• Start by preparing jars and getting water in the canner heating.You want the canner hot, but not boiling, when the jars are ready to be processed.

  See full water bath canning instructions here.  

Preparing the Pineapple

• Peeling and Core the pineapples: Start by slicing off the top and bottom. Stand the pineapple upright and carefully cut away the outer skin, following the curve of the fruit.

  Be sure to remove the "eyes" (those tough little brown spots).

  Core by cutting top down around the core to remove it.
• Cut into chunks: Slice pineapple into bite-sized chunks, aiming for about 1-inch pieces

Prepare the canner and gather supplies:

• Fill your water bath canner and bring the water to a simmer. Wash jars and keep them warm. The goal is to have your jars hot and ready when your pineapple is all cut up and ready.

Prepare your choice of syrup.

• Sugar syrup is the usual liquid added. Light – 2 cups sugar to 1 quart water/ Medium – 3 cups sugar to 1 quart water
• - Pineapple juice, apple juice, or honey syrup are other options.
• - Plain water is also a possibility, but it does wash out the flavor of the pineapple.
• Add pineapple to your choice of syrup, and bring to a simmer. Simmer for 10 minutes to heat through.

Pack the jars:

• Add pineapple chunks to quart or pint jars. Leaving 1/2 inch headspace. Headspace is the distance between the food and the lid of your jar.
• Add the hot cooking liquid from the pineapples into the jars, leaving 1/2 inch of headspace.
• Use a bubble remover to release any trapped air.
• Clean the jar rims, place lids on top, and screw on the bands fingertip-tight. Place the jars in the canner as they are ready.

Process the jars:

• Submerge all jars in the hot canner. Bring to a boil and process (boil) for 15 minutes for pints, 20 minutes for quarts. (adjust for altitude, see chart in the notes)

Cool and check seals:

• After your processing time is over, turn off the heat and allow the jars to rest in the water a few minutes.

  Then pull the rack of your canner up and let the jars rest above the water a few more minutes.

  Finally remove jars and set them on a counter a few inches apart to cool. Let them cool for 12-24 hours.