Tropical Pineapple Pie Filling Recipe
Here is a fantastic water bath canning recipe for a whole fresh pineapple you may have. I, again, bought a slew of fresh pineapples on sale from my local bargain grocery store for a dollar each. Taking inventory of my pantry, I noticed that we had a bunch of pineapple jam and marmalade, so I wanted to do something different. Thus, I made this marvelous recipe, Tropical Pineapple pie filling for water bath canning.
This pie filling is sweet and delicious. Made with just a few ingredients; coconut, pineapple, sugar, orange juice, and Clear Jel, this water bath canning recipe is easy to make. This recipe doesn’t make a whole lot so it can almost be considered a small batch recipe. I like to can it in half
Canning Equipment
Are you new to canning? Or do you need more materials? You can get everything you need to make this Tropical Pineapple Pie Filling all right here and through Amazon.
- 9 piece Granite Ware Enamel-on-Steel Canning Kit
- Ball Mason Quilted Jelly Jars with Lids and Bands
- Clear Jel, 1 lb
Cost to make this recipe.
There aren’t too many ingredients for this great pie filings. If all the ingredients were purchased, then the cost should come to roughly $4.71 for the batch or about $0.94 per half-pint. I typically buy my pineapples on sale for $0.99, which reduces my cost for this canning recipe. We can reduce our pie filling price to about $0.54 per half-pint.
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This recipe was adapted from SB Canning online blog. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead. Please refer to our disclaimer page for more information on our recipe sharing policies.
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Tropical Pie Filling
Cooking Methods
- Water Bath Canner
- Mason Jars, Rings, and Lids
Ingredients
- 2 cups orange juice, …[$0.82]
- 1 cup white granulated sugar, …[$0.29]
- ¼ cups + 1 tbsp. Clear Jel, …[$0.40]
- 3 cups fresh pineapple chunks, …[$3.00]
- ¾ cup sweetened shredded coconut, …[$0.20]
Instructions
- Prepare all water bath canning equipment, mason jars, lids and rings, and prep and cut fruit.
- In a large pot combine orange juice, white sugar, and clear jel. Cook over medium heat until mixture thickens. Keep stirring often.
- Lower heat and fold in coconut and pineapple.
- Keep warm and fill hot mixture into hot mason jars with 1 inch headspace. Remove air bubbles, clean rim, and place lid and ring. Process for 20 minutes in boiling water bath canner.