Canning pineapple at home is a great way to preserve that sweet flavor. The quality of home canned pineapple is fantastic. Whether you’ve found a great deal at the store or harvested a homegrown crop (lucky you!), here are some beginner-friendly instructions on how to can fresh pineapple—starting with chunks, plus a quick look at slices and crushed pineapple too.
What You’ll Need:
According to the National Center for Home Food Preservation An average of 21 pounds is needed per canner load of 7 quarts; an average of 13 pounds is needed per canner load of 9 pints – an average of 3 pounds per quart. This is whole fresh pineapples. I always just keep canning until I”m done. You can do partial loads on this and it is fine.
- Fresh ripe pineapples (one pineapple may give 3-4 cups of chunks depending on the size)
- Water, light syrup, honey, juice for packing. (more details below on choices)
- Canning jars (pints or quarts)
- Canning Lids and rings
- Water bath canner
- Basic canning tools (jar lifter, bubble remover, etc.)
Prepare the fruit
- Peeling: Use a sharp knife to slice off the top and bottom. Stand the pineapple upright and carefully cut away the outer skin, following the curve of the fruit.
Be sure to remove the “eyes” (those tough little brown spots). If you leave these bits it is unappetizing. It is a balance between getting all the brown off and not wasting tasty flesh. (I always feel like I’m taking away too much flesh!). - Removing the core: Slice the peeled pineapple into quarters lengthwise, then cut out the tough core from each section. Or place the pineapple flat side down and cut top down around the core. Even better if you’ve got corer. Whatever works! The goal is to remove the core.
- Cutting into chunks: Slice into bite-sized chunks, aiming for about 1-inch pieces.
Canning Pineapple Chunks
This project can be done in either a water bath canner or a steam canner. Filling your jars and processing time is the same for both styles. The canners themselves are a little different in how they work.
Prepare the canner and gather supplies: Fill your water bath canner and bring the water to a simmer. Wash jars and gather supplies. Keep the canner and jars warm. The goal is to have your jars hot and ready when your pineapple is all cut up and ready.
Make Your Choice of Syrup
Sugar syrup is the usual liquid added. You can use a light or medium depending on how sweet you want your fruit. This is to taste so feel free to adjust.
- Light – 2 cups sugar to 1 quart water
- Medium – 3 cups sugar to 1 quart water
Pineapple juice, apple juice, white grape juice, or honey syrup are other options. Although they might change the flavor it’ll still be good! Pineapple juice seems like the logical best option to me.
Canning pineapple with no sugar is an option. Plain water works, but it does wash out the flavor. At least a little bit of some sort of sweet syrup is what I suggest.
Heat Syrup and Pineapples
Combine: Add pineapple chunks and your choice of syrup in a large pot. Bring to a low boil. Simmer for 10 minutes to heat through. Pineapple is a hot pack and must go into the jars hot.
Pack the jars: Add pineapple chunks to quart or pint jars. Leaving 1/2 inch of headspace. Headspace is the distance between the food and the lid of your jar. I like to use a slotted spoon for this step then add the liquid in after the solids.
Add liquid: Ladle the hot cooking liquid from the pineapples into the jars, leaving 1/2 inch of headspace.
Use a bubble remover to release any trapped air bubbles: This is a simple plastic tool to run down into the jar to move things around and let any bubbles rise to the top. An orange peeler or plastic fork works fine.
There is a handy bubble tool they sell that also has a headspace measurer.
Wipe rims and seal: Clean the jar rims, place lids on top, and screw on the bands fingertip-tight. Place the jars in the canner.
Processing
Submerge all jars, bring to a rolling boil and process (which means boil) for 15 minutes for pints, 20 minutes for quarts. (Adjust for altitude; see the chart below). Maintain a full boil for the entire time required.
Cool and check seals:
After your processing time is over:
- Turn off the heat and allow the jars to rest in the water a few minutes.
- Pull the rack of your canner up and let the jars rest above the water a few more minutes.
- Finally remove jars and set them on a counter a few inches apart to cool.
Slowing things down and resting in between steps helps avoid liquid loss or siphoning.
Let them cool for 12-24 hours. Do not press the seals yet! After the jars are completely cooled to room temperature you can check seals before storing.
If you do not have a canner rack you can simply allow the jars to rest in the canner 5 minutes or so and remove them with a jar lifter to a counter to cool.
How to Can Pineapple in slices or crushed
To can pineapple in either slices or crushed you’ll use the same canning process. Just cut up the pineapple differently.
- Canning Pineapple Slices: Instead of chunks, cut your peeled, cored pineapple into 1/2 inch slices. Pack and process the same way. Depending on the size of your slices you may be able to stack them in whole rings. (remove the cores) If not cut the slices in half to fit.
- Canning Crushed Pineapple: Technically what I suggest is not crushed but simply chopped smaller. The small pieces can mimic crushed pineapple. You can crush more when you open the jar to use it.
Another Pineapple Canning Recipe. “pretend pineapple”
Canning Zucchini in Pineapple Juice – Faux Pineapple
Learn how to can zucchini pineapple. Canning zucchini in pineapple juice results in a surprisingly delicious faux pineapple. This is a water bath recipe.
Learn more here…
FAQs
Yes! Pineapple can be canned in plain water or its own juice. The sugar is just for flavor, not preservation.
Yes, pineapple is a high-acid fruit, so a water bath canner is the safest method for home canning.
Properly sealed jars will be best quality about 12-18 months. After that quality starts to diminish. Always check for signs of spoilage before using.
Sure, simply open the jar and chop the pineapple to small bits. Crushing to your desired texture.
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