Pineapple Zucchini
A great zucchini recipe that will fool you into believing it's pineapple. Perfect to add to your pantry during canning season!
Equipment
- 1 cutting board
- 1 paring knife
- 1 dutch oven
- 1 measuring cup
- 1 water bath canner
- 1 Stove
- 8 pint canning jars
- 8 lids/rings
- 1 Jar lifter
- 1 canning tool to remove air
- 1 Ladle
- 1 funnel
Ingredients
- 16 C zucchini, peeled/diced about 6 lbs yields 16 C
- 1 1/2 C sugar
- 1 1/2 C lemon juice
- 46 oz can all natural pineapple juice
Instructions
- Peel and dice 16 C zucchini.
- Add zucchini to a Dutch oven.
- Measure sugar and lemon juice and add to zucchini.
- Pour pineapple juice over mixture and stir.
- Bring to a boil and then turn down and simmer for 20 minutes.
- Add a funnel to each pint canning jar.
- Ladle pineapple zucchini and juice into each jar with funnel inserted until to within one inch of the top of the jar.
- Use your flat canning tool or scraper and insert inside the jar down the sides or middle to release any trapped air bubbles.
- Wipe the tops and threads of each jar with a clean damp cloth and add lids to each top. Place the rings on each jar making sure that they aren't too tight.
- Add to a water bath canner with about an inch of water over the tops. Cover. Bring to a boil and begin 15-20 minutes processing time.
- When finished, place towel on surface that's free from drafts and add jars to the towel. Listen to hear them ping!
- Watch and make sure all have sealed and indented. Leave them for 24 hours before you move them. Don't forget to label each jar with contents and date before storing.
Notes
A great recipe that will fool you into believing that zucchini is pineapple. A great recipe to add to your pantry!
Delish!