Home Canned Pineapple

Home-canned pineapple is a jar of pure sunshine—golden, juicy pieces preserved at peak ripeness for a naturally sweet, tropical flavor. Carefully prepared and sealed, it captures the fresh taste and aroma of pineapple without unnecessary additives. Perfect for snacking, baking, or adding to savory and sweet dishes, home-canned pineapple brings a bright, homemade touch to your pantry all year long.

Fun Facts:

  • Pineapples aren’t one fruit — they’re actually made up of many berries fused together, which is why you see that unique pattern on the outside.

  • They don’t ripen after harvest, so pineapples are picked at peak ripeness for the best sweetness and flavor.

  • Pineapple juice can tenderize meat thanks to a natural enzyme called bromelain.

  • One pineapple plant produces just one fruit, making each pineapple extra special.

Jump to Recipe

How to Can Pineapple at Home:

Step 1: Prepare the Pineapple. Peel, remove eyes, and cut out the core. Slice into rings, chunks, or spears.

Step 2: Make the liquid. 1-2 cups sugar + 3 cups water. You can adjust the sugar to your preference. NOTE: You can always replace the sugar with honey for a healthier version. Heat until sugar dissolves. (No need to boil)

Step 3: Pack pineapple into jars (Not overfilling them). Cover with hot liquid, leaving ½ inch headspace. Wipe rims clean. Place lids and tighten bands fingertip-tight.

Step 4: Place jars in a pot, fill the pot with water until the jars are fully submerged.

Step 5: Bring water to a boil. Process for 15 minutes (pints or quarts, up to 1,000 ft elevation). Adjust time if you live at higher elevation.

Step 6: Remove jars and let cool 12–24 hours. Check seals (lid should not flex). Label and store in a cool, dark place. Properly sealed jars last 12–18 months.

Tips:

  • Pineapple is naturally acidic, so no pressure canner is needed.

  • Use ripe but firm fruit for best texture.

  • Once opened, refrigerate and use within 5–7 days.

  • In case you have some jars that didn't seal, you can always use an electric  Vacuum Sealer to seal jars afterwards. 

Canned Pineapple

Homemade

Ingredients:

  • Pineapple

  • 3 cups water

  • 1-2 cups sugar (or replace with 1 cup of honey)

Instructions:

  • Prepare the Pineapple. Peel, remove eyes, and cut out the core. Slice into rings, chunks, or spears.

  • Make the liquid. You can adjust the sugar to your preference. Heat until sugar dissolves. (No need to boil)

  • Pack pineapple into jars (Not overfilling them) Cover with hot liquid, leaving ½ inch headspace. Wipe rims clean. Place lids and tighten bands fingertip-tight.

  • Place jars in a pot, fill the pot with water until the jars are fully submerged.

  • Bring water to a boil. Process for 15 minutes (pints or quarts, up to 1,000 ft elevation). Adjust time if you live at higher elevation.

  • Remove jars and let cool 12–24 hours. Check seals (lid should not flex). Label and store in a cool, dark place. Properly sealed jars last 12–18 months.