Zucchini Pineapple for Canning

Garden season usually means a lot of zucchini! I am forever looking for ways to use it and preserve it. This recipe was a favorite of mine.

If you have an abundance of zucchini or yellow squash this is a great way to use it up!  Zucchini pineapple can be used in place of crushed pineapple. I also mix it with equal parts bbq sauce to go over meatballs, meatloaf or chicken. It can also be mixed into fruit salads. Lots of possibilities!

(I had a large amount of yellow summer squash and that is why mine is all yellow in color.  If you use zucchini you will have green specks and that is ok too!)

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.

This will make approx. 15 pint jars. 


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