Canning season is upon us. So far I have only canned a couple of batches of zucchini. Every time I talk about canning zucchini people tend to make a funny face. It is because they have never heard of canning zucchini. Well neither had I until I bought The Practical Produce Cookbook. In this cookbook I have found some really great recipes. However my favorite and also my family's favorite is the Zucchini Pineapple. I have been canning this recipe for several years and it is wonderful. So great that my children will eat it straight out of the jar.
This is a great, easy recipe. I use it to mainly substitute for crushed pineapple. We use it in yogurt, cakes, breads, muffins, and even in jello. The zucchini takes on the pineapple flavor and you can barely tell the difference. This recipe really doubles well.Zucchini Pineapple To Can
4 quarts zucchini, grated or diced
1 1/2 C. bottled lemon juice
1 46 oz. can unsweetened pineapple juice
3 C. sugar
Simmer all ingredients together for 20 minutes. Pack hot into half-pint or pint jars (do not use quarts). Evenly distribute solids and liquids into the jars. Leave a 1/2 inch headspace. Process 15 minutes in a boiling water canner.
This is a great way to use up all of your zucchini and to also make a convenience food that you will not have to purchase. If you try it let me know what you think. Have a great week.
Blessings
