Since childhood, I wanted to know How to can pineapple!

As a small boy, I loved visiting my grandma’s house. One sunny afternoon, I watched her skillfully canning pineapples in the kitchen. The air was filled with the sweet, tangy aroma of the golden fruit. She handed me a slice, and as I bit into it, the juice dripped down my chin.

“Can we keep this forever?” I asked, eyes wide with wonder.

“That’s the magic of canning,” Grandma replied with a smile. She explained how canning preserved the freshness and sweetness of the pineapple, so we could enjoy it all year round.

Eager to help, I carefully placed the pineapple chunks into jars, feeling like a scientist in a lab. The clinking of jars and the bubbling of water created a symphony that was etched into my memory. Each jar we sealed felt like capturing a piece of summer sunshine.

From that day on, canning pineapple became my favorite tradition, a way to hold onto the joy and warmth of those sunny afternoons with Grandma.

• Fresh pineapples
• Water
• Sugar (optional, for syrup)
• Canning jars with lids and bands
• Large pot for boiling water
• Water bath canner (or a large pot with a rack)
• Jar lifter or tongs
• Knife and cutting board

• Peel the pineapple and remove the core.
• Cut the pineapple into bite-sized chunks or rings, whichever you prefer.

• If you like a sweeter pineapple, make a light syrup by boiling water with sugar. A simple ratio is 4 cups of water to 1 cup of sugar. You can adjust the sweetness to your liking.

• Place your jars in the water bath canner or a large pot. Cover them with water and bring to a boil. Let them boil for 10 minutes to sterilize. Carefully remove and let them dry.

• Pack the pineapple chunks or rings into the jars, leaving about 1/2 inch of space at the top.
• Pour hot water or syrup over the pineapple, leaving 1/2 inch of headspace.

• Wipe the rims of the jars with a clean cloth to ensure a good seal.
• Place the lids on top and screw on the bands until they’re just fingertip-tight.

• Place the filled jars back into the water bath canner. Make sure they are covered with at least 1 inch of water.
• Bring the water to a boil and process the jars for 15 minutes.

• Carefully remove the jars using a jar lifter or tongs and place them on a towel to cool.
• You’ll hear the lids pop as they cool, indicating they are sealed. Check the seals by pressing down on the center of the lids – they shouldn’t pop back.
• Store the sealed jars in a cool, dark place. Unsealed jars should be refrigerated and used within a week.

• 1 can of pineapple rings or chunks
• 1 cup of sugar
• 1 cup of water
• Baking sheet
• Parchment paper
• Cooling rack

Open the can of pineapple and drain the juice. You can save the juice for another recipe or drink it!

In a saucepan, combine 1 cup of sugar and 1 cup of water. Heat the mixture over medium heat, stirring until the sugar is completely dissolved.

Add the drained pineapple rings or chunks to the saucepan with the syrup.

Bring the mixture to a boil, then reduce the heat to low and let it simmer.

Simmer for about 20-30 minutes, or until the pineapple becomes translucent and absorbs the syrup.

Preheat your oven to its lowest setting, around 150°F (65°C), or use a dehydrator if you have one.

Line a baking sheet with parchment paper.

Using a slotted spoon, carefully remove the pineapple from the syrup and place the pieces on the lined baking sheet.

Place the baking sheet in the oven. Leave the oven door slightly ajar to allow moisture to escape.

Dry the pineapple in the oven for 2-4 hours, turning the pieces occasionally. The exact time will depend on your oven and the humidity. The pineapple should be dry but still pliable.

Once the pineapple is dried, transfer the pieces to a cooling rack and let them cool completely.

Store the candied pineapple in an airtight container. It can last for several weeks at room temperature.