Homemaking on the Homestead

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 ...

    This is the time of year that either the garden is overflowing with zucchini or the neighbors are bringing it to your door (as it is for me :) no garden this year but my sweet neighbors are making sure I’m not lacking) .. ~smile~ . I’ve always done the best I could with it and tried to make use of it during this season. Here are some of the ways I’ve used it.. Cut it up and stir fry it with onions and mushrooms in a little olive oil – yum!  Zucchini Pesto Pasta (love this stuff!!) Salmon Stuffed Zucchini Chocolate Zucchini Bread Zucchini Patties Zucchini Pickles (canning recipe) Zucchini Pineapple (canning recipe) Zucchini Sausage Soup (canning recipe) Freezing zucchini for use in veggie broth/stock Freezing zucchini for use in stir fry and soup   Enjoy the zucchini season!!