Super Simple Bottled Fresh Pineapple

We work hard to be as self-reliant as possible and to take the best advantage of the resources that we have been blessed with. This week one of those resources was fresh pineapple.

How can I make fresh pineapple shelf-stable? Fresh pineapple can be dehydrated, freeze-dried, or bottled. Home bottling fresh pineapple is the best way to maintain the unique flavor and texture of fresh pineapple in storage.

Usually, I freeze any extra fresh pineapple that we have to be used in smoothies or future baking. We are making an effort to depend on our freezer a little bit less in the event of an extended power outage. That means it was time to find another way to preserve our abundance of fresh pineapple.

I was amazed how easy it was to take 4 leftover pineapples and turn them into 14 pints of pineapples ready to make my favorite pineapple fajitas. They require no refrigeration and are incredibly tasty.

How to Bottle Fresh Pineapple in Water

Start by washing the outside of the pineapple with water to prevent contaminating the fruit.

Cut the top and bottom off of the pineapple. It will be easier to skin the sides if the top and bottom are flat.

Cut the skin off of the sides of the pineapple. Try and get as many of the eyes as your can without wasting pineapple.

Remove the tough core, bad spots, or remaining eyes. I don’t overly worry about getting every little dark spot. You can if you would like to. Good enough is perfect for me.

Cut the pineapple into slices or pieces. I like to use pineapple in chicken fajitas so I prefer them in nice sized chunks. Get creative.

Add water to cover pineapple pieces and simmer for 10 minutes. You can also use apple juice, white grape juice, pineapple juice or sugar syrup. I prefer the water because it is less expensive and the flavor is clean. You can visit The National Center for Food Preservation for details on bottling pineapple.

Ladle the pineapple chunks and syrup into clean canning jars.

Clean the rim of the bottle with a clean cloth. Double-check to make sure that there are no chips in the glass that might prevent the lid from sealing properly.

Heat the canning lids in boiling water to warm the seals for best results.

Place the hot lid on the jar and twist the ring on nice and snug. Not too tight!

Next, process the jars according to recommendations for your local conditions. We processed the pint jars in a water bath canner for 20 minutes.

Carefully remove the bottles and allow them to cool. You will hear the sweet music of popping lids, indicating that the jars have sealed properly.

Check out the sweet vision of success. I love how our home bottled fruits look stored in glass jars.

Pineapple is processed and will be shelf-stable for at least one year. The pineapple is beautiful in those jars!

Self-reliance is a process. Every time that we learn a new skill we progress a little bit on our journey to self-reliance. That’s what bottling these delicious pineapples were for me. A new adventure that we will enjoy all winter long.

Thanks for being part of the solution!

Jonathan and Kylene Jones

These are some items that you may be interested in purchasing to help you be prepared to bottle some of your own fruit at home.


  • Fresh pineapple
  • Water


  1. Wash the outside of the pineapple well to prevent contaminating the fruit.
  2. Remove the top, bottom, and outside peel. Be sure to get the eyes and tough fiber core. I'm not overly picky about the eyes but I like to get most of them.
  3. Cut the pineapple to the desired size and shape. You can slice it or cut it into cubes. I like big chunks that are ideal for making pineapple fajitas.
  4. I pack the pineapple in water because it is the most versatile and least expensive. You can use white grape juice, apple juice, pineapple juice, or sugar syrup. In a large pot, add the cut pineapple to syrup, water, or juice. Bring to a boil and let simmer for 10 minutes.
  5. I like to use pint-size canning jars because that seems to be just the right amount of pineapple for a recipe. I fill the clean jars with the hot pineapple and liquid, leaving 1/2-inch of headspace.
  6. Then wipe the rim, cover with a hot lid, and screw on the ring. 
  7. I process my pint jars in a water bath canner for 20 minutes. Visit the National Center for Home Preservation at to determine how long you should process your jars according to your elevation. 


Kylene Jones is a blogger, content creator, published author, motivational speaker, homesteader, prepper, mother, and grandmother. She practices self-reliance, provident living, and emergency preparedness in her everyday life. She loves working with her husband, Jonathan, and is committed to helping our community be prepared to thrive during the challenges that lie in our future.