Are you still using store-bought canned pineapple chunks? Ditch that processed junk! Here are some of the things homesteaders need to know about canning pineapple using common household items.
In this article:
FAQs on Canning Pineapple Fruits From Your Kitchen
Can Pineapple Be Canned?
First thing’s first, can pineapple be canned using normal household items? The answer is a big yes!
Pineapples are one of the easiest and most commonly canned fruits. They are well-loved for their rich, sweet, versatile flavor that goes well with anything from meat dishes to cakes.
Why Learn How to Can Pineapples?
Extended Shelf Life: Raw will only stay fresh for about a few days. On the other hand, canned pineapples are safe for consumption for months on end. In fact, canned fruits are one of the best food options to have if you’re stocking up for crises or emergencies.
Taste Preservation: Apart from increasing shelf life, canning pineapples allows the fruit to retain its natural sweet, sour flavor for a longer time.
Recipe Versatility: Canned pineapple slices are perfect for an array of recipes. You can add them to chicken sarsa dishes if you’re looking for something sweet and savory. At the same time, you can use these sour chunks as toppings for your favorite baked goods as well.
Cost Efficiency: Canned fruits aren’t cheap. So rather than buying them from the store every single time, we encourage homesteaders to invest in a canning kit instead.
How to Can Pineapples Step by Step?
Step 1: Peel the Pineapple
Use a sharp knife to chop off the top and bottom parts of the fruit. Then, slice the sides of the fruit to remove the spines and peeling.
Set the peeling aside and begin dicing the pineapple slices into cubes. The size of the pineapple cubes depends entirely on personal preference, but we suggest dicing them as small as you can. After all, not too many recipes make use of large fruit chunks,
Pro Tip: Don’t throw away the peeling and cores because these are chockful of rich, zesty juices. The only reason we don’t eat them is they’re too tough. However, they’ll make a great sweetener for the juice you’ll be submerging your pineapple slices in.
Step 2: Pack the Pineapple
There are essentially two ways to can pineapples: raw and hot packing. Raw packing involves stuffing fresh pineapple chunks into jars while the latter requires one to cook the pineapples beforehand.
They have their pros and cons, but both are 100% okay to use. In fact, it would be best to try out the two methods at least once.
Raw packing is a quick, easy way of canning pineapple slices. The entire process will take you less than 10 minutes!
Take the sliced pineapple chunks and stuff them raw into the jars. Then, submerge with pineapple syrup or juice — boiling water if both options are unavailable. Shut tight, submerge in a water bath canner, then remove after 20 minutes.
Perhaps the only issue with raw packing is that it does not remove all excess air outside of the jar. This causes the pineapples to discolor or even lose taste after a few months of storage.
Hot packing is a more tedious process as compared to raw packing, but it is proven to squeeze out more air of the pineapples before canning. This leads to better long-term storage results.
Submerge your pineapple slices in your choice of canning liquid — it can be syrup, juice, or water. Then, boil for 10 to 15 minutes.
Afterward, take the boiling-hot pot of pineapple slices and pour down your jars. Close them shut, submerge in a water bath canner, then remove after 20 minutes.
Step 3: Let Cool and Check Seal
Take the canned pineapples out of the water bath canner then let them cool on the counter for a few minutes. Make sure you use potholders and tongs.
Next, it’s time to check the seals. A great way to do so is by opening one of the cans you sealed. If the lid makes a popping or clicking sound when you twist it, then the canning process worked.
However, if the lid smoothly slides open, you weren’t able to seal the cans. In this, you’ll have to submerge the jars in the water bath canner again for 20 to 30 minutes.
Is Canned Pineapple Acidic?
Canned pineapples score around 3 to 4 units on a pH scale, making them a highly acidic fruit. Note that non-acidic fruits would only score around 7 units.
However, this shouldn’t cause too much harm if you don’t have acid reflux. You can continue eating pineapples on a daily basis so long as you do so in moderation — anything in excess is bad.
Also, while pineapples are acidic, it’s worth noting that they are extremely healthy as well. They are rich in fiber which helps ease constipation, bromelain which helps support heart health, and various anti-inflammatory agents that suppress infections.
How Long Does Canned Pineapple Last?
Raw pineapples will only stay fresh for a couple of weeks — days if you slice it open. Meanwhile, canned pineapple chunks can last for up to a year! This is assuming, of course, that you store the canned fruits in a cool, dry place.
Pro Tip: Use a serving spoon when scooping up pineapple chunks. That way, you can extend the fruit’s lifespan by not contaminating the jar of pineapples with saliva. Also, make sure to close the lid tightly.
Check out this video by Seed to Pantry School for a more detailed, visual guide about canning pineapple slices:
Canning pineapple slices yourself is a healthier, inexpensive alternative to store-bought ones. Once you get the hang of it, you won’t ever want to buy processed canned fruits again!
Just make sure to store your canned pineapples properly. Keep them in a cool storage room away from heat, direct sunlight, running water, or moisture buildups and they’ll last for multiple months.
Did this guide help you learn how to can pineapple fruits? If you have any questions or clarifications, feel free to post them in the comments section below!
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The post A Homesteader’s Guide To Canning Pineapples appeared first on Homesteading Simple Self Sufficient Off-The-Grid | Homesteading.com.
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