Wednesday, September 17, 2014

Canned Pineapple Zucchini


Need a new way to use zucchini?  Try canning pineapple zucchini.  Diced or shredded this zucchini tastes like pineapple.  It makes a great treat out of the jar.  It has pineapple flavor with a softer texture.  You could also substitute it in recipes calling for pineapple tidbits or use the shredded pineapple zucchini in bread recipes.  I'm excited to try it.

A heads up.  I learned that I have a allergic dermatitis to raw zucchini.  Yes, such a thing exists.  The skin on my hand got tight, dry, and just peeled off.  Not too pleasant. So I wear gloves when dicing raw zucchini.

Ingredients




This recipe came from the USDA Home Canning Guide 2.  This is a great guide available online from the extension office. There are other guides for canning tomato products, vegetable products, meats, pickling, and jams and jellies.  Wonderful resource with information on how to can safely and recipes to try.

USDA Home Canning Guides

ZUCCHINI PINEAPPLE

4 quarts zucchini, grated or diced
1 1/2 cups bottled lemon juice (standardized acidity)
1 can ( 46 oz. ) unsweetened pineapple juice
3 cups sugar

Yield:  8 pints

Peel zucchini and cut into cubes or shred.  Mix the zucchini with all the other ingredients in a large saucepan and bring to a boil.  Simmer for 20 minutes.  Fill hot jars leaving 1/2 headspace.  Remove air bubbles, wipe rims, and adjust lids and process in a water bath canner.  Process half pints and pints for 15 minutes below 1000ft add 10 minutes at 5000 ft. 

Caveli is one of my favorite varieties because it has few seeds

Caveli zucchini
Diced zucchini

Beautiful finished product

1 comment:

  1. Trying this recipe today! Didn't have quite enough zucchini for 16 cups but should be a good way to use up the last of this year's bounty before the frost hits tonight

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