Zucchini pineapple is a perfectly sweet way to preserve the plethora of zucchinis coming out of the garden in the summertime. When our garden is in its peak, I can get about 4-5 medium to large zucchinis every other day. Not to mention the gigantic monster size ones that I miss days later. I have many recipes that I cook them in but I personally love being able to can and preserve these summer vegetables for the fall and winter months. The enormous sized zucchinis that you may find out of the garden are perfect for this water bath canning recipe.
It’s very easy and takes a minimal amount of ingredients as well. All you need is fresh zucchini, lemon juice, white sugar, and pineapple juice. I use Dole pineapple juice because it is a brand I trust. It is also the amount needed for this recipe if you buy the large steel can in your juice aisle at the grocery store. It’s perfect, no small cup leftovers after this canning recipe. Not that I personally would hate leftover pineapple juice. I love pineapple juice.
Now you may be asking yourself, well this is a great recipe but what is the point of it? How do you use zucchini pineapple? The answer is very simple, this is a mock pineapple. You use it in any recipe that calls for crushed pineapple. This is great in baked carrot cake cakes, banana breads, and anything else you may need pineapple. If you decided to cube your zucchini they use it as a cubed pineapple pieces.
Click here for more information on our home food preservation disclaimer.