Canning Pineapple

Once upon a time there was a girl who loved pineapple. She would eat it at breakfast, she would eat it at snack time, she would even eat it at midnight.  She also had many baking recipes that called for this heavenly fruit, and she would always add it in with love.

Sadly this girl lived in Canada, where no precious pineapple grew.

She was gifted with two pineapple plants at her birthday one year, but only one survived.  The remaining plant grew only one pineapple every year and a half.  What was the girl to do?  She could wait by her pineapple plant’s side for seasons desperately praying for a delicious harvest.


She could go the grocery store and just buy the pineapple and can it.

She went with option two.

And was sure to thank the good Lord for sale prices.

Step 1:  Fill your water bath canner and put it over high heat on your stove.  Wash your jars, and put lids in a bowl of hot water to soften the rubber seals.

Step 2:  Peel your pineapple. (There are lots of good videos on Youtube if you are unsure how to do this.  I attempted to make you a video but my video making skills are seriously lacking.)
  • If you want pineapple rings, cut the pineapple after peeling into slices then remove the core.  I used an apple corer for this and it worked well. You could also just use a knife.
  • If you just want chunks you can go ahead and peel and remove the core, then just cut into chunks.
Step 3:  Pineapple has to be packed in a liquid.  You can use water, white grape juice, apple juice, or syrup (very light, light, or medium).  I used a light syrup for my pineapple.   Here is a handy dandy chart for making simple syrups.
Step 4:  Bring the liquid of your choosing to a simmer for 10 minutes.
Step 5: Fill your jars with pineapple, and pour hot liquid over the fruit, leaving a 1/2 inch of headspace.
Step 6: Run a knife or other utensil around the inside of the jar to release any air.  Adjust headspace as needed.
Step 7: Wipe the rims of the jars with a clean cloth, and put on your lids.  Put on the rings and tighten to “finger tight”.
Step 8:  Put all your jars in the canner rack, and lower into canner once water is at a boil.
Step 9: Process for 15 minutes for pints, or 20 minutes for quarts. (Click here for an altitude chart)
Step 10: When time is up, carefully remove canner rack from canner and place your jars on a teatowel to cool.
Step 11: Once cool make sure all the lids have sealed. Store in a cool dark place.

The girl now had all the pineapple she would need for her favourite baked goods, thus putting less stress on her beautiful pineapple plant.

And she and her plant lived happily ever after.


The End.


Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top