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–+ servings

Zucchini Pineapple for Water Bath Canning

Water bath canning preservation recipe for fresh shredded zucchini.
4.59 from 34 votes
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Prep Time 1 hour
Cook Time 15 minutes
Resting Time 1 day
Total Time 1 day 1 hour 15 minutes
Course Canning, Homemade Ingredients
Cuisine American
Servings 8 pints
Calories/Serving 467 kcal

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.

Nutrition

Calories: 467kcalCarbohydrates: 114gProtein: 6gFat: 2gSaturated Fat: 1gSodium: 42mgPotassium: 1494mgFiber: 5gSugar: 104gVitamin A: 955IUVitamin C: 119mgCalcium: 100mgIron: 2mg