When you water bath can vegetables, most recommendations are to use within a year…if they are still sealed and appear to not darken or cloud a little after that, I still use.

That makes my heart sooooo very happy! Thank you so very much for sharing. I just finished tomato juice, diced tomatoes, and more dill pickles this week. My niece is overflowing with zucchini so jars of pineapple zucchini will be made soon. Happy canning!

Since the zucchini is cooked before you water bath them, you could make a few jars to try. I would refrigerate them before trying…not sure if they would be the same as water bathed since that process gives more time to infuse the pineapple into the zucchini. I’d love to know the results since I haven’t done that! I would think you would need to discard any not canned, but refrigerated, after a week for safety’s sake.

I would like to make just a couple jars to try the recipe. Do I need to hot water bath the jars or can I just put them in the fridge?

I have never tried it with yellow squash…that may need to happen!

A great use of zucchini. Enjoy!

I tried it today. I cooked it alittle long and the bottom got mushy but my fault. I like it and healthier than straight pineapple