Canned Pineapple Zucchini
This is a new (to us) way to use up that abundance of zucchini.
Ingredients
- 16 cups peeled, chunked zucchini
- 46 oz pineapple juice
- 2-3 cups sugar
- 1.5 cups lemon juice
Instructions
- Sterilize and prepare your jars.
- Bring the pineapple juice, sugar, and lemon juice to a boil.
- Add the zucchini and simmer for 20 minutes.
- Using a slotted spoon remove the zucchini from the pot and put it into the jars.
- Fill the rest of the jars up to the hips with the pineapple juice mixture.
- Wipe the rims of your jars and place the lids and rings on.
- Process in the water bath for 15 minutes.
Notes
Your water bath should be boiling before you add your jars to the water.