I love when pineapples go on sale for 99 cents when they do I buy a lot like 8 cases. Then I can and freeze them. I use the peels and the cores to make juice with.

This is how to can them then in the next few days I will show how to make the juice and can it.

Always wash the outsides I soak mine in a solution of baking soda and water to get all the nasties off the outside. I let them set in the solution at least 20 minutes. Rinse them off really well before cutting.

 Cut both the ends ( save them both).

Cut off the sides. I use to use the handy dandy pineapple corer but I felt I lost a lot of good pineapple by using it so I do oit this way and it doesn’t take that much extra time. Save the peels.

After they are peeled cut them into quarters.

Take a knife and cut the core out. Save this also.

Then slice the pieces in half or thirds depending on the size.

Then cut the other way to make cubes.

So from here I got busy with it and didn’t take any more pictures. Now you have two choices you can do a raw pack ( which is what I did) or a hot pack. If using a hot pack your fruit won’t be apt to float.

After you add your pineapple to your sterilized jars ( raw or hot pack) add 1/2 a teaspoon of citric acid or fruit fresh to each jar.

If you are doing a hot pat put the cubes in a pan and cover your simple syrup and bring to a boil. Pack the hot pinaeple into your jars. Add the hot simple syrup to your jars.

If doing a raw pack just put the cubes straight into the jar. After the pineapple is in the jars add some hot Simple syrup to fill the jars.

Simple Syrup
Light 2 cups sugar, 6 cups water makes 7 cups
Medium 3 cups sugar, 6 cups water makes 6 1/2 cups.
Heavy 4 cups sugar, 6 cups water, makes 7 cups

To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. After preparing the liquid syrup, keep it hot (but not boiling).

After the jars are filled run a plastic or table knife around the jars on the inside to get any remaining air bubbles out. Add your hot lids and rings. Water bath pints for 15 minutes and quarts for 20 minutes. Be sure to adjust for altitude ( I have to do my pints at 25 minutes). If you are not sure here is an altitude canning chart.

If you want crushed pineapple just run through the food processor to chop them up then can as above.