Canning Pineapple in Syrup
Pineapple is easy to can at home using this recipe. Pineapple may be canned sliced
into rings, or diced into chunks. We normally recommend a lighter than normal
syrup as you can add sugar after something is opened. Use a heavier syrup (see
chart below) during canning, if desired.

Remember to follow food safety instructions and select blemish free fruit. We
always prefer organic fruit without pesticides. We add lemon juice to most recipes
to help protect the color.

Pineapple
Pint
1-1/2 lbs
Quart
3 lbs
Syrup (see fruit syrup chart)
very light
very light
Lemon Juice
1 tablespoon
2 tablespoons
Waterbath Processing
15 minutes
20 minutes
  1. Peel, core slice and/or dice fruit.
  2. Select syrup strength and prepare syrup by combining water and sugar for pints or quarts
    in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  3. Add pineapple, bring to a simmer and let simmer for 10 minutes.
  4. Pour lemon juice over the fruit.
  5. Canning using hot pack method with 1/2” of headspace.
  6. Processing with a Water Bath 15 minutes for pints, or 20 minutes for quarts, at 212
    degrees.
  7. For elevations above 1,000 foot level see Altitude Time Adjustments.
  8. After processing, remove from boiling water and place the jars on a towel, separated by
    1” to cool naturally as quickly as possible.
  9. Labeling and Storing
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© 2004 David G. Blackburn
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Canning Fruit in
Syrup or as a Pie
Filling
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