Make the Most of Fresh Pineapple with These Simple Recipes
Since pineapple is available year-round, you’ll never be without fresh tropical fruit. However, many recipes call for canned pineapple, which offers a different texture and flavor to a dish than its fresh cousin. While you can buy canned pineapple at the store, canning it at home allows you to limit the amount of added sugar, making for a healthier option. Plus, canning is a great way to preserve the fruit if you accidentally bought too much (we also love freezing it for smoothies). Read on for our tips on canning pineapple, plus a few other recipes that preserve this tangy fruit for future enjoyment.
The Canning Basics
Canning involves three main elements: the fruit, the canning liquid, and heat. One of the greatest benefits of canning pineapple yourself is that you have complete control over what goes in the can. Try slicing your fruit into rings with a corer or chop it into bite-size chunks (ideal for topping pizza!). For the liquid, there are many options including water, fresh pineapple juice, or sugar syrup. With these choices, you can reduce the amount of added sugar in your canned pineapple.
Finally, you’ll need boiling water to help you sterilize your jars and to seal them once they’re filled. Water bath canners, which are large pots deep enough to submerge the jars several inches and have a wire rack at the bottom to keep the jars elevated, are traditionally used; however, a stockpot can also be used. To keep the jars from making contact with the bottom of the pot and prevent shattering, place a towel or extra canning rings at the bottom.
Classic Canned Pineapple
This classic canned pineapple recipe uses a homemade sugar syrup for preservation; however, you can replace the liquid with fresh pineapple juice or water as well. Keep in mind that water won’t produce as sweet or flavorful a canned fruit but is a wonderful option to keep sugar to a minimum.
- 6 large Chestnut Hill Farms pineapples, peeled, cored, and cut as desired
- 1 cup sugar
- 5 cups water
- In a large, stainless steel pot, combine 1 cup sugar with 5 cups water. Bring to a boil and stir constantly until dissolved. Reduce heat to medium-low.
- Add pineapple chunks to syrup. Heat thoroughly for 10 minutes.
- Use a slotted spoon to pack hot pineapple chunks into jars, leaving a ½ inch headspace. Then ladle hot syrup into jars, covering pineapple chunks, leaving ½ inch headspace.
- Remove any air bubbles by running a butter knife along the inside of the jar. Adjust headspace if necessary. Wipe rim, place lids on top, screw bands on and place in the canner, ensuring that jars are completely submerged in water.
- Bring water to a boil and process pint jars for 15 minutes or quart jars for 20 minutes. Once time is up, turn heat off, remove canner lid, let sit for 5 minutes and then remove and let cool completely before storing in a cool, dark place.
Canned Pineapple Salsa
Once you’ve mastered your classic canned pineapple recipe, there are many more options for preserved pineapple spreads and dips. This pineapple salsa is delicious served fresh (try it in a pineapple bowl for serving at parties) but can also be canned for enjoying later over fish, tacos, chips, and more.
- 1 medium Chestnut Hill Farms pineapple, peeled, cored, and cut into ½ inch pieces
- 1 large bell pepper, seeded and finely chopped
- 6 scallions, white and green parts sliced thin
- ¼ cup chopped fresh cilantro
- 2 small jalapenos, seeded and minced
- 6 Tbsp lime juice
- 2 Tbsp grated fresh ginger
- 1 ½ Tbsp light brown sugar
- 1 tsp salt
- ½ tsp black pepper
- In a large bowl, add pineapple, bell pepper, scallions, cilantro, and jalapeno. Toss until combined.
- In a small bowl, whisk together lime juice, ginger, brown sugar, salt, and pepper until sugar is dissolved. Stir this into the pineapple mixture until well coated.
- Pour salsa into hot, sterile pint jars with ½ inch headspace.
- Gently shake jar to remove air bubbles.
- Wipe rims clean, center lid, and tighten the band finger tight before placing the jar into boiling water.
- The pints should be processed with at least one inch of water above the lids.
- Process in water bath canner for: 20 minutes at less than 1000 ft above sea level, 25 minutes at 1001 – 5999 ft, and 30 minutes for over 6000 ft.
Spicy Pineapple Pickles
Don’t want to deal with boiling water? Try this pickling recipe which lets vinegar do the preserving for you instead. With jalapeno slices to add a bit of kick to your sweet pineapple, these pineapple pickles can be kept in the fridge for up to 2 weeks. These wedges are perfect for adding to salads, dressing up sandwiches, or to be eaten straight out of the jar for a spicy, tropical snack.
- ½ Chestnut Hill Farms pineapple cut into half circles
- 1 ½ cup Nakano citrus seasoned rice vinegar
- 1 tbsp sugar
- 1 large jalapeno, sliced into circles
- ½ Tbsp kosher salt
- Juice of 2 limes
- ¼ cup roughly chopped cilantro
- Place vinegar, sugar, jalapeno, salt, and lime juice in a small sauce pot. Bring to a simmer until sugar dissolves, remove from heat, and let cool to room temperature.
- Place pineapple and cilantro into a large jar.
- Pour vinegar mixture over the pineapple, just covering the top slice.
- Seal and refrigerate at least 1 day before eating.
- Store in the refrigerator for up to 2 weeks. Pineapple will become more tangy with time.
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