Learn how to can pineapple (chunks or spears), for long term storage. Buy fresh pineapple on sale and can it for convenience, and to enjoy year round.
Remove the crown, peel, core and slice fresh, RIPE pineapple into spears or 1" chunks before processing. Set aside.
Measure water and sugar into a large stainless steel saucepan. Stir to combine. Bring this mixture to a boil on MEDIUM-HIGH heat, stirring constantly as sugar dissolves. Once sugar dissolves and syrup comes to a boil, turn heat down to LOW. Add the pineapple chunks to the hot syrup, and heat, stirring often, only until pineapple has been heated through (about 1 minute). Remove from heat, and fill jars.
Fill warm, prepared canning jars with the hot pineapple pieces. Using a slotted spoon is extremely helpful to remove them from the hot syrup. Pack the pineapple into jars to within 1/2 inch of the top. Use a ladle to fill jar and cover the pineapple pieces with hot syrup, remembering to leave a 1/2 inch headspace in jar. Use a plastic utensil inserted into the jars to remove the air bubbles, and adjust the headspace, if necessary. Wipe rims of jars clean with a wet cloth. This helps to remove any syrup that might cause jar not to seal. Apply the flat lid, and screw on the band, to fingertip tightness. Repeat process with remaining jar(s).
Place filled jars onto an elevated rack, and lower them into simmering water in canner. Make sure the water covers the entire jar by at least one inch above the top. Place lid on canner, and then bring water to a gentle rolling boil. Process PINT jars for 15 minutes AFTER water comes to a boil. Process QUART jars for 20 minutes AFTER water comes to a boil. When done, turn off heat, remove canner lid, and wait for about 5 minutes before removing hot jars using canning tongs.
Place HOT jars onto a dish towel. Avoid placing jars directly on your counter top, because temperature variances (cold counter versus boiling HOT jars) could cause jars to crack. Let jars cool completely for 12 hours or overnight without disturbing. Once completely cool, wipe jars to remove any sticky residue, label, and store in pantry (or other cool, dark area).
Note: Caloric calculation was based on using half of the extra light syrup to fill 2 pint jars (you won't need it all for 2 pint jars). Syrup recipe as written will yield about 5¼ cups syrup total.
If canning in QUART sized jars, you will need approximately 3 pounds of pineapple and about 1 to 1½ cups syrup per quart jar. Quart sized jars should be processed for 20 minutes.
How To Can Pineapple https://www.thegratefulgirlcooks.com/how-to-can-pineapple/