canned pineapple recipe
My family loves pineapple. We find a difference between the canned pineapple we purchase in a can and the fresh pineapples you can buy at the store. When we had the opportunity to buy pineapples at a good price, we bought several, so that we could can them and use them later.
One pineapple can make 1-2 pints. Smaller pineapples make about 1 pint.
what you need:
Water Bath Canner
Canning Lids & Seals
Sugar (optional if doing simple syrup)
Pot for syrup
Boil the lids to sterilize (until the water boils).
In a separate pot, add 1 cup sugar to 5 cups water (for light syrup). 3 cups sugar to 5 cups water (for medium syrup). 4 cups sugar to 4 cups water (for heavy syrup). Bring to simmer. (you can use boiling hot water instead of simple syrup)
Fill the water bath approximately half full of water and begin to heat.
Cut and remove the top, bottom, and skin of the pineapple.
Remove the core and cut the pineapple into 1 inch pieces.
Fill the jars, leaving 1 inch head space.
Add the simple syrup to the jars. You can twist the jars gently to get the air bubbles out or use a butter knife to remove the bubbles so that the water fills the jar.
Clean the top of the jar and place the lid and ring on the jar and tighten slightly.
Place the jars in the canner with hot water above the jars and cover.
Allow the water to boil and keep in water bath for 20 minutes for quarts or 15 minutes for pints.
Remove the jars and place on the counter to cool.
Place the date and what is in the jar with a permanent marker.