Canning Pineapple – Water Bath
A Couple weeks ago at Aldi they had pineapples for 99 cents. I bought 5 which I knew was more than we would eat before they went bad but I wanted to give canning them a shot. I used 3 small pineapples and got 5 pints of canned pineapple, and 5 cups of pineapple juice (from running the core and peels through my juicer) that I froze in Ice cubes for smoothies. Not bad for $3 and it was super easy. UPDATE::: 12 pineapples produced 24 pints. An average of 21 pounds is needed per canner load of 7 quarts; or 13 pounds is needed for 9 pints.
- Prep Time : 15 minutes
- Cook Time : 25 minutes
Ingredients
Instructions
- Peel and remove eyes and tough fiber core from the pineapple.
- Slice or cube how you prefer I did large chucks. Bring Pineapple covered in water(or simple syrup if you prefer) to a boil then simmer for 10 minutes.
- Fill hot jars with hot pineapple then add cooking liquid, leaving 1/2 inch head space.
- Check for air bubbles, wipe rims and place lids on the jars and process in a water bath for 20 minutes for pints and 25 minutes for quarts.
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