Zucchini-Pineapple — NCHFP
Tested NCHFP hot-pack boiling-water canning recipe for zucchini preserved in pineapple juice.
Ingredients
Zucchini-pineapple
- 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
Hot-pack method
- 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.
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Recipe Notes
Safety status: tested. Use bottled lemon juice and preserve the exact ingredient proportions. Use half-pint or pint jars only.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/zucchini-pineapple/