Friday, March 25, 2022

Pineapple Zucchini Canning Recipe

Preserve your extra zucchini harvest by making mock pineapple zucchini.  Unique zucchini canning recipes like this faux pineapple is a great way to use your extra zucchini to preserve it for the winter and following spring.

Pineapple Zucchini Recipe

Every spring, I mark down two zucchini plants in the gardening planner.  Every spring, my husband buys eight plants.

You know, just in case a few die.

Y'all.  They do not die.  They all survive, and then we live on zucchini for two months.

One can only each so much zucchini bread!

This pineapple zucchini canning recipe uses 16 cups of zucchini, so it uses a lot of zucchini.  To be honest, I like making faux pineapple just to use up the rest of my zucchini for the season!

I also like to use extra zucchini to make a zucchini flour recipe to substitute for all purpose flour.

For more canning recipes, check out these posts:

Keep track of your favorite canning recipes in my printable canning journal.  You can keep your recipes, notes, planning, and inventory in one binder.  

I also have printable canning jar labels that fit Avery labels, so you can print and have them ready for adding to your jars.

Can Zucchini Be Canned in Jars?

The USDA said that zucchini could be canned with a pressure canner.  Then they said that it couldn't be canned.

The reason there's some confusion regarding zucchini canning recipe is that squash are low acid vegetables.  This means that they need pressure canning.

During testing, the times needed to kill germs was inconsistent.  How thick the zucchini is and how tightly it's packed affects canning times.

However, this zucchini pineapple canning recipe is a safe home canning recipe for water bath canning.  The National Center for Home Food Preservation recognizes this recipe as safe.

The pineapple juice in faux pineapple alters the pH, making it safe for home canning.  You can also can zucchini in this zucchini bread jam recipe.

You can learn more about safe canning in my 11 canning mistakes that can kill you post.

What is the Best Way to Preserve Zucchini?

If you have more zucchini than you know what to do with, you have several options for storing it. 

  • Canning zucchini in safe zucchini canning recipes like canned zucchini pineapple.  You can also can zucchini in relish or pickles because of the vinegar.
  • You can also freeze zucchini.  It does get soggy when it thaws, but I like to freeze it for stir fry and to make zucchini bread.  Learn how to freeze zucchini to preserve it.
  • You can freeze dry zucchini.  This is my preferred method for preserving zucchini to use in recipes because it doesn't get soggy.  You'll need to use a Harvest Right freeze dryer to freeze dry it.  (Learn more about how to make freeze dried fruit at home because the process is very similar to freeze dry zucchini.)

What Can I Do With Too Much Zucchini?

We've all been there.  You check the garden one day, and there's nothing ready.  The next day, you have a month's worth of zucchini ready to be picked.  

Here are some delicious zucchini recipes that I've shared on my other blog:


Choosing Zucchini for Faux Pineapple

When choosing zucchini squash for canning zucchini pineapple, you want to choose good zucchini to use.  Look for zucchini about 6 to 8 inches long.  Larger zucchini have large seeds that need to be scraped out and tend to have less flavor.

A good zucchini should have a bright color.  The vegetable should feel firm when you gently squeeze it.

With that said, I've found some large zucchini and use those to make pineapple zucchini.  I scrape out the seeds and mix it with smaller squash.  

How to Prepare Zucchini for Faux Pineapple

To prepare the zucchini before canning zucchini pineapple, first you'll need to wash it in water and let dry.  Then cut off about half an inch off of each end.

Use a vegetable peeler to remove the skin.  The skin has a lot of nutrients, but we can't use in for canning zucchini pineapple because it can be tough.

Supplies for Zucchini Pineapple Canning Recipe

You will need basic canning supplies to make mock pineapple zucchini.  

You will need the following to make zucchini in pineapple juice:

If you're new to canning, there are canning accessory kits that can save you money.  Also check out my canning supplies for beginners to know what you need to get started.  

Also check out my post on canning lids not sealing to see why your jars may not seal properly.

How to Use Canned Zucchini Pineapple

This pineapple zucchini canning recipe makes a great addition to your emergency food supply since it's versatile.  

Here are some ways to use faux pineapple:

  • Eat it plain as a substitute for canned pineapple.
  • Add it to stir fry or sweet and sour chicken.
  • Use it to make pineapple bread.
  • You can also use it in place of canned pineapple in most recipes.

Mock Pineapple Zucchini Tips and Notes

Here are some tips and notes for making canned zucchini pineapple:

  • Pineapple juice has a pH of  3.3 to 3.6, so faux pineapple is safe to water bath can at home.
  • The sugar isn't needed for safe canning.  It's simply for flavor, so you can reduce the sugar.  Make the mock pineapple zucchini and test it for sweetness before filling your jars.
  • You can also use Splenda for a low calorie sweetener or use 3 teaspoons of liquid stevia to sweeten your zucchini in pineapple juice naturally.
  • You do need to peel the zucchini.  The peel is full of vitamins and minerals, but it can also harbor bacteria.  For safe canning, peel the squash before making mock pineapple zucchini.  The peel can also make this turn an unsightly gray color after processing.
  • If you need more liquid, you can heat more pineapple juice and bring it to a boil and add it to your jars.
  • You can safely can any extra juice.  Use it in baking or just to drink.

Mock Pineapple Zucchini Ingredients

You will need the following to make a pineapple zucchini recipe:

  • 16 cups shredded or chopped zucchini, washed and peeled
  • 46 ounces sugar free 100 percent pineapple juice
  • 3 cups sugar (you can reduce to 2 cups or use Splenda or 3 tsp liquid stevia)
  • 1 1/2 cups lemon juice

This zucchini canning recipe makes 8-9 pints.

How to Make Pineapple Zucchini Canning Recipe

Step #1

Wash and peel the zucchini.  Then shred it or cut into 1/2 inch cubes.

Step #2

Combine pineapple juice, cut zucchini, lemon juice, and sugar in a large pan.  Bring to a boil over high heat and then reduce the heat to low.  Let simmer for 20 minutes.

Step #3

Prepare your jars and warm them.  Fill to 1/2 inch head space.  Remove bubbles and wipe the jar rims.  Place canning lids on the jars and add rings to fingertip tight.  Process in a water bath for 15 minutes.  (See below for altitude adjustments.)

Step #4

When the time is up, turn off the heat.  Remove the lid from the canner.  Let the jars rest for 5 minutes to cool slightly.  Use your jar lifter to remove the jars and set on towels or other heat proof surface.  Let cool for 24 hours.

Processing Times for Canning Zucchini Pineapple

Use the following recommended times for pines or half pints:

  • 0-1000 feet 15 minutes
  • 1001-6000 feet 20 minutes
  • Above 6000 feet 25 minutes

I hope you enjoy this faux pineapple zucchini recipe!  

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