Pineapple Zucchini Relish Recipes

GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA

Steps:

• Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
• When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
• Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
• Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.

PINEAPPLE-JALAPENO PICKLE RELISH

Steps:

• Combine the relish, pineapple, jalapenos and lemon juice in a small bowl. Serve as a great twist on your favorite hot dog recipe.

PINEAPPLE ZUCCHINI RELISH BREAD

Steps:

• 1. Preheat oven to 350^. Butter 2 8x4-inch bread pan on the bottom only.Set aside. --- Cream butter and gradually add sugar creaming well. Add eggs, pineapple/zucchini relish and vanilla. Blend well.
• 2. Combine flour, soda, baking powder,and ginger. Add 1/2 the mixture to the butter batter mixture and then the sour cream and then the remaining flour mixture. Blend well after each addition. Use low speed. Stir in nuts.
• 3. Pour batter evenly into the 2 prepared pans. Top with pecan halves or other nuts. Bake for about 50 minutes. Test with toothpick for doneness.. Remove from pans and place on wire cooling rack. Butter all sides of the breads. Cool completely. Slice when cool.

PINEAPPLE ZUCCHINI RELISH

Steps:

• 1. Combine all ingredients in a large heavy bottomed saucepan and boil until sugar dissolves and mixture is hot throughout. Ladle into hot pint jars, seal and process in hot water bath for 20 minutes.

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 (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 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:

• 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:

• 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.

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!

PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°.
• In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
• In a medium bowl, combine oil, eggs, and vanilla; stir well.
• Add grated zucchini and pineapple; mix well.
• Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
• Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
• Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
• Cool cake completely on a wire rack.
• To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
• Spread frosting over top of cake.
• You can garnish with chopped pecans or walnuts, if desired (extra points).

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.

CRANBERRY PINEAPPLE RELISH

Steps:

• Drain pineapple over large measuring cup. Add enough water to juice in cup to measure 2 cups liquid. Place liquid in nonaluminum saucepan. Add cranberries and sugar. Stir over high heat until sugar dissolves and mixture comes to a boil. Continue to boil until most berries burst and mixture is thick, stirring occasionally, about 10 minutes. Remove from heat. Mix in drained pineapple, walnuts, lemon juice and ground cloves. Transfer to a bowl and refrigerate until cold. To present as a gift, spoon into decorative jar and add fabric and ribbon to lid. Keep refrigerated. Yield: 6 cups.

ZUCCHINI PINEAPPLE BREAD RECIPE

Steps:

• Adjust oven rack to middle position and preheat to 350° F. Butter an 8- by 4-inch loaf pan and set aside.
• In a large bowl whisk together flour, baking soda, baking powder, cinnamon and sugar. In a separate bowl combine vegetable oil, vanilla extract, zucchini and pineapple and mix with a wooded spoon until well combined.
• Mix together wet and dry ingredients and scrape into prepared loaf pan. Bake until thin knife inserted into center of bread comes out clean, about 1 hour. Allow to cool for 10 minutes in loaf pan, then remove from pan and place on a rack to cool completely. Slice and serve.

CRANBERRY ORANGE PINEAPPLE RELISH

Steps:

• This is not ordinarily messy to make, but as with beets and tomato dishes, Im careful with what I prepare cranberries. 1. Put orange in cuisinart with metal blade and pulse or process till coarsely chopped. 2. Add cranberries to food processor and pulse or chope till coarsely chopped. (If cranberries are still frozen, this will make a lot of noise.) 3. Empty into a container that can be covered and refrigerated. 4. Drain cans of orange segments and crushed pineapple and put aside juices for some other use. Stir canned fruit into cranberries. Add sugar to taste. Flavor will improve while the relish chills. (When my mother first showed me how to make this, she used to use 2 whole cups of sugar but now she just uses 1 cup) 5. Refrigerate. Posted to fatfree digest by [email protected] (Jayne Spielman) on Nov 25, 98,

HAWAIIAN PINEAPPLE HOT DOG RELISH

Steps:

• Saute the onion in butter until soft. Stir in the cornstarch. Add the pineapple, stir, and heat until bubbly. Add the vinegar. Stir in the curry and cumin and heat for another minute or two.