The Strangest Useful Zucchini Pineapple Recipe from the 1980s (Print Version)
A vintage mock pineapple recipe that simmers peeled zucchini with pineapple juice, bottled lemon juice, and sugar for a surprisingly useful pantry ingredient.
# Ingredients:
For the zucchini pineapple
01 -
4 quarts (about 16 cups / 2.5 kg) peeled zucchini, cut into 1/2-inch cubes or shredded
02 -
46 oz (1.36 l) canned unsweetened pineapple juice
03 -
1 1/2 cups (360 ml) bottled lemon juice
04 -
3 cups (600 g) granulated sugar
For canning
05 -
8 to 9 clean half-pint or pint jars with new lids and bands
06 -
Boiling water, enough to cover jars by at least 1 inch
# Instructions:
01 -
Set up a boiling-water canner and warm clean half-pint or pint jars. Keep jars hot while you prepare the zucchini mixture.
02 -
Wash zucchini well, peel it, and remove large mature seeds if needed. Cut into 1/2-inch cubes for tidbits or shred for a crushed-pineapple texture.
03 -
Combine zucchini, pineapple juice, bottled lemon juice, and sugar in a large nonreactive pot. Bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
04 -
Ladle the hot zucchini and liquid into hot jars, leaving 1/2 inch headspace. Remove air bubbles, adjust headspace if needed, and keep the zucchini covered with liquid.
05 -
Wipe rims, apply lids and bands fingertip-tight, and process in a boiling-water canner for 15 minutes at 0-1,000 feet. Process 20 minutes at 1,001-6,000 feet or 25 minutes above 6,000 feet.
06 -
Turn off the heat, remove jars carefully, and cool undisturbed for 12-24 hours. Check seals, label, and store sealed jars in a cool dark place.
# Notes:
01 -
Makes about 8 to 9 pint jars, or about 32 half-cup servings.
02 -
Use as a substitute for canned crushed or chunk pineapple in baking and chilled desserts.
03 -
For shelf-stable canning, do not reduce the bottled lemon juice or pineapple juice.