Safety classification
● Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
- Method
- Boiling-water
canning - Jar size
- Half-pint or pint jars
- Headspace
- 1/2 inch
- Yield
- About 8–9 pints
Safety classification
● Tested
Testing authority: National Center for Home Food Preservation
Safety reviewed: 09/21/2026
Processing details
- Method
- Boiling-water
canning - Jar size
- Half-pint or pint jars
- Headspace
- 1/2 inch
- Yield
- About 8–9 pints
Tested source
NCHFP: Zucchini-Pineapple. Preserve every tested proportion, preparation control, jar limit, headspace, time, temperature, pressure, and altitude adjustment.
Preparation timeline
- Prepare the correct canner and jars.
- Use bottled lemon juice, pineapple juice, peeled zucchini, and the exact tested proportions.
- Fill jars using the tested pack style and headspace.
- Process with the schedule below.
- Cool 12–24 hours and check seals.
Equipment
- Correct boiling-water or pressure canner for this recipe
- Half-pint or pint jars, lids, and bands
- Nonreactive cookware and measuring tools
- Canning funnel, jar lifter, headspace tool, and timer
Visual method guide
- Prepare
- Measure exactly
- Complete tested preparation
- Fill to 1/2 inch
- Process
- Cool and check
Safety essentials
Use bottled lemon juice, pineapple juice, peeled zucchini, and the exact tested proportions.
Do not change the tested formula, substitute an unapproved process, or use larger jars. Refrigerate unsealed jars.
About this recipe
Zucchini-Pineapple is a tested NCHFP home-canning recipe with a yield of about 8–9 pints.
Before you begin
Read the complete source procedure and prepare all equipment before filling jars. Safety depends on the recipe-specific controls shown here and in the card.
Tested source
NCHFP: Zucchini-Pineapple. Preserve every tested proportion, preparation control, jar limit, headspace, time, temperature, pressure, and altitude adjustment.
Zucchini-Pineapple — NCHFP
Ingredients
- 4 quarts zucchini peeled and cut into 1/2-inch cubes or shredded
- 46 ounces canned unsweetened pineapple juice
- 1 1/2 cups bottled lemon juice
- 3 cups sugar
Equipment
- 1 Boiling-water canner
- 8 to 9 Pint canning jars Half-pints may also be used
- 8 to 9 Two-piece canning lids
Directions
- Peel zucchini and cut into 1/2-inch cubes or shred.
- Combine all ingredients, bring to a boil, and simmer for 20 minutes.
- Fill hot half-pint or pint jars with the mixture and cooking liquid, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process in a boiling-water canner for 15 minutes at 0–1,000 feet, 20 minutes at 1,001–6,000 feet, or 25 minutes above 6,000 feet.
Recipe Notes
Private Notes
Questions or results?
Discuss this recipe with the canning community. Community comments do not replace the tested source or safety classification shown on this page.
Join the discussion
Please log in or create a free account to discuss this recipe. You will return here afterward.
Tried this recipe?
Share your results how it turned out.Serving suggestions
Chill after opening and serve in portions appropriate to the finished preserve.
Frequently asked questions
Can I change the process?
No. Follow the tested source and recipe card exactly.
What if a jar does not seal?
Refrigerate promptly or follow current NCHFP corrective guidance within 24 hours.
Recipe context
Do not combine this record with another preservation formula.
Troubleshooting
Verify jar size, headspace, complete processing control, and seals. If processing is interrupted, do not treat the jar as shelf stable.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
Main ingredient: Zucchini
Basis: Typical Northern Hemisphere fresh-harvest timing based on the main ingredient; local climate, variety, and availability vary.
Assigned from zucchini, the main fresh garden ingredient, rather than canned pineapple juice.
How much of the main ingredient should I grow?
12–25 lb of Zucchini per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.