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
Ingredients
- 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
Directions
- 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)
Adapted from https://nchfp.uga.edu/how/can_02/zucchini_pineapple.html
Haphazard Homemaker 
Thank you for sharing!❤️
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Uh uh…no way, no how, nada, I am going to mix pineapples and zucchini. Not even on the same plate, much less same jar!
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You don’t know what you’re missing.😂
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I’ve never thought of mixing the two. Great idea.
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Thank you! It’s a delicious way to use up extra zucchini.
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Hi……….we made this in the early 80’s and it was yummy only to find out that it will not last and could potentially harm someone if eaten. There were many of us who ended up throwing jar after jar of this away because of the health threat.
Please make sure that this is a recipe that will not go bad. I don’t remember the recipe that we used………we threw it away, too.
Sincerely, Brenda Schiesser
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I appreciate your concern, however I did state in the post that I only share USDA approved canning recipes. This recipe was updated in their 2015 canning book and reviewed again 2018. There was a note that in the 1980s there was a recipe that did not include Water Bath processing and they warned against following that recipe. Perhaps that is the recipe used then that was unsafe.
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For anyone that has concerns, I had shared the direct link to the USDA approved canning recipe for reference.
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Robin
I have to try that. Trying to put that flavor thought though…but I’m up for anything lol 🤪
I live in the southwest and I’m planting soon, more ideas
Have a happy Monday
Dave
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My Hubby was leary too, until he tasted it. It does not taste like zucchini at all.
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My wife does keto, so fruit is held to berries, I’m more low carb ( 35-50 per day ),
But thank you for sharing recipes, I a couple, we actually a few…
For example my wife and I do a online teaching class with special needs adults, and we’re making keto chili and corn bread, I have one word..,YUM ! 😃
You and your hubby have a great day
Dave
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You too!🙂
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Thank you…
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Hi Robin,
I’ll share a favorite side dish,
I have a faux potato salad I make, lol without potato’s
One head of cauliflower ( cut up and roasted ( 375 degrees 45 minutes )
Keto Mayo ( 3 or 4 TBsp)
6 strips of bacon ( crunchy )
3 hard boiled eggs
Green onion
Season to taste
Salt and pepper
Chill 2 hours
Enjoy with a protein
Take care
Dave
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Thank you! Sounds good and I’ll have to try it soon! 🙂
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How did I miss this!! This sounds fantastic. However, I don’t water bath nor do I can, lol. Perhaps I can just puree the zucchini and pineapple and put into the batter prior to baking!?
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That will work too! 🙂 Just do to beginning part to get the flavor. I also shredded a bunch of zucchini and put it in 2 cup portions in the freezer for future baking.
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