Canned pineapple is something I find to be rather expensive, so I’m always scouting a good deal. The last time pineapples went on sale for 99 cents, I bought several. Normally, I dehydrate and freeze pineapple, and I’ve also canned pineapple chunks. This time I canned crushed pineapple.
The great thing about canning pineapple is no added sugar is needed. When I canned pineapple chunks, I made a very light sugar solution, but with the crushed pineapple, I simply canned the fruit in its own juices. Crushed pineapple is used in cakes, pineapple bakes, for sweet and sour chicken, and many other dishes. Two smallish pineapples yielded five pints of crushed pineapple, bringing each jar to 40 cents each, with no preservatives or added sugar, unlike store bought. I love making my own convenience foods.
To make crushed pineapple, simply chunk your fruit and pulse in the food processor. Pour all the crushed pineapple into a pot, and bring to a simmer. After the pineapple is heated through, remove from heat. Sterilize your jars, lids and rings. Pour the hot pineapple into each jar leaving 1/2 inch head space. Remove air bubbles and add more pineapple if this changes the head space. Clean lip of jars, and secure the top with the prepared lids and rings. Place jars in water bath canner and bring to a full, rolling boil. After the pot comes to a boil, start timing and in 15 minutes, remove jars from water. Within an hour, you should hear all the lids popping down, which indicates the jars are shelf-stable. Let the jars cool for several hours. After the jars are no longer hot, remove rings and wipe down jars to ensure they are clean before storing.