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
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
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".
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
|3,001 - 6,000 ft
|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