Zucchini Pineapple

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Yield: 12 pints

• 18 cups ground zucchini
• 1/2 cup lemon juice
• 3 cups sugar
• 1 (46 ounce) can pineapple juice

Directions:

1. Bring juices and sugar to a boil.
2. Add squash and simmer 20 minutes.
3. Pack and seal in hot jars and lids.
4. Makes 12 pints of crushed pineapple.
5. May be used as you would regular pineapple.

Reviews

[Molly53]

This should be processed using modern canning methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. Similar recipes call for this to be processed in a boiling water bath for 15 minutes.

[Addie's Grandma]

I cut my giganitc zucchini into tid-bit size pieces after peeling and removing the seeds and surrounding membrane. The 18 cups of pieces made 7 pints, with about 2-1/2 cups of "juice" left over. If I made this again, I'd probably use 20 cups of tidbits. It tastes like pineapple, but has more of a pear consistency. It will definitely get used in the place of pineapple...pizza, stir fries, etc.

[Kathy228]

Very easy recipe. It tastes like mild pineapple. I made a half recipe. Instead of grinding the zucchini, I cut it into pineapple tidbit shapes. And it looks just like pineapple tidbits! I also made one jar of pineapple rings. These tasted slightly of mango - maybe because the ring shape was thicker. The next day, I made a delicious "pineapple" coffee cake. *** Made ten 1/2 pints and water-bathed the jars for 10 mins. Great recipe.