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One pineapple can make 1-2 pints. Smaller pineapples make about 1 pint.
- Water Bath Canner
- Canning Utensils
- Canning Jars
- Canning Lids & Seals
- Sugar (optional if doing simple syrup)
- Pot for syrup
- Boil the lids to sterilize (until the water boils).
- In a seperate pot, add 1 cup sugar to 5 cups water (for light syrup). 3 cups sugar to 5 cups water (for medium syrup). 4 cups sugar to 4 cups water (for heavy syrup). Bring to simmer. (you can use boiling hot water instead of simple syrup)
- Fill the water bath approximately half full of water and begin to heat.
- Cut and remove the top, bottom, and skin of the pineapple.
- Remove the core and cut the pineapple into 1 inch pieces.
- Fill the jars, leaving 1 inch head space.
- Add syrup to the jars. You can twist the jars gently to get the air bubbles out or use a butter knife to remove the bubbles.
- Clean the top of the jar and place the lid and ring on the jar and tighten slightly.
- Place the jars in the canner with hot water above the jars and cover.
- Allow the water to boil and keep in water bath for 20 minutes for quarts or 15 minutes for pints.
- Remove the jars and place on the counter to cool.
- Place the date and what is in the jar with a sharpie marker.