Like most people this time of year we have a plethora of squash and zucchini. We have canned squash and zucchini in jars. We have blanched and froze squash and zucchini. We have breaded and froze squash and zucchini. We have dehydrated squash and zucchini and even made bread from zucchini. And then I ran across a recipe for pineapple made from zucchini.
I remembered years ago O Wise One's mother used to can pears for Baby O in pineapple juice. She loved them. Many times during the year I make pineapple upside down cake. My plan is to take this zucchini flavored like pineapple and use it as a substitute for pineapple pieces. I love trying new canning recipes and this one thus far has been a success. The zucchini after being chopped and cooked in a mixture of lemon juice, pineapple juice and sugar takes on the flavor of the pineapple juice. My whole house smelled of pineapple. It tasted wonderful. I can't wait to cook with it.
This recipe came from the Missouri State University Extension Service although I have found many variations of it floating around on the web.
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
Remove peel from zucchini and seeds. Coarsely grate or cube zucchini into small cubes.
Mix all ingredients thoroughly and simmer for 20 minutes, stirring frequently.
Fill clean hot jars with hot zucchini mixture leaving 1/2 inch head space. Adjust lids an
process 15 minutes for half pints or pint jars. ( Do not put in jars larger than pints. )
Remove jars and allow to cool completely. Test seal and store in a cool dry place.
Blessings from The Holler
The Canned Quilter