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