Pineapple in Syrup

Select fully ripe pineapple with a yellowish-brown peel. Fruit may also be cut lengthwise into wedges or 1-inch (2.5 cm) chunks. For best results, use a light syrup since pineapple is naturally very sweet.


  • 12 lbs (5.5 kg) pineapple, peeled, cored and cut into 1/2-inch (1 cm) slices
  • Fruit-Fresh® Fruit Protector, optional
  • 1 batch hot light syrup


  • Place 8 clean 500 ml or 4 clean 1 L mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  • To prevent discolouration, place pineapple slices or chunks into colour protection solution made of 4 tbsp (60 ml) Fruit-Fresh® dissolved in 8 cups (2 L) water.
  • Prepare a light syrup of approximately 9 cups (2250 ml) water and 2-1/4 cups (550 ml) sugar. Prepare the syrup in canner batch quantities—approximately 5 cups (1250 ml) for 7-500 ml jars; 10-1/2 cups (2625 ml) for 7 L jars; 9 cups (2250 ml) for four 1.5 L jars. Bring prepared syrup to a boil. If using water or fruit juice, measure into saucepan; bring to a boil.
  • In a large, deep stainless steel saucepan, one layer at a time, warm pineapple in hot syrup over medium-low heat until heated through, about 1 minute per layer.
  • Using a slotted spoon, pack hot pineapple into a hot jar to within 3/4 inch (2 cm) of top of jar. Add hot syrup to cover pineapple to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more hot syrup. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining pineapple and syrup.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 15 minutes for 500 ml jars; 20 minutes for 1 L jars.
  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.