Canning Pineapple

An easy step-by-step tutorial on canning pineapple in a water bath canner. This simple recipe for preserved pineapple is perfect for newbies and experienced canners alike. Instructions include low-sugar and no-sugar options. 

If you snag an amazing deal on fresh, ripe pineapple, grab a few extras, and let’s go can them! Pineapple is one of the easiest fruits to preserve, and I’ll show you how to do it step by step. Let’s go!

I’m going to walk you through a bunch of options for how to do this. You get to choose what you’re most comfortable with. I will tell you that I personally preserve my pineapple in plain water using the hot pack method. But let’s break down what all that means!

And really quickly, if you don’t feel like canning pineapples, did you know you can freeze them? Read all about freezing pineapple here.

HOW TO CAN Pineapple STEP BY STEP

*I’ll walk you through the process with photos and tips below. And a handy dandy printable and detailed recipe card is available at the bottom of the post.

CANNING PREP

Prepare your water bath canner by filling it with water. You just need to have enough water to cover the tops of the jars by 1 inch once the water is boiling.

Set the canner on the stove. Turn the burner to high. Once it reaches a boil, reduce it to a simmer. You want to keep the water hot so that everything is ready when the packed jars are.

Wash and sanitize your jars. You’ll want to keep them warm to avoid having them crack when placed in the canner. You can fill them with hot water or place them on a tray in the oven at 170˚F.

Wash your lids and set them aside in a clean place. You no longer need to simmer lids in water to keep them sterile. Woot!

Cut the crown and base off the pineapple. With the pineapple on its base (go ahead and call it the pineapple butt – we all need more whimsy in our lives), cut down the sides to remove the skin on all sides.

Cut the pineapple in half lengthwise and then cut each half in half again. Using a knife, remove the woody core. Set aside (see below). Cut the quarters into the desired size for canning – cubes or spears.

Making Pineapple Core Syrup: You can also use the core to make a sugar-free syrup for pineapple canning. Add the cores to a large saucepan and cover with 4-6 cups of water. Bring to a boil for 2 minutes, and then reduce to a simmer for 10-15 minutes. Strain and use the liquid in place of water, syrup, or juice for canning. This will make your preserved pineapple sweeter than using just water.

Making a Traditional Sugar Syrup: If you prefer to make a syrup for the pineapple, see the chart below for sweetener options.

At this point, you’re going to bring the water in the canner back up to a rolling boil.

(For Raw Pack): Add pineapple cubes or spears to your hot canning jars. Using a canning funnel, carefully ladle hot syrup over the pineapple, leaving 1/2 inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar. Remove any bubbles from the jar (I use a plastic chopstick).

(For Hot Pack): Cook pineapple cubes/spears in water, juice, or syrup at a simmer for 10 minutes. Use a slotted spoon to remove the pineapple and add them to the hot jars. Using a canning funnel, carefully ladle hot syrup, juice, or water over the pineapple, leaving 1/2 inch of headspace. Remove any bubbles from the jar.

Use a wet clean rag and wipe the rim of the jars to make sure it is free of any food or syrup.

Place a clean lid and ring on the jar and tighten the ring to fingertip tight (tight enough that it won’t come off, but not so tight that a normal person couldn’t budge it).

Using canning tongs, add your jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning. Processing times will vary based on altitude. See the chart below.

Once the processing time is up, remove the canner from the heat, remove the lid of the canner, and let the canner sit for 5 minutes. Use canning tongs to remove the jars and place them on towels on the counter. Make sure you put the jars where they can be undisturbed for 12-24 hours.

After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn’t give way, it’s sealed. Label the jars, and store them in a cool dark place for 12-18 months. If the lid bows a little bit, put that in the fridge and use it within 2 weeks.