Canning is a great way to preserve the sweetness of pineapple for months or even years. It’s an easy and economical way to store summer’s bounty and enjoy its sweet taste year-round. Canning involves prepping the fruit, filling jars with boiling water, and sealing them tightly. In this blog post, we’ll look at how to can pineapple in three easy steps. We’ll also cover what you need for canning pineapple, storage and shelf life considerations, safety tips, common problems and troubleshooting, alternative preservation methods, and related recipe ideas.
Why Can Pineapple?
Canning fruits and vegetables provides several advantages. For one thing, it allows you to store your harvest for longer periods of time without losing its freshness. This makes it possible to buy produce when it’s in season, which is usually cheaper than buying out of season. Additionally, canning preserves important vitamins and minerals that would otherwise be lost during cooking. Finally, canning your own food means you have control over what goes into it—no added preservatives or artificial ingredients necessary.
What You Need for Canning Pineapple
Before you get started canning pineapple, there are some essential supplies you’ll need:
- Canning equipment – a pressure cooker (or large stockpot) for processing, jar sealer for lids, tongs, and funnel.
- Mason Jars – pint-size or quart-size work best.
- Pickling lime – helps prevent spoilage by hardening pectin in the fruit.
- Sanitize containers – use hot soapy water to clean all cans before use.
Step 1: Prepping the Fruit
The first step in canning pineapple is prepping the fruit. Start by washing and peeling the pineapple, then cut off any bad spots or bruised areas. Slice the pineapple into cubes or slices, depending on your preference. If using pickling lime, dissolve it in a bowl of warm water according to package directions. Submerge the prepared pineapple in the mixture and let sit for 10 minutes, stirring occasionally. Drain and rinse with cool water afterwards.
Step 2: Prepare the Jars and Boil
Next, prepare the mason jars by sterilizing them with hot soapy water and rinsing well. Fill the pressure cooker (or large pot) halfway with water and bring to a rolling boil. Carefully place the prepared jars in the boiling water bath and boil for 10 minutes to sterilize them. Remove from heat and fill each jar with cooked pineapple pieces leaving about ½ inch headspace at the top.
Step 3: Fill and Seal the Jars
Carefully ladle the syrup or juice over the pineapple pieces until they are fully submerged. Wipe off any excess liquid from the rim of each jar and firmly attach lid with ring provided. Place filled jars back into the pressure cooker (or pot) and process for 15 minutes. When finished, carefully remove jars from water bath and allow to cool completely before storing away.
Storage and Shelf Life Considerations
Home canned pineapple should keep for up to 12 months when stored properly. Keep sealed jars in a dark and dry area with temperatures between 50-70°F (10-21°C). Refrigerate opened jars immediately and use within a week or two.
Safety Tips for Home Canning
It’s important to remember that home canning comes with risks such as bacteria growth, contamination, breakage of glass jars, etc. To ensure safety while preserving your pineapple, follow these simple tips:
- Sanitize all tools used in the process
- Ensure that all fruit is thoroughly washed
- Fill jars with boiling liquid to reduce air pockets
- Process jars for recommended amount of time based on altitude
- Do not reuse lids or rings; discard after use
- Check seals on cooled jars to make sure they are tight
Troubleshooting Common Problems
If you find your jars are not sealing properly after cooling, try re-processing them again or refrigerating immediately if already opened. Discard unopened jars that do not seal correctly after reprocessing as they may be contaminated. If your jars become cloudy during processing, this could mean either too much acidity or improper heating techniques were used. Try adjusting your recipes accordingly and follow proper guidelines next time around.
Alternative Preservation Methods for Pineapple
In addition to canning, there are other ways to preserve pineapple such as freezing or drying. Freezing is probably the easiest method but takes up more space in your freezer. Drying requires additional time and effort but produces delicious snacks like dried pineapple chips! Both of these methods are worth trying if you’re looking for alternatives to traditional canning methods.
Related Recipe Ideas
Once you’ve mastered canning pineapples, why not try out some creative recipes? There are plenty of delicious dishes you can make with preserved pineapple including tarts, smoothies, jams, chutneys, salsa, sauces and more! Here are a few ideas to get you started:
- Grilled Pineapple Salsa
- Pineapple Chutney
- Pineapple BBQ Sauce
- Spicy Coconut Curry with Preserved Pineapple
Canning is an excellent way to preserve pineapple for future enjoyment. Follow these easy steps to learn how to can pineapple safely at home! Be sure to take all necessary precautions when handling food and use sanitized tools to avoid contamination. Have fun experimenting with various recipes once you’ve mastered this skill!
I am an inspired, life-long homesteader with a heart for simple, sustainable living. Growing up surrounded by farmland in the rural Midwest, I developed a deep respect for nature and the rewards of cultivating your own land. That’s why I’m passionate about helping others become homesteaders, too. Through my website therootedhomestead.com, I share my DIY tips, share inspiring stories of other homesteaders, and provide resources for anyone who dreams of growing their own food or living off the land. I hope to open a door to a more joyful, meaningful and purposeful life for all.