BOTTLED PINEAPPLE

Preserve firm, ripe pineapple in rings, chunks or pieces in water, juice, honey or syrup to enjoy all year long!
           
Ingredients for BOTTLED PINEAPPLE

Yield: 1 litre 
(1 quart)
Yield: 4.5L 
(9 pints)
Yield: 7 litres 
(7 quarts)
Pineapple
1.3kg 
(3 pounds)
5.9kg 
(13 pounds)
9.5kg 
(21 pounds)
Very Light, Light or Medium Syrup, Apple or Grape Juice, Honey or Water 
– see syrup chart below
    
METHOD:
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Weigh fruit to determine the bottling yield.
3. Wash pineapple/s. Discard pineapple skin, eyes and any tough parts (including the core). Slice pineapple into rings, chunks, pieces or crush (finely diced).
4. Prepare jars by boiling in a pot of water for 10 minutes before use.
5. Soak lids in hot water (not on heat) for at least 5 minutes before use.
Source: mamusi.org
6. Prepare syrup (if using), ensuring all sugar has dissolved. Refer to syrup chart below.
7. Dissolve honey into water (if using). Refer to syrup chart below.
8. Heat water, honey solution, fruit juice (i.e. apple or grape juice) or syrup until hot.
9. Add prepared pineapple to the hot liquid, simmering gently for 10 minutes.
10. If simmering in batches, remove fruit from the pot, and keep the fruit hot. Repeat with any remaining fruit.
11. Pack hot jars with the hot fruit to 2.5cm (1 inch) from the rim of each jar.
12. Add the hot syrup (or other liquid being used) into each jar, filling to 1cm (1/2 inch) from the rim of each jar. Excess syrup can be frozen for later use.
13. Using a non-metal utensil, remove any bubbles and add extra syrup if required.
14. Wipe rims to remove any food residue.
15. Add warm lids and twist to secure.
16. Place sealed jars into a pot of boiling water and boil for the processing time stated below for your altitude. Start the timer once the water comes to a full boil.
17. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
18. The next day, check jars have sealed before labelling and dating.
19. Store jars of preserved pineapple in a cool, dark and dry place for up to 12 months.
20. Refrigerate jars upon opening and consume contents within 2-3 days.
21. Dehydrate leftover bits of fresh pineapple; boil peels and scraps (just covered with water) to make a pineapple juice (which can be used to make pineapple jelly with the addition of JamSetta or pectin and sugar); raw pineapple peels and cores can also be fermented with sugar to make tepache, a Mexican fermented drink that is fermented for 3-5 days, then strained and served over ice, or fermented for an extra few days to carbonate (make it fizzy).

Syrup Chart for BOTTLED PINEAPPLE
Syrup
Sugar %
1L (1 quart) batch
4.5L (9 pint) batch
7L (7 quart) batch
Very Light
10%
1 1/2 cups water
3 tablespoons sugar
6 1/2 cups water
3/4 cup sugar
10 1/2 cups water
1 1/4 cups sugar
Light
20%
1 1/3 cups water
1/4 cup
sugar
5 3/4 cups water
1 1/2 cups
sugar
9 cups water
2 1/2 cups sugar
Medium
30%
1 1/4 cups water
1/2 cup
sugar
5 1/4 cups water
2 1/4 cups sugar
8 1/4 cups water
3 3/4 cups sugar
Honey
Solution
varies
1 1/2 cups water
2 tablespoons honey
6 1/2 cups water
1/3 cup
honey
10 1/2 cups water
1/2 cup
honey
Fruit Juice
varies
1 1/2 cups fruit juice
6 2/3 cups fruit juice
10 2/3 cups fruit juice
Water
0%
1 1/2 cups water
6 2/3 cups water
10 2/3 cups water
 
Processing Time for BOTTLED PINEAPPLE in a Boiling Water Bath

Jar
Size
Altitude
≤ 1,000 feet
Altitude
1,001 - 3,000 feet
Altitude
3,001 - 6,000 feet
Altitude
≥ 6,000 feet
Hot Pack
≤ 500ml
 (pints)
15 minutes
20 minutes
25 minutes
30 minutes
≤ 1 Litre
(quarts)
20 minutes
25 minutes
30 minutes
35 minutes

FLAVOUR IDEAS:
Add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled pineapple, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired.
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  • Rum + Vanilla
  • Star Anise
  • Strawberries
  • Vanilla

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