This recipe transforms the humble zucchini into a sweet and tangy mock pineapple, capturing the essence of summer in every bite. The zucchini, once simmered in a mixture of lemon juice, pineapple juice, and sugar, absorbs the tropical flavors beautifully, creating a versatile ingredient that can be used in a variety of dishes. Whether you’re baking a pineapple upside-down cake or adding it to a savory stir-fry, this mock pineapple offers the perfect balance of sweetness and acidity, making it a delightful addition to your pantry.
Ingredients:
- 4 quarts zucchini, peeled and diced (about 16 cups)
- 1 1/2 cups bottled lemon juice
- 1 (46-ounce) can unsweetened pineapple juice
- 3 cups sugar
Equipment:
- Large stockpot
- Canning jars with lids and bands
- Water bath canner
- Ladle
- Funnel
- Jar lifter
- Clean cloths
Instructions:
- Prepare the Zucchini:
- Begin by peeling and dicing the zucchini into small, pineapple-like chunks. Ensure the zucchini pieces are uniform in size for even cooking and the best texture in your mock pineapple.
- Cooking the Zucchini:
- In a large stockpot, combine the diced zucchini, lemon juice, pineapple juice, and sugar. Stir the mixture to combine all the ingredients well.
- Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to medium and simmer for 20 minutes, or until the zucchini becomes translucent and absorbs the flavors.
- Sterilize the Jars:
- While the zucchini is simmering, sterilize your canning jars. Place the jars in a water bath canner and cover them with water. Bring to a boil and let them boil for at least 10 minutes to ensure they are properly sterilized.
- Sterilize the lids and bands by placing them in hot (not boiling) water until ready to use.
- Filling the Jars:
- Using a jar lifter, carefully remove the sterilized jars from the canner and place them on a clean cloth. Using a funnel, ladle the hot zucchini and juice mixture into the jars, leaving about 1/2 inch of headspace at the top.
- Remove any air bubbles by running a clean knife or spatula around the inside edge of the jars. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Sealing the Jars:
- Place the sterilized lids on the jars and screw on the bands until they are finger-tight. Do not overtighten.
- Processing the Jars:
- Place the filled jars back into the water bath canner, ensuring that they are covered by at least 1-2 inches of water. Bring the water to a boil and process the jars for 15 minutes.
- After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Carefully remove the jars using a jar lifter and place them on a towel in a draft-free area to cool for 12-24 hours.
- Storing the Canned Zucchini Pineapple:
- Once the jars have cooled, check the seals by pressing down on the center of each lid. If it doesn’t pop back, the jar is sealed. Store the sealed jars in a cool, dark place. If any jars didn’t seal properly, refrigerate them and use them within a week.
