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How to Can Pineapple Recipe

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This detailed guide shows you how to safely preserve fresh pineapple chunks by canning them in a hot water bath. Using fresh pineapples and a prepared juice from leftover fruit, this method ensures long-lasting, delicious pineapple that retains its natural sweetness and texture, perfect for enjoying year-round.

  • Total Time: 51 minutes
  • Yield: 9 servings (pint jars)

Ingredients

Fresh Pineapple

  • 7 whole fresh pineapples (peeled, cored, and cut into chunks)

Pineapple Juice or Liquid

  • 3 1/2 cups pineapple juice, water, or syrup (made from the leftover pineapple pieces after coring)

Instructions

  1. Recipe Prep: Wash your canning jars and lids thoroughly. Set up your canning station near your canning pot for easy access.
  2. Prepare the Canning Pot: Fill the canning pot with hot water and place a metal rack at the bottom. Begin heating the water until hot and ready to process the jars.
  3. Cut the Pineapple into Chunks: Scrub the outside of the pineapples with cold water. Core each pineapple using a pineapple corer or sharp knife, removing eyes and tough core if cutting manually. Slice the pineapple into chunk or tidbit size pieces.
  4. Fill the Canning Jars: Pack the pineapple chunks tightly into pint-size jars, leaving a ½ inch headspace at the top.
  5. Prepare the Juice: Boil the pineapple juice or chosen liquid made from leftover pineapple pieces in a medium pot.
  6. Add Juice to Jars: Ladle the hot juice into jars, maintaining a ½ inch headspace. Remove air bubbles with a canning bubbler, wooden chopstick, or plastic knife. Adjust juice to keep the ½ inch headspace if needed.
  7. Seal the Jars: Wipe jar rims with a damp paper towel, place clean flat lids on the jars, and screw on bands fingertip tight.
  8. Start the Hot Water Bath: Place filled jars into the hot water in the canner, ensuring water covers jars by at least 1 inch. Bring water to a vigorous boil with the canner lid on.
  9. Process the Jars: Boil the jars in the hot water bath for 15 minutes, adjusting for altitude if necessary.
  10. Remove and Cool: Turn off heat after boiling, remove canner lid, and wait 5 minutes. Carefully remove jars and place them on a thick towel undisturbed for 12 to 24 hours to cool and seal.
  11. Clean and Store: Remove the screw bands, wash jars to remove any residual syrup or juice, and store sealed jars in a cool, dark place for up to 18 months.

Notes

  • Ensure jars and lids are sterilized before use for safe preservation.
  • Use a sugar syrup, water, or natural pineapple juice as the packing liquid based on sweetness preference.
  • Adjust boiling time based on your altitude to ensure proper canning safety.
  • Do not tighten lids excessively; fingertip tight is sufficient to allow air to escape during processing.
  • Check seals before storage; lids should be concave and not pop when pressed.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Preserving
  • Method: Hot Water Bath Canning
  • Cuisine: American

Find it online: https://ellarecipe.com/how-to-can-pineapple-recipe/