Pineapple — NCHFP
Tested hot-pack boiling-water home-canning directions for pineapple.
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.
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Recipe Notes
Safety status: tested. Hot pack only. Follow the specified jar sizes, 1/2-inch headspace, and altitude-adjusted processing schedule. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pineapple/