Name: Pineapple Zucchini
Yield: Yield: 3 half pints
Ingredients: 1½ cups unsweetened pineapple juice; ½ cup lemon juice; ¾ cup organic or non-GMO granulated sugar; 4½ cups (2–3 small to medium zucchini) zucchini, peeled, shredded

Preparation info

Yield:
3 half pints

Difficulty
Easy

Appears in

Can It & Ferment It

By Stephanie Thurow

Published 2017

About

This recipe was adapted from one on the National Center for Home Food Preservation website when I was looking for a new way to use up excess zucchini. After preservation, the shredded zucchini tastes just like crushed pineapple and can be substituted in recipes that call for regular crushed pineapple.

Ingredients

4½ cups (2–3 small to medium zucchini) zucchini, peeled, shredded
1½ cups unsweetened pineapple juice

Method

Wash, peel, and grate the zucchini. Use a potato peeler to remove the skin. You may need to peel it twice to get all of the green tint removed from the zucchini. Add zucchini and all other ingredients to a heavy-bottomed saucepan and bring to a boil. Let mixture simmer for 25 minutes, stirring often to avoid burning.

Ladle the hot mixture into prepared jars. Use a funnel to safely trans