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: 3 pints per pineapple, or 5 to 6 half pints
Equipment
Ingredients
- Whole Pineapples Each pineapple yields about 2-3 pints
- Water Juice or Syrup (roughly 2 to 2.5 cups per pineapple)
Instructions
- Prepare a boiling water bath canner, jars, lids, and rings. Keep jars warm until ready to fill.
- Peel and core the pineapples, reserving the cores. Chop fruit into desired size. To make canning liquid, simmer the cores in water for 10–15 minutes, then strain.
- Hot Pack: Simmer pineapple chunks in canning liquid for 10 minutes, then pack into hot jars and cover with the hot liquid, leaving ½ inch headspace.
- Raw Pack: Pack raw pineapple into hot jars, then pour boiling water or juice over top, leaving ½ inch headspace.
- Remove air bubbles, adjust headspace, and wipe jar rims. Apply lids and rings until fingertip-tight.
- Process half-pints and pints for 15 minutes or quarts for 20 minutes in a boiling water bath canner. Adjust for altitude (see below).
- When time is up, turn off the heat and let jars rest in the canner for 5 minutes. Remove jars and cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.
Notes
Altitude Adjustments
Increase processing time based on your elevation:- Under 1,000 feet in elevation: 15 minutes for pints and 20 minutes for quarts
- 1,001–3,000 ft: 20 minutes for pints and 25 minutes for quarts
- 3,001–6,000 ft: 20 minutes for pints and 30 minutes for quarts
- 6,001–8,000 ft: 25 minutes for pints and 35 minutes for quarts
Nutrition
Serving: 0.5cup | Calories: 14kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 0.3mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 13mg | Calcium: 4mg | Iron: 0.1mg