Home-Canned Pineapple Tidbits

We love to make homemade pizza! And nothing makes homemade pizza better for me than home-canned pineapple tidbits! They are so simple to make and you can bottle them in just the right amounts for your typical needs. I like to can mine in 1/2-pint jars; just enough for two personal-size pizzas! I have one daughter, plus myself, that love pineapple on our pizza, but no one else, so 1/2 a pint is perfect for us! But you can use any size jars that work for you!

Start with a ripe pineapple and cut off both ends. Stand it upright and cut off the rind, making sure to cut deep enough to get all the pits off.

Cut the pineapple into quarters and slice off the center core from each quarter. Now slice each quarter lengthwise into four sections each.

Cutting crosswise, slice the long pieces into tidbits. Easy peasy! Fill your clean, sterilized jars to the bottom of the threads (the twisty part at the top where you screw the lids on). You can sterilize your jars by running them through the dishwasher or hand washing them in hot soapy water and rinsing very well.

Pour pineapple juice up to the bottom of the threads, then wipe the rims clean with a damp cloth or damp paper towel. Heat the lids (always use NEW lids) till hot, but do not boil. There is some talk that lids these days do not need to be heated, but I still do it.

Using a magnetic lid lifter, place the hot lids on the full jars, then screw on a lid band fingertip tight. Do not crank it down super tight or you may damage the seal when removing it for storage. Plus it just makes it harder to get them off! Using a jar lifter, place the full jars in a water bath canner filled with simmering water. I like to start my water simmering while I fill my jars, then I don’t have to wait too long for it to boil one putting the jars in. Add more water as needed to bring the water level up 1-2 inches above the top of the lids. Put the lid on the canner and bring to a full rolling boil. Keep the lid on the canner during the whole cooking time, adjusting it slightly if it starts to boil over.

Once the water is boiling rapidly, start your timer. Boil 20 minutes for 1/2-pints and pints, 30 minutes for quarts. When the time is up, use the jar lifter to remove the jars and place on a wooden board or a towel-lined counter to cool completely.

When cooled, remove the bands and test for seals. Press the center of each lid, and if it is suctioned down, the seal is good. If the center of the lid pops up and down, it didn’t seal and you will have to either reprocess it in the water bath, or refrigerate and consume within a week.

These home-canned pineapple tidbits are delicious with a bowl of cottage cheese, or on my delicious homemade pizza!

*This post contains affiliate links. As an Amazon affiliate associate, I earn a small commission on qualifying purchases, if you use my links, at no extra cost to you.

I have had my jar and lid lifters for a very long time! You can get a basic set here.

Water bath canners are not too pricy of an investment, but well worth it in my opinion. You can purchase a set of a canner and canning tools here for the same price of just a canner! This is the best deal I have found.

Most grocery stores and WalMart sell canning lids, but you can also order them here. You can get rings with lids here.

When you purchase jars, they come with their own lids and rings. You can find them here.

Home-Canned Pineapple Tidbits

Category: Home Canning, Recipes

Home-Canned Pineapple Tidbits


  • 1 ripe pineapple
  • 1 can frozen pineapple juice concentrate, mixed with 3 cans water


  • Cut the top and bottom ends off the pineapple.
  • Cut the rind off, then cut the pineapple into quarters.
  • Stand each quarter up on end and cut the core off. Now slice each long quarter section into four lengths, then cut crosswise into tidbits.
  • Fill clean canning jars with tidbits, then cover with pineapple juice, leaving 1/2-inch headspace. Remove any air bubbles by poking a plastic utensil into the jar and gently pressing the fruit to one side, rotating the jar as you do so.
  • Wipe the rim of the jar with a clean damp cloth and place a heated jar lid and clean jar ring on top.
  • Tighten the ring to fingertip tightness so it is secure, but don't crank it on or you may not be able to remove it later when it has cooled without damaging the seal.
  • Place filled jars in water bath canner and cover with water, two inches above top of jars. Bring to rolling boil and boil, covered, for 20 minutes for 1/2-pints and pints, or 30 minutes for quarts.
  • Using jar lifters, and placing a rag under each bottle as you remove it from the canner, transfer the jars to a wooden board or a towel-covered countertop to cool completely.
  • As the jars cool, some juice may leak out of the seal. This is normal.
  • When completely cool, remove rings. Check lids for seals by pressing the center of the lid. If it is suctioned down, it is sealed. If the center pops up and down, it has failed to seal. If the seal failed, you can either re-process with a new lid, or refrigerate and eat within a week.
  • Your jars will probably be a bit sticky, so wash them in warm running water and dry them off. Write the date with a permanent marker on the lid and use within one year.
  • Store the jars in a cool dark place if possible.
  • Do not store with rings on or they may rust and become very difficult to remove.
  • Enjoy the fruits of your labor!
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