Zucchini Pineapple

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 pints

• 18 cups ground zucchini
• ½ cup lemon juice
• 3 cups sugar
• 1 (46 ounce) can pineapple juice

Directions:

1. Bring juices and sugar to a boil.
2. Add squash and simmer 20 minutes.
3. Pack and seal in hot jars and lids.
4. Makes 12 pints of crushed pineapple.
5. May be used as you would regular pineapple.

Reviews

[Chef Tweaker]

I saved this recipe a while back before I got more informed about canning. Since then I've had the fear of life put in me not to use recipes that haven't been officially tested, and with this containing zucchini which is low acid I was afraid to try it. Good news! I found a similar recipe in Nat'l Center for Home Preservation's list. There is a slight difference though. Same amount of pineapple juice but more lemon juice which could make a difference. 1.5 cups bottled lemon juice and 4 qts cubed or shredded zucchini. I'll have to give it a try once I get some zucchini.

[Addie's Grandma]

I cut my giganitc zucchini into tid-bit size pieces after peeling and removing the seeds and surrounding membrane. The 18 cups of pieces made 7 pints, with about 2-1/2 cups of "juice" left over. If I made this again, I'd probably use 20 cups of tidbits. It tastes like pineapple, but has more of a pear consistency. It will definitely get used in the place of pineapple...pizza, stir fries, etc.

[Kathy228]

Very easy recipe. It tastes like mild pineapple. I made a half recipe. Instead of grinding the zucchini, I cut it into pineapple tidbit shapes. And it looks just like pineapple tidbits! I also made one jar of pineapple rings. These tasted slightly of mango - maybe because the ring shape was thicker. The next day, I made a delicious "pineapple" coffee cake. *** Made ten 1/2 pints and water-bathed the jars for 10 mins. Great recipe.