Michigan State University Extension
Preserving Food Safely - 01600459
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 quart.
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
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.
RECOMMENDED PROCESS TIMES FOR PINEAPPLE IN A BOILING-WATER CANNER
Process Times at Altitudes of Style 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