(1 votes, average: 5.00 out of 5)
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Good way to use up all that zucchini. Tastes like pineapple. Use in any recipe calling for crushed pineapple. You can also cut it up into chunks for chunky pineapple
Difficulty: Easy
Servings: 11-12 pints
Cook Time: 25-40 minutesIngredients
3 c. sugar
1 1/2 c. lemon juice
1 (46 oz.) can pineapple juice
1 gal. coarsely grated zucchini, peeled and seeded
Directions
Simmer for 25 minutes. Pack in pint jars or freeze. (Pint jars must be processed 15 min in a boiling water bath.)
Categories: Boiling Water Bath, BWB Other, Canning, Fruits, Other Side Dishes, Side Dishes, Substitutions, Tips & Tricks
Submitted by: marymac on July 9, 2010
KentuckyFarmGirl says:
Thank you for posting this! My zucchini are all gone this year but I told my husband the other day that I might not grow any next year because I didn’t use enough of them….looks like I’ll be growing more now!
On August 22, 2010 at 9:54 pm
puglover says:
This is a great way to use up all those zucchini that grow to be as big as a boat. The texture it a bit different than regular pineapple but it tastes very good.
On September 5, 2012 at 8:30 am
judy2shoes says:
I made this and canned it….it is absolutely wonderful! We love it. I did a nutrition comparison and the zucchini wins hands down! Thank you very much. I will always have zucchini pineapple on hand now.
On October 1, 2013 at 9:26 pm