Zucchini Pineapple

gaynel mohler

By
@gaynel

I canned this years ago and was quite impressed. THE ZUCCHINI TAKES ON THE FLAVOR OF THE PINEAPPLE JUICE AND IS REMARKABLE HOW YOU CAN USE IT. Any recipe that calls for pineapple. I even thickened some up for over ice cream sundaes. If you have a bumper crop of zucchini this summer, make this to use up some and enjoy all year long.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12 pints
Prep:
1 Hr
Cook:
20 Min

Ingredients

18 c
grated zucchini ( i peeled mine)
1/2 c
lemon juice
3 c
sugar
1 can(s)
46 oz. unsweetened pineapple juice
12 pt
jars and lids for canning (sterilized)

Step-By-Step

1Peel zucchini, cut off ends, and if large sized, remove seeds

grate to make 18 cups, set aside

2In a large pot combine sugar, lemon juice and pineapple juice, bring to a boil

3carefully add zucchini to pot, simmer 20 minutes

4Pack and seal in hot jars

5Use as you would any crushed pineapple product

About this Recipe