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Fresh Pineapple

Water Only - No Sugar

Pineapple is easy to can, but I find that it does not have the long shelf life that vegetables or meats do.  Plan on using your canned pineapple in 6 to 9 months for best flavor -- longer is safe, just not as tasty.

I can all my fruits in water or water/juice blend and I never use sugar.  I save the scraps and the core and cook them in water for the liquid which adds a ton of flavor to the canned pineapple.
Also - this recipe is a waterbath method

1) Wash the pineapple first!  Peel the pineapple - cut off each end, then stand on end and carefully cut down the sides - try to just cut off the green part and don't worry about the eyes with this first pass.
Now -- make another series of cuts down the sides, cutting just underneath most of eyes (you will never get them all).  Save the pieces you cut off this time and set them aside.  With a small knife tip, pick out any eyes that are remaining.

With the pineaple standing on end, cut straight down from the top to the bottom - in half.  Then cut again the other way - so you have 4 quarters the entire length of the pineapple.  Carefully cut the core out (in a long triangle).  Save the core.

Chop the pineaple into approx. 1" chunks.  Refrigerate if necessary to hold while you get the liquid ready.
2) Put a large pot of water on to boil - this pot is for the waterbath so make sure the pot is deep enough to cover your jars by 1" or more.  When the water is boiling, turn down to low simmer.  Carefully add the empty jars to the water to heat them.  When you are ready to pack the jars, remove them and place the empty jars on a cookie sheet or pan to catch any overflow.

3) Coarsely chop the pineapple cores and the outer strips that you trimmed off  - cover them with water and bring to boil.  Turn down and simmer for about 30 minutes.  Strain and save the liquid - this is what you will briefly cooking the pineapple in before jarring.

4) Put the pineapple chunks in the pineapple water you prepared in Step 3.  Bring to a low simmer and simmer for 10 minutes.

5) Put yet another small pot of water on to boil as well -- when boiling, turn off, add seals, cover and set aside.
Do Not boil the seals - just heat them (modern seals should not be boiled)

6) With a slotted spoon, pack the hot pineapple chunks into hot jars - shake the jars gently to settle the chunks.  Add the liquid to 1/2" to 3/4" headspace.  Debubble.  With a clean paper towel carefully clean the rims and just inside the neck.  Add seals (lids) and rings - only screwing the rings on finger-tight.

Note:  I had 2 pineapples - which yielded the 2 pints and 5 half.pints (plus a little that I ate).

6) If the large pot of water is boiling, temporarily lower temperature to low simmer (too hot may crack a jar).
Place the filled jars in the water.  When all jars are in the pot, the water should cover the jars at least 1".  If necessary, add more hot water from the extra pot.  Bring water back to boil.

It is always a guess as to how much water you need to have in the pot - too little and you cool the water down when you add more
- too much and it goes over the top - NOT an option!
Here's my trick:
I fill the big pot slightly less than half way and start heating.
Then I fill another fairly large regular cooking pot with water and start that heating, too.  Hot water from this 2nd pot will be added to the larger pot as necessary after I have the jars in the water and if I need more to cover the necessary 1".

Waterbath Canning pineapple is slightly different than some other fruits.  Be careful with your timing and do not overcook the fruit. 
Side Note -- You can raw pack pineapple, but the air trapped inside the chunks causes the pineapple to float and eventually the pineapple turns brown, which is not appetizing -- I much prefer the hot pack method.
Process Times for WaterBath Canning of Pineapple
Jar Size 0 - 1,000 ft
1,001 - 3,000 ft
3,001 - 6,000 ft Above 6,000 ft
Half Pints / Pints
15 minutes
20 minutes
20 minutes 25 minutes
Quarts 20 minutes 25 minutes 30 minutes 35 minutes

Process jars at full boil

If you are new to canning - or just want to see how I do it - check out my Personal Canning Routine

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