“Crushed Pineapple” made from Zucchini or Squash!

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!

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  • 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

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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.

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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.

 

One thought on ““Crushed Pineapple” made from Zucchini or Squash!

  1. Marge August 15, 2021 at 4:01 pm Reply

    I made this and was skeptical, but I love it.

    Like

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