Canned Pineapple

Gather

Ingredients

• Firm, ripe pineapple (about 21 lb per 7-quart load or 13 lb per 9-pint load)
• Water, apple juice, white grape juice, or very light, light, or medium canning syrup

Preserve

Instructions

1. 01

   Wash firm, ripe pineapple. Remove the peel, eyes, and tough core fibers, then cut the flesh into slices or cubes.

2. 02

   Combine the pineapple with water, apple juice, white grape juice, or prepared very light, light, or medium syrup. Simmer for 10 minutes.

3. 03

   Pack the hot pineapple into hot pint or quart jars and cover it with the cooking liquid. Retain 1/2-inch headspace, release bubbles, clean the rims, and apply lids.

4. 04

   At 0-1,000 ft, boiling-water process pints for 15 minutes or quarts for 20 minutes. Increase the time.
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