ZUCCHINI PINEAPPLE
8 x half-litre jars (US pint)
Provided by Healthy Canning
Categories Dessert
Time 1h
Number Of Ingredients 4
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
MOCK PINEAPPLE
A good friend of mine made this and gave to me...at first, I didn't realize what it really was...but it's good! And it's quite versatile! If you like to do canning, this is a real easy recipe! You gotta try this one! With zucchini being so available in summer, this is a good way to use it up!
Provided by Jan W
Categories Other Desserts
Time 2h15m
Number Of Ingredients 5
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!
MOCK CANNED PINEAPPLE CHUNK OR CRUSHED (WATER BATH)
This is great for preserving your overabundance of summer zucchini. Nice over ice cream, in a trifle over pancakes...... Use in any way you would canned pineapple. I found no need for the extract unless you want additional flavor like coconut to make pine colada flavor.
Provided by Rita1652
Categories Dessert
Time 1h5m
Yield 10-16 8 ounce jars
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.6, Fat 0.7, SaturatedFat 0.1, Sodium 36.3, Carbohydrate 83.1, Fiber 1.6, Sugar 77, Protein 2.1
VIRGIN PIñA COLADA
For an alcohol-free party option, try our spiced piña colada mocktail (or virgin piña colada), with mock rum syrup, pineapple juice and coconut milk
Provided by Miriam Nice
Categories Cocktails, Drink
Time 15m
Number Of Ingredients 10
Steps:
- To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
- Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.
Nutrition Facts : Calories 184 calories, Fat 9 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein
MOCK PINEAPPLE
I haven't grown any zucchini since I got this recipe, but have been dying to find out how well this works...I would think this would best done with those huge, monster zucchinis that seem to sprout up when your back is turned...Zucchinizilla, if you will. If anyone is game to try this, please let me know how it turned out. Cooking time is process time for canner after it has attained 10 pounds pressure. Yield is an estimate.
Provided by UnknownChef86
Categories Pineapple
Time 30m
Yield 10-12 pints
Number Of Ingredients 5
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.
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