Selecting, Preparing and Canning Fruit
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.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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. In a large
saucepan, add pineapple to syrup, water or juice, and
simmer 10 minutes. Fill jars with hot pieces and
cooking liquid, leaving 1/2-inch headspace. Adjust lids
and process according to the recommendations in
|Table 1. Recommended
process time for Pineapple in a boiling-water canner.
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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