Out of ideas for how to use all that zucchini coming out of the garden? This is a great way to preserve homegrown zucchini and a lovely complement to any summer barbecue menu.
Yield: ~ 8 to 9 pint jars
Prep: 15 Minutes
Processing: 15 Minutes
Ingredients:
• 4 quarts cubed or shredded zucchini
• 46 oz canned unsweetened pineapple juice
• 1 ½ cups bottled lemon juice
• 3 cups sugar
Instructions:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.
Cook:
• Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other
ingredients in a large saucepan and bring to a boil. Simmer 20 minutes.
Can:
• Pack zucchini into hot jars leaving ½-inch headspace. Remove air bubbles and adjust
headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-
piece metal canning lids.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a
boil. Process jars 15 minutes, adjusting for altitude. Turn off heat and remove canner lid.
Let jars sit for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool
12-24 hours. Check lids for seal, they should not flex when center is pressed. Remove
rings and label jars. Store in a cool, dark place.
Source:
https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/zucchini-pineapple/