Canning Pineapples: Turning a Sweet Sale Into a Year of Deliciousness
When pineapples go on sale for $0.50, it's like the universe is telling you to stock up!
I asked my husband to grab 10 pineapples, but of course, he went above and beyond and came home with 13! 🥰 Even with a few having some bad spots, I managed to can a whopping **24 half-pint jars and 12 pint jars** of sweet, juicy pineapple. Now, we’re set for a long time, and I couldn't be more thrilled to have that tropical sweetness ready whenever I need it.
Here’s how I took those pineapples from sale to shelf, ready to enjoy for months ahead!
Recipe: Home-Canned Pineapple
Yields: 24 half-pint jars & 12 pint jars
Prep Time: 1-2 hours (depending on how fast you can cut and prep)
Processing Time: 15-20 minutes in a water bath canner
Ingredients:
- 13 fresh pineapples (or however many you can get your hands on!)
- 1-2 cups of sugar (optional, for a light syrup)
- 8-10 cups of water (for the syrup, if using)
- 36 canning jars (pint and half-pint sizes), with lids and rings
- Water bath canner
Step 1: Prepping the Pineapples
1. Peel and Core: Start by peeling the pineapples and cutting out any bad spots. Cut out the tough core and discard it or save it for making juice.
2. Chop the Pineapple: Cut the pineapple into bite-sized chunks or slices, depending on how you’d like to use them.
Step 2: Make a Light Syrup (Optional)
For canning pineapple, you can choose to use water, juice, or a light syrup. If you prefer a slightly sweeter preservation method, make a simple syrup:
1. In a large pot, bring 8-10 cups of water and 1-2 cups of sugar to a boil.
2. Stir until the sugar is completely dissolved.
Note: You can also use pineapple juice or just water if you want to keep it more natural.
Step 3: Packing the Jars
1. Sterilize your canning jars, lids, and rings by boiling them in water or running them through the dishwasher.
2. Using a canning funnel, fill each jar with the pineapple chunks. Leave about 1/2 inch of headspace at the top of each jar.
3. If using syrup or juice, pour the liquid over the pineapple, still leaving 1/2 inch of headspace.
4. Wipe the rims of the jars with a clean, damp cloth to remove any residue. This will ensure a proper seal.
5. Place the lids on the jars and screw the rings on just finger-tight.
Step 4: Water Bath Canning
1. Fill your water bath canner with enough water to cover the jars by at least 1 inch.
2. Bring the water to a boil, then carefully lower the jars into the canner using a jar lifter.
3. Once the water returns to a full boil, process the jars for:
- Half-pints:** 15 minutes
- Pints:** 20 minutes
(Adjust processing time based on altitude if necessary.)
4. After processing, turn off the heat and let the jars sit in the water for 5 minutes before removing them.
Step 5: Cooling and Storing
1. Carefully remove the jars from the canner and place them on a towel-lined surface to cool.
2. Let the jars sit undisturbed for 12-24 hours.
3. Check the seals by pressing down on the center of the lids. If they don’t pop back, the jars are sealed properly.
4. Label and store the jars in a cool, dark place. Properly sealed jars will last for up to a year or more!
Ways to Use Canned Pineapple
Here are some ways I plan to use these canned pineapples throughout the year:
- Smoothies: Add canned pineapple to your morning smoothie for a refreshing tropical twist.
- Desserts: Use it in pineapple upside-down cakes or as a topping for ice cream.
- Grilling: Grill the pineapple slices with a little brown sugar for a caramelized treat.
- Salsas and Sauces: Mix with fresh tomatoes, jalapeños, and cilantro for a sweet-and-spicy pineapple salsa.
- Cocktails: Make piña coladas, daiquiris, or just add a few pineapple chunks to your favorite cocktails.
Happy canning, and may you find your next incredible bargain soon!
Comments