Each pineapple you cut up will give you a little over 2 cups, depending on size
After you cup up your pineapples, put the core and any other meaty skin parts into a large stock pot. Add enough water to just cover the pieces. Simmer for 30 minutes, strain with cheesecloth after it cools a bit
Place 20-24 cups of pineapple chunks to a large kettle with 2 cups of sugar and 6 cups of the pineapple juice you just made, simmer 10 minutes
Add pineapples and juice into jars up to 1/2 inch headspace
Remove air bubbles and add more mixture if needed to bring it back up to 1/2 inch
Wipe rim, apply lid and ring
Process for 20 minutes in a boiling water bath canner
After 24 hours have passed, remove rings and wash jars.
Label jars with date and store. Do not stack jars.
Any leftover juice you have can also be canned to use later for cooking or beverages!