Friday, September 2, 2011
Zucchini Pineapple for Canning
I’m still working to use my zucchini up! One thing I have been doing is cutting the zucchini up in large chunks and putting them in zip lock gallon size bags. I plan to use this for making vegetable stock later in the year. I typically use 3 gallon size bags of frozen veggies when I make stock and I will use one bag of frozen zucchini each time I make it. You can find my recipe for veggie stock here: http://www.thefamilyhomestead.com/ttbveggiebroth.htm
Yesterday I made up and canned zucchini pineapple. I had an abundance of yellow squash so I used that in the recipe. I found similar recipes online and I tweaked this to utilize what I had on hand. Zucchini pineapple can be used in place of crushed pineapple. I also plan to mix it equal parts with bbq sauce to go over meatballs, meatloaf or chicken. It can also be mixed into fruit salads. Lots of possibilities!
8 quarts grated zucchini
1 #10 can pineapple chunks in juice
6 cups sugar
3 cups lemon juice
Combine all ingredients (do not drain pineapple).. heat to a boiling, reduce heat and simmer 20 minutes. Ladle hot mixture into hot pint jars and can in a boiling water bath for 15 minutes.
Use in place of recipes that call for crushed pineapple..