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.

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

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.

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.

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

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.

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.

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.

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).

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.

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.