Canning Pineapples

Canning Pineapple in Warm Water Bath Canner

I will admit that I need help to get into the pineapple. After cutting off the top, I need someone without arthritis in their hands to core the pineapple and usually I can con that someone into peeling it too. Then it becomes a normal fruit. I must decide if I want rings, chunks, or spears of pineapple.

Supplies:

• water bath canner
• set with funnel, tongs, lid lifter, and headspace measure.
• jars
• lids and bands
• Fruit Fresh (prevents darkening of fruit)
• thick towel

Preparing the Jars

To prepare the jars, they can be washed in a dishwasher if it has a sanitized cycle. The jars can be left in the dishwasher on a heat cycle. The lids need to be washed and left in the hot water. The canner needs to be filled so that there will be an inch of boiling water over the top of the jars.

Preparing the Pineapple

You need to core, peel, and cut up the pineapple.

Making Simple Syrup

If you want the lightest syrup, you need 1 1/2 cups water for 1/4 cups of sugar per quart. After the syrup strength is chosen, the sugar and water needs to be heated slowly in a sauce pan. The syrup needs to be brought to a light boil with the sugar completely dissolved.

Canning the Pineapple

1. Add the pineapple and let the syrup simmer for 10 minutes.

2. After 10 minutes, pour Fruit Fresh (or lemon juice) over the fruit. You will need 2 Tbsp. per quart. This helps to keep the color good.

3. Start filling the hot jars with the hot pineapple. Fill the jars to the top and add syrup until the jar has 1/2 inch of headspace. Place the plastic headspace utensil down the jar side and break up any air bubbles. Place lids and bands on jar.

4. Place the jars into the water bath and be sure that tops are covered with boiling water. For quarts the processing time is 20 minutes. Keep the water boiling.

5. When the 20 minutes is up, remove the jars and set them on the towel on the counter. Leave the jars about an inch apart to help them cool. You have your pineapple processed and ready for the off seasons.

By Mary Belk