This is a clever way to preserve zucchini when your plants just keep on giving and you have made it every way imaginable. This recipe is so simple and quick to put up for the pantry.
Zucchini Pineapple / Mock Pineapple
8 cups cubed or shredded zucchini (about 3 lbs. measured after prepping)
23 oz canned pineapple juice, unsweetened
3/4 cups bottled lemon juice
1 1/2 cups sugar
Wash and peel the outer skin from the zucchini. Cut it into ½-inch cubes for mock pineapple chunks as I did or shred it for mock crushed pineapple, either way works well.
Mix zucchini with the other ingredients in a large pot and bring to a boil. Reduce heat to low and simmer for 20 minutes.
It will cook down some and take on the color of the pineapple juice. It really smells so good cooking too.
Prepare the jars and fill them with the hot mixture. I used a slotted spoon and tried to pack in the zucchini as much as possible. Then I add the liquid to the jars while ensuring ½-inch headspace. Next, be sure to release any trapped air inside jars.
There will be a lot of juice leftover after filling the jars, so jar that juice up also. I'm sure it will find a good use later on.
Wipe rims of jars and adjust lids to finger tight. Process for 15 minutes up to 1,000 ft, adjusting for the altitude according to your canner's instructions.
Remove the jars from canner and place on heatproof surface without tilting the jars or wiping the tops. Let them sit for 24 hours to ensure a complete seal. This recipe yielded 5 - pint jars of mock pineapple and 2 jars of juice.
Even though it has a different texture than real pineapple, it tastes just like it. I will use it with Hawaiian pizza, add some to salads and even rice dishes. I plan on using the liquid for marinating pork chops as I think that would complement them nicely. How would you use it in a recipe?
If my zucchini keeps going well into fall, I plan on making a batch with shredded zucchini. I think that would be a nice way to add it to deserts or perhaps muffins.
Stay tuned for more canning recipes soon. I'm processing daily now that the garden is producing abundantly.
