Oh, my goodness! I literally ran to the computer to share this one! A friend posted on Facebook that she had just put up Pineapple Zucchini and I said…”WHAAT?!!” After a conversation with her, I had to give it a try. I just made my first batch and it will not be my last! A simple water bath canning recipe that has four ingredients–zucchini, pineapple juice, lemon juice and sugar. That’s it.
The result?
A zucchini recipe that tastes like pineapple.
More cost effective than canned pineapple, I’m sure it will work in recipes where you need canned pineapple.
A jar of the most delicious zucchini that tastes and even looks like pineapple.
You see, I have a husband who is allergic to ALL raw fruits and vegetables. Occasionally he will try fresh pineapple and the result is the roof of his mouth is raw. Other unpleasant symptoms appear with other raw fruits and vegetables…so we just avoid them.
But, cooked fruit?! He loves it. This recipe ticked all the boxes for him…and I hope it will for you.
I have lots of zucchini recipes in the archives of this blog…to find them simply write zucchini in the search box and lots will appear…
- zucchini bread
- zucchini gratin
- zucchini zoodles
I have another one that I made this week that will be coming soon.
Is your garden overflowing with zucchini? Zucchini is plentiful in the garden and farm stands right now and I love to find new recipes for this vegetable. It’s a great choice for low carbs, KETO, and low calories…so what’s NOT to love…right?
So, here’s Marni’s recipe…
Pineapple Zucchini Recipe that you will want to pin…
Pineapple Zucchini
A great zucchini recipe that will fool you into believing it's pineapple. Perfect to add to your pantry during canning season!
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Canning Vegetables
Cuisine American
Servings 8 pints
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!
Keyword canned vegetables, canned zucchini, pineapple zucchini, zucchini
Husband approved and that makes my heart so very happy!
If you are canning, I’d love to hear what you are “putting up” in your pantry this summer.
New to canning?
Be sure to pick up a Ball canning book to help out with “how to can” and great recipes.
Canning is so much fun so I hope you’ll give it a try! Here’s a great water bath canning set if you are new to canning.
Thank you, Marni! A new favorite canning recipe added to my pantry.
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