Canned Pineapple

Ingredients

• 4 medium Pineapples (Choose ripe but firm pineapples)
• 2 cups Granulated Sugar (For shredded pineapple only)
• 4 cups Water (For canning pineapple slices)

Instructions

1. 1Wash the pineapples thoroughly. Remove the skin and eyes from the pineapples using a sharp knife. Cut the pineapple into half-inch slices, then cut the slices into cubes, discarding the core.
2. 2Sterilize canning jars and lids according to standard canning procedures. Keep jars hot until ready to fill.
3. 3Pack the pineapple cubes into the hot jars, leaving 1/2 inch headspace. Pour boiling water over the pineapple, ensuring the cubes are covered, and maintaining the 1/2 inch headspace. Remove air bubbles. Wipe jar rims clean. Place lids on jars and screw bands on until fingertip tight. Process in a boiling water bath for 15 minutes for pint jars and 20 minutes for quart jars, adjusting for altitude. After processing, remove jars from the canner and let cool completely. Check seals. Store in a cool, dark place.
4. 4Alternatively, shred the pineapple using a grater or food processor. In a large pot, combine the shredded pineapple with the sugar. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture thickens slightly, about 15-20 minutes. Pack the hot shredded pineapple into the hot jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rims clean. Place lids on jars and screw bands on until fingertip tight. Process in a boiling water bath for 15 minutes for pint jars and 20 minutes for quart jars, adjusting for altitude. After processing, remove jars from the canner and let cool completely. Check seals. Store in a cool, dark place.