I was a little skeptic when I saw this recipe. But what is cheaper than zucchini? Especially giant zucchini that everyone is trying to get rid of this time of year? So I gave it a go. And I am shocked at how much we like it! I thought the zucchini would become mush and fall apart. But it keeps it shape in the liquid and since it is simmered in the pineapple juice it takes on that flavor completely. I’m so glad I tried it, I think this is a new favorite canning recipe!
For general canning instructions and basics, go to the National Center for Home Food Preservation, I’ll leave that up to them so I don’t have to repeat it. 🙂
1 batch used about 3 jumbo zucchini (this will depend how seedy your are) and made about 8 pints
4 quarts cubed or shredded zucchini
46 oz can unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar
I like to cut the ends of the zucchini and cut into pieces to work with before peeling it.
Peel the zucchini and cut off the sides, discarding the middle with the seeds.
Cut zucchini in small chunks, similar to pineapple tidbits shape and size.
Place zucchini with juices and sugar in a large pot and bring to a boil.
Simmer for 20 minutes.
Fill half pint or pint jars with zucchini and liquid (I like to use a slotted spoon to fill with zucchini, then top off with the liquid.) leaving 1/2 inch headspace.
Process in a boiling water bath for 15 minutes.
Recipe source: So Easy To Preserve, The National Center for Home Food Preservation.