Canning pineapple is a fantastic way to preserve the sweet, tropical flavor of this beloved fruit, making it readily available year-round for all your culinary creations. This straightforward guide will walk you through the process of canning pineapple so you can enjoy its sunshine-infused goodness in pies, upside-down cakes, and even savory dishes.
Key Ingredients for Canning Pineapple
- 10-12 pounds ripe pineapples (about 4-5 medium pineapples)
- Water (for syrup, as needed)
- Sugar (optional, for syrup)
- Lemon juice (optional, for flavor enhancement and preservation)
- Canning jars (pint or quart size, sterilized)
- New canning lids and rings
- Canning pot or large stockpot
- Jar lifter
- Lid wand or tongs
- Funnel
How to Make Canning Pineapple
This recipe for canning pineapple is blissfully simple, allowing you to capture peak-season flavor for months to come. With minimal hands-on time, you’ll transform fresh, juicy pineapples into perfectly preserved gems, ready to brighten any meal. The preparation time is approximately 45 minutes for handling the fruit, plus the canning process itself.
Step-by-Step Instructions
Preparing the Pineapples:
- Wash and Trim: Begin by thoroughly washing the exterior of your ripe pineapples. Using a sharp knife, carefully cut off the crown and the base. Stand each pineapple upright and slice down the sides to remove the tough, spiky rind, aiming to cut just deep enough to remove all the brown skin.
- Core the Pineapples: With the rinds removed, you can now core the pineapples. You can do this by either cutting the pineapple into quarters lengthwise and slicing away the tough central core from each quarter, or by using a pineapple corer if you have one. Aim to remove as much of the fibrous core as possible.
- Cut into Desired Size: Slice the cored pineapple into your desired pieces. Common choices for canning pineapple include rings, chunks, or spears. For easy packing into jars, aim for uniform sizes.
Preparing the Syrup (Optional but Recommended):
- Light Syrup: For a light syrup, combine 2 cups of sugar with 4 cups of water in a saucepan. Heat over medium heat, stirring until the sugar is completely dissolved. Let it simmer for a minute.
- Medium Syrup: For a medium syrup, use 3 cups of sugar and 4 cups of water.
- Heavy Syrup: For a heavier, sweeter syrup, use 4 cups of sugar and 4 cups of water.
- Unsweetened: You can also choose to can pineapple in plain hot water or juice for a less sweet result. If using unsweetened, you may want to add about 1/2 teaspoon of lemon juice per pint jar to help preserve color and flavor.
Packing the Jars:
- Sterilize Jars and Prepare Lids: Wash your canning jars, lids, and rings in hot, soapy water and rinse well. Keep the jars hot until they are ready to be filled to prevent breakage. Prepare your lids according to the manufacturer’s instructions, which usually involves simmering them in water.
- Fill Jars with Pineapple: Pack the prepared pineapple pieces snugly into your sterilized jars, leaving about 1/2 inch of headspace (the space between the top of the food and the rim of the jar).
- Add Lemon Juice (Optional): If you are not using syrup or want to enhance flavor, add about 1/2 teaspoon of lemon juice to each pint jar or 1 teaspoon to each quart jar.
- Pour in Syrup: Carefully ladle the hot syrup (or hot water/juice, if using) over the pineapple in each jar, maintaining that 1/2 inch headspace. Ensure all pineapple pieces are covered.
- Remove Air Bubbles: Gently slide a non-metallic utensil (like a plastic spatula or chopstick) around the inside of each jar to release any trapped air bubbles. Adjust the liquid level if necessary to maintain headspace.
- Wipe Jar Rims: Wipe the rims of each jar with a clean, damp cloth to ensure a good seal.
- Place Lids and Rings: Center a prepared lid on each jar and screw on the ring tightly, but not so tight that air cannot escape during processing.
Processing the Jars:
- Prepare the Water Bath Canner: Place a rack in the bottom of your large canning pot or water bath canner. Fill the canner about halfway with water. Heat the water to a simmer.
- Load the Canner: Carefully place the filled jars onto the rack in the canner, ensuring they are upright and not touching each other.
- Add More Water: Once all jars are in the canner, add more hot water, if needed, so that the water level is at least 1 inch above the tops of the jars.
- Bring to a Boil and Process: Cover the canner and bring the water to a rolling boil. Once boiling, start your processing time. For pint jars of pineapple, process for 10 minutes (at altitudes below 1,000 feet). For quart jars, process for 15 minutes. Adjust processing times for higher altitudes as per USDA guidelines if necessary.
- Cool Down: Once the processing time is complete, carefully turn off the heat and remove the canner lid. Let the jars sit in the water bath for 5 minutes before carefully removing them with a jar lifter and placing them on a towel-lined counter or cooling rack.
- Check for Seals: Allow the jars to cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. After cooling, check that the lids have sealed tightly by pressing down on the center. If the lid flexes, it has not sealed and should be refrigerated and used within a few days.
Why You’ll Love This Canning Pineapple
You’ll adore having perfectly canned pineapple at your fingertips, ready to add a burst of tropical sweetness to countless dishes! This method not only preserves the vibrant, natural flavor of ripe pineapple but also offers significant cost savings compared to buying canned pineapple year-round. Imagine effortlessly whipping up a delicious pineapple upside-down cake with fruit you preserved yourself, or adding juicy pineapple chunks to your morning yogurt, all thanks to this simple canning endeavor.
Unlike pre-canned options that can sometimes have a metallic taste or overly processed texture, homemade canned pineapple retains a fresh, bright flavor that truly shines. It’s a game-changer for your pantry, offering a healthier and more economical alternative. So, why not give canning pineapple a try and taste the difference?
Storing and Reheating Tips
Properly stored, your canned pineapple will maintain its quality for up to a year, though it is best consumed within 18 months for optimal flavor. After processing and cooling, ensure each jar has a secure seal. Remove the rings from the jars, as they can rust and potentially damage the seal during storage. Wipe the jars clean and store them in a cool, dark, and dry place, such as a pantry or basement. Avoid storing them in areas with extreme temperature fluctuations.
When you’re ready to use your canned pineapple, simply open a jar. There’s no need to reheat it if you’re using it in cold applications like fruit salads, smoothies, or as a topping. If you plan to incorporate it into a cooked dish, such as a stir-fry or a baked dessert, you can add it directly to the recipe during the cooking process. The residual heat of the dish will warm the pineapple through. For any opened jars that are not fully consumed, seal them tightly with their lid and ring and refrigerate. Refrigerated, unsealed canned pineapple should be consumed within 3-5 days.
Final Thoughts
Canning pineapple is a rewarding and delicious way to extend the life of this tropical treasure, offering both convenience and great taste. Embrace the joy of preserving your own food and enjoy the sunshine-filled flavor of homemade canned pineapple in all your favorite recipes. Give it a go – your taste buds will thank you!
Read more also:
- Strawberry Vanilla Bean Jam Recipe
- No-Sugar Added Strawberry Jam
- Peach and Lavender Jam
- Canning Fruit Syrups Homemade Recipe
- Our Pinterest
Canning Pineapple
Ingredients
Equipment
Method
- Begin by thoroughly washing the exterior of your ripe pineapples. Using a sharp knife, carefully cut off the crown and the base. Stand each pineapple upright and slice down the sides to remove the tough, spiky rind, aiming to cut just deep enough to remove all the brown skin.10-12 pounds Ripe pineapples
- With the rinds removed, you can now core the pineapples. You can do this by either cutting the pineapple into quarters lengthwise and slicing away the tough central core from each quarter, or by using a pineapple corer if you have one. Aim to remove as much of the fibrous core as possible.10-12 pounds Ripe pineapples
- Slice the cored pineapple into your desired pieces. Common choices for canning pineapple include rings, chunks, or spears. For easy packing into jars, aim for uniform sizes.10-12 pounds Ripe pineapples
- For a light syrup, combine 2 cups of sugar with 4 cups of water in a saucepan. Heat over medium heat, stirring until the sugar is completely dissolved. Let it simmer for a minute.2 cups sugar, 4 cups water
- For a medium syrup, use 3 cups of sugar and 4 cups of water.3 cups sugar, 4 cups water
- For a heavier, sweeter syrup, use 4 cups of sugar and 4 cups of water.4 cups sugar, 4 cups water
- You can also choose to can pineapple in plain hot water or juice for a less sweet result. If using unsweetened, you may want to add about 1/2 teaspoon of lemon juice per pint jar to help preserve color and flavor.1/2 teaspoon lemon juice
- Wash your canning jars, lids, and rings in hot, soapy water and rinse well. Keep the jars hot until they are ready to be filled to prevent breakage. Prepare your lids according to the manufacturer’s instructions, which usually involves simmering them in water.
- Pack the prepared pineapple pieces snugly into your sterilized jars, leaving about 1/2 inch of headspace (the space between the top of the food and the rim of the jar).10-12 pounds Ripe pineapples
- If you are not using syrup or want to enhance flavor, add about 1/2 teaspoon of lemon juice to each pint jar or 1 teaspoon to each quart jar.1/2 teaspoon lemon juice, 1 teaspoon lemon juice
- Carefully ladle the hot syrup (or hot water/juice, if using) over the pineapple in each jar, maintaining that 1/2 inch headspace. Ensure all pineapple pieces are covered.10-12 pounds Ripe pineapples, Water, Sugar, Lemon juice
- Gently slide a non-metallic utensil (like a plastic spatula or chopstick) around the inside of each jar to release any trapped air bubbles. Adjust the liquid level if necessary to maintain headspace.
- Wipe the rims of each jar with a clean, damp cloth to ensure a good seal.
- Center a prepared lid on each jar and screw on the ring tightly, but not so tight that air cannot escape during processing.
- Place a rack in the bottom of your large canning pot or water bath canner. Fill the canner about halfway with water. Heat the water to a simmer.
- Carefully place the filled jars onto the rack in the canner, ensuring they are upright and not touching each other.
- Once all jars are in the canner, add more hot water, if needed, so that the water level is at least 1 inch above the tops of the jars.
- Cover the canner and bring the water to a rolling boil. Once boiling, start your processing time. For pint jars of pineapple, process for 10 minutes (at altitudes below 1,000 feet). For quart jars, process for 15 minutes. Adjust processing times for higher altitudes as per USDA guidelines if necessary.
- Once the processing time is complete, carefully turn off the heat and remove the canner lid. Let the jars sit in the water bath for 5 minutes before carefully removing them with a jar lifter and placing them on a towel-lined counter or cooling rack.
- Allow the jars to cool undisturbed for 12-24 hours. You will hear popping sounds as the lids seal. After cooling, check that the lids have sealed tightly by pressing down on the center. If the lid flexes, it has not sealed and should be refrigerated and used within a few days.