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How to Can Pineapple (Step-by-Step Instructions)

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Out of all of the canning projects I tackle every year, pineapple might be my favorite.

The fruit stays tart and fresh inside the jar for ages.

I eat it with a fork straight out of the jar when I need a little pick-me-up.

Once you learn how to can pineapple, you’ll want to put up this shelf-stable treat every year. Here’s how to do it.

Easy Recipe For Water Bath Canning Pineapple

You’ll need at least one special tool to can pineapple properly. However, the process itself is quick and easy.

Equipment Needed

Ingredients

  • 13 pounds of pineapple for a full canner load
  • ¾ cup sugar (optional)

Step 1: Concisely Name First Step

Finding the right produce is a critical part of canning pineapple successfully.

Underripe fruit will be gritty and flavorless in the canner.

Too-ripe fruit will melt away into a gel.

The perfect pineapple will be at least somewhat yellow. It should also smell like pineapple when you hold it up to your nose and sniff.

Holding a perfect pineapple
This pineapple is absolutely perfect!

Step 2: Wash Your Fruit

The rough surface of pineapples can pick up dirt and debris. If you don’t wash it, those contaminants can spread around your kitchen and (potentially) ruin your final product.

I wash pineapple under a stream of warm water. With a spray attachment, I push water into the stems and leaves at the top. I rotate the fruit under the stream to ensure I get all of the surface grit.

Step 3: Prepare Your Jars and Lids

While your pineapple drip-dries from the cleaning, get your jars ready for filling. I take these same steps even if I’m using jars that I’ve purchased brand-new in the box.

You never know what sorts of contaminants could enter your jars during manufacturing.

Start by inspecting each jar with your eyes and fingers. Don’t use anything that’s cracked or chipped. Jars like this might not seal. They might also break open in the canner and spill all of your fruit.

Next, wash all of your jars in hot, soapy water. Then, put them in your canner and fill it with water. Bring the jars to a simmer while you prepare your fruit.

Simmering your jars ensures that they’re as clean as possible before you fill them. This step can also heat-test the glass before processing (so you have extra protection from breakage).

Place your lids in a saucepan. Cover with water and place over low heat.

Step 4: Core and Peel Your Pineapple

The rough core of your pineapple isn’t safe to eat. Neither is the skin. With one handy tool, you can remove both of these bits at the same time.

With a sharp knife, cut off the stem and bottom of your pineapple. Place the tool where the stem used to be. Push down slowly while rotating the blade. You’ll reach the bottom of the fruit in no time.

Pull up on the slicer, and the meat will come along. Place the skin in your compost heap, and remove the core. Place this in the compost heap, too. The remaining fruit will be in rings.

Core and Peel Your Pineapple
Here’s what a cored pineapple looks like.

If you don’t have a pineapple tool, you can use a knife. Cut straight down to remove the skin. Cut the meat into slices, and then cut out the rough core to make rings.

Step 5: Chop Your Pineapple

I like to can pineapples in cubes. This format is easier for me to use in the many (many) recipes that involve tropical fruit. I also find that cubes fit inside pint jars more easily than rings do.

With your sharp knife, cut your pineapple rings into cubes. If you notice any leftover skin or core while you process the fruit, remove that, too.

Chop Your Pineapple
This cubed pineapple is ready for the canner.

Step 6 (Optional): Make Your Syrup

Pineapple is naturally sweet and juicy, so it doesn’t really need extra sweetening in the jar. Sugar also doesn’t help with preservation. As a result, you can simply can your cubes in water.

If you like a slightly sweeter product, you can make a very light syrup. Mix ¾ sugar with 6 ½ cups water in your stainless steel pan. Bring to a boil under medium heat while stirring regularly.

Step 7: Fill Your Jars

Remove your jars from the canner. Place your canning funnel inside the jar and pack tightly with your prepared fruit. I use a spoon to push down on the fruit inside the jar. Usually, I can add a few more pieces after each push.

When the jar is filled with fruit, add your syrup to the jar. If you’re not using syrup, add boiling water instead. With a sharp knife, push the fruit to the center of the jar to remove trapped air.

Fill Your jars with pineapple
It’s quick and easy to fill your jars.

Step 8: Cap Your Jars

Dampen a paper towel and wipe the edge of each jar to remove any sugar or debris. This step ensures that your lids will be affixed tightly during processing.

With your lid lifter, remove the lids from the water bath. Then, put the lid on each jar and screw down the lids until they’re tight.

Step 9: Process Your Jars

Processing Jars in a water bath canner

Place all prepared jars in your canner and ensure they’re covered with at least an inch of water. Bring to a boil with the lid on the canner.

Process your jars for 20 minutes. Adjust for your elevation as needed.

Step 10: Cool Your Jars

When your processing time is up, turn off the burner and take the lid off the canner. Leave the jars in place for 5 minutes.

Using your jar lifter, remove the jars from the canner and place them on a cutting board or towel. Ensure that you keep your jars upright as you move them, as they may not be sealed quite yet.

Leave your jars in place for 24 hours as the contents stabilize and the lids seal.

Fill Your jars with pineapple
These pineapples sealed perfectly.

Step 11: Check and Label Your Jars

After 24 hours, remove the rings from your jars and ensure the seals are tightly affixed. Write today’s date and the contents on the lid.

Store your jars in a dark, dry space. I use my basement for my canned food storage.

How Long Does Canned Pineapple Last?

The USDA says home canned food should be eaten within about a year. This organization is very concerned about safety (of course), so this timeframe is designed with health in mind.

My canned pineapple rarely lasts for a year. In fact, mine typically flies off the shelf within a month or two of going inside the jars. Maybe I should can more in each session!

Ideas for Using Canned Pineapple

As I mentioned, canned pineapple is very tasty and ready to go right out of the jar. Here are a few other ways to use your treats:

  • Add pineapple chunks to stir-fry dishes.
  • Serve pineapple with pork chops.
  • Heat up canned pineapple and crush it for a tasty ham sauce.
  • Add pineapple to salads for a new take on greens.
  • Add pineapple to smoothies for a breakfast pick-me-up.
  • Add pineapple bits (and the syrup) to water.
  • Add pineapple to muffins.
  • Dress up ice cream with canned pineapple.
Simple & Delicious Canned Pineapple Recipe

Simple & Delicious Canned Pineapple Recipe

Canning pineapple is one of those satisfying projects that yields a shelf-stable treat you can enjoy year-round. The process is simple, and the payoff is a vibrant, tangy fruit that stays fresh for ages. Whether you're enjoying it as a quick snack or incorporating it into your favorite dishes, canned pineapple is a game-changer.
Prep Time: 30 minutes
Cook Time: 10 minutes
Canning: 20 minutes
Total Time: 1 hour
Course: Fruit, Preserves
Cuisine: Tropical
Keyword: Canning Fruit, Pineapple, Water Bath Canning
Servings: 9 Pint Jars

Ingredients

  • 13 pounds of pineapple (for a full canner load)
  • ¾ cup sugar (optional)

Instructions

Choose the Right Pineapple

  • Pick a fresh pineapple that’s just ripe—not too green or too overripe. It should have a nice yellow hue and smell sweet. Perfectly ripe fruit will keep its flavor in the jar.

Wash Your Pineapple

  • Give your pineapple a good rinse under warm water to remove dirt and debris. Make sure to clean the stem and leaves too.

Prepare Jars & Lids

  • While the pineapple dries, get your jars ready. Inspect jars for cracks or chips—only use those in good condition! Wash them with hot, soapy water, then simmer them in your canner. Simmer the lids in a saucepan of water over low heat.

Core and Peel the Pineapple

  • Cut off the top and bottom, then use a pineapple corer to remove the skin and core. If you don’t have a corer, use a knife to peel and slice the pineapple into rings, then remove the core.

Chop the Pineapple

  • Cut your pineapple into cubes for easier packing into jars. Discard any remaining skin or tough core.

Optional: Make Your Syrup

  • If you prefer a sweeter result, dissolve ¾ cup of sugar into 6 ½ cups of water. Heat until it comes to a boil. If you like your pineapple unsweetened, skip this step and simply use boiling water.

Fill Your Jars

  • Using a canning funnel, pack your jars tightly with pineapple cubes. Pour your syrup (or water) over the fruit, leaving about ½-inch headspace at the top. Use a knife or non-metallic tool to remove any trapped air.

Cap Your Jars

  • Wipe the rims of your jars with a damp towel to ensure a clean, tight seal. Using a lid lifter, apply a lid to each jar, then screw on the rings until they’re fingertip-tight.

Process the Jars

  • Place jars in the canner, ensuring they’re covered by at least 1 inch of water. Bring to a boil and process for 20 minutes (adjust for altitude as necessary).

Cool the Jars

  • After the processing time, turn off the heat and remove the canner lid. Let the jars sit for 5 minutes before carefully removing them with the jar lifter. Place jars on a towel or cutting board and let them cool undisturbed for 24 hours.

Check & Label

  • After 24 hours, check the seals—if the lids don’t flex when pressed, they’re sealed! Remove the rings and store jars in a cool, dry place. Label each jar with the date and contents.

Notes

  • Pineapple Selection: Choose ripe, firm pineapples that aren’t too soft. Overripe fruit will break down in the jar.
  • Sugar Adjustments: You can skip the sugar for a more natural taste, or adjust based on your sweetness preference.
  • Altitude Adjustments: Make sure to process your jars longer if you live at higher altitudes.
Tried this recipe?Let us know how it was!
How To Water Bath Can Pineapple
June Gardner

June Gardner

June is a food preservation expert who loves turning her summer garden’s bounty into homemade meals year-round. For her, there’s nothing more satisfying than crafting a winter lasagne with tomato sauce made from plants she nurtured from seed. With a passion for food security, June has mastered water-based canning and uses her advanced dehydrating skills to savor the sweetness of summer, even in winter.