Stephanie Thurow

Pineapple Zucchini

Preparation info
  • Yield:

    3 half pints

    • Difficulty

      Easy

Appears in
Can It & Ferment It: More Than 75 Satisfying Small-Batch Canning and Fermentation Recipes for the Whole Year
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