Monday, August 22, 2016

Pineapple Zucchini

As weird as this name may sound, this is no joke!  Cubed and skinned zucchini is soaked in pineapple juice, absorbing all of the flavor to make perfectly pineapple look and taste alikes.  I opted for tidbits, since that is what we use most, but you can also grate or shred your zucchini if you are going for more of a crushed pineapple texture.  This is an excellent recipe for those big or over ripe zucchini from the garden.

Now, as far as taste is concerned, these really do taste just like pineapple.  You will notice the difference in the way they look, and the texture, but I have had success in several dishes using these in replace of the real thing; fruit salads, jello's, etc.  If you want to see a picture of them on an actual dish, check out this Hawaiian Haystacks photo/recipe.

A second note on terms of canning.  Most vegetables need to be canned in a pressure canner (as opposed to a water bath) because of their non or low-acidity levels.  Soaking the zucchini in pineapple and lemon juice, as well as the sugar, makes these suitable for water bath canning.  However, it is recommended that you do not process in jars larger than pints (no quarts).

Pineapple Zucchini

16 c. zucchini, cubed in the size you want, or shredded
46 oz. canned unsweetened pineapple juice
1 1/2 c. bottled lemon juice
3 c. sugar

Prepare your zucchini by first cutting it in half lengthwise and removing all of the seeds.  
Use a knife or a vegetable peeler to remove all of the skin.
You should be left with just the "meaty" portion of the zucchini.
Chop zucchini into chunks or tidbits, or grate if you want crushed pineapple.

In a large pot, combine pineapple juice, lemon juice and sugar.  
Stir to dissolve sugar and then add the zucchini.
Bring to a boil, then lower the heat and simmer for 20 minutes.

Fill hot, sterilized pint or half-pint size jars, leaving 1/2" headspace.
Remove air bubbles, wipe rims and place sterilized lids on each jar.
Secure with a band and fingertip tighten.

Process in a water bath canner for 15 minutes, being sure to adjust for altitude (25 minutes Utah time).
Makes 8-10 pints.

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