There’s something magically nostalgic about the process of canning, especially when it involves transforming a humble garden staple like zucchini into a sweet and tangy mock pineapple treat. This Canned Zucchini Pineapple Mock recipe not only preserves the bountiful harvest of summer but also brings a delightful twist to your pantry. The bright flavors of lemon and pineapple meld perfectly with the tender zucchini, creating a versatile ingredient that
Ingredients:
- 4 quarts zucchini, peeled and shredded
- 1 1/2 cups lemon juice
- 1 (46 ounces) can pineapple juice
- 3 cups sugar
Instructions:
- Prepare the Zucchini: Peel the zucchini and remove the seeds. Shred the zucchini into small pieces. You should have about 4 quarts of shredded zucchini.
- Combine Ingredients: In a large pot, combine the shredded zucchini, lemon juice, pineapple juice, and sugar.
- Cook the Mixture: Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar. Once it reaches a boil, reduce the heat and let it simmer for 20 minutes, stirring occasionally.
- Sterilize Jars: While the mixture is simmering, sterilize your canning jars and lids by boiling them in water for at least 10 minutes.
- Fill Jars: Carefully ladle the hot zucchini mixture into the sterilized jars, leaving about 1/2 inch of headspace at the top. Remove any air bubbles by running a knife or a spatula around the inside of the jars.
- Seal Jars: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until they are fingertip tight.
- Process in Water Bath: Place the jars in a boiling water bath canner. Make sure the jars are covered with at least 1 inch of water. Process for 15 minutes.
- Cool and Store: Remove the jars from the water bath and let them cool completely. Check the seals after 24 hours. The lids should not flex up and down when the center is pressed. Store in a cool, dark place.
