Canning Mock Zucchini Pineapple

or as my friend Jen @ Steel Spoon Farm lovingly calls it, Ohio Amish Pineapple. Once I found this recipe, it changed my life. LOL That’s dramatic, but it was a nice way to use up zucchini during zucchini-mageddon when I don’t really love zucchini bread and we’ve eaten roasted zucchini at every meal.

This is zucchini in pineapple juice. It’s not going to magically become pineapple, so put that in your brain. When you taste it, it’s pineapple flavored zucchini. Which, to me, is delicious in and of itself straight from the jar. But if you pop it expecting the texture of canned real pineapple, you’re in for an awakening.

My favorite ways to use this are pineapple upside down cake and hawaiian pizza. Let’s not start the argument of if pineapple belongs on pizza or not, because it does, but that’s not relevant to what we’re talking about. I normally only can about 10-12 pints and they last me a couple years because we’re just not the pineappliest of pineapple people.

I picked up a flat of 100% pineapple juice in cans (it was almost 2.5 gallons worth) from Sam’s Club a few weeks ago that was clearanced for $6 making the mock pineapple I made this year suuuuper cheap. I was thrilled about that because food prices these days are so insane. That reminds me, I really wanted to try making pineapple ice cream with it.

I digress. This recipe was from Ruth Ann Zimmerman (she’s on YouTube and gives a full tutorial video on how to make this if you’d like to watch. I love her recipes!) I’ll type it up in a pretty printable format for you and add it below. Happy canning friends!