Mock Pinapple

4:38 PM Posted In , , , Edit This 0 Comments »
I found this recipe at TennZen. I am hoping that these jars will make winter muffins and perhaps even fruit salads moister and tastier.


4 quarts peeled, cubed zucchini or peeled, shredded zucchini - SEEDS REMOVED
46 OZ. canned/bottled unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups sugar

In a large saucepan, mix all ingredients and bring to a boil. Simmer 20 minutes.

Clean and sterilize 9 pint canning jars. Keep jars hot. Clean canning lids and rings. In a small pot of water, simmer the lids but DO NOT BOIL. Fill boiling water canner with water (enough to cover pint jars plus at least another inch of water), cover and bring to a boil.

Fill jars with hot mixture and cooking liquid, leaving 1/2 inch headspace. Remove any air bubbles by running a rubber spatula or bubble freer wand in the sides of the jar and gently pressing against the zucchini.

Wipe the rim of each jar with a clean, damp rag. Place the canning lid on the jar and screw on the canning ring to finger-tight. Place jars into the boiling water canner.

Place the lid on the canner and bring to a boil. As soon as the water starts boiling, set your timer to process the jars for 15 minutes (pints) or 25 minutes (quarts).

After the processing time is complete, remove the lid and turn off the heat. Let the jars sit in the canner for 5 minutes, then remove the jars from the canner without tilting them. Let jars sit undisturbed on a towel for 24 hours.