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zucchini pineapple

★★★★★ 1 Review
gaynel avatar
By gaynel mohler
from junction city, OH

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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★★★★★ 1 Review
serves 12 pints
prep time 1 Hr
cook time 20 Min

Ingredients For zucchini pineapple

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

  • 1
    Peel zucchini, cut off ends, and if large sized, remove seeds grate to make 18 cups, set aside
  • 2
    In a large pot combine sugar, lemon juice and pineapple juice, bring to a boil
  • 3
    carefully add zucchini to pot, simmer 20 minutes
  • 4
    Pack and seal in hot jars
  • 5
    Use as you would any crushed pineapple product
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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