I need a recipe for canning zucchini made with pineapple juice. Any one out there have one and know if it is any good? It's that time of year the zucchinis are coming in full and fast. Thanks so much to you all out there in cyber space.
Barb from Fairview, Mi
By Barb Oakes
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I think this might be what you want. Enjoy. Joyce
Categories: Fruits Canning Preserves
Yield: 8 Pints
4 quart Cubed or shredded zucchini
46 ounce Unsweetened pineapple juice (canned)
1 & 1/4 cup Bottled lemon juice
3 cup Sugar
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Yield: About 8 to 9 pints Procedure: Peel zucchini and either cut into 1/2-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) *
By LEANNA (Guest Post)08/31/2007
Imitation Pineapple Zucchini
46 oz. unsweetened pineapple juice
1/2 cup lemon juice
1/2 bottle of pineapple extract or oil
2 cups sugar
boil 3 minutes
put in clean canning jars
cold pack 10 minutes
-Zucchini Jam Jelly and Preserves Recipes
6 cups zucchini; peeled & grated
1/4 cup water
1 package sure-jell
5 cups sugar
13 ounces pineapple; crushed
6 ounces apricot Jello
Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal. I use the Sure-Jell Light and use only 3 1/2 cups sugar.
This is an orange colored jam and really tastes great, unless you don't like apricots or pineapple!
This recipe for Zucchini Jam serves/makes 6
By claudia (Guest Post)08/28/2007
Be sure to get a recipe from the County extension office or somewhere safe. I did up a huge supply a long time ago and had to throw it all away. Seems there is an old recipe that has pineapple juice but not enough acid in it. There are newer ones out now but why take a chance?
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