A quick post for all of you that love pineapple like I do. There is something so simple about this once you have delved into getting that sweet Hawaiian beauty cut up and prepared to be canned. It takes no time to put up 7 pints as Tami did with her 3 pineapples she bought (shown below).
The pineapple requires no sugar to be canned. It’s got enough acidity to hold it’s own. You can add water or unsweetened pineapple juice to heighten the flavor but either way it’s an amazing jar of goodness that will last you a year or as long as you can keep it from being eaten!
- 3 lbs Pineapple per quart
- Trick to sweet pineapple is to smell it. The trick to ripe pineapple is to pull out one of the frons from the top. If it comes out easily its ready!
- Using a sharp knife peel and remove eyes and tough fiber. Cube or slice the pineapple and set aside.
- Pineapple may be packed in water, apple juice, white grape juice, or in very light, light, or medium syrup.
- For the syrup mixture see the combination here. In a large saucepan heat syrup, water, or juice, and simmer for 10 minutes.
- Fill hot jars with pineapple pieces and cover with hot cooking liquid, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened clean paper towel.
- Adjust lids and process in a water bath for 15 minutes for pints and 20 minutes for quarts.