I recently read a November 2020 article in chatelaine – What pre cut produce is actually worth the money ? Some of the items on the list made complete sense like mushrooms – which in my store are exactly the same price as whole. Others listed like pineapple openly stated that they knew that you get much more produce if you do the work yourself but the mess is not worth the fight – so buy store bought. That is the essence of the Pre Fab movement we are in.
Not worth the fight? I beg to differ.
Last year I was able to purchase pineapple for $1. Each during early days of December leading up to the holiday. Imported from Hawaii – I bought 6 huge ones. I would have bought more but it was all I could carry home. I do not ask the store to pre cut my pineapple for canning – some stores will at no cost – only because I find it wastes so much fruit.
I promptly went home and canned it all up. Each pineapple, depending on the size, can give you 2-3 pint sized jars. Where as the dole or Delmonte canned pineapple is seldom a reasonable price. That means Huge savings and double the fruit.
Another bonus is option of syrup vs juice. Companies often use heavy sugar syrup in packing. Store bought pineapple juice is expensive – don’t bother- at home you can save the cores and boil them to extract all the pineapple goodness and pack in light juice. All the flavour – without the refined sugars! Alternatively if you must use a syrup you can opt for a ultra light style which is considerable reduced sugar.
Home Canned Pineapple
- Whole Raw Pineapples (one for every 2-3 pints jars to can)
- Water, pineapple liquid or Syrup (roughly 2 to 2.5 cups per pineapple)
- Clean sanitized jars and lids
** to make own pineapple canning liquid – boil cores in large sauce pan with needed amount of water (I always do a bit more) for approx 10 min. Fish out cores and proceed with step one. Use this liquid as canning liquid.
- Chop the pineapple into chunks. Large hunks, small chunks or minced for crushed pineapple. Choose your preference.
- For hot pack, ** (for raw pack see below) bring the pineapple to a boil in the canning liquid of your choice and simmer for 10 minutes.
- Pack the pineapple and liquid into jars, leaving 1/2 inch headspace.
- Can in a water bath canner, processing 20 minutes for half-pints or pints, and 25 minutes for quarts (adjusting for altitude).
- Remove from the canner and allow to cool to room temperature. Check jars for seal and use any unsealed jars immediately
**For a raw pack, pack raw pineapple into jars and cover with boiling liquid or syrup of choice. Proceed with water bath processing
Adjust total canning time for For 1000 ft to 3000 ft, times change to 20 and 25 minutes. Then 3000 to 6000 to 20 and 30 minutes. Finally 25 and 35 minutes above 6000 ft.