Saturday, August 5, 2017


Everyone seems to always have tons of extra Zucchini so I thought I would share this easy recipe that I did today.  This is great for making Pineapple Upside Down Cake. 

What do you need:
  • 4 qts cubed or shredded zucchini
  • 46 oz canned unsweetened pineapple juice
  • 1½ cups bottled lemon juice
  • 3 cups sugar
Yield: About 8 pints
I had these two and three more a little smaller and got 8 pints

 Peel zucchini and either cut into ½-inch cubes or shred. 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 adjust head-space as needed. Wipe rims of jars with a damp paper towel.
Put on lids and rings and tighten down finger tight.
Process according to chart

 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

When time is up, remove lid and leave jars in canner for 5 minutes.  Set on a towel to cool for 24 hours. Label and store in a cool dark place until ready to use.