Pineapple Pie Filling

I recently did crushed pineapples and pie filling is next on my list.  Someone ask for the recipe so I am typing it up now and will add photos when I make mine.  Spices are a taste preference so feel free to use what you like or none at all.

This recipe was adapted using the Peach Pie Filling recipe from NCHFP and substituting Pineapple in place of the Peaches.  I consulted a Master Food Preserver and got her opinion and upon comparing the PH levels of both fruits and seeing they were very close she could see no reason that it would not be ok to can this recipe.  
I contacted NCHFP and this is their reply:

1. Pineapple contains an enzyme that can affect product consistency and they have not tested it with clear jel.
2. The moisture content in pineapple has not been tested to see how it affects thickening and heating pattern during processing.
3. They therefore could not tell me how it would hold up during storage.

Because they don't have a tested recipe for Pineapple Pie Filling they can't recommend canning it.  

If you prefer not to use clear jel since NCHFP has not tested it's use with pineapples then you are safe to can the pie filling without it and add the thickener when you open the jar.

Make sure that you do not use overly ripe pineapples when making this pie filling.  As they ripen their acidity gets lower.  Do not leave out the lemon juice, it is needed for acidity.  

Ingredients: Make one quart or 7 quarts
You will need 6 to 7 pineapples to may a canner load of 7 quarts.

Pineapple Pie Filling from Kat's Kitchen
	Quantities of Ingredients Needed For
	1 Quart	7 Quarts
Sliced fresh pineapple	3-1/2 cups	6 quarts
Granulated sugar	1 cup	7 cups
Clear Jel®	1/4 cup + 1 tbsp	2 cups + 3 tbsp
Cold water	3/4 cup	5-1/4 cups
Cinnamon (optional)	1/8 tsp	1 tsp
Almond extract (optional)	1/8 tsp	1 tsp
Bottled lemon juice	1/4 cup	1-3/4 cups

1. Cut the top and bottom off of your pineapples.  With a sharp knife cut the pineapple into 4 pieces.  
2. Cut the core off and discard.
3. Stand pineapple section on end and take a sharp paring knife and cut from top to bottom staying close the rind.
4. Turn over and do other side the same way.  (save rinds to scrape extra pineapple and make jelly)
5. Cut the pineapple into one inch chunks.
6. Measure per chart for the amount you want to make.
7. Place small batches of pineapple in boiling water and once it returns to a boil, boil for one minute.  Use a slotted spoon and place heated pineapple in a bowl and repeat until all pineapple is heated.  Cover bowl and keep warm.
8. Combine water, sugar, clear jel any spices you want to use in a large stainless steel pot.
9. Stir and cook over medium/high heat until it thickens and starts to bubble.
10. Add lemon juice and boil one more minute stirring constantly.
11. Fold your drained pineapples into the glaze.
12. Immediately fill your jars leaving 1 inch head space.
13. Wipe rims of jars well with a wet paper towel.
14. Place lids and rings on jars and tighten down finger tight.
15. Process pints and quarts for 30 minutes in a boiling water canner.

After 30 minutes turn off the heat.  Remove lid from canner and wait 5 minutes before taking the jars out of the canner.  

Place jars on counter to cool for 24 hours.  Wash jars.  Label and Store in a cool, dark place.

Remember to adjust time for your altitude.  See Chart.

Recommended process time for Pineapple Pie Filling in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 -3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints or Quarts	30 min	35	40	45