Everyone who plants zucchini over plants zucchini. And because of this, pineapple zucchini is a recipe everyone needs in their back pocket as they harvest their bounty from the garden.
Recently, I was visiting my mom and dad. I was out in the garden, helping my mother harvest her blueberries, beans, and other various vegetables. It’s funny, growing up I thought a few things:
- Gardening was awful. I dreaded planting and harvesting. In particular, I hated cleaning the spinach and lettuce. However, it was always what my mom asked us to do for Mother’s Day: simply help her plant the garden.
- My mom’s garden was HUGE! I couldn’t believe she would have such a big garden.
As an adult, I adore gardening. It is one of my favorite things and as the snow melts, I just itch to get in the soil and get dirt under my nails. I also have a garden that is approximately seven times the size of my mom’s. The way perspective changes as you grow older and wiser makes me giggle.
Now, why am I sharing this?
Well, I do love my mom and this is a fun little memory. I also share because she has this small little garden. Because of this, she chooses not to grow zucchini. However, she will tell you it’s because if you have any sort of friend who grows zucchini, you will be gifted with zucchini after zucchini after zucchini. I mean, the plants are prolific, aren’t they?
Prolific zucchini plants are what lead me to pineapple zucchini. One particular year, we had a bumper crop of zucchini that often had “hidden zucchini.” You know, those zucchini (and cucumbers!) that you just don’t see under the leaves of the plant until they have grown past twice the size of ideal harvesting. I needed to do something with them. Fortunately, women in my canning group turned me on to the idea of pineapple zucchini.
What is it, you ask?
Well, it’s a water bath canned diced zucchini that takes on the flavor of pineapple with the texture of a pear. I have relatives on both sides of the family that special request the recipe. It makes for a fun addition to the breakfast table and can be used anywhere pineapple pieces are used recipe wise. If you have a lot of zucchini on your hands, I highly recommend you give it a try!
New to canning? Check out the Ball’s Book of Canning or The National Center for Home Food Preservation for more detailed information. I will give you the low down, but it will be short and sweet. You will want to read up more, I promise 🙂
Your Ingredients
- 16 cups cubed zucchini (be sure to peel and seed beforehand)
- 46 ounces canned unsweetened pineapple juice
- 2 cups sugar
- 1 ½ cups bottled lemon juice
Your Utensils
- Water bath canner with rack and lid
- Eight pint jars with lids and rings (wide or narrow mouth)
- Large, non reactive kettle to cook the zucchini in the liquids and sugar
steps To Pineapple Zucchini
If you have not done so already, prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds (this is especially important if you are using some of those “larger than life” zucchini that get away from you). Dice into ½ inch pieces and measure out 16 cups worth.
Prepare jars, lids, and rings by washing and keeping warm. I generally set the jars in the rack of canner and have it rest above the water. Begin heating the water bath canner (make sure water will be at least one inch above jars once submerged). It is better to have too much water than too little.
Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking.
Ladle zucchini and juice into hot jars, leaving ½ inch headspace. Wipe jar rim with a damp, clean cloth. Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet). Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.
There is no need to tighten rings. In fact, it is recommended they are removed entirely while storing. Enjoy the unique flavor of pineapple zucchini.
A few notes
- It’s okay if you are short on zucchini. Prepare as indicated, but know that you will fill less jars. It takes approximately 2 cups of zucchini to fill a jar.
- Don’t toss out that left over liquid! My kiddos love to drink it.
Tools of the Trade
While you can truly can with any deep kettle and rack to keep the jars off the bottom of the canner, it is definitely easier if you invest in a few of the tools listed below!
Looking for more ways to savor summer in a jar? Check out the page below:
Pineapple Zucchini
Equipment
- Eight pint jars with lids and rings (wide or narrow mouth)
- Large, non reactive kettle to cook the zucchini in the liquids and sugar
Ingredients
- 16 cups cubed zucchini be sure to peel and seed beforehand
- 46 ounces canned unsweetened pineapple juice
- 2 cups sugar
- 1 ½ cups bottled lemon juice
Instructions
- Prepare the zucchini. To do so, peel skin. Cut the zucchini in half and scrap out any seeds.
- Dice into ½ inch pieces and measure out 16 cups worth.
- Prepare jars, lids, and rings by washing and keeping warm. Begin heating the water bath canner over medium heat.
- Meanwhile, combine the diced zucchini, sugar, lemon juice, and pineapple juice. Heat to a boil, stirring periodically. Lower to a simmer and cook for 20 minutes. Stir periodically to prevent sticking.
- Ladle zucchini and juice into hot jars, leaving ½ inch headspace.
- Wipe jar rim with a damp, clean cloth.
- Put lids and rings on, tightening to finger tip tight. Lower into canner, raising heat and bringing to a rolling boil. Process for 15 min, adjusting for altitude (if over 1000 feet).
- Remove the canner from heat, and allow jars to rest 5 min. Remove from canner and allow to cool at least 12 hours before storing jars.
Notes
Looking for other Zucchini Treats?
Try some of my favorites below!
