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

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Canning pineapple

William Schafer


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:

Related resources

Revised by Deb Botzek-Linn 2010. Reviewed by Suzanne Driessen 2016.

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