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.
- Wash pineapple. Peel and remove eyes and tough fiber. Slice or cube.
- 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.
- Fill jars with hot pieces and cooking liquid, leaving ½ inch headspace.
- Adjust lids and process.
- Boiling-water bath
- Pints – 20 minutes
- Quarts – 25 minutes
Revised by Deb Botzek-Linn 2010. Reviewed by Suzanne Driessen 2016.