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.
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.
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- Peel, core slice and/or dice fruit.
- 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. - Add pineapple, bring to a simmer and let simmer for 10 minutes.
- Pour lemon juice over the fruit.
- Canning using hot pack method with 1/2” of headspace.
- Processing with a Water Bath 15 minutes for pints, or 20 minutes for quarts, at 212
degrees. - For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel, separated by
1” to cool naturally as quickly as possible. - Labeling and Storing
Syrup Chart: Select the strength of the syrup from the chart below.
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© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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and visit their websites for updates on a regular basis.
and visit their websites for updates on a regular basis.
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about our Technical Guide,
If I Can, You Can!™ It will
provide you with simple,
step-by-step instructions for
home canning, illustrated
using photographs.