Posted by Canning zucchini in pineapple juice offers a creative and delightful method to preserve this versatile vegetable. This unique recipe, often referred to as “mock pineapple,” is not only one of the few USDA-approved home canning methods for zucchini, but it also delivers a sweet, tropical snack that can be enjoyed straight from the jar or incorporated into your favorite baked treats.
Ingredients for Zucchini Pineapple
- 16 cups (4 quarts) of cubed or shredded zucchini
- 5 ¾ cups (46 oz) of unsweetened canned pineapple juice
- 1 ½ cups of bottled lemon juice
- 3 cups of granulated sugar
Step-by-Step Instructions
- Prepare the Canner: Begin by setting up your water bath canner. Fill it with water and heat it to 180°F (82°C) to ensure it’s ready for hot packing the zucchini.
- Prepare the Zucchini: Wash the zucchini thoroughly and peel if desired. Then, cut it into ½-inch cubes or shred it, depending on your texture preference.
- Simmer the Mixture: In a large stockpot, combine the cubed or shredded zucchini, pineapple juice, lemon juice, and sugar. Heat this mixture until it reaches a gentle simmer. It’s crucial to let it simmer for about 20 minutes. This step is essential, as it helps to fully acidify the zucchini, ensuring safe canning.
- Pack the Jars: Carefully pack the simmered zucchini and pineapple mixture into sterilized canning jars, making sure to leave ½ inch of headspace at the top of each jar. This headspace is necessary for proper sealing. Use two-part canning lids, sealing them just to finger-tightness.
- Process the Jars: Load the jars into the water bath canner. Bring the water to a full rolling boil and process the jars according to the following times based on your elevation:
- 0 to 1,000 feet: Process for 15 minutes.
- 1,001 to 6,000 feet: Process for 20 minutes.
- 6,001 feet and above: Process for 25 minutes.
- Cooling Down: Once the processing time is complete, turn off the heat and allow the canner to cool for 5 minutes. Then, carefully use a jar lifter to remove the jars and place them on a towel on the counter to cool completely.
- Check the Seals: After 24 hours, inspect the seals on the jars. Any jars that haven’t sealed properly should be refrigerated and used within a few days. Properly sealed jars can be stored in a cool, dark pantry for up to 12 to 18 months, retaining their delicious quality.
Important Notes
- This recipe has been tested specifically with half-pint and pint-sized jars. Avoid using larger jars, but feel free to use smaller quarter-pint jars if desired.
- Altitude Adjustments: Always adjust processing times based on your altitude to ensure food safety.
- Sugar Variations: The sugar in this recipe is essential for balancing the acidity of the lemon juice and creating a sweet flavor reminiscent of canned pineapple. If you prefer, you can reduce the sugar or substitute it with other canning-safe sweeteners.
CANNING ZUCCHINI IN PINEAPPLE JUICE
Prep Time: 10 minutes
Cook Time: 20 minutes
Canning Time: 15 minutes
Total Time: 45 minutes
Zucchini pineapple is a delightful way to preserve zucchini using a water bath canner, resulting in a sweet and tropical preserve reminiscent of home-canned pineapple.
Ingredients
- 16 cups (4 quarts) of cubed or shredded zucchini
- 5 ¾ cups (46 oz) of unsweetened canned pineapple juice
- 1 ½ cups of bottled lemon juice
- 3 cups of granulated sugar
Instructions
- Set up a water bath canner and heat it to 180°F (82°C).
- Wash and peel the zucchini, then cube or shred it into ½-inch pieces.
- In a stockpot, combine the zucchini, pineapple juice, lemon juice, and sugar. Bring to a simmer for 20 minutes.
- Pack the mixture into canning jars, leaving ½ inch of headspace. Seal with two-part lids.
- Process jars in the water bath canner:
- 0 to 1,000 feet: 15 minutes
- 1,001 to 6,000 feet: 20 minutes
- 6,001 feet and above: 25 minutes
- Turn off the heat and let the canner cool for 5 minutes before removing the jars.
- After 24 hours, check the seals and store unsealed jars in the refrigerator.
