Canning Pineapple

3 pint jars of canned pineapple on a white board with a full pineapple and a bowl of pineapple

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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.

Prep Time15

Cook Time30

Total Time45

Course: Canning

Cuisine: American

Keyword: How to can pineapple, Pineapple canning, Preserved pineapple, Preserving pineapple

Servings: pints

Author: Sarah Cook

Equipment

Ingredients

~7 pineapples {ripe and firm}
6 cups water {+more for the canner}
see notes for juice or sugar syrup options

Instructions

Canning Prep

Prepare your water bath canner by filling it with water. You just need to have enough water to cover 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 simmer. You want to keep the water hot so that everything is ready when the jars of pineapple 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 with hot soapy water and place them in a clean bowl for now.

Prep the Pineapple

Cut the crown and base off of the pineapple.
~7 pineapples
With the pineapple on its base, cut down the sides to remove the skin on all sides.
Cut the pineapple in half length-wise and then cut each half in half again.
Using a knife, remove the woody core. Set aside.
Cut the quarters into the desired size for canning – cubes or spears.
At this point, you’re going to bring the water in the canner back up to a rolling boil.
Add 6 cups of water to a large saucepan and bring it to a boil.
6 cups water
(For Raw Pack): Add pineapple cubes or spears to your hot canning jars. Using a canning funnel, carefully ladle hot syrup or water 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.

Canning the Pineapple

Using canning tongs, add 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.
Process pints and quars based on the elevation guide below:
*0-1,000 ft – Pints= 15 min & Quarts= 20 min
*1,001-3,000 ft – Pints= 20 min & Quarts= 25 min
*3,001-6,000 ft – Pints= 20 min & Quarts= 30 min
*6,000 ft+ – Pints= 25 min & Quarts= 35 min
Once the pineapple has processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
After the jars sit for 5 minutes in the canner, use canning tongs to carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
Store in a cool dark place for 12-18 months.

Notes

Making Pineapple Core Syrup: You can 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.

Making a Traditional Sugar Syrup: If you prefer to make a syrup for the pineapple, combine 1 cup of sugar with 6 cups of water in a saucepan. Cook over medium heat until the sugar has dissolved.

Making A Fruit Juice Syrup: Using frozen concentrated apple or white grape juice is a great and easy substitution for refined sugar syrup. Use one can (12 oz) of thawed concentrate mixed with three cans of water.

You’ll need about 21 pounds of pineapple to fill seven quarts, 13 pounds to fill nine pints.

Nutrition