Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Do not raw pack, omit the simmer, use larger jars, or use a packing liquid outside the source options.
Processing details
- Method
- Boiling Water
- Pack style
- Hot
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1/2 inch
- Processing time
- Pints 15/20/20/25 and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the NCHFP source exactly.
Canning timeline
- Prepare jars and a boiling-water canner.
- Remove peel, eyes, and tough fiber from firm ripe pineapple; cut, add an approved liquid, and simmer 10 minutes.
- Fill pints or quarts, leaving 1/2 inch headspace.
- Pints 15/20/20/25 and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Cool undisturbed 12 to 24 hours and check seals.
Equipment
Boiling-water canner, nonreactive saucepan or stockpot, preparation tools, jar lifter, and pints or quarts.
Visual method guide
- Prepare: Use sound produce and exact measured ingredients.
- Pack: Hot pack; maintain 1/2 inch headspace.
- Process: Keep jars covered by boiling water and use the altitude schedule.
- Cool: Leave jars upright and undisturbed.
Safety essentials
Do not raw pack, omit the simmer, use larger jars, or use a packing liquid outside the source options.
About this recipe
Pineapple is a tested NCHFP boiling-water home-canning recipe using hot pack.
Before you begin
- Method
- Boiling-water canning
- Pack
- Hot pack
- Jar size
- Pints or quarts
- Headspace
- 1/2 inch
Altitude and processing schedule
Pints 15/20/20/25 and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Pineapple — NCHFP
Ingredients
- 21 lb firm ripe pineapples average for a 7-quart canner load
- water, apple juice, white grape juice, or very light, light, or medium syrup for hot packing
Equipment
- Boiling-water canner
Directions
- Wash pineapple. Peel and remove eyes and tough fiber, then slice or cube.
- Place pineapple in water, apple juice, white grape juice, or syrup and simmer 10 minutes.
- Fill jars with hot pineapple pieces and cooking liquid, leaving 1/2-inch headspace.
- Process pints 15/20/20/25 minutes and quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as appropriate for the preserved fruit, or use in breakfast dishes, desserts, sauces, and baking after opening.
Frequently asked questions
Can I change the process?
Only make changes expressly permitted by NCHFP. Do not raw pack, omit the simmer, use larger jars, or use a packing liquid outside the source options.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours using a new lid and the complete tested process when permitted.
How this recipe compares
This recipe is hot-pack only and permits water, apple juice, white grape juice, or tested syrup.
Troubleshooting
Remove all tough eyes and fiber before the required simmer.
Discard jars showing leakage, bulging, spurting, mold, or other spoilage. Never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Fall
Months: September, October, November
How much of the main ingredient should I grow?
35–70 lb of Apples per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.