Home Canned Pineapple

Home canned pineapple is delicious .  Its tastes is far superior to the commercial canned stuff.  I prefer putting up my own canned fruits
and vegetables.  There is a wonderful sense of satisfaction in doing something that helps our family become more self reliant and prepared.

Pineapple is one of the easiest fruits to can.  The raw-pack method is great because you simply pack the fruit in the jars and then fill them with hot syrup.  Pineapple is so sweet it only needs a light syrup.

To make a Light Syrup bring to boil 1 1/2 cups sugar and 6 cups water, stirring occasionally.  It only needs to boil for about a minute for the sugar to completely dissolve and the syrup to become clear.  

I like having pineapple available in a variety of shapes: 1" chunks, 1/2" bite-size slices, and long spears.  This way I have the perfect sized pineapple pieces for every use.

It is very easy to clean and cut a fresh pineapple.  Click here to learn how.

Pineapple in Light Syrup
makes 9 pints

5 Pineapples
1 1/2 cups Sugar
6 cups Water

Prepare water bath canner and follow basic water bath instructions.
1.  Remove rind and cut pineapple into desired pieces, chunks, slices, or spears.
2.  Pack raw pineapple into jars leaving 1/2" headspace.
3.  Prepare light syrup.
Bring sugar and water to boil.  Boil 1 minute until sugar is dissolved and syrup is clear.  Remove from heat.
4.  Ladle syrup into jars leaving 1/2" headspace.
5.  Wipe rims and apply lids and bands.
6.  Process in water bath canner for 15 minutes (sea level), adjust for altitude.
7.  Turn off heat and allow jars to sit in canner for at least 5 more minutes.  Remove jars.