Mock Zucchini Pineapple for canning or use

This is a canning recipe but feel free to adjust it or use it after the boiling process.

This will make 15 1/2-pint jars. water bathed process.

[Plus, i used left over juice and added my diced inside seeded parts of the zucchini giving me 3 more jars. i will uses these jars right away with the 1 1/2-pint jar of Juice for desert use too (4 jars)]


16 C Zucchini, peeled, centers cut out and cubed
6 C can unsweetened pineapple juice (1 lg can)
3 C sugar ( i used 1/2 c sugar, the other 2 1/2 cups were no calorie substitutes: a stevia blend and a monk fruit blend to make up 3 cups. You can use your favorite and skip the sugar completely. it is added for flavor not for processing)
1 1/2 C lemon juice

Place all in a large pan and bring it to a boil. let mix simmer uncovered for 20 mins

Ladle into 1/2-pint jars leaving 1/2-inch head space, stir to get all bubbles out, wipe rim with vinegar and place lids on.
process jars in water bath for 15 minutes (for 1/2-pint jars) adjust time if using larger jars.


Use on salads, in salads, for desserts, or sweet toppings.