With my garden producing large amounts of zucchini each summer, I was at a loss of what to do with it all. I really hate to see any of our produce go to waste and so when a friend suggested making pineapple zucchini, I knew I had to try it. Thankfully it was something that preserves well and also a big hit with my kids! Because the zucchini cubes are soft and have a sweet pineapple flavor, it makes them a great snack for toddlers or a quick side dish to casseroles during the winter months.
Use this water bath canning recipe at your own risk.
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Pineapple Zucchini (canned)
Ingredients
- 14 pint peeled and cubed zucchini with pulp removed around 6-8 large zucchini *see note
- 2 cups granulated sugar can be added to taste
- 46 oz. unsweetened pineapple juice
- 1 1/2 cups lemon juice
- 1/8 teaspoon salt
Instructions
- Remove the ends from the zucchini and peel, then remove the center pulp with seeds from the zucchini (I find a teaspoon works best for this). Slice the zucchini into spears, then cube into bite sized pieces. Measure 14 pint jars full and set aside in a large bowl for now.
- Bring the sugar, pineapple juice, lemon juice and salt to a boil in a large stock pot then reduce heat to a simmer. Stir until sugar has fully dissolved (around a minute). Add the 14 pints of prepared zucchini and allow to cook at a simmer for 5-10 minutes, or until the zucchini is crisp tender.
- Using a slotted spoon, remove the zucchini cubes and place them into pint sized jars allowing an inch of headspace in each jar. Use the juice to cover the jarred zucchini, again allowing an inch of headspace on the top. Clean the jar rims and seal with unblemished lids and rings.
- Fill a water bath canner with enough water to cover the jars up to within an inch of headspace. Bring to a full rolling boil then using a jar lifter, place the jars (pre-heated from the juice) inside. Ensure the jars are still hot when placing them into the hot boiling water. Process for 15 minutes, then remove and allow to rest at room temperature for 24 hours before storing. *see note.
Notes
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Additional canned goods you may enjoy:
- Amish pickled beets (only 3 ingredient)
- Pickled Jalapeno Peppers
- Cherry Pie Filling
- Picked Banana peppers (like Pepperoncini)
- Amish Sweet Dill Pickles
Ingredients needed for this pineapple zucchini: Zucchini, pineapple juice, lemon juice, salt and sugar. *Salt is optional, added to enhance flavor.
Step 1: Remove the ends from the zucchini and peel, then remove the center pulp with seeds from the zucchini. Slice the zucchini into spears, then cube into bite sized pieces.
My little ones love pineapple zucchini day because it means they get to help slice zucchini. I must say I was quite impressed with their skills this year, they did most of the cubing by themselves!
Step 2: Bring the sugar, pineapple juice, lemon juice and salt to a boil in a large stock pot then reduce heat to a simmer. Stir until sugar has fully dissolved (around a minute). Add the 14 pints of prepared zucchini and allow to cook at a simmer for 5-10 minutes, or until the zucchini is crisp tender.
Does salt need to be added?
Salt is added to enhance flavor but can be omitted. Salt is also a natural preserver which helps to aid in keeping the canned goods preserved safely. However, there is plenty of lemon juice in this recipe to add acid for safe preservation.
Steps 3-4: Using a slotted spoon, remove cooked zucchini from the juice and place into sanitized jars. Pour juice over top allowing an inch of headspace on top. Clean the rims and fit unblemished jar lids with rings on top. Place into the canner with enough boiling water to come up to the last inch of the jars. Process for 15 minutes in boiling water. Remove from the canner and set on a tea towel for 24 hours without disturbing them. After 24 hours, any unsealed jars of cubed zucchini will need to be discarded for food safety. If a jar unseals later in storage it also needs to be discarded. I haven’t had much trouble with jars unsealing if I use Ball brand lids and unblemished jars (no scratches or dents on the rim).
Happy canning! I wish you great success in your kitchen endeavers. Feel free to pin this recipe for later (pin icon in the recipe card) and be sure to tag me on Instagram to show off a photo of your own creation of this recipe. Thank you for your support!
