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.
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
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
Very cool recipe. This is very unique and unlike anything that I have ever seen for zucchinni. Thank you. Miss Nirvana @ http://www.creatingnirvanatoday.blogspot.com/
ReplyDeleteHave you tried this one yet? How was the taste? What did you use it on/in?
ReplyDeleteThis is awesome!! I always end up with waaaay more zucchini than I know what to do with and I use a ton of pineapple throughout the year. Thanks so much for the recipe!!!!
ReplyDeleteI'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!
ReplyDeleteYes, I too am wondering if you've tried the upside down pineapple cake with this yet? How was it? These are two must-try zucchini recipes for me this year!
ReplyDeleteYes I have tried pineapple upside down cake and it worked and tasted great : )
DeleteDoes this work with yellow squash? I didn't grow zucchini this year but I do cook with pineapple a fair amount so this could be really fabulous ...
ReplyDeleteYes it does work for yellow squash. I use zucchini and yellow squash interchangeably!
DeleteThe more I think about this recipe I am wondering if it is safe for canning. The USDA no longer reccomends summer squash for pressure canning. You can safely pickle summer squash, but I am not sure the pineapple juice pickles the zucchini enough. Plus, this is a very dense pack which is what is concerning to the USDA.
ReplyDeleteOn this we will agree to disagree. This recipe can be found at Utah State University website and the Missouri State University Cooperative Extension webiste
Deletehttp://extension.missouri.edu/franklin/qfk/08July/08JulyQFK.pdf
and I quote from the above publication "Zucchini can be preserved in a water bath canner as a
pickled product, or with pineapple
juice. The vinegar or pineapple
juice will add enough acid to prevent botulism"
And at the bottom of the page.....
University of Missouri, Lincoln University, U.S. Department of Agriculture and Local Extension Councils Cooperating
This is dated 2008 but i would hardly think that either the USDA or MU would leave up an unsafe recipe on a website they sponsor.
And most importantly these directions are also in the "Complete Guide to Home Canning", Ag. Information Bulletin 539, which is available on the National Center for Home Food Preservation website.
Canningly Yours
The Canned Quilter
Thank you for the link I was worried about the waterbath
ReplyDelete