Canning Pineapple with these Easy Steps
How to can pineapple is extremely easy with the use of a hot water bath or steam canner. Canning pineapple at home allows for a clean, metallic free, full flavored fruit which is ideal for snacking or cooking.
Servings: 7 pints
- 2 large pineapples, totaling 13 pounds
- 1 pinch of sea salt, optional
- boiling water, or use a simple syrup solution (see article)
Prepare the steam canner or hot water bath canner and warm lids.
Wash and peel the outer skin
Cut of the top and bottom of the fruit.
Next, remove the outer layer of the fruit, taking care to leave as much of the fruit as possible. Remove any remaining eyes.
Quarter the peeled pineapple the long way, remove and reserve the tough fiber core.
Cube the pineapple into pieces no larger than 1-inch.
Using a jar funnel, fill jars.
Add boiling water and a pinch of salt (optional).
Wipe rims, add warmed lids, and process according to the altitude which you reside. See processing times included in the article.
Raw packing - The food item is placed fresh into warm jars, then filled with boiling water and process.
Hot packing - Simmer the cut pineapple in boiling water a or simple syrup mixture for 10 minutes. This process removes any air from within the fruit and slows the enzymes which cause the fruit to continue ripening. Fill the jars, add the hot liquid which the pineapple was simmered in, and process.
Reserve the peels to make a pineapple infused vodka or salad dressing.