I love it when pineapples go on sale. From about the middle of March until the middle of June, we can find pineapples at our local grocery stores here in Michigan for about $1.00 each. Not every week mind you, but during these three months, every couple of weeks one store or another will put them on sale. This is when I stock the pantry with freshly canned crushed pineapple and like to experiment combining pineapple with various other fruits to make new jams, jellies, concentrates, or sauces.
Last year I canned crushed pineapple, but not nearly enough, so when I found pineapples the other day for $.99 each, I bought a dozen of them for the sole purpose of making crushed pineapple. In order to get the most usable fruit out of these pineapples, I opted to cut out the fruit with a knife and then scrape the skins with a spoon. Although I like using a pineapple corer most of the time, I have found this gadget leaves a lot of usable fruit in the skins.
After I cut off the top and split the pineapple down the center, I cut a V in the center of each half to remove the core.
Then I cut out the main chunks of fruit from the skin.
Even being careful to get as close to the skin as possible, there is still a lot of fruit that can be scraped from the sides. Using a spoon I carefully scrape the skins.
Next I place all the big chunks of fruit in a food processor.
A few quick pulses later…
And I’ve got crushed pineapple.
I then heat the pineapple just till it’s warm, fill hot jars with it, seal with bands and lids, and process for 25 minutes in a water bath.
You’ll notice some little brown specs in my jars. These are seeds. I’m not particular when it comes to pineapple seeds. I figure there has got to be some nutritional value to them, so why bother trying to remove all of them.
Home-canned crushed pineapple is super sweet and tastes just like fresh pineapple. Stocking the pantry with more than a dozen jars of pineapple should keep up happy for some time, and for this I am — Simply Grateful.
Thanks for sharing — this post has been very helpful 🙂
Wow do you need to add lemon juice at all when canning this? I have never thought of doing pineapple, this sounds so amazing.
No lemon juice is needed for pineapple. It keeps its color and I’ve never had it brown. I don’t even make a syrup, which is another option. We like it canned in its own juices.