Pineapple Zucchini Canning Recipes

ZUCCHINI PINEAPPLE

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.

ZUCCHINI PINEAPPLE BREAD

Steps:

• Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

PINEAPPLE ZUCCHINI LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat eggs, oil, sugar, and vanilla together until thick.
• Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
• Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

PINEAPPLE ZUCCHINI CANNING RECIPE

Steps:

• Wash and peel the zucchini. Then shred it or cut into 1/2 inch cubes.
• Combine pineapple juice, cut zucchini, lemon juice, and sugar in a large pan. Bring to a boil over high heat and then reduce the heat to low. Let simmer for 20 minutes.
• Prepare your jars and warm them. Fill to 1/2 inch head space. Remove bubbles and wipe the jar rims. Place canning lids on the jars and add rings to fingertip tight. Process in a water bath for 15 minutes. (See below for altitude adjustments.)
• When the time is up, turn off the heat. Remove the lid from the canner. Let the jars rest for 5 minutes to cool slightly. Use your jar lifter to remove the jars and set on towels or other heat proof surface. Let cool for 24 hours.

ZUCCHINI PINEAPPLE BREAD I

Steps:

• Combine flour, baking powder, baking soda, and salt.
• In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

ZUCCHINI PINEAPPLE JAM

Steps:

• In a large stockpot, bring the zucchini and sugar to a boil. Boil and stir constantly for 6 minutes. Add the lemon juice and pineapple; cook and stir for 8 minutes. Add gelatin; stir for 1 minute. Remove from the heat. Skim off any foam; fill jars or plastic containers. Cool before covering with lids. Refrigerate up to 3 weeks.

ZUCCHINI PINEAPPLE

Steps:

• Bring juices and sugar to a boil.
• Add squash and simmer 20 minutes.
• Pack and seal in hot jars and lids.
• Makes 12 pints of crushed pineapple.
• May be used as you would regular pineapple.

MOCK CANNED PINEAPPLE CHUNK OR CRUSHED (WATER BATH)

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.