Michigan
State University Extension
Preserving
Food Safely - 01600459
10/13/97
QUANTITY: An average of 21 pounds is needed per
canner load of 7 quarts; an average of 13 pounds is needed
per canner load of 9 pints--an average of 3 pounds per
quart.
QUALITY: Select firm, ripe pineapples.
PROCEDURE: Wash pineapple. Peel and remove eyes and
tough fiber. Slice or cube. Pineapple may be packed in
water, apple juice, white grape juice, or in very light,
light, or medium syrup (see following directions). In a
large saucepan, add pineapple to syrup, water, or juice,
and simmer 10 minutes. Fill hot jars with hot pieces and
cooking liquid, juice or syrup, leaving 1/2-inch
headspace. Adjust lids and process.
Preparing And Using Syrups
Measures of Water and Sugar
For 9 Pt. Load* For 7 Qt. Load
Syrup Approx. Cups Cups Cups Cups
Type % Sugar Water Sugar Water Sugar
Very 10 6-1/2 3/4 10-1/2 1-1/4
Light
Light 20 5-3/4 1-1/2 9 2-1/4
Medium 30 5-1/4 2-1/4 8-1/4 3-3/4
*This amount is also adequate for a 4-quart load.
PROCEDURE: Heat water and sugar together. Bring to a
boil and pour over raw fruits in jars. For hot packs,
bring water and sugar to boil, add fruit, reheat to boil,
and fill into hot jars immediately.
RECOMMENDED PROCESS TIMES FOR PINEAPPLE
IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 3001- over
Pack Size 1000 ft. 3000 ft. 6000 ft. 6000 ft.
Hot Pints 15 min. 20 min. 20 min. 25 min.
Hot Quarts 20 25 30 35
