Pineapple Zucchini
An abundance of zucchini paired with pineapple juice result in a delicious home canned treat that tastes like pineapple but has the texture of a pear.
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
If you are short on zucchini, that's okay. Prepare as directed but prep for less jars. It will take approximately 2 cups of zucchini to fill a jar.