Zucchini Pineapple Recipe
Zucchini pineapple is a perfectly sweet way to preserve the plethora of zucchinis coming out of the garden in the summertime. When our garden is in its peak, I can get about 4-5 medium to large zucchinis every other day. Not to mention the gigantic monster size ones that I miss days later. I have many recipes that I cook them in, but I love being able to can and preserve these summer vegetables for the fall and winter months. The enormous sized zucchinis that you may find out of the garden are perfect for this water bath canning recipe.
It’s effortless and takes a minimal amount of ingredients as well. All you need is fresh zucchini, lemon juice, white sugar, and pineapple juice. I use Dole pineapple juice because it is a brand I trust. It is also the amount needed for this recipe if you buy the large steel can in your juice aisle at the grocery store. It’s perfect, no small cup leftovers after this canning recipe. Not that I would hate leftover pineapple juice. I love pineapple juice.
Now you may be asking yourself, well this is a great recipe, but what is the point of it? How do you use zucchini pineapple? The answer is very simple, this is a mock pineapple. You use it in any recipe that calls for crushed pineapple. This is great in baked carrot cake cakes, banana bread, and anything else you may need pineapple. If you decided to cube your zucchini, they would use it as a cubed pineapple piece.
Recipes to use Zucchini Pineapple
Canning Equipment
Are you new to canning? Or do you need more materials? You can get everything you need to make this Zucchini Pineapple all right here and through Amazon.
Similar recipes to try and can
Cost to make this recipe.
Making this mock crushed pineapple for the water bath canner costs roughly $3.44 for eight pints or about $0.34 per pint. This is much cheaper than purchasing real crushed pineapple and tastes like it. I can reduce the cost over half because I grow my zucchini in the summer backyard garden.
Recipe adapted
This recipe is taken from the book “So Easy To Preserve Canning Cookbook” from the Cooperative Extension Service at the University of Georgia. All images and text are all my own and original to Vintage Mountain Homestead. Click here for more information on our home food preservation disclaimer.
Zucchini Pineapple
Ingredients
- 4 quarts zucchini, peeled, shredded or cubed…[$2.00]
- 46 oz pineapple juice, unsweetened…[$2.77]
- 1½ cups lemon juice, bottled…[$0.93]
- 3 cups white granulated sugar, …[$0.87]
Instructions
- Gather and prepare water bath canning equipment properly. Gather and clean pints or half pint mason jars with lids and rings.
- Peel zucchini and then either cut into ½-inch cubes or shred. Prepare enough to measure 4 quarts.
- In a large pot mix zucchini, pineapple juice, lemon juice, and sugar and bring to a boil. Reduce heat and simmer for 20 minutes. Stir often.
- Fill hot clean mason jars with hot zucchini pineapple mixture including cooking liquid. Leave ½ inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process in a water bath canner for 15 minutes.
Zucchini Pineapple for Water Bath Canning
Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, and Rings
Ingredients
- 4 quarts zucchini, peeled, shredded or cubed…[$2.00]
- 46 oz pineapple juice, unsweetened…[$2.77]
- 1½ cups lemon juice, bottled…[$0.93]
- 3 cups white granulated sugar, …[$0.87]
Instructions
- Gather and prepare water bath canning equipment properly. Gather and clean pints or half pint mason jars with lids and rings.
- Peel zucchini and then either cut into ½-inch cubes or shred. Prepare enough to measure 4 quarts.
- In a large pot mix zucchini, pineapple juice, lemon juice, and sugar and bring to a boil. Reduce heat and simmer for 20 minutes. Stir often.
- Fill hot clean mason jars with hot zucchini pineapple mixture including cooking liquid. Leave ½ inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process in a water bath canner for 15 minutes.