Mock Pineapple Recipes

MOCK CANNED PINEAPPLE CHUNK OR CRUSHED (WATER BATH)

Steps:

• Cube zucchini for chunk or shred for crushed pineapple. The shredded with fill less jars then chunk.
• Place the shredded zucchini in a strainer for 15 minutes. Squeeze out excess water.
• Or place the cubed zucchini in a strainer and lightly salt, toss and let sit 20 minutes. Then rinse and drain weel twice. Dry with papare towels.
• While the zucchini is draining place juices, sugar, salt, and food coloring in a large pot and bring to a boil.
• Add shredded zucchini to pot and bring back to a boil for 25 minutes. cubed zucchini for 40.
• Then add extract and rum if using cook for 5 more minutes.
• Fill hot sterilized jars with hot mixture and cooking liquid, leaving 1/2 inch head space.
• Remove air bubbles.
• Wipe jar rims.
• Adjust lids.
• Process in a boiling water bath.
• Half-pints or pints for 15 minutes.
• You should get 16 jars shredded with this recipe or 10 jar cubed.
• With the cubed you`ll have extra syrup left, do save it for making mixed drinks.

SUNSET GLORY: PINEAPPLE MOCKTAIL

Steps:

• Take two tall glasses. In order to get nice color gradient, first put crushed ice in the glasses.
• Pour pineapple juice on ice. Then add Sprite.
• Over this add rose syrup. Being the heaviest it will settle down at the bottom.
• Stir the mixture a little bit so that the contents get slightly mixed, but still they can be seen separately.
• Decorate the glass with pineapple wedges and mint leaves, or with decorative straw of your choice.
• Serve chilled.

MOCK PINEAPPLE

Steps:

• Note: Read your pressure cooker's manual before first use.
• Combine pineapple juice, zucchini, sugar, and lemon juice in a non-reactive (not aluminum or cast-iron) pot.
• Simmer 20 minutes.
• If desired, add a few drops of food coloring.
• Hot-pack in sterilized pint jars, carefully wipe off the edges of the jar and attach seal.
• Process in a pressure cooker at 10 pounds pressure for 30 minutes.
• After cooker has depressurized, remove jars to a wire rack and let sit, undisturbed, for 24 hours.

ZUCCHINI PINEAPPLE

Steps:

• Wash and peel the zucchini.
• [Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle.
• Cut into 1 to 2 cm (1/2 inch) cubes, or, shred.
• Add to large saucepan with all the other ingredients.
• Bring to a boil, uncovered, then reduce to a simmer.
• Let simmer uncovered for 20 minutes.
• Ladle hot solids and liquid equally into heated jars.
• Leave 2 cm (1/2 inch) headspace.
• Debubble, adjust headspace leaving solids covered with liquid.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.

ZUCCHINI PINEAPPLE FOR WATER BATH CANNING

Steps:

• Gather and prepare water bath canning equipment properly. Gather and clean pints or half pint mason jars with lids and rings.
• Peel zucchini and then either cut into ½-inch cubes or shred. Prepare enough to measure 4 quarts.
• In a large pot mix zucchini, pineapple juice, lemon juice, and sugar and bring to a boil. Reduce heat and simmer for 20 minutes. Stir often.
• Fill hot clean mason jars with hot zucchini pineapple mixture including cooking liquid. Leave ½ inch headspace. Remove air bubbles. Wipe jar rims. Adjust lids and process in a water bath canner for 15 minutes.

ZUCCHINI PINEAPPLE JAM

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

MOCK PINEAPPLE

Steps:

• 1. In large stainless kettle, combine sugar, pineapple juice, oil and lemon juice. Bring to a boil. Add zucchini chunks and bring back to boil; let it boil for 3 minutes. Pack into hot, sterile pint jars and seal.
• 2. The zucchini turns yellow and really tastes like pineapple! To use as a pie filling, thicken a pint with a little cornstarch. Or use for upside down cake! It's good mixed with cool whip and served in a graham cracker pie crust...You are limited only by your imagination!