Recipe by Debber
Resembles crushed pineapple tidbits! A great way to use up those honking big zucchinis you manage to miss in the garden (or that your neighbor bestows on you). This is excellent in cakes and desserts. Even die-hard zucchini haters won't know it, and pineapple fanatics can't tell the difference!
- 2 -3 very large zucchini
- 1 (46 ounce) can unsweetened pineapple juice
- 1 (28 ounce) can crushed pineapple (smaller can size or tidbits is fine too)
- 2 cups sugar
- 1 1⁄2 cups lemon juice
- 1 teaspoon pineapple extract (optional)
- 1 teaspoon yellow food coloring (optional)
Directions See How It's Made
- Peel zucchini; slice length-wise into four spears or other manage-able size (we're talking honking big zucchini, right?), remove seeds.
- Run spears through a manual food grinder fitted with largest (coarse) opening disk; measure as you go; you'll want 16-18 cups of ground zucchini.
- Dump ground zucchini into soup pot, along with pineapple juice & pieces, sugar and lemon juice.
- Simmer over medium-low heat for 20-30 minutes, until sugar is dissolved and entire mixture is very hot.
- While that is heating up, wash pint jars in VERY warm water (or dishwasher); keep jars hot until pine-ini is ready to be packed.
- Place canning lids and rings into a pan of hot water, bring to a boil then turn off.
- Prepare pressure canner or water bath.
- When pine-ini is very hot and bubbling, scoop cupfuls into hot jars; clean lip of jar; seal with lid and ring.
- Process in pressure canner (10 min at 5#'s) OR water bath (pints 25 minutes; quarts 30 minutes). SET THE STOVE TIMER.
- Remove jars from hot water to a towel in a draft-free spot in the kitchen; cover with another towel and listen for "kitchen music" --that's a good thing!
- When cooled, label jars or lids with name and date; can be stored safely for several years, and still retain its taste and color.
- USES: anything calling for pineapple like cakes, salads, gelatin molds, desserts.