Zucchini Pineapple

Tina R

By
@MamaLuvsCooks

I had an abundance of zucchini this year and a friend of my posted a recipe for this on her blog. I couldn't believe I could turn my zucchini into pineapple. Since I am a stickler for doing thing safely I double checked to see if this recipe was safe and approved by NCHFP and there was the recipe. I canned this and it is great! The zucchini absorbed the pineapple taste. This is going to be great in cakes, muffins and breads.For more information on canning check out the National Center for Home Food Preservation at nchfp.uga.edu they have lots of recipes and all the up to date canning methods.


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Comments:

Serves:

8 pints / 16 half pints

Prep:

1 Hr 20 Min

Cook:

35 Min

Method:

Canning/Preserving

Ingredients

4 qt
zucchini (shredded or 1/2" cubed)
46 oz
pineapple juice, unsweetened
3 c
sugar
1 1/2 c
bottled lemon juice

Directions Step-By-Step

1
Peel zucchini (remove all green)cut zucchini in 1/2 inch cubes or shred.
2
Mix zucchini with other ingredients in a large sauce pan and bring to boil. Simmer 20 minutes.
3
Prepare jars and lids by sanitizing and heating.
4
Fill jars with hot mixture and cooking liquid leaving a 1/2" headspace. Remove air bubbles. Wipe jar rims. Adjust lids.
5
Process half pints and pints for 15 minutes at 1000 feet or below in Boiling Water Bath.
Process 20 minutes for 1001 feet to 6000 feet. Above 6000 feet process 25 minutes.
6
Follow current NCHFP practices.
For directions for using Boiling water bath. Go to the site of National center of home food preserving. nchfp.uga.edu/

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Vegetable
Regional Style: American