Thursday, June 21, 2012

Canning Fresh Pineapples

Fred Meyer has this great sale going right now for pineapple that I could not pass up! We use pineapple lots of different dishes, baking, smoothies and just eating them out of the jar. At $1.00 each, this week is a great stock up price for these babies. I purchased 8 and cut only 6 for this canning recipe. It's super easy and fast compared to other canning recipes.

What you will need:

(6) fresh Pineapples
(16) Wide mouth Pint jars with lids
1/4 cup lemon juice
Canning equipment (avail at Walmart for cheap)
4 cups sugar
12 cups water
Med stock pot

Pretty simple steps here.

  • Cut the top and bottom off of the pineapple then cut (as close to the rind as possible) the rind off.
  • Either use a melon baller or pairing knife to cut out 'eyes' (pardon the phone picture) 
I chose a pairing knife to cut the eyes out. If you notice the eyes are in a diagonal pattern making it the finished pineapple look pretty.. to me at least.

  • Slice pineapple in half. Half the half pineapple. Cut the hard white core from the  1/4 pineapple.
  • Cut the 1/4 piece into 3 then crosswise cut into about 7-8 pieces. (save cores for syrup).
  • Place the sugar, cores and water in pot. Boil for 10-15 mins. (I added about 1/4 cup lemon juice)
  • Prep you jars according to canning method and recommendations.
  • Directly put the pineapple in prepped jars (pack them tight). Fill to 1/2 inch line.
  • Pour simple syrup into packed jars
  • Wipe rim with clean wet towel
  • Put lids and rings on
  • Can Pints for about 25 mins, Quarts for about 35 mins. 


I might dehydrate the other 2 pineapples or just freeze them for smoothies. What do you think I should do?



  1. when you canned the pineapple did you pressure can or just water bath them?


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