Delicious Mock Zucchini Pineapple Canning Recipe

5 from 1 vote

Delicious Mock Zucchini Pineapple Canning Recipe

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert, Side Dish

Cuisine: American

Keyword: budget friendly recipe, canning recipe, easy recipe, zucchini recipe

Servings: Pints

Calories: 283kcal

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Equipment

Canning Supplies

Dutch Oven

Canning Funnel

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