Canning Pineapple

Michigan State University Extension
Preserving Food Safely - 01600459

Canning Pineapple

     QUANTITY: An average of 21 pounds is needed per        
canner load of 7 quarts; an average of 13 pounds is needed  
per canner load of 9 pints--an average of 3 pounds per      

     QUALITY:  Select firm, ripe pineapples.                

     PROCEDURE: Wash pineapple. Peel and remove eyes and    
tough fiber. Slice or cube. Pineapple may be packed in      
water, apple juice, white grape juice, or in very light,    
light, or medium syrup (see following directions). In a     
large saucepan, add pineapple to syrup, water, or juice,    
and simmer 10 minutes. Fill hot jars with hot pieces and    
cooking liquid, juice or syrup, leaving 1/2-inch            
headspace. Adjust lids and process.                         

Preparing And Using Syrups                                  

                   Measures of Water and Sugar              

               For 9 Pt. Load*          For 7 Qt. Load      
Syrup  Approx. Cups      Cups           Cups      Cups      
Type   % Sugar Water     Sugar          Water     Sugar     
Very   10      6-1/2     3/4            10-1/2    1-1/4     

Light  20      5-3/4     1-1/2          9         2-1/4     
Medium 30      5-1/4     2-1/4          8-1/4     3-3/4     

*This amount is also adequate for a 4-quart load.           

    PROCEDURE:  Heat water and sugar together. Bring to a   
boil and pour over raw fruits in jars. For hot packs,       
bring water and sugar to boil, add fruit, reheat to boil,   
and fill into hot jars immediately.                         

                 IN A BOILING-WATER CANNER                  

                     Process Times at Altitudes of          
of       Jar     0-         1001-        3001-     over     
Pack     Size    1000 ft.   3000 ft.     6000 ft. 6000 ft.  

Hot      Pints   15 min.    20 min.      20 min.   25 min.  
Hot      Quarts  20         25           30        35       
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