When I heard of this, I was really skeptical. But the more I thought about it, the more uses I came up with for the crushed pineapple, so I thought it was worth a try. I use a lot of crushed pineapple throughout the year when I make my angel food cake. After it started simmering my house filled with a sweet aroma of pineapple. By the time I was done, my house smelled like pineapple, the jars looked like pineapple and it tasted like pineapple!
- 4 qts of peeled, shredded zucchini or squash
- 46 oz can of pineapple juice
- 1 1/2 cups of lemon juice
- 3 cups of sugar
Combine all of the ingredients in a stock pot and bring to a simmer. Simmer for 20 minutes. While it’s simmering, place jars in the oven on 200° and start the water for the lids. Boil lids, fill hot jars with the hot mixture and wipe the tops with a clean sterile cloth. Place the lids, put the rings on and tighten. Water bath for 15 minutes.
Hard to believe that’s not crushed pineapple!
My zucchini batch yielded 9 pints, my squash batch yielded 11 pints. I’m not sure why it was different unless the zucchini cooks down more? Not sure, but either way – it’s DELICIOUS! I used some of the leftovers today with my Greek yogurt and plan to use some really soon in my angel food cake recipe.