Saturday, July 16, 2016


Zucchini is something that everyone seems to have an abundance of and this recipe is a good way to use it up.  

You will need:
  • 4 qts cubed or shredded zucchini
  • 46 oz canned unsweetened pineapple juice
  • 1½ cups bottled lemon juice
  • 3 cups sugar
Yield: About 8 to 9 pints

Peel your zucchini and either cut into ½-inch cubes or shred. I used my Kitchen Aide attachment to cut mine in cubes. 

Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes.

Fill jars with hot mixture and cooking liquid, leaving ½-inch head-space. Remove air bubbles and wipe rims of jars with a paper towel dipped in vinegar.

Put on lids and rings and tighten down finger tight.  Process according to chart in a boiling water canner.  

Process time for Zucchini-Pineapple in a boiling-water canner.
Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
HotHalf-pints or Pints15 min2025

Turn off heat and remove lid from canner.  Wait 5 minutes and then place jars on a towel to cool for 24 hours.  Remove rings before storing in a cool, dark place.  Use as you would pineapple in any recipe

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