Canned and frozen pineapple cannot rival the flavor of fresh, ripe pineapple, but the shelf life of fresh pineapple is limited to just a couple of weeks, depending on its ripeness when purchased. A pressure cooker allows you to can and seal a bounty of fresh pineapple, preserving it in canning jars for six months or longer. Can the pineapple in chunks or in slices packed in water, pineapple juice or sweet syrup. Pineapple can be a bit tough and fibrous, so you may wish to cook the pineapple to soften it before adding it to the jars.
Things You'll Need
- Paring knife
- Cutting board
- Pineapple corer (optional)
- Pineapple juice or simple syrup (optional)
- Canning jars
- Damp cloth
- Paper towel
- New canning lids
- Canning lid bands
Slice off the pineapple's top and bottom. Stand the pineapple upright and cut off the tough skin, working from the top to the bottom. Cut the pineapple away from the core and into chunks. Alternatively, use a pineapple corer to remove the core if you prefer sliced pineapple.
Bring your choice of water, pineapple juice or simple syrup -- equal parts water and granulated sugar -- to a boil. Reduce the heat and simmer for about 10 minutes. Add the cut pineapple pieces to the liquid as it simmers to soften the fruit.
Pack the pineapple -- cooked or raw -- into hot, sterile canning jars, leaving about 1/2 inch of head space to the mouth of the jar.
Pour the hot canning liquid into the jars up to the jar neck, about 1/2 inch from the rim. The liquid fills in the empty air space around the pineapple. Wipe the rim of the jars with a damp cloth and dry with a paper towel.
Place a new canning lid on each jar. Screw a lid band over each lid, tightening it just enough to hold the lids on the jars.
Stand the canning jars upright in the pressure cooker. Fill with water to just below the lid bands. Place the lid on the pressure cooker and bring the water to a boil. Wait until you see steam coming from the pressure valve.
Add the pressure gauge to the lid when you notice steam escaping. Set the pressure gauge to 5 pounds of pressure. Process the pineapple for about 10 minutes at 5 pounds of pressure. Increase the pressure gauge setting to 10 pounds of pressure and cook for another 10 to 15 minutes.
Turn off the heat source and allow the built-up pressure to relieve slowly. Do not attempt to remove the lid while the contents are still under pressure.
Remove the canned pineapple with jar tongs. Remove the bands so you can test the lid seal. Press on the lids to ensure the seal is sucked down completely. Inspect the sides of the lids for a strong seal. The jars can be stored without the screw-on band, but replace it if you prefer. Store the canned pineapple in a cool, dry place.
Tips & Warnings
- The acidity in pineapple is enough to make them shelf stable without any added sugar, but some people prefer the sweetness of pineapple canned in heavy syrup.
- Photo Credit cao chunhai/iStock/Getty Images
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