Canning pineapple is a great way to preserve fresh pineapple that usually hits great sales in the grocery stores in the winter. It’s also nice that it is a winter project and doesn’t crowd the already busy summer and autumn canning schedule. Learn how to can fresh pineapple to save money and have a wonderful tasting preserved good for your shelves.

canning fresh pineapple is a great winter canning project

Disclosure: Some of the links in this post are affiliate links. This just means if you click on a link to make a purchase, Our Future Homestead may make a small commission at no extra cost to you. You can read our full disclosure policy here.

Now, why would you want to go to the bother of canning pineapple? I use canned pineapple for cooking every so often, but it was never a staple in our house. But since we have canned our own pineapple, we use it all the time.

Besides the ways I was using canned pineapple before (stir-fry, pizza, a few desserts) we now open up a jar frequently just to eat.

If I need a snack for the kids or another side dish for dinner, now I have canned pineapple that tastes so good. A lot of time it doesn’t make it to the table as the kids are eating it while I cook up dinner. We never ate canned pineapple from the store like this.

take advantage of cheap pineapple in the winter to can for future use

Water Bath Canning for Pineapple

Since pineapple is naturally high in both sugar and acid, it is a great candidate for water bath canning. I like to use my steam canner instead of water bath, but you do not need a pressure canner.

This is a great beginner canning project if you are new to canning items in jars. It is not complicated.

When Do You Can Fresh Pineapple?

I usually wait until I see a great sale on pineapple mid winter. This year I found them for $1-$2 and canned five or six pineapples at a time. In January, the sale was great, but then I found even better sales in February. Keep an eye out.

Careful to not get ones that are too ripe. Go ahead and eat those fresh. For canning, pick ones that are just ripe. They will have the best flavor and texture. The underripe ones will be really bland. We had a few jars of those and they weren’t great.

Ingredients

Fresh Pineapple
Water and sugar or pineapple juice

Tools

Cutting Board
Large knife
Pint size jars, lids, and rings
Water bath canner or steam canner

Hot Pack or Cold Pack the Pineapple

I like to raw pack my pineapple for the ease. When raw packing pineapple, you simply place the cut up pineapple into the jars and then pour the boiling liquid over the pineapple before canning.

With hot packing, you put the liquid and pineapple on the stove and simmer together for ten minutes. Then fill the jars with the hot pineapple and syrup at the same time.

The advantage to hot packing is that it cooks the pineapple down a bit before canning. That reduces the air in the pineapple. By taking the step to cook the pineapple first, it is said to reduce browning of the fruit in the jars.

I have never had issues with my pineapple browning in the jars with raw packing. So I go with the easier raw pack directions.

It is up to you how you want to do it and neither way is difficult.

You can cut up the fresh pineapple in any way before canning it

Choices for Liquid for Canning Fresh Pineapple

I have canned fresh pineapple with a couple different types of liquid.

The types of liquid are water, juice, and sugar syrup.

You can use water as the easiest and cheapest choice. However, it might make the pineapple pieces lose some of their flavor. The water tends to leach the flavor out of the pineapple. But it is the cheapest and easiest way to can fresh pineapple.

The next thing you can do is add juice for the liquid. Pineapple juice is full of flavor and tasty on its own. So it makes a nice choice to can your pineapple in. But it is pretty pricey. If saving money is the reason for canning pineapple, this is probably not the way you want to go.

Apple juice or white grape juice can also be used for the added flavor and sweetness. It is cheaper than pineapple juice, but you have a little less control of the ingredients used when using bottled juice.

If you have your own home canned grape or apple juice, that would be a great option to use.

The last way that I have tried and like best is to make up a sugar syrup with the pineapple cores.

Here is how to make a sugar syrup according to National Center for Home Food Preservation. I follow the instructions for very light or light syrup.

When making sugar syrup for canning pineapple, I do one extra step that has been successful.

To give the sugar syrup a bit more pineapple flavor, I use the pineapple cores to infuse a bit of flavor. I follow the directions for how to make a sugar syrup, but I also add in the pineapple cores. I bring it to a boil with sugar and water and then simmer for about 10-20 minutes. After simmering, I will remove the cores and toss into the compost.

A good amount of water for your sugar syrup is about 2.5 cups per pineapple that I process. Then I plan for the amount of sugar for a very light or light sugar syrup.

Keep this sugar water on the stove on the lowest setting until you are ready to pour it over the pineapple and can it.

How to Instructions – Canning Fresh Pineapple

Cut up the Fresh Pineapple

First, get out a large cutting board and cut off the top and the bottom of the pineapple.

Then, slice off the sides and get rid of all the rinds and seeds.

Next, cut out the core of the pineapple. You will not want to can the core as it is too tough. (But do save it if you want to use it to make the sugar syrup.)

Now you should have only the fresh pineapple that you want to can. Decide how large or small you want to cut it up. You can cut it up several different ways, just pop in the jar as you chop (for raw pack).

Finally, cut up the pineapple and place it in the jars as you cut it up. Push it down tightly until it reaches the shoulders on the jar.

Make the Fresh Pineapple Sugar Water

Meanwhile, on the stove will you want to be heating up the sugar water or juice to pour into the jars when they are full.

Can Up the Jars

To can fresh pineapple you will need to use a water bath or steam canner. Set up your water bath or steam canner with the correct amount of water for that specific canner.

Since you are pouring boiling sugar water into the jars, you will need to also have your canner filled with very hot water. You do not need to have it at a rolling boil, but very close to a boil so that the temperature of the water and the temperature of the jars is similar. I have learned the hard way that if they are not, you are very likely going to have a broken jar when you open up the canner at the end. The bottoms tend to pop off when they experience a vast difference in temperatures.

Water bath or steam can your pineapple for 15 minutes for 1/2 pints and pints or 20 minutes for quarts. For a water bath canner, start your time when the water has reached a boil. Turn down the stove just a bit and watch that it does not boil over.

For the steam canner, following the directions it came with, make sure you start your time when the needle has reached the correct area on the dial on top.

After the time is up on the canner, turn off the stove and give it five minutes to let the temperature naturally come down. Then tilt or remove the lid and wait a few more minutes. After the steam has calmed down a bit, I remove the jars onto a towel on the counter. You should start hearing your jar ping, letting you know they are sealing. It may take a little bit of time as they cool down, so don’t worry if they do not ping right away.

Place the jars in a spot you can leave them for 12-24 hours to cool down. Do not disturb them. Once 12-24 hours has passed, remove the rings. Check that all the jars have sealed. If there are any jars that did not seal, move to the refrigerator and use within a week or so.

Lastly, don’t forget to label your jars and move to a cool, dark place to store up to 12-18 months. Store in a single layer.

Yield: 2-3 pint jars per pineapple

How to Home Can Pineapple

Canning fresh pineapple is such a great way to preserve its sweet goodness for long term storage.

Ingredients

Fresh Pineapples (1 whole pineapple will fill 2-3 pint jars)
Water, Juice or Syrup (Make about 2-2.5 cups per pineapple you cut up and can)

Instructions

Chop the pineapple into chunks. I usually chop them into medium sized chunks, but you can do any size of chunks or rings. Think of how you will use them the most.
For cold pack, pack the pineapple chunks into the jars and cover with boiling liquid of choice (water, sugar syrup, or juice).
For hot pack, bring the pineapple to a boil in the canning liquid of your choice and simmer for 10 minutes. Then pack the pineapple and liquid into jars, leaving 1/2 inch headspace.
Wipe clean, add lids, and rings.
Can in a water bath or steam canner, processing 15 minutes for half-pints or pints, and 20 minutes for quarts (adjusting for altitude).
Remove from the canner and allow to cool to room temperature. Check jars for seal and use any unsealed jars right away or place in the fridge to use up within a week.