Canned Zucchini Pineapple Sauce Recipes

ZUCCHINI PINEAPPLE

Zucchini Pineapple image

8 x half-litre jars (US pint)

Provided by Healthy Canning

Categories Dessert

Time 1h

Number Of Ingredients 4

Ingredients

2 1/2 kg zucchini ((peeled and cubed. 16 cups / 6 lbs. Measured after prep))
1.5 litres pineapple juice ((canned unsweetened. 6 cups / 48 oz))
600 g white sugar ((white. 3 cups))
350 ml lemon juice ((bottled. 1 1/2 cups / 12 oz))

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.

Nutrition Facts : ServingSize 1 g, Calories 221 kcal, Carbohydrate 55.5 g, Protein 2.2 g, Fat 0.6 g, SaturatedFat 0.2 g, Sodium 21 mg, Fiber 1.8 g, Sugar 50.3 g

ZUCCHINI PINEAPPLE

Zucchini Pineapple image

I had an abundance of zucchini this year and a friend of my posted a recipe for this on her blog. I couldn't believe I could turn my zucchini into pineapple. Since I am a stickler for doing thing safely I double checked to see if this recipe was safe and approved by NCHFP and there was the recipe. I canned this and it is great!...

Provided by Christina R

Categories Fruit Sauces

Time 1h55m

Number Of Ingredients 4

Ingredients

4 qt zucchini (shredded or 1/2" cubed)
46 oz pineapple juice, unsweetened
3 c sugar
1 1/2 c bottled lemon juice

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/

CANNED ZUCCHINI PINEAPPLE SAUCE

Canned Zucchini Pineapple Sauce image

From Libbie's little black book. Old canning recipe. Always follow Ball canning book. No amounts given for this, was just canned in pint jars.

Provided by Dienia B.

Categories Sauces

Time 2h

Yield 3 pints

Number Of Ingredients 5

Ingredients

1 gallon zucchini, grated coarsely, it says peeled also
1 (46 ounce) can pineapple juice
1 (20 ounce) can crushed pineapple
1/2 cup lemon juice
2 teaspoons pineapple extract

Steps:

Mix zucchini, pinapple juice, crushed pineapple, lemon juice, and pineapple extract together and cook for 20 minutes.
Place in clean hot pint jars.
Seal and process 30 minutes at 10 lbs pressure.

Nutrition Facts : Calories 473.4, Fat 2.9, SaturatedFat 0.6, Sodium 63.5, Carbohydrate 109.5, Fiber 9, Sugar 88.7, Protein 10.4

PINEAPPLE ZUCCHINI RELISH

Pineapple Zucchini Relish image

This makes a real nice relish for any type pork or chicken on salad- and is excellent on toast or on nut bread or use to make nut bread- this recipe later.

Provided by Pat Duran

Categories Marinades

Time 35m

Number Of Ingredients 5

Ingredients

3 1/2 qt zucchini, peeled and grated
3/4 c bottled lemon juice
48 oz can pineapple juice
1 1/2 c granulated sugar
1/2 tsp ground ginger, optional ( i like)

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.

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