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Canning Pineapples

photo: Lisa Muhammad
Items needed:
Pineapples
Sugar (optional)
Water
Large canning pot

Prepare your canning jars and water bath canner. 

Cut the stem (top leaves) of the pineapple.

photo: Lisa Muhammad
With a sharp knife from the top of the pineapple slice the skin off to the bottom. Then slice the bottom off. 


photo: Lisa Muhammad
Now make an incision at an angle into the pineapple under the eyes on one side. Not TOO deep. Don't get carried away. Just enough to get the little eyes out. You'll notice the pattern.
photo: Lisa Muhammad
Then make another incision on the opposite side. And lift out the little wedge.

photo: Lisa Muhammad
Do this all away around the pineapple until it looks like this....

photo: Lisa Muhammad
 Next, cut the pineapple in half...


photo: Lisa Muhammad
The cut into a quarter.

photo: Lisa Muhammad
Cut out the core. 


photo: Lisa Muhammad
Cut the pineapple into chunks or slices. 
photo: Lisa Muhammad

You can cover the pineapple with boiling water only (sugarless) or syrup.

Now make a simple syrup.

To make a simple syrup. I used 6 cups of water to 1 1/2  cups of sugar (that's considered a light syrup. You can use raw sugar or honey. It may discolor the fruit, but don't worry. Do the best you can. 
Bring to a boil for about 3 minutes. Set aside.

Fill the jars with the pineapple and add the simple syrup, remove the air bubbles and  leave 1 inch headspace.

photo: Lisa Muhammad

Wipe the rim of the jars with a paper towel or kitchen cloth. Remove air bubbles.

 Place your lids and bands on and process in the water bath for 10 minutes.

photo: Lisa Muhammad
Remove the jars and place on a towel to cool. Label and store. 

photo: Lisa Muhammad