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.