Delicious Mock Zucchini Pineapple might just be my new favorite way to use up the zucchini from my overflowing garden. It’s a delicious way to preserve zucchini while giving it a sweet, tropical twist with pineapple.
Whether you have a lot of extra zucchini, a few large zucchini plants, or just a craving for a sweet, savory treat, this recipe turns your harvest into a shelf-stable delight that can be enjoyed year-round.
Use Those Extra-Large Zucchinis
For this recipe, I like to reach for the extra-large zucchinis from the garden. Usually, it takes about three of the really big ones to make a full batch of this sweet, mock pineapple treat.
Even if this is your first time canning, it’s approachable, safe, and incredibly rewarding.
New Faux Pineapple Recipe
This is our first year making this faux pineapple recipe with zucchini. My niece tried it first and sent us the recipe. We will be making this one every year from now on.
Some folks even call it mock pineapple zucchini, because the flavor tastes so close to the real thing. Actually, we like it better than real canned pineapple. So, for us, it’s a great way to use our zucchini.
Equipment You’ll Need
- Large Saucepan or Pot. For cooking your zucchini into a delicious mock pineapple mixture. A heavy-bottomed pot works best to prevent sticking.
- Canning Funnel. Makes filling jars easier and keeps your rims clean.
- Jar Lifter. Essential for safely removing hot jars from boiling water.
- Glass Canning Jars. Pint jars work perfectly for this recipe.
- Canning Lids.
- Water Bath Canner. Also called a boiling-water canner. You don’t need a specific brand; a large stockpot that can fully cover your jars with water works just fine. This method is called water bath canning.
- Hand Towel. A safe spot to set your hot jars after processing. A hand towel works well.
Delicious Mock Zucchini Pineapple Canning Recipe
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Ingredients
- 16 Cups Zucchini Peeled and diced into bite size pieces (about ½-inch cubes)
- 1 ½ Cups Sugar
- 1 ½ Cups Lemon Juice
- 46 Ounces Pineapple Juice 1 large can
Instructions
- Peel your zucchini and cut it into uniform ½-inch cubes. If your zucchini has large seeds, scoop them out to improve the texture.16 Cups Zucchini
- In a large pot or Dutch oven, combine zucchini, sugar, lemon juice, and pineapple juice. Bring to a boil over medium-high heat, then reduce to medium and simmer for 20 minutes. Stir occasionally.1 ½ Cups Sugar, 1 ½ Cups Lemon Juice, 46 Ounces Pineapple Juice
- Sterilize jars. This recipe will make 8-9 pints.
- Carefully ladle the hot mixture into sterilized jars, leaving ½-inch headspace. De-bubble by gently tapping the jars or running a non-metal knife along the inside edges. Add more hot mixture if needed.
- Wipe jar rims with a clean, damp paper towel (I like to dip it in a little vinegar). Place lids and rings on. Rings should be barely tight.
- Using a boiling-water canner, process jars for 20 minutes. I set my timer, but don’t start timing until the water is at a rolling boil.
- Carefully remove jars and let sit on a towel for 24 hours. Check seals. The lids should be concave and not flex when pressed.
- Wipe jars clean, label with the canning date, and store in a cool, dark place.
Notes
Sterilization Notes
Properly sterilizing your jars and lids is key for safe home food preservation. Wash jars, lids, and rings in hot, soapy water and rinse well. Place jars in a large pot or boiling-water canner. Fill with enough water to cover jars, bring to a boil, and boil for 10 minutes. This sterilizes them. Keep jars in hot water until ready to fill. Place lids in hot (not boiling) water for 2–3 minutes. Avoid boiling to protect the sealing compound. Use tongs or jar lifters to remove hot jars. Fill immediately to maintain safety and avoid contamination. Always avoid touching the inside of jars or lids, and use clean utensils or hands when handling hot jars.Tips for Success
- Cut zucchini into uniform ½-inch cubes to ensure even texture and flavor absorption.
- Remove large seeds for the best finished product.
- De-bubble jars after filling to release trapped air and prevent gaps.
- Wipe jar rims carefully to ensure a proper seal.
- Leave ½-inch headspace in each jar to allow expansion during processing.
- Only start your boiling-water canner timer when water is at a rolling boil.
- Check seals after cooling. A proper seal should not flex up and down.
Nutrition
Variations & Ideas
- Half-pint jars. Ideal for small households or gifting to friends and family.
- Mix juices. Combine pineapple juice with fresh pineapple or other fruit juices for a slightly different flavor.
- Zucchini tidbits in juice. Use your jars like canned pineapple tidbits. Perfect in desserts, salads, smoothies, or savory dishes. Spoon over yogurt or enjoy straight from the jar.
Storage
- Shelf life. Store sealed jars in a cool, dark place for up to 12 months.
- After opening. Refrigerate and use within 1–2 weeks, just like canned pineapple.
- Always mark your jars with the canning date for easy reference.
Can I use this recipe with frozen zucchini?
We recommend using fresh zucchini. Frozen zucchini contains extra water that can change the texture and dilute the flavor.
Do I need to reheat the mixture before using?
No. This recipe is designed to be used like canned pineapple. Ready to eat straight from the jar.
Our Favorite New Zucchini Recipe
This zucchini pineapple canning recipe is a homestead favorite. A clever way to turn a garden surplus into a sweet, shelf-stable treat.
It’s fun, easy, and safe, even for beginners. Plus, it makes a wonderful gift for friends and family, or a tropical surprise during winter months when your garden produce is long gone.
My family loved this!