Every summer my garden produces more zucchini than my family can eat. I hate wasting fresh produce, so when a friend recommended trying pineapple zucchini, I gave it a shot. It preserves beautifully and my kids love it. The zucchini cubes become tender and take on a sweet pineapple flavor, making them a great toddler snack or a quick side for casseroles during the winter months.
Use this water bath canning recipe at your own risk.
Pineapple Zucchini (canned)
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Ingredients
- 14 pint peeled and cubed zucchini with pulp removed around 6–8 large zucchini
- 2 cups granulated sugar adjust 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 and peel each zucchini. Scoop out the central pulp and seeds with a teaspoon, then cut into spears and cube into bite-sized pieces. Fill 14 pint jars with the prepared zucchini and keep them in a large bowl while you prepare the liquid.
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In a large stock pot, bring the sugar, pineapple juice, lemon juice, and salt to a boil, then reduce to a simmer. Stir until the sugar dissolves (about a minute). Add the zucchini and simmer 5–10 minutes, until the pieces are crisp-tender.
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Using a slotted spoon, transfer the zucchini into hot pint jars, leaving about 1 inch of headspace. Pour the hot juice over the zucchini, keeping 1 inch of headspace. Wipe rims clean and seal with undamaged lids and rings.
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Fill a water bath canner with enough water to cover jars by at least 1 inch. Bring to a full rolling boil, then lower in the hot jars using a jar lifter. Process for 15 minutes. Remove jars and let them sit undisturbed at room temperature for 24 hours. Check seals and store only properly sealed jars.
Notes
Any jars that fail to seal within 12–24 hours should be discarded or refrigerated and used promptly. If a jar unseals later in storage, discard the contents for safety.
Additional canned goods you may enjoy:
- Amish pickled beets (only 3 ingredient)
- 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 (optional to enhance flavor).
Step 1: Trim the ends, peel, scoop out the pulp and seeds, then slice into spears and cube into bite-sized pieces.
My kids enjoy pineapple zucchini day because they can help with the slicing and cubing. This year they did most of the work and did a great job.
Step 2: In a large pot, bring the sugar, pineapple juice, lemon juice, and salt to a boil, then reduce to a simmer. Stir until the sugar dissolves. Add the zucchini and simmer 5–10 minutes until crisp-tender.
Does salt need to be added?
Salt enhances flavor and acts as a natural preservative, but it can be omitted. The lemon juice in this recipe provides sufficient acidity for safe canning when following proper water bath procedures.
Steps 3–4: Use a slotted spoon to transfer the cooked zucchini into sanitized pint jars, leaving 1 inch headspace. Pour hot juice over the zucchini, wipe rims, and seal with undamaged lids and rings. Place jars in a boiling water bath with at least 1 inch of water above the jars and process for 15 minutes. Remove jars and let sit undisturbed for 24 hours. Discard any jars that fail to seal or that unseal later in storage. Using quality lids and undamaged jars reduces the chance of seal failure.
Happy canning! I hope your jars turn out well. If you make this recipe, consider saving it for later and share a photo of your results on Instagram. Thank you for your support!
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