Pineapple Zucchini Canning Recipes

ZUCCHINI PINEAPPLE BREAD I

Steps:

• Combine flour, baking powder, baking soda, and salt.
• In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

ZUCCHINI CANNING RECIPE - FAUX ZUCCHINI PINEAPPLE

Steps:

• Wash and peel zucchini. Shred or cut into 1/2 inch cubes.
• Combine cut zucchini, sugar, and lemon juice in a large pan or stock pot. Bring to a boil and turn heat down. Let simmer for 20 minutes.
• Fill clean and prepared jars with hot faux zucchini pineapple. Leave a 1/2 inch headspace. Wipe jar rims, place lids on jars, and add rings. Process for 15 minutes or see above for high altitude times.
• When the time is up, carefully set jars on a towel or other heat proof surface. Let sit for 24 hours.

ZUCCHINI PINEAPPLE

Steps:

• 1. Peel zucchini (remove all green)cut zucchini in 1/2 inch cubes or shred.
• 2. Mix zucchini with other ingredients in a large sauce pan and bring to boil. Simmer 20 minutes.
• 3. Prepare jars and lids by sanitizing and heating.
• 4. Fill jars with hot mixture and cooking liquid leaving a 1/2" headspace. Remove air bubbles. Wipe jar rims. Adjust lids.
• 5. Process half pints and pints for 15 minutes at 1000 feet or below in Boiling Water Bath. Process 20 minutes for 1001 feet to 6000 feet. Above 6000 feet process 25 minutes.
• 6. Follow current NCHFP practices. For directions for using Boiling water bath. Go to the site of National center of home food preserving. nchfp.uga.edu/

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.

ZUCCHINI-PINEAPPLE

Steps:

• Prepare 8-9 pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till it's time for processing. Make sure to fill your water bath canner and get the water to a simmer. Peel zucchini and either cut into ½-inch cubes or shred.
• In a large stainless steel or enameled dutch oven combine all the ingredients. Bring to a boil gently, stirring often, then reduce to a simmer for 20. Remove from heat.
• On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/2" headspace. Remove air bubbles and refill to the proper headspace if necessary.
• Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
• Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
• Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
• Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 20 minutes.
• When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
• Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
• Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
• Make sure to label your jars after they have cooled with the name of the recipe and the date canned. If you want to use the shrink labels in the picture you can order them Here!

ZUCCHINI PINEAPPLE (FAUX PINEAPPLE) U S D A

Steps:

• Mix zucchini with other ingredients in a large saucepan and bring to a boil.
• Simmer 20 minutes.
• Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace.
• Adjust lids and process in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).

ZUCCHINI PINEAPPLE

Steps:

• Bring juices and sugar to a boil.
• Add squash and simmer 20 minutes.
• Pack and seal in hot jars and lids.
• Makes 12 pints of crushed pineapple.
• May be used as you would regular pineapple.

PINEAPPLE ZUCCHINI BREAD

Steps:

• In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8x4-in. loaf pans. , Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

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

Steps:

• 1. Peel zucchini, cut off ends, and if large sized, remove seeds grate to make 18 cups, set aside
• 2. In a large pot combine sugar, lemon juice and pineapple juice, bring to a boil
• 3. carefully add zucchini to pot, simmer 20 minutes
• 4. Pack and seal in hot jars
• 5. Use as you would any crushed pineapple product