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Zucchini Pineapple Recipe

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Zucchini Pineapple

Indulge your taste buds in a unique culinary experience with our Zucchini Pineapple Delight – a recipe that magically transforms zucchini into a delightful pineapple substitute. This cost-effective alternative to canned pineapple not only offers a frugal twist to your recipes but also introduces a new level of creativity to your kitchen.

Choosing the Right Zucchini for the Pineapple

When selecting zucchini for this faux pineapple recipe, opt for the overgrown variety that might not be your first choice for frying or dipping. These zucchinis work perfectly, adding a subtle sweetness and a pineapple-like texture to your culinary creations.

Preparing

To begin this culinary adventure, peel the zucchini, cut it in half lengthwise, and scoop out the large seeds if necessary. The next step involves chopping or shredding the zucchini into pieces no larger than half-inch cubes. This can be achieved either by hand or using a convenient food chopper.

Ingredients

For a batch yielding approximately 8 or 9 pints of this faux pineapple delight, gather the following ingredients:

4 quarts of chopped or shredded zucchini.

1 can (46 oz) of unsweetened pineapple juice.

1 1/2 cups of bottled lemon juice.

3 cups of sugar.

Canning Pineapple Zucchini

Embrace the hot pack canning method by heating your ingredients before sealing them in jars. In a large pot, combine pineapple juice, lemon juice, and sugar. Add the chopped or shredded zucchini to this delightful concoction. Bring the mixture to a boil, reduce the heat, and let it simmer for 20 minutes, stirring occasionally.

Carefully fill your jars with the zucchini and its sweet syrup, ensuring a half-inch headspace between the food level and the jar lid. Use a slotted spoon and ladle to distribute the zucchini evenly and cover it with the pineapple liquid. Remove any air pockets with a bubble tool, wipe the jar rims, and seal them with flat lids and screw bands tightened just enough.

Frequently Asked Questions

Can this be stored in the refrigerator?

Yes, this pineapple zucchini can be refrigerated for up to a week, making it a best addition to your culinary arsenal. If storing on the shelf, remember to cut the recipe in half for shorter shelf life.

Can I put this in the freezer?

Absolutely! Freeze this delightful creation in convenient portions, ensuring both zucchini and juice are evenly distributed in each container. This method allows for easy integration into specific recipes.

Doesn’t zucchini have to be pressure canned?

Surprisingly, summer squash, like zucchini, doesn’t require pressure canning and can be preserved using methods like pickling or in recipes such as this zucchini pineapple.

Zucchini Pineapple Recipe

0.0 from 0 votes
Recipe by admin
Servings

1

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

221

kcal
Total time

30

minutes

Embark on a culinary journey with our Zucchini Pineapple Recipe, a simple yet exotic way to preserve zucchini. The result? A tropical-flavored fruit-like preserve that mirrors the taste of home-canned pineapple.

Ingredients

  • 16 cups (4 quarts) cubed or shredded zucchini.

  • 5 3/4 cups (46 oz) canned unsweetened pineapple juice.

  • 1½ cups bottled lemon juice.

  • 3 cups sugar.

Directions

  • Prepare a water bath canner, bringing it to 180 degrees F for hot pack canning.
  • Wash and peel zucchini, then shred or dice into 1/2-inch cubes.
  • Simmer zucchini, pineapple juice, lemon juice, and sugar in a stockpot for 20 minutes to acidify the zucchini.
  • Pack the zucchini pineapple into canning jars, leaving a 1/2-inch headspace.
  • Seal the jars finger-tight with canning lids and load them into the water bath canner.
  • Process jars for 15 minutes (adjusting for altitude) in the water bath canner.
  • After canning, let the jars cool for 5 minutes before using a jar lifter to transfer them to a towel on the counter.
  • Check seals after 24 hours, refrigerate any unsealed jars for immediate use.
  • Properly canned jars maintain quality on the pantry shelf for 12 to 18 months.

Notes

  • This recipe is tested for half-pint and pint-sized jars; avoid larger jars but quarter-pint-sized jars work.
  • Altitude adjustments:
  • 0 to 1,000 feet – process for 15 minutes
  • 1,001 to 6,000 feet – process for 20 minutes
  • 6,001 or higher feet – process for 25 minutes
  • Sugar Substitutions: The sugar in this recipe balances the acidity, and though not required for preservation, it enhances the sweetness. Adjust or substitute to suit your taste preferences.

Nutrition Facts

  • Calories: 221kcal
  • Carbohydrates: 55.5g
  • Protein: 2.2g
  • Cholesterol: 0mg
  • Sodium: 21mg
  • Potassium: 525mg
  • Sugar: 50.3g

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