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–+ servings
pineapple

Pineapple Chunks for Canning

Best way to preserve cheap whole pineapples bought at the store during peak season.
5 from 3 votes
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Prep Time 1 hour
Cook Time 20 minutes
Resting Time 1 day
Total Time 1 day 1 hour 20 minutes
Course Canning
Cuisine American
Servings 4 pints
Calories/Serving 204 kcal

Cooking Methods

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

Ingredients
  

  • 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