With my garden producing an abundance of zucchini each summer, I needed a way to use it all. I hate to waste fresh produce, so when a friend suggested pineapple zucchini, I decided to try it. It preserves well and my kids love it. The zucchini cubes become tender and absorb a sweet pineapple flavor, making them a perfect toddler snack or a quick side for winter casseroles.
Use this water bath canning recipe at your own risk.
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Pineapple Zucchini (canned)
Pin Recipe
Ingredients
- 14 pint peeled and cubed zucchini with pulp removed around 6–8 large zucchini
- 2 cups granulated sugar can be adjusted to taste
- 46 oz. unsweetened pineapple juice
- 1 1/2 cups lemon juice
- 1/8 teaspoon salt
Instructions
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Trim the ends of the zucchini, peel, and remove the seed-filled pulp (a teaspoon works well). Slice into spears, then cube into bite-sized pieces. Measure enough to fill 14 pint jars and place the prepared zucchini in a large bowl while you prepare the syrup.
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In a large stockpot, bring the sugar, pineapple juice, lemon juice, and salt to a boil. Reduce to a simmer and stir until the sugar dissolves (about a minute). Add the prepared zucchini and simmer 5–10 minutes, until the zucchini is crisp-tender.
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Using a slotted spoon, transfer the zucchini cubes into hot, sanitized pint jars, leaving 1 inch of headspace. Pour the hot juice over the zucchini, maintaining 1 inch headspace. Wipe rims, fit lids and rings, and tighten.
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Prepare a water bath canner with enough boiling water to cover the jars by about 1 inch. Place hot jars into the boiling water using a jar lifter, and process for 15 minutes. Remove jars and let them sit undisturbed at room temperature for 24 hours. Any jars that don’t seal after 12–24 hours should be discarded.
Notes
If a jar fails to seal during the initial 12–24 hour resting period or later in storage, discard the contents for safety. Use undamaged lids and jars without nicks for best results.
Additional notes and step-by-step photos are included below.
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Additional canned goods you may enjoy:
- Amish pickled beets (only 3 ingredients)
- Pickled jalapeno peppers
- Cherry pie filling
- Pickled banana peppers (like pepperoncini)
- Amish sweet dill pickles
Ingredients needed for this pineapple zucchini: Zucchini, pineapple juice, lemon juice, sugar, and salt (salt is optional but enhances flavor).
Step 1: Trim the ends, peel, and remove the seed pulp from each zucchini. Slice into spears and cube into bite-sized pieces.
My little ones enjoy pineapple zucchini day because they get to help slice. This year they did most of the cubing themselves!
Step 2: In a large pot, bring the sugar, pineapple juice, lemon juice, and salt to a boil. Reduce to a simmer and stir until the sugar dissolves, about a minute. Add the prepared zucchini and simmer 5–10 minutes until crisp-tender.
Does salt need to be added?
Salt enhances flavor and helps preservation, but it can be omitted. The lemon juice in this recipe provides acid for safe canning.
Steps 3–4: Use a slotted spoon to transfer the cooked zucchini to sanitized jars, leaving 1 inch headspace. Cover with hot juice, wipe rims, and seal with undamaged lids and rings. Process in a boiling water bath for 15 minutes, then remove and let rest undisturbed for 24 hours. Discard any jars that fail to seal. If a jar unseals later in storage, discard it as well. Using quality lids and jars in good condition minimizes sealing issues.
Happy canning! I hope you have success with this recipe. Save it for later and tag me on Instagram if you share a photo of your jars.
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