Making and Canning Pineapple Salsa
Try serving our pineapple salsa with fresh, grilled fish!
Click here to find out more about our  Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-step instructions for home canning, and
is illustrated using photographs.
Pineapple

weights are always approximated..
 1/2 Pint

3/4 lb
 Pint

1-1/2 lbs
Red Bell Pepper
 1/4
 1/2
Red Onion
 1/8
 1/4
Fresh Ginger
 1/4 teaspoon
 1/2 teaspoon
Fresh Cilantro
 1 teaspoon
 2 teaspoons
Lemon Juice
 1 tablespoon
 2 tablespoons
Waterbath Processing
 20 minutes
 25 minutes
Click here to
watch us can
fruit in our
Video Podcasts!
Use our handy conversion chart
web page to convert the quantities
per jar into the total required for
your canning batch size.
  1. Calculate total ingredients desired using our conversion chart.
  2. Peel and dice fruit, bell pepper, onion, ginger and cilantro.
  3. Bring ingredients to a simmer and let simmer for 10 minutes.
  4. Canning using hot pack method with 1/2” of headspace.
  5. Processing with a Water Bath 20 minutes for 1/2 pints, or 25 minutes for pints, at 212
    degrees.
  6. For elevations above 1,000 foot level see Altitude Time Adjustments.
  7. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  8. Labeling and Storing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Visit the
USA Canning
Supply Store!
or our new
UK Bookshop
Google