Canning Pineapple at Home – Simple and Easy!

I love pineapple. It’s as simple as that, so when I saw they were on sale at our Kroger for $10/10 I had to get some. Actually, I’ll admit it – I went back for more. But can one person eat 8 pineapples in a week? Probably – but why not save some for later? Preserving pineapple at home is extremely easy, and you know exactly what it’s packed in.

The pineapples I got were large pineapples, each filled with about three pine jars. So grab some pineapples, some water, sugar, or juice if you choose, and get canning them you can enjoy that fresh tropical flavor any time! 

Ingredients:

• Pineapple – Make sure it’s ripe! You can tell when the leaves easily pull out or you can smell it through the top – it will smell nice and fresh!

Packing Fluid Options – Choose one:

• Water
• Apple Juice
• Syrup (1 cup of sugar and 3 cups hot water for every 3 pints) Heat on medium heat until sugar is dissolved.

Instructions:

1. Place 3 clean pint jars on a rack in your stockpot. Remember it’s 3 for every pineapple (give or take). Prepare an extra jar in case you need it. Fill the jars and stockpot with cool water until it completely covers the top of the jars. Cover and put on medium heat. Simmer but do not boil.
2. Prepare your lid sets, put the bands aside, put the flat lids in a small saucepan, and put on medium heat. Do not boil, but keep warm through the whole process.
3. With a sharp knife remove the top of your pineapple and discard it. With the same knife remove the sides of the pineapple and the eyes. Get all of the parts. Slice the inside of the pineapple and chop it into chunks about 1-inch square.
4. Now, remove the jars from the warm bath. Tip them as you pull them out and pour the water back into the pan. Place them on a towel on the counter with the opening up. Do not dry them! Just put them down and put the funnel in.
5. Fill each jar with the pineapple chunks. Once all of your jars are full ladle in your packing fluid of choice. Be sure to leave 1-inch headspace.
6. Take the small magnet tool and remove flat lids from their hot bath. Place over top of each jar. By hand screw on the collars, but not too tight! Remember some air still needs to get out of each jar.
7. Place the jars back into the hot stockpot and replace the lid. Turn your temperature up to high. When it starts to do a rolling boil, start a timer for 20 minutes.
8. After the jars have been processed for 20 minutes, turn off the heat and remove the lid to the pan. Let cool for 5 minutes. Remove all the jars without tipping them and place them back on the towel. Remember – don’t towel them off!

Have a little extra pineapple after you’re done? Grab a fork and enjoy – it’s just an added bonus for your hard work! I packed mine in a light syrup that I will drain off before opening them to enjoy. They’re ready to go for any recipe I want or just to enjoy for a snack. I even have more pineapples that I’m going to preserve this weekend!