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.
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| 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
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
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.
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| Caveli is one of my favorite varieties because it has few seeds |
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| Caveli zucchini |
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| Diced zucchini |
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| Beautiful finished product |
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