How to Can Pineapple for Pantry Food Storage

Canning pineapple for your food storage is quite easy. It can be labor intensive and a bit messy, but it is so worth it!

When I started canning a few years ago, it had not occurred to me to can fruit for food storage. Vegetables, pickles and jams and jellies are obvious, but it wasn’t until this past year that I realized I could actually can fresh fruits. I’m so glad I did! Having canned fresh pineapple on hand is so handy for baking, pineapple sandwiches or for a pizza topping.

Pineapple is canned using the water bath method, so you don’t even need a canner if you don’t have one. It can be hot or raw packed.

Pineapples are just coming into season, and I was fortunate to find them on sale this past weekend. I went ahead and picked up 3 and will purchase more throughout the season.

There are a couple of options when it comes to what type of syrup to use, so you will need to decide this before you begin the process.

Simple Syrup

(Recipe is for about 6 pineapples. Just adjust according for the number of pineapples you have.)

In a large stainless steel pot, combine 1 cup sugar to 5 cups water. Bring to a boil and stir constantly until dissolved. Add your cut pineapple and stir to evenly combine and heat approximately 30 seconds, just long enough to heat through.

“Natural Juices”

Place skins and cores of pineapples (NOT the leaves) into a large stock pot. Add enough water to cover by 2″. Boil for 15 minutes. Strain through coffee filters or cheesecloth before adding to pineapple in jars.

Just Water

Heat a pot of water just to boiling. Place pineapple in jars and ladle enough water to proper headspace.

Next, gather the canning supplies – rings, lids, funnel, ladle, pot to heat water, de-bubbling tool, canning pot and of course, jars. I typically use pint jars, since that’s closest to the amount I would usually use per recipe.

To avoid dirt or debris getting into your jars, go ahead and wash your pineapples in a sink full of water, giving them a good scrub with a dishcloth. As an extra precaution, I wash everything that will be used in the canning process each and every time I begin a canning project. Even though it was washed before it was put away after the previous session, I do not want to take any chance with anything contaminating my end product.

Before you begin cutting and preparing the pineapple, get the water started heating in you canner pot. Place your washed jars into the water so they can heat gradually and sterilize as the water comes to a up to temp in the canner pot. Remember, hot food into hot jars to avoid thermal shock.

I like to place my cutting board in a old cookie sheet to catch the excess juice and to cut down on the mess. Peel and cut your pineapple into slices or chunks, or a combination of both.

No matter which syrup option you choose, the rest of the process is the same:

  1. Remove the hot jar from the canner water.
  2. Fill with pineapple and syrup to within 1/2″ headspace. De-bubble, wipe the rim of the jar, place ring and lid, tightening to fingertip tight.
  3. Place back in canner and proceed to filling the next jar.

Once your canner is full , cover it with the lid and turn your heat to medium high. Make sure your jars are covered by at least 1″ in water. Once the water begins to boil, set your timer for the correct processing time. 15 minutes for pints, 20 minutes for quarts.

When the processing time is done, turn off the heat and leave the canner covered for 5 minutes. Then remove the lid and move jars to a towel or mat in a draft free area to cool.

And that’s it! Aren’t they gorgeous?!

If you’d like to add pineapple to your food storage, now is the perfect time. The peak season is March – July, so it’s at it’s tastiest, and will be cheaper to purchase than when it’s not in season.

I hope this is helpful and I hope you’ll give it a try!

~Blessings~

The Game Changer for my Long Term Food Storage

I am so incredibly excited! I ordered a food dehydrator today!

Much like canning, I’ve been contemplating getting a dehydrator for more than 10 years. Why have I put it off for so long? Heck if I know!

Dehydrating is an economical, space saving way to store a LOT of food for long term. And it looks so pretty on the shelf!

Modern Survival Blog

I love to stock up on fresh or frozen fruits and vegetables when they are in season or on sale to freeze and have throughout the year. I also like to do bulk cooking to have “dump and go” meals ready to throw in the crockpot or put together quickly for busy night dinner. I currently have a small top freezer unit, so space is at a premium. I have to keep in mind what will actually fit rather than how much I necessarily want to have in storage.

But now I’ll be able to have a fuller freezer and pantry!

During the winter, we eat a lot of soups and stews. Mixed vegetables, carrots, celery, onions, tomatoes – these are all the base for so many dishes that I make. It’s going to be so great to have a half gallon mason jar full of my bases instead of having to unpack my freezer every time I need to find something for a recipe.

Another application I’m excited about is making meal packets for camping. What an amazing idea! This makes so much sense and I’m so mad I hadn’t thought of it before. A true “well, duh!” moment. While traveling down the youtube rabbit hole looking for reviews of dehydrators, I ran across so many videos of backpackers, hikers and campers showing how to do this. If we plan right, we could quite possibly eliminate the need for a cooler or ice! And the space it will save!

Scout Magazine

After much research, I decided to purchase the Nesco FD-75A. I bought mine online from Home Depot for around $66.00. This seems to be the common price across the internet, even Amazon.

Nesco FD-75A

Nesco is a “tried and true” brand that has been in business since 1931. Their products are made in USA of global and domestic components in Wisconsin. The trays and sheets are made of BPA free food grade plastic. Many of the youtubers I follow who use this exact same dehydrator have had them for 15-20 years. It’s a quality product that’s made to last. It comes with 5 trays, but can be expanded up to 12 trays. You just have to purchase additional trays separately.

This particular model has a top mounted fan, as opposed to a bottom or rear fan placement. Basically, the fan and heating element are located on the top of the dehydrator. As with virtually any appliance, there are pros and cons to their particular features.

With a top mounted fan, there is no chance of food spilling on the fan or the heating element, it’s easy to clean and maintain, it results in even drying of the food and they are easy to operate. Some of the “cons” are the trays have to rotated and the air is pushed to spread on the trays so some of the foods may be “less dry”. So, when I rotate the trays, I may need to move the foods around for the best drying. I don’t think it will be a big deal.

If you are interested in this particular model, let me save you a bit of research time. When I would search for the FD-75A, the search engines would sometimes take me to an FD-75PR. After a bit of confusion and side research, I found that these are the exact same machine. The only difference is the packaging.

Again, I’m so excited to add this appliance to my kitchen. I feel that it will pay for itself rather quickly and will be an invaluable tool for my food storage needs.

~Blessings~