Is there a safe procedure for making zucchini-pineapple at home?
4 quarts zucchini, grated or diced
1½ cups bottled lemon juice (standardized acidity)
1 can (46 oz.) unsweetened pineapple juice
3 cups sugar
pineapple flavoring (as desired, but not necessary)
- Remove peel. If mature zucchini is used, remove seeds. Coarsely grate or cut zucchini into small cubes.
- Mix all ingredients thoroughly and simmer for 20 minutes, stirring frequently. If pineapple flavoring is added, it should be added and mixed thoroughly before simmering.
- Fill clean, hot jars with hot zucchini mixture, leaving ½-inch head space. Be careful to evenly distribute solids and liquid among the various jars.
- Adjust lids and process 15 minutes for half-pints or pints in a boiling-water canner. If you live above 1,000 feet, process 20 minutes. Do not can zucchini-pineapple in jars larger than pints.
- Remove jars and allow to cool completely. Test the seal and store in a cool, dry, dark place.
- Approximately 2 to 2½ pounds of zucchini yields 1 quart; therefore, approximately 9 pounds of zucchini is needed for 4 quarts.
Note: These directions are also in the "Complete Guide to Home Canning", Ag. Information Bulletin 539, which is available on the National Center for Home Food Preservation website.
You can use zucchini pineapple just as you would plain pineapple. Some ideas include:
- Fruit salad
- Pineapple upside down cake
- Eat as is
- Make salsas
- Hawaiian Meatballs
Additional recipes can be found on the Dole Web site.
Barbara Willenberg, Nutritional Sciences, University of Missouri-Columbia
Last update: Thursday, June 25, 2009