When canning pineapple at home, adding sugar is completely optional. The natural sweetness of ripe pineapples is often sufficient, making sugar unnecessary for preserving the fruit. For those preferring a healthier option, canning pineapple in its own juice or with water is a perfect alternative. This method not only retains the pineapple’s natural flavor but also maintains its nutritional value.

If you choose to omit sugar, ensure the pineapples are fully ripe for the best taste. Additionally, a tablespoon of lemon juice per pint can be added to enhance acidity and ensure safe preservation. Whether you opt for a sugary syrup or a natural water pack, home-canned pineapple can be a delicious, versatile addition to your pantry, suitable for various culinary uses without the extra sugar content.

Fresh pineapples

Water

Lemon juice (optional, for acidity)

• Wash the pineapples thoroughly.
• Peel the pineapples, remove the core, and cut the fruit into desired pieces (chunks, slices, or tidbits).

• Wash the jars, lids, and bands in hot soapy water. Rinse well.
• Sterilize the jars by boiling them in water for 10 minutes if you’re not using a dishwasher with a sterilization cycle. Keep them hot until ready to use.
• Keep the lids and bands in hot, but not boiling, water until ready to use.

• Fill the canner with water and bring it to a simmer. Keep it hot until you’re ready to process the jars.

• Fill the sterilized jars with pineapple pieces, leaving about 1/2 inch of headspace at the top.
• Optionally, you can add a tablespoon of lemon juice per pint to enhance acidity.

• Boil water in a large pot. Pour the hot water over the pineapple in the jars, maintaining the 1/2-inch headspace.
• Use a bubble remover or non-metallic spatula to remove air bubbles by running it along the inside edge of the jar.
• Adjust the headspace if necessary by adding more hot water.

• Wipe the rims of the jars with a clean, damp cloth to remove any residue.
• Place the lids on the jars and screw on the bands until fingertip tight.

• Place the jars in the water bath canner using a jar lifter.
• Ensure the jars are covered by at least 1-2 inches of water.
• Bring the water to a boil and process pint jars for 20 minutes and quart jars for 25 minutes. Adjust for altitude if necessary (increase time-based on altitude).

• After processing, turn off the heat and let the jars sit in the canner for 5 minutes.
• Remove the jars using the jar lifter and place them on a towel or cooling rack.
• Let the jars cool undisturbed for 12-24 hours.
• Check the seals by pressing the center of each lid. If it doesn’t pop back, the jar is sealed. If it does, refrigerate and use the pineapple within a few days.
• Label and store the sealed jars in a cool, dark place. Properly sealed jars can last for up to a year.