustments for your altitude if needed.
- After 15 minutes of a hard boil turn the heat off and remove the lid from the canner. Wait 5 minutes before removing the jars from the canning pot. Place the hot jars on a thick towel in a safe area on your counter.
- Allow the jars to sit undisturbed for 12 to 24 hours to allow the the contents to cool and the jars to seal properly.
- Remove the bands from the cooled jars. Wash the jar in hot soapy water to remove any fruit or juice which may have run down and clung to the jar during processing and cooling.
- Store the jars of canned pineapple for up to 18 months in a cool and dark cabinet.
Video
Recipe Expert Tips
- Use ripe pineapples for the sweetest canned pineapple flavor.
- Use a pineapple corer to get even size pineapple chunks and to save time when processing a lot of fresh pineapples.
- Use plain filtered water as the canning liquid to make sugar free canned pineapple.
Nutrition
Serving: 1ServingCalories: 12kcalCarbohydrates: 3gProtein: 0.1gFat: 0.03gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 0.5mgPotassium: 30mgFiber: 0.05gSugar: 2gVitamin A: 1IUVitamin C: 2mgCalcium: 3mgIron: 0.1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2