Canning Pineapple Chunks in Water
When I'm planning out my canning season, I shoot to can foods around the magnificent sales that I find at my local Sprouts. This last week, my husband found pineapple for 50 cents a piece and came home with 15 of them. We had big plans for canned pineapple as one pineapple can make as much as three pints each.
I got a wonderful treat this morning as a group of other moms showed up with their kids this morning to can pineapple with me. I love having other moms around, my kids love to have other kids around, and I love sharing my passions with others, so this morning was wonderful.
Everyone pitched in to chop up fruit, enjoy some of my other canned creations together, and have some wonderful conversation. I always learn so much from other women. It's always a treat having them over to my house. We had a blast, and everyone was able to go home with a armful of canned treats.
I don't add anything extra when I can pineapple. It is strictly pineapple and water, so the pineapple is fresh and takes like it was just cut off the plant when you open it up to enjoy it. And it can be used in so many great ways. My family loves just eating it plain, but it can also be put on pizza, into a salad, be mixed up in a casserole, or even made into ice cream. Yum! I'm excited to use all of this!
- 1 pineapple
- Set up your workstation with clean jars, lids, rings, canning supplies, your water bath canner and a large pot of boiling water.
- Get your pot of boiling water going now so it's ready when you need it.
- Chop the top and bottom off of your pineapple.
- Carefully slice the sides off of your pineapple, trying to preserve the yummy yellow flesh inside. It's okay if there are some brown spots from the skin.
- Chop you pineapple into small pieces, throwing away the core in the middle.
- Fill each of your jars with pineapple pieces, tamping down on each jar to pack as much pineapple into each jar as possible. Fill fruit to the bottom of the neck of each jar.
- Next fill each jar with boiling water to that same line under the neck of each jar.
- Wipe the rim of your jars with a damp washcloth to get rid of any liquid or debris. We don't want anything to keep your jars from sealing.
- Add a lid to each jar and then a ring. Tighten the ring only until you feel the slightest bit of resistance. We want air to be able to escape during the canning process.
- Put your jars into your water bath canner with your jar lifter.
- Cover your jars with water, put the lid on the pot, and turn the heat to high, but just under the highest heat setting.
- When your water starts to boil, turn the heat down a couple of numbers and tilt the lid of the pot to let a little steam out.
- Process on rapid boil for 20 minutes.
- When the time is up, remove the jars with your jar lifter. Set aside on a towel, slightly spaced out, to cool for 24 hours. You'll hear them popping as they seal.
- If one or more don't seal, you can reprocess them or put them in your fridge to eat within a few days.
- The rest can be stored for up to a year or more safely. Remove the rings so that any potential food or liquid underneath them does not spoil your product.
|Serving size: 2|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 20 g||7%|
|Sugar 19 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 0 mg|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Sorry I didn't get more pictures for you of the process. I was having so much fun today that I totally forgot to take pictures. The process really is so easy that you can't go wrong just following the directions. If you really want to see a part of the process a little closer, feel free to take advantage of some of the other canning recipes I have on my site. By the way, I also have a canning recipe book and two canning courses coming out soon on my blog. Be on the lookout so you don't miss out!
In the meantime, I still have 50lbs of tomatoes and a variety of veggies downstairs to make into tomato soup tomorrow, and refried beans to can. If you ever have any questions about your canner or the safety of a canning recipe, feel free to call the manufacturer of your canner. I have experience with calling Presto, and they were not only incredibly nice, but they were extremely helpful.