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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Pineapple


Canning Pineapple

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.


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.


Select firm, ripe pineapples.


  1. Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube.
  2. Pineapple may be packed in water, apple juice, white grape juice, or in syrup. In a large saucepan, add pineapple to syrup, water, or juice, and simmer 10 minutes.
  3. Fill jars with hot pieces and cooking liquid, leaving ½ inch headspace.
  4. Adjust lids and process.

Recommended process:

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