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Zucchini “Pineapple”<\/p>\nZucchini “Pineapple”<\/p>\n
You need to peel your zucchini.\u00a0 I cut mine up in smaller sizes as it’s much easier to handle. Now, take out all the seeds.\u00a0 A melon baller is easy to use for this.\u00a0 Then cut up your zucchini into the size you want.\u00a0 If you want to have “crushed pineapple” then just grate it up. In a large pot add 46 oz. canned unsweetened pineapple juice, 1 1\/2 C. bottled lemon juice and 3 C. of sugar.\u00a0 Then add your zucchini. Bring it to a boil and then simmer for 20 minutes. Fill your hot, clean pint size jars with the zucchini and liquid.\u00a0 Leave 1\/2 inch headspace.\u00a0 Adjust your lids and process in a water bath for 15 mins. Remove and wait for the ping sound.<\/p>\n
The recipe actually calls for you to use 4 quarts of zucchini but I only used the one large one so I had extra liquid left over and I only got 4 pints of zucchini pineapple.\u00a0 If you use the 4 quarts of zucchini you should get 8-9 pints. If you are like me and don’t use all the zucchini you will be left with at least 1\/2 the liquid and you can make jelly from it by adding pectin to it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Zucchini “Pineapple” You need to peel your zucchini.\u00a0 I cut mine up in smaller sizes as it’s much easier to handle. Now, take out all the seeds.\u00a0 A melon baller is easy to use for this.\u00a0 Then cut up your zucchini into the size you want.\u00a0 If you want to have “crushed pineapple” then just grate it up. In a large pot add 46 oz. canned unsweetened pineapple juice, 1 1\/2 C. bottled lemon juice and 3 C. of sugar.\u00a0…<\/p>\n