Recipe

Pine-ini * Zucchini & Pineapple Sauce * Pineapple Lookalike Recipe

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Ingredients

Directions

Step #1 Peel zucchini; slice length-wise into four spears or other manage-able size (we're talking honking big zucchini, right?), remove seeds.
Step #2 Run spears through a manual food grinder fitted with largest (coarse) opening disk; measure as you go; you'll want 16-18 c of ground zucchini.
Step #3 Dump ground zucchini into soup pot, along with pineapple juice & pieces, sugar & lemon juice.
Step #4 Simmer over medium-low heat for 20-30 mins, until sugar is dissolved & entire mixture is very hot.
Step #5 While that is heating up, wash pint jars in VERY warm water (or dishwasher); keep jars hot until pine-ini is ready to be packed.
Step #6 Place canning lids & rings into a pan of hot water, bring to a boil then turn off.
Step #7 Prepare pressure canner or water bath.
Step #8 When pine-ini is very hot & bubbling, scoop cfuls into hot jars; clean lip of jar; seal with lid & ring.
Step #9 Process in pressure canner (10 min at 5#'s) OR water bath (pints 25 mins; quarts 30 mins).
Step #10 SET THE STOVE TIMER.
Step #11 Remove jars from hot water to a towel in a draft-free spot in the kitchen; cover with another towel & listen for "kitchen music" --that's a good thing! When cooled, label jars or lids with name & date; can be stored safely for several years, & still retain its taste & color.
Step #12 USES: anything calling for pineapple like cakes, gelatin molds, salads, desserts.
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