Boiling-water canning is a classic method to preserve zucchini. The following pineapple zucchini recipe offers a unique twist, blending the sweetness of pineapple with the subtle freshness of zucchini, creating a product that embodies the essence of the sunny days of summer.
Pineapple Zucchini
Yields approximately 8 to 9 pints
Ingredients:
16 cups cubed or shredded zucchini
1 can (46 oz) unsweetened pineapple juice
3 cups sugar
Instructions:
- Wash your hands with soap and water.
- Clean and sanitize the preparation area.
- Wash and rinse jars and lids; keep jars hot until used. Follow the manufacturer's directions for lid preparation.
- Peel zucchini and cut into ½ inch cubes or shred.
- Combine zucchini, pineapple juice, lemon juice, and sugar in a large pot. Bring the mixture to a boil over medium-high heat, stirring occasionally.
- Reduce heat and simmer for 20 minutes, be sure to stir occasionally.
- Meanwhile, prepare a boiling-water canner and canning supplies.
- Ladle hot mixture into hot jars, leaving 1/2-inch headspace.
- Remove air bubbles and adjust the headspace if needed.
- Wipe the jar rims clean, center the lids on the jars, and apply bands until fingertip tight.
- Then, process in a boiling-water canner, according to Table 1.
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Table 1. Recipe from the USDA Complete Guide to Home Canning |
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Processing time for Zucchini-Pineapple in a boiling-water canner |
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Process Time at Altitudes of |
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Style of Pack |
Jar Size |
0-1,000 feet |
1,001-6,000 feet |
Above 6,000 feet |
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Hot |
Half Pints or Pints |
15 Minutes |
20 Minutes |
25 Minutes |
Remove jars from the canner and cool completely on a clean, dry towel.
Check seals after 12-24 hours; lids should not flex up and down when the center is pressed.
SERVING IDEAS
Zucchini pineapple is an exceptional way to elevate your cooking, adding a unique sweet-tangy twist to savory dishes like this Zucchini Pineapple Chicken Stir-Fry. The following recipe showcases how zucchini pineapple can transform a simple stir-fry into a memorable meal, combining convenience with gourmet appeal.
Zucchini Pineapple Chicken Stir-Fry
Ingredients:
1 lb. boneless, skinless chicken breasts, thinly sliced
1 pint jar zucchini pineapple with juice
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1/2 cup chicken broth or water
Salt and pepper, to taste
Cooked rice or noodles for serving
Chopped green onions and sesame seeds for garnish (optional)
Instructions:
- Mix the soy sauce, oyster sauce, cornstarch, and pineapple juice (or water) in a small bowl. Set aside.
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of oil and cook the sliced chicken until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add a little more oil if needed. Sauté the garlic, bell peppers, and onion until softened, about 3-4 minutes.
- Add the zucchini pineapple to the skillet and stir well to combine with the vegetables.
- Pour in the sauce mixture (soy sauce, oyster sauce, cornstarch, broth) and stir until the sauce thickens and coats the vegetables, about 2-3 minutes.
- Return the cooked chicken to the skillet and toss everything together until heated and coated with the sauce—season with salt and pepper to taste.
- Serve the zucchini pineapple chicken stir-fry over cooked rice or noodles. Garnish with chopped green onions and sesame seeds if desired.
DEHYDRATED ZUCCHINI
Dehydrated zucchini is essential to food preservation, offering numerous benefits for your pantry. When dehydrated, it retains its nutritional value while drastically reducing its size, making it a space-efficient addition.
When drying zucchini, wash, trim, and cut into ¼ inch slices or strings. To pretreat the zucchini pieces, blanch for 2 ½-3 minutes with steam or 30 seconds in water. After blanching, dip zucchini in ice water just long enough to stop cooking, then drain. Remove excess water and arrange the zucchini in a single layer on a dehydrator tray. Place the trays immediately in the dehydrator. The heat left in the zucchini will cause the drying process to begin more quickly. Dry approximately 10-12 hours or until the zucchini is brittle or crisp. At this stage, the zucchini should only have about 10 percent moisture. Be sure to condition before storing. (So Easy to Preserve pg. 348-351).
Dehydrated zucchini is lightweight, making it ideal for convenient, long-term storage and easy incorporation into various dishes, from soups and stews to baked goods or fritters. The following recipe is a great way to incorporate this ingredient and offers a crispy, nutritious snack.
Zucchini Fritters
Ingredients:
1 cup dried zucchini
1 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon freshly grated lemon zest
1 tablespoon minced fresh, flat-leaf parsley
1 clove of garlic, peeled and minced
2 large eggs, lightly beaten
1/2 cup all-purpose flour
2-4 tablespoons olive oil
Instructions:
- Reconstitute zucchini in 1 cup of boiling water. Allow to sit for about 30 minutes, then drain thoroughly.
- Mix the drained zucchini, salt & pepper, lemon zest, parsley, garlic and eggs. Slowly add the flour, stirring well so that no lumps form.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. When the oil is hot, carefully drop in the zucchini mixture 2 tablespoons at a time (a 2- tablespoons cookie scoop works great for this), spacing the fritters a few inches apart.
- Cook until the fritter bottoms are golden, about 2-3 minutes. Lower the heat to medium, turn the fritters, and cook another 2-3 minutes until the fritters are completely golden. Remove fritters to a plate lined with paper towels to absorb excess olive oil. If you need to cook the remaining zucchini mixture, add more oil to the pan if needed.
Source: Adapted from Martha Stewart Living Magazine
FREEZING ZUCCHINI
Freezing shredded zucchini for baking is a practical and efficient method of food preservation, particularly for those who enjoy home-baked goods. This process captures the nutritional value of zucchini, allowing you to enjoy its benefits long after the growing season has ended. Shredded zucchini freezes reasonably well, making it a great addition to baked goods like breads, muffins, and cakes. By freezing in pre-measured portions, you can conveniently incorporate it into your recipes without the hassle of thawing large quantities.
When freezing shredded zucchini, be sure to choose young, tender vegetables. Wash and shred using a grater. Steam blanch in small quantities for 1 to 2 minutes until translucent. Pack in pre-measured amounts into freezer-safe containers, leaving ½ inch headspace. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini in your favorite baking recipe. (So Easy to Preserve pg. 289).
Basic Zucchini Bread Recipe
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 large eggs
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups frozen shredded zucchini, thawed and drained
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
Instructions:
- Preheat your oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a medium bowl.
- In a large bowl, beat the eggs until light and frothy. Add the granulated sugar, brown sugar, vegetable oil, and vanilla extract, and mix until well combined.
- Stir the thawed and drained shredded zucchini into the wet mixture until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix. Fold in the nuts and raisins, if using.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your delicious homemade zucchini bread!
This zucchini bread is perfect for breakfast, as a snack, or even as a dessert. The frozen shredded zucchini keeps it moist and adds a subtle sweetness that complements the spices beautifully. Enjoy!
Preserving zucchini through these methods extends the fruits of your labor and your garden's bounty. Whether you opt for boiling-water canning, dehydrated slices, or the convenience of the frozen options, each technique preserves the vegetable and the memories and moments created around its consumption. Embrace these recipes, experiment with flavors, and savor the taste of summer in every bite, knowing that the joy of sharing homemade treats with loved ones transcends the seasons.
Happy preserving!