Zucchini Pineapple

By RoketJSquerl

This is a super-simple recipe that transforms those big-honkin' runaway zucchini into something that has the taste and texture of canned pineapple tidbits. Source: Originally from So Easy to Preserve, University of Georgia Cooperative Extension

Ingredients

• 15 lbs zucchini That's pre-processed weight, about nine lbs after peel and pith are removed.
• 46 fluid oz canned pineapple juice (usually one big can)
• 1 1/2 cups bottled lemon juice Not fresh. Gotta be bottled for safety.
• 3 cups sugar

Preparation

Step 1

Peel zucchini, remove seeds and pith. Either cut into half-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill hot pint or half-pint jars with hot mixture and cooking liquid, taking care to remove any air bubbles while leaving a half-inch of head space. Wipe jar rims, top with lids and rings. Process in a boiling water bath for 15 minutes, remove and let cool to room temperature to seal. Makes approx. 8 pints.