How to Can Pineapple Step by Step

Canning is a great skill to learn. Whether you want to put food back for a rainy day or just maximize the return on your harvest by stopping spoilage, this is a time-honored technique for food preservation that works.

And you might be surprised at just how many different foods that can be successfully canned right at home. Fruits are perennial favorites, including delicious tropical fruits like pineapple.

Canned pineapple is actually long-lasting, and versatile in all kinds of recipes, losing very little in overall quality through the canning process. Even better, it’s easy to do with minimal equipment using a water bath canning method.

Keep reading and I’ll tell you how to can it at home…

Whole or Sliced?

✅ Can You Can Pineapple Slices at Home?

Yes, you can. Contrary to a couple of reports I’ve seen floating around on the internet you don’t have to chop pineapple up into segments or tidbits to successfully and safely can it using the water bath method. Slices work just fine as long as your jars are big enough.

❌ What About Whole Pineapple?

No, you can’t. Strictly speaking, it might be possible with a large enough jar and a deep enough pot, but it’s going to be more prone to failure because you can’t be sure that the boiling syrup used to gently cook the pineapple will reach the innermost flesh.

That could create pockets where microorganisms could persist and then result in spoilage later. In any case, the National Center for Home Food Preservation specifies that pineapple be cut into segments or slices only for water bath canning.

What You’ll Need

This post contains affiliate links. If you click them and buy, I may earn a commission. Read my disclosure policy.

You’ll just need a basic water bath canning setup and some common kitchen tools… If you bought a kit, most of what you need will be in that kit, but we’ll go over the items required individually.

Pineapple: Any variety of that you prefer will work, just make sure it’s ripe and sweet, but don’t choose one that is already starting to go soft or fermenting. I’ll walk you through prepping the pineapple in the step-by-step instructions below.

Water: You must have water to complete the canning process, and also to make the syrup you’ll need to pack your pineapple slices or pieces.

Sugar: needed to make syrup for packing. Pineapple is best canned with syrup, not water, and you can choose from a medium, light, or extra-light variety according to your taste and preferences.

You can easily make this yourself at home with sugar and water on the stovetop, and that’s what we’ll be doing below.

Apple Juice or White Grape Juice (Optional): another option, and one that can make your pineapple even sweeter and more flavorful, is to use apple juice or white grape juice instead of water or syrup. Again, syrup is preferred for flavor and best results, but some folks prefer juices.

Canning Jars: standard canning jars, whatever brand you prefer, either in quart or pint size. They can be used or new, but in both cases make sure you inspect the rims and threads carefully for any dings or cracks that could cause a compromised seal.

Note that a damaged jar could fail spectacularly and shatter during the canning process!

Canning Jar Lids (Always New): assuming your jars don’t have reusable lids, you’ll need to use brand-new canning jar lids for each one.

Have a few spares on hand for follow-up batches or for reprocessing jars that fail the first time around. Never, ever, reuse a jar lid that is designed to be disposable!

Lid Bands: lid bands sized for your jars. These can be new or used, because they are inherently reusable. Still, inspect them for any warping, cracking, rust, or other degradation that could cause failure.

Large Pot: an extra large pot that’s big enough immerse your jars and entirely. If you bought a kit, this will be the central item but if not anyone that you have that will fit your canning rack below will work.

2^nd Large Pot or Saucepan: you need a separate and slightly smaller pot or large saucepan for boiling your syrup, water, or juice and cooking the pineapple immediately prior to packing it in the jars.

Jar Lifter: a jar lifter is basically a specialized set of tongs or forceps that allows you to individually place or remove jars from canning pot without burning yourself.

If you’re using a nicer canning rack, detailed below, that has handles allowing you to lift or lower all the jars at once you don’t have to have this but it’s still nice.

Canning Rack: a canning rack sits at the bottom of the canning pot to keep the jars from contacting the bottom.

If they do, they’ll be jostled around vigorously by the rapidly boiling water, and that can lead to failure or even breakage. A nice canning rack has handles that will allow you to raise and lower all of the jars at once for control and safety.

Canning Funnel: a canning funnel sized for your jar of choice is a must for filling jars and pouring boiling juice, water, or syrup safely without making a huge mess.

Make sure you get one, because any splashes or drips that get on the threads or rims of your jars could interfere with a proper seal.

Slotted Spoon: a common slotted spoon will help you get your pineapple slices or segments out of the pot post-boiling and then into the jars with minimal fuss.

Spatula: a thin spatula is needed to agitate the contents of your jars after packing to release tracked air bubbles. Air is the problem, and can facilitate spoilage and discoloration while your pineapple is in storage.

Make sure the spatula is heat-proof, but if you don’t have one, you can also use a butter knife, skewer, chopstick, or something similar.

Kitchen Knife: a stout kitchen knife will help you peel, slice, and chop your pineapple easily.

Cutting Board: any cutting board that you’re comfortable with that’s large enough to do the job works for this procedure. If it has a little trench around the perimeter to catch juice that’ll help minimize the mess because pineapples are extremely juicy!

Paper Towels: paper towels are needed to help clean up messes, but more importantly to help you wipe down the rim and threads of your jars immediately before sealing them with lids.

Kitchen Timer: accurate timing is essential for effective and safe canning. You must time the boiling of the pineapple and also the processing of the jars precisely, so get a good kitchen timer or use a timer app on your phone for best results.

And that’s all you need. I know it seems like a lot, but again if you buy a good canning kit you’ll have pretty much everything – and the rest is in your kitchen right now.

Canning Pineapple, Hot Packed, Step by Step

The following steps will walk you through hot pack canning pineapple at home. I strongly recommend you review all of them before you begin because several steps are time-sensitive and must be done very quickly.

Step 1: sanitize your equipment. The first and most critical step in the whole operation. Everything, and I mean everything, is going to touch your pineapple or the syrup during the process must be sanitized.

Give it a wash with hot, soapy water immediately beforehand and a thorough rinse, or run it through the dishwasher immediately prior.

Step 2: prep pineapple. Give your pineapple a good scrub and rinse then put it on the cutting board. Cut off the crown, skin and eyes.

Step 3: slice and core pineapple. If you have a core, use that to remove the core all at once. Otherwise, cut it into slices and then pop out the core from each piece. If you want to cut your pineapple into segments or tidbits, do so now. Each slice should be about 3/8 of an inch (1 centimeter) thick.

Step 4: set up your workspace. Make sure everything is in its place and that you have space for every phase of the canning operation.

Make sure your pots will fit on the stovetop safely. Place folded towels or clean cutting boards on the counter so you have a place to set hot jars. Make sure all of your tools are close at hand.

Step 5: fill large pot with water and boil. Fill the larger pot with water. It should be filled high enough that the water level will be about 1 inch over the tops of the jars once you place them.

Make sure that you leave room for displacement! We will be adding the jars in just a second, and you don’t want an overflow. Turn on the heat to full and bring to a boil.

Step 6: preheat jars. Place the canning rack in the canning pot and then lower your jars, tops removed, inside carefully. Reduce heat so water simmers. You want to preheat your jars prior to filling so leave them be while you complete the following steps.

Step 7: prepare syrup, if using, and bring to boil. If you’re making your own syrup at home, add sugar and other ingredients to the smaller pot according to these directions:

To make light syrup use 9 cups of water and 2 ¼ cups sugar (for a 7 quart-jar canner load), or use 5 ¾ cups water and 1 ½ cups sugar (for a 9 pint-jar canner load).

Pour in the sugar after water is at a rolling boil and then stir gently until totally dissolved. At this point, your syrup is ready.

If you’re filling your jars with just water or juice instead, add either to the pot and bring to a boil as above. In all cases, again make sure you leave room for displacement!

Next, review the following steps before proceeding, because you’ll have to move very quickly through them to ensure success.

Step 8: simmer pineapple. Add the pineapple pieces carefully to the smaller pot to prevent splashing. Immediately reduce heat so the liquid will simmer. Set your timer and simmer the pineapple for 10 minutes. Be ready to finish the next steps as quickly as possible.

Step 9: pack jars. About a minute before the pineapple is done, remove your jars from the boiling water in the larger pot and set them nearby for filling.

Use your slotted spoon to remove the pieces once the time is up, and pack them into the jars with the help of the funnel. Pack them snugly or layer them, but don’t cram them in. Note that they will shrink a little bit during the canning process.

Step 10: cover with hot syrup or juice. Once all of the jars are packed, carefully pour the boiling syrup, juice or water over them, again using the funnel.

Leave a half inch of headspace at the top of each jar. Be careful to avoid burning yourself and try not to get any drips or splashes on the jars themselves.

Step 11: release air pockets. Take your spatula or other tool for the purpose and carefully run it around the interior of the jar, following the rim. You want to agitate the contents to release trapped air and air bubbles.

Step 12: attach lid and band. Grab a dampened paper towel and quickly wipe off the rim and thread area of each jar. Any contamination in this location will prevent a good seal.

Then place a lid on each jar followed by a band, snugging them until they are hand tight. Resist the urge to over-tighten, because air must be allowed to escape during the canning process!

Step 13: load jars into canning pot. Using your rack or jar lifter, carefully place all jars into the still simmering water making sure to keep them perfectly upright. If the contents slosh against the lid it could cause the seal to fail.

Step 14: increase heat. Turn the heat back up on your canning pot to bring it to a steady boil. It doesn’t need to be boiling out of control, but it doesn’t need to be a proper boil, not a simmer.

Step 15: start the clock. Reset your timer for 15 minutes if you are below 1000 feet in elevation, or 20 minutes if you’re above 1,000 feet. These timetables assume you are using pint jars. If you’re using quart jars add 5 minutes to each figure.

Step 16: turn off heat. Once the timer goes off, turn off the heat but don’t touch the jars. Let them sit.

Step 17: rest. Give your jars time to rest, anywhere from 5 to 8 minutes.

Step 18: remove jars. Using your canning rack if it has handles or your jar lifter if not, carefully remove the jars making sure to keep them perfectly upright and level as before.

Tilting can compromise the seal, so be careful! The jars will be very hot, so place them on a clean cutting board or the folded towels you set earlier.

Make sure to keep them away from any chilly drafts or stone surfaces because a sudden change in temperature can cause them to crack or shatter.

Step 19: cool jars. Allow your jars to sit and cool, totally undisturbed in any way, for at least 12 hours. Larger jars will need more time, typically, perhaps as long as 18 hours or even 24.

Step 20: lid check. Time to test your jars for a proper seal. First, press on the lid with the tip of your finger and see if you can feel any movement or flexing. It shouldn’t move or bend at all in any way.

If this test is passed, remove the band and then carefully try to lift the jar straight up by the edges of the lid. It should not hiss or pop off or move in any way. If any jar fails the test, check the section after the instructions for what to do.

Step 21: wipe off. Use a damp paper towel and carefully wipe off your jars to eliminate residue from the canning process or from your fingers.

Step 22: store. Place your canned pineapple in a cool, dark pantry, cabinet or storeroom. Be sure that the location is protected from freezing and temperature extremes.

Step 23: finished! And that’s a wrap. Your delicious, home-canned pineapple will last at least a year in storage.

What Happens if a Lid Fails After Processing?

A lid failure is always upsetting, but it doesn’t have to be a disaster, and you’ve got two ways to handle it… If a lid fails, set it aside for a moment and continue checking the rest of them so you know how many you’re dealing with.

Then, if you’d like to eat some of the pineapple in the very near future, like the next couple of days, just pop the bad can in the refrigerator and enjoy normally.

If you want to try and re-can it, you may, but only if not more than 24 hours have elapsed.

Assuming you are within the timetable, simply add the contents to a fresh jar and, using a brand-new lid, run it through the canning process again in its entirety. Then check the lid once more as before to make sure it is viable.

Tips and Tricks

• Experiment with juice and syrup. The flavor of pineapple really does change depending on what you use to can it. I think water takes away too much flavor, and I don’t like medium syrup, preferring light syrup or apple juice instead. Try making a couple of different batches back-to-back and then you can compare.
• Ditch old jars. I know it’s neat to have some old mason jars that your grandparents gave you, but if they aren’t truly perfect, I recommend that you save them as heirlooms or decorative pieces; even a slight imperfection can greatly increase the chances of seal failure.
• Efficiency is king when canning. Any improvement to your workflow, or any specialized gadget that can make the process go a little quicker is worth looking into. From improved canning racks to lid holders that will help you grab and place lids without touching the contact surfaces directly are wonderful time savers that will increase your chances of success.