Canning Pineapple
Canning pineapple at home preserves this tasty fruit on the pantry shelf for extended periods and tastes much better than store bought.
Servings: 2 -3 pints per pineapple, or 5 to 6 half pints
Ingredients
- Whole Raw Pineapples one for every 2-3 pints jars to can
- Water Juice or Syrup (roughly 2 to 2.5 cups per pineapple)
Instructions
- Chop the pineapple into chunks. Large hunks, small chunks or minced for crushed pineapple. Choose your preference.
- For hot pack, bring the pineapple to a boil in the canning liquid of your choice and simmer for 10 minutes.
- Pack the pineapple and liquid into jars, leaving 1/2 inch headspace.
- Can in a water bath canner, processing 15 minutes for half-pints or pints, and 20 minutes for quarts (adjusting for altitude).
- Remove from the canner and allow to cool to room temperature. Check jars for seal and use any unsealed jars immediately
- **For a raw pack, pack raw pineapple into jars and cover with boiling liquid.
Notes
Adjust total canning time for altitude. Basic times are for below 1000 feet. For 1000 ft to 3000 ft, times change to 20 and 25 minutes. Then 3000 to 6000 to 20 and 30 minutes. Finally 25 and 35 minutes above 6000 ft.