Pineapple Chunks

Fresh Pineapple Chunks in a Lite Syrup Recipe for Water Bath Canning

Can you find great deals on whole fresh pineapples like we do here? During December through February, I can find these amazing tropical fruit sales where we can get whole ones for $0.99 each. Every sale I buy between 10 and 15 pineapples, and that is usually once a month. So that is anywhere from 20 to 40 pineapples I buy during the winter season.

I make anything from Pineapple Rum Glazed Meatballs to Fresh Pineapple Liqueur and water bath can items like Pineapple and Pina Colada Jams with my hull of fresh tropical fruits. And now I have just water bath canned pineapple chunks in light sugar syrup for later use. This is just like the canned pineapples you would buy in the store but for a better taste and price.

This recipe is typically canned in a light syrup which is 2-1/4 cup white granulated sugar to 5-1/4 cup water, but you can preserve it in a different syrup if you wish. I have the syrup mixtures in a picture chart below.

Canning Equipment

Are you new to canning? Or do you need more materials? You can get everything you need to can fresh pineapples all right here and through Amazon.

• 9 piece Granite Ware Enamel-on-Steel Canning Kit
• Ball Regular Mouth Quart

  

We love to hear from you, so comment and rate the recipe down below. Also, check out our other posts from our Preserve the Harvest blog series.

Pickled Jalapeno Peppers

Preserve home grown jalapeno peppers by pickling them in vinegar and spices and preserving in a water bath canner.

Check out this recipe

Pineapple Upside Down Cake Jam

Pineapple jam changed up with brown sugar, almond extract, and maraschino cherries.

Check out this recipe

Wholegrain Beer Mustard

Make your very own mustard seeped in beer and brown sugar with special instructions for the water bath canner.

Check out this recipe

This recipe was taken from Ball’s Preserving Cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.

Click for more information on our home food preservation disclaimer.

Pineapple Chunks for Canning

Best way to preserve cheap whole pineapples bought at the store during peak season.

5 from 3 votes

Grow.MeSaved! Share Print Pin Share Add to Shopping ListGo to Shopping List

Prep Time 1 hour hr

Cook Time 20 minutes mins

Resting Time 1 day d

Total Time 1 day d 1 hour hr 20 minutes mins

Course Canning

Cuisine American

Servings 4 pints

Calories/Serving 204 kcal

Cooking Methods

• Water Bath Canner
• Mason Jars, Lids, and Rings

Ingredients

  

1/2x1x2x

• ▢ 3 lbs. pineapple chunks per quart, about 2-3 pineapples
• ▢ Syrup, white sugar & water

Instructions

 

• Prepare water bath canning equipment and mason jars with lids and rings. Make a light syrup. Look at the chart below in the notes section for the correct mixture.
• Peel, core and cut pineapples into chunks about ½ inch thick and set aside.
• Simmer cut pineapples in syrup until hot and tender. About 5 minutes.
• Pack hot pineapples into hot mason jars leaving ½ inch headspace using a slotted spoon.
• Ladle hot syrup to ½ inch headspace, covering pineapples. Remove air bubbles and put on lid and rings.
• Process pints for 15 minutes or quarts 20 minutes in boiling water bath canner.
• Remove jars and let cool for 24 hours without touching. Label and store in dark, dry, cool place.

Nutrition

Calories: 204kcalCarbohydrates: 53gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 422mgFiber: 4gSugar: 49gVitamin A: 170IUVitamin C: 32mgCalcium: 54mgIron: 1mg