Canning fresh pineapple home ensures you get the freshest possible fruit. By purchasing whole pineapples and canning them yourself, you can control the quality and ensure the pineapple is at its peak ripeness before canning.
Canning pineapple at home allows you to customize the flavor to suit your taste preferences. You can add different spices and flavors to the canning syrup, such as cinnamon or vanilla, to enhance the taste of the pineapple.
Buying whole pineapples and canning them at home is often more cost-effective than purchasing canned pineapple from the store
I use small-batch refrigeration canning for my pineapples, as I live on a boat and often go long periods of time without grocery shopping. The following recipe is for one pineapple but can be used for multiple pineapples. I have included instructions for both refrigeration and water bath canning methods.
Canning Fresh Pineapple
Ingredients
- 1 Fresh pineapple
- pure cane sugar or Stevia in the raw.
- 3-4 cups water
Instructions
- Peacause every pineapple is a different size you will not always have the same yeild. I normally do 1 1/2 cups of water per pint jar.
- Cut the skin from your pineapple and save it for pineapple skin water if you like.
- Remove the cores and roughly chop them. Add them to the water and bring to a boil. Boil for 3 to 5 minutes.
- Cut the pineapple slices into chunks or tidbit size pieces of pineapple.
- Fill the pint size jars with the pineapple chunks or tidbits packing them in tightly leaving a ½ inch of headspace.
- I add 1 Tbsp of sugar to each jar but you can add 2 to 3 tbsp depending on how sweet you like your syrup to be.
- Strain you pineapple core water, and Ladle the hot juice into the jars filling to ½ inch headspace. Use a canning bubbler, wooden chop stick or plastic knife to remove any bubbles or air pockets from around the fruit.
- If you are just doing refrigerator pineapple, let them cool to room temperature and cover wuth an air tight lid.
- For water bath canning
- Wipe the jar rims with a damp paper towel and place a clean flat lid on. Twist the band on finger tip tight.
- Processing time: Process the pint jars of pineapple in the hot water bath for 15 minutes. Make adjustments for your altitude if needed
- After 15 minutes of a hard boil turn the heat off and remove the lid from the canner. Wait 5 minutes before removing the jars from the canning pot. Place the hot jars on a thick towel in a safe area on your counter.
- Allow the jars to sit undisturbed for 12 to 24 hours to allow the the contents to cool and the jars to seal properly.
- Remove the bands from the cooled jars. Wash the jar in hot soapy water to remove any fruit or juice which may have run down and clung to the jar during processing and cooling.
- Store the jars of canned pineapple for up to 18 months in a cool and dark cabinet.