Pineapple Zucchini and a Giveaway!
An Experiment in Canning
I had never heard of pineapple zucchini until about a week ago. I first found it on Pinterest and just had to click on it. We always have so much zucchini and summer squash that we try to use up and we are always looking for new recipes. I was intrigued, I was always worried about canning zucchini because it would end up being so soft but this was a perfect because it was supposed to be soft. So I ended up making a batch and it tastes like pineapple! The texture is perfect and I can’t wait to use it this winter in muffins and quickbread.
From Hickery Holler Farm
- 4 quarts zucchini (I used one monster zucchini)
- 1 1/2 cups lemon juice
- 46oz can unsweetened pineapple juice
- 3 cups sugar
Wash 6 pint or 12 half pint jars, lids and screw bands in hot soapy water, rinse well, no need to dry. Make sure you examine any previously used jars for crack or nicks that could prevent them from sealing. Place the canning rack in the bottom of the canner then place the jars on the rack. Add cool water until it reaches the tops of the jars. Cover the canner and bring to a simmer over medium heat, no need to boil. Keep jars hot until you are ready to fill them. Put the lids and bands aside until ready to use.
Peel and seed the zucchini, the either cut into small cubes or shred according to how you plan to use it. Mix the zucchini, juices and sugar in a large sauce pan and bring to a simmer. Simmer for 20 minutes stirring frequently.
Ladle into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more. Wipe rim, center lid on jar and add screw band, tighten until fingertip-tight.
Plece jars in canner, ensuring they are completely covered with at least one inch of water. Bring to a boil and process for 15 minutes. Remove canner lid and let cool for five minutes before removing jars. Let jars cool for 24 hours before removing screw band, wiping jars and storing in a cool, dark place.
The Last August Giveaway
Now, if you are going to make Pineapple Zucchini you are going to need a canner, rack and some accessories. Luckily, we are giving away a entire canning kit this week. It is our last August giveaway, part of our grand opening, and I can’t believe how fast this month has gone. The kit includes a 21QT canner with lid and rack, 9 inch colander, lid wrench, funnel, tongs, jar lifter and a magnetic lid lifter. Everything you need to get started canning.