canning pineapple juice

Canning pineapple juice at home is a great way to preserve fresh pineapple flavor for months. Because pineapple is naturally high in acid, it is safe for water-bath canning when done correctly. Below is a clear, reliable, and beginner-friendly method.

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Important Safety Notes (Please Read First)

• Pineapple juice must be canned hot

• Use water-bath canning, not pressure canning

• Always use clean, sterilized jars

• Do not dilute juice excessively (acidity matters for safety)

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Ingredients & Equipment

Ingredients

• Fresh ripe pineapples (as many as you want)

• Optional: sugar (to taste)

• Optional: bottled lemon juice (only if diluting heavily)

Equipment

• Water-bath canner or large deep pot

• Glass canning jars (pint or quart)

• New canning lids and bands

• Jar lifter

• Funnel

• Clean cloth

• Large saucepan

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Step 1: Prepare the Pineapples

1. Choose ripe, fresh pineapples (no mold or fermentation smell).

2. Wash thoroughly.

3. Peel the pineapple and remove eyes and core.

4. Cut into chunks.

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Step 2: Extract the Juice

You can extract juice in two safe ways:

Method A: Juicer or Blender

• Blend pineapple chunks.

• Strain through a fine sieve or cheesecloth if you want clear juice.

Method B: Cooking Method (Traditional & Safer)

1. Place pineapple chunks in a pot.

2. Add just enough water to prevent sticking.

3. Simmer gently for 10–15 minutes.

4. Mash slightly.

5. Strain juice through cloth or sieve.

✔️ This method improves flavor stability for canning.

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Step 3: Heat the Juice

1. Pour extracted juice into a saucepan.

2. Heat to just below boiling (about 85–90°C / 185–195°F).

3. Add sugar if desired (½–1 cup per gallon, optional).

4. Do not let it cool before canning.

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Step 4: Prepare the Jars

1. Wash jars in hot soapy water.

2. Sterilize by boiling for 10 minutes.

3. Keep jars hot until filling.

4. Heat lids in hot (not boiling) water.

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Step 5: Fill the Jars

1. Using a funnel, pour hot juice into hot jars.

2. Leave ½ inch headspace.

3. Remove air bubbles with a clean utensil.

4. Wipe rims clean.

5. Place lids and screw bands fingertip-tight.

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Step 6: Water-Bath Canning

1. Place jars in boiling water (water must cover jars by 1–2 inches).

2. Bring to a full rolling boil.

3. Process time:

   • Pint jars: 15 minutes

   • Quart jars: 20 minutes

(Adjust for altitude if needed.)

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Step 7: Cool & Check Seals

1. Remove jars and place on a towel.

2. Do not disturb for 12–24 hours.

3. Check seals (lid should not flex).

4. Label with date.

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Storage

• Store in a cool, dark place

• Shelf life: 12–18 months

• Refrigerate after opening and use within 5–7 days

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Signs of Spoilage (Do NOT Use If)

• Lid bulges or leaks

• Juice smells fermented

• Foam, mold, or bubbles appear

• Cloudy juice with off smell

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Tips for Best Flavor

• Use ripe but firm pineapples

• Avoid aluminum pots (reacts with acid)

• Shake jar before opening (natural settling is normal)

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Can You Freeze Instead?

Yes! If you prefer:

• Pour juice into freezer-safe containers

• Freeze up to 6–8 months

• Less equipment, but shorter shelf life