How to make it

  • Mix the zucchini with the pineapple and lemon juice and sugar, in a large sauce pan.
  • Bring the mixture to a boil.
  • Simmer for 20 minutes.
  • Fill hot, sterilized pint canning jars with the "pineapple". Leave a 1/2-inch head space.
  • Adjust the lids and process in a boiling water bath canner for 15 minutes. (Add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).
  • NOTES: I found that it worked best to use a slotted spoon to fill the jars with the zucchini, and then top them off to the correct level with the liquid that the zucchini was cooked in. That way there was an even amount of zucchini in each jar.
  • Makes 8 pint jars of "Faux Pineapple".

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • hollyeats 11 years ago
    What a clever idea... who thinks of these things?! It's way too much but I'm going to try to halve the recipe.
    Was this review helpful? Yes Flag
  • sosousme 11 years ago
    OK...I'm still not sure I believe you, but it's certainly worth a shot...sounds very interesting... ~Cheers...Lindy
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes