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.