How to Can Pineapple
Until tomorrow, Smith’s has pineapple on sale for only 99 cents each! Whenever I see a sale like this, I like to buy 20 or so to chop up for freezing and canning. We drink a lot of smoothies at our house, and frozen or canned pineapple is perfect to throw in! We also enjoy canned pineapple straight from the jar. Pineapple is one of the easiest things ever to can!
1-Chop pineapple as desired.
Note: Make sure the pineapple is ripe before starting for best results. Under-ripe pineapple will be less flavorful after canning.
2-Place pineapple in clean jars.
I use quart jars because that’s what I have on hand, but pint and half-pint jars are the more ideal sizes for pineapple since you don’t typically use 4 cups at a time (at least I don’t).
3-Add 1/3 cup white sugar. (3 T. for pint jars, 1 1/2 T. for half-pint jars)
4-Fill up jar with water, leaving 1/2 inch head space.
5-Put lids in a small pot of water and bring to a boil.
6-Wipe rims of jars off, ensuring sugar grains are removed.
7-Place lids on jars and screw on rings.
8-Process in steam or waterbath canner for 20 minutes, according to your canner’s instructions.
9-Remove jars from canner and let cool for 24 hours before handling and removing rings.
Those bright-yellow jars look so cheery on the shelves!