Preserving Pineapples

The other week, we went to the local market and almost stumbled over boxes and boxes of pineapples.  Good looking juicy pineapples were everywhere and at a price that we couldn't resist.  We ended up with three (3) fresh  pineapples for two people.


We got home and wondered what to do with the pineapples.  We can't possibly eat all three.

I ended up making a light syrup from 1 cup of sugar and 3 cups of water (adjust) with two slices of lemon, a cinnamon stick, and a few sprigs of mint from my herb garden. I heated this solution until the sugar melted.

I made bite size chunks from one peeled and cored pineapple and put the chunks into clean Mason jars and poured the water/sugar solution over the chunks leaving a scant empty space at the top of the jars for expansion.

Time for the bath.

I covered the bottom of my large stockpot with a cloth and put the two jars of pineapples on the cloth to keep them from rattling; filled the pot with water to a few inches above the jars; set it on the stove; and let it come to a boil, 

When it was boiling, I turned the heat down and let it simmer for 15 minutes, turned off the heat and let the jars cool in the pot.  I had a few chunks that didn't make it to the jars with the syrup that I tasted and they were pretty god.

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