Pineapple in Light Syrup
Can your own sweet pineapple. All you need is fresh pineapple, sugar, and water. This is an easy waterbath canning project! Recipe from the “Ball Complete Book of Home Preserving”.
You will need clean pint or quart jars and closures, a boiling-water canner, rack, jar lifter, canning funnel, and wooden skewer
Preservation method: Waterbath canning
Difficulty level: easy
Pineapple in Light Syrup
Makes about eight pint jars or four quart jars
12 lbs pineapple, peeled, cored, and cut into 1/2″ slices
1 batch hot light syrup (recipe below)
Place rack in the bottom of a boiling water canner, then place empty jars on the rack. Add water to the jars and the canner until the jars are about two-thirds full. Cover the canner and bring the water to a simmer over medium heat. Place lids in a small saucepan, cover with water, and bring to a simmer over medium heat. Do not boil. Keep lids hot until ready to use.
In a large stainless steel saucepan, one layer at a time, warm pineapple in hot syrup over medium-low heat until heated through, about one minute per layer.
Using a slotted spoon or ladle, pack hot pineapple into hot jars to within a generous 1/2″ headspace. Ladle hot syrup into jars. Remove air bubbles with a skewer and readjust headspace ensuring 1/2″. Wipe jar rims with damp cloth.
Apply lids and bands and adjust until fingertip tight. Place jars in boiling water canner.
When all jars are in the canner, adjust the water level in the canner so that it covers the jars by at least one inch. Cover the canner with a lid and bring water to a full rolling boil over high heat. Once the water is boiling hard and continuously, begin counting the processing time of 15 minutes (pints) or 20 minutes (quarts).
Once full time is complete, turn off heat and let jars sit in canner an additional five minutes (this standing time allows the pressure inside the jars to stabilize and reduces the likelihood of liquid loss that could otherwise occur when the jars are removed.)
Remove jars and place on a kitchen towel-lined space. The towel will help reduce the chance of jar breakage. Do not dry the lids or jars at this point. You do not want to disturb the lids while the seals are being formed. Allow jars to cool for 24 hours before removing bands and wiping down jars. Date jars and store in a cool dry place for up to one year.
Yields 6 1/2 cups syrup
2 1/4 cups granulated sugar
5 1/4 cups water
In a stainless steel saucepan, combine sugar and water. Bring to boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care to not boil the syrup down.