Canning Zucchini in Pineapple Juice - Faux Pineapple
Learn how to can zucchini pineapple. Canning zucchini in pineapple juice results in a surprisingly delicious faux pineapple. This is a water bath recipe.
Fill your canner about half full of water. Start heating it up. The goal is for the canner to be hot but not boiling as you are filling your jars. You want enough water to cover your jars when they are filled and in the canner. Have a teapot of hot water available in case you need to top it off.
Peel zucchini. Remove large seeds if needed.
Cut into ½-inch pieces. Cubes, strips or a coarse shred.
Bring zucchini, juice and sugar to a boil.
Reduce heat and simmer for 20 minutes.
Fill jars with zucchini and syrup. Leave a ½-inch headspace.
Remove any air bubbles.
Wipe the rims clean.
Put on your canning lids finger tight. Flat lids and screw bands. As the jars are filled put them in the canner.
If needed top off the water in your canner with hot water so the jars are covered about 2 inches. Process according to the time and altitude adjustments listed below.
Notes
Half pints and pints are processed for the same time.No quarts recommended.Altitude - Time Required0-1,000 feet - 15 minutes1,001-6,000 feet - 20 minutes6,001 and over - 25 minutes