Canned Pineapple

Homemade canned pineapple is so easy to make. You get to choose the size of pieces and how sweet you want the syrup. Convenient and delicious!

Just like anything homemade, it’s better! Same goes for homemade canned pineapple chunks. You get to control the quality of the pineapple and how sweet or not sweet the syrup is.

For this recipe I used light syrup, which is my favorite. You could also make it heavy or extra light syrup. When getting to choose your own pineapples, you get to taste just how sweet the fruit is. Since you have to use ripe pineapples for the recipe, the fruit should be at peak sweetness. So, no need for all that extra sugar.

I love to wait until they go on sale 99 cents and then get as many as I want canned for the year. I find it faster, easier, and less messy to just do it all at once for a fruit for example than doing two separate rounds.

You can use this in place of the cans you would buy at the store. You can eat it straight from the jar, or strain and use in recipes.

Other Water Bath Canning Recipe to Try

• Canned Peach Salsa
• Canned Apple Pie Filling
• Canned Coleslaw
• Canned Peach Pie Filling
• Cowboy Candy

Ingredients

• Ripe Pineapples
• Granulated Sugar
• Water

Instructions

• Prep all your jars, lids, and other canning items. This includes washing the jars, lids, and rings. Fill your canner with water. Set out a dish towel to set the finished jars on, canning tongs, and a plastic knife for debubbling.
• To prep the pineapple, remove and discard the peel and the core.
• Cut the cleaned pineapple into chunks to the size of your liking. Set aside.
• In a large stainless-steel pot, make the syrup. Combine the granulated sugar and the water. Bring to boil over medium high heat. Stir consistently the whole time until the sugar has dissolved. Reduce the heat to medium/low.
• Add in about a quarter of the pineapple you have cut up. Warm the pineapple up in the syrup until heated all the way through. This will take about 1 minute depending on the size of chunks you cut, longer if your chunks are big. You do this in batches, so the pineapple gets all the way heated through quickly and evenly.
• Using a slotted spoon, pack the heated-up pineapple into your hot jars leaving a 1/2-inch headspace. Now ladle in the hot syrup over the pineapple to the 1/2-inch headspace mark. Remove any air bubbles with the plastic knife and add more syrup if needed to make sure the headspace is still at 1/2 an inch.
• Using a damp paper towel, wipe off the rim of the jar. Put the lid on then tight the screw band down to finger-tip tight. Do not over tighten or your lids will buckle. Repeat this process for every jar.
• Place your jars in the canner. Make sure they are completely covered with water by at least an inch. Bring to a boil and process pints for 15 minutes and quarts for 20 minutes. Remove the lid of the canner and wait 5 minutes before removing the jars to cool. After the 5 minutes, place the jars on a towel to cool.
• Let cool for 24 hours before touching them. After the 24 hours, wipe them down with a damp washcloth and remove the bands. Label with the name and date. Any jars that didn’t seal, put in the refrigerator and enjoy.