For the first time ever, we have had a bumper crop of zucchini and yellow squash. The dreaded squash bugs usually take out our summer squashes after two or three weeks of producing, so we haven’t experienced the onslaught of too many squashes. Trying not to let any go to waste, I have come up with numerous ways to use it up or preserve it for future use, and what we can’t use, we ask around to find someone who can use it. So far, we have not had to resort to the Ding Dong Dash method of getting rid of it.
I don’t have a lot of experience canning, but enough that I feel comfortable. If you are new to canning, this set has all the basic equipment to process jellies, pickles and fruits. This recipe ranks right up there with pickles as far as easy to do, especially if you use any of the Mrs. Wages pickle mixes. (Affiliate links)
For safety’s sake, I only use updated County Extension Services and USDA approved canning recipes.
Although I just found out about this recipe recently, apparently this recipe has been around for years. I was pleasantly surprised with how delicious this Zucchini-Pineapple is. Even a lot of long-time canners have not heard of this…almost like a top-secret recipe. Those that did know about this tasty treat say it can be used any way that canned pineapple can be used. It passed the taste test straight out of the jar, so would be a perfect “fruit” treat too.
I was so excited for this new way to use zucchini, that in true Haphazard fashion, I forgot to peel the first batch. It still worked in some muffins I made though. I did two more batches, one cubed and one shredded. I already know they will truly be enjoyed over the winter.
How to Make Zucchini-Pineapple
Prep 15 minutes, Total Cook Time 45 minutes, Yield 8 pints
- 16 cups (2 medium large) zucchini, peeled and then cubed or shredded
- 46 oz canned unsweetened pineapple juice
- 1½ cups bottled lemon juice
- 3 cups sugar
- Wash and peel the zucchini
- Cut lengthwise into quarters, then use a spoon to scrape the seeds from middle
- Cut into ½” cubes or shred
- In a large pan dissolve the sugar in the juices, then add the zucchini
- Bring to a boil, then reduce to a simmer for 20 minutes uncovered
- Ladle hot zucchini and juice into heated jars. Best not to pack zucchini tightly
- Use a plastic debubbler tool (or wooden spoon handle) to remove bubbles, add more juice if needed to cover zucchini, but leave ½” headspace
- Wipe jar rims and center lids on jar with finger tightened bands
- Process the pint jars in a water bath 15 minutes (adjust time for your altitude)