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Mock zucchini pineapple is another of those things that are a “don’t knock it ’til you try it” situations. I loveeeeeee it for anything from pineapple upside down cake to putting on pizza. Because pineapple belongs on pizza. And if it doesn’t, you’re weird.

Zucchini is a very versatile plant to grow in your garden that, if left alone by the squash bugs, will produce mountains of squash for you.  Many people don’t really know what to do with all that extra zucchini, myself included sometimes, but I’ve gotten created and come up with some really good ways to preserve and use zucchini.  

Because it’s free when it comes out of my garden (or my parent’s garden ;D  thanks MOM) so I might as well use it and one family can only eat so much zucchini relish.  Mock pineapple, or zucchini pineapple, is a really fun way to preserve zucchini that actually does take on the flavor of pineapple.  My friend Jen from Steel Spoon Farm actually calls this Ohio Amish Pineapple and it cracks me up every time.  Best name ever.

I’ve seen some accounts on social media say they made this and NOBODY knew it was pineapple… I call b.s. cause anyone would know.  It’s not even the same texture as the real thing.  The last time I shared this on social media people actually were outraged and told me that it’s “not pineapple.”  I laughed so hard because… duh.  

BUT.  Piled on top of a homemade pizza with some crispy bacon and ham… sign me up!  Because pineapple does in fact belong on pizza and I will die on this hill.  Even more-so, faux pineapple is really really delicious on pizza!  You’ll see lots of different recipes and ways to make this floating around the interwebs and this is just the one I learned and took away from talking with others and testing them out for myself.

This recipe works amazing for those gigantic wumbo zucchini you let “go just one more day” on your zucchini plant and it’s then the size of a grown man’s leg.  Simply peel and remove those spongy seedy centers and cut into pineapple shapes of your choice.  You can do literally any shape you want.  If you want to cut the zucchini into hearts, let’s go!  This recipe uses 4 simple ingredients to preserve excess zucchini using your water bath canner or steam canner including, and this might be a surprise, zucchini (LOL), pineapple juice, lemon juice, and sugar.  I add a pinch of salt to each jar because I like it.  

More Ways to Use Zucchini:

• zucchini apple pie filling
• dehydrated shredded zucchini
• salt & vinegar zucchini chips

Let’s make some mock zucchini pineapple, shall we?

Equipment You Might Want

• Food Chopper
• Jar Funnel
• Jar Lifter
• Steam Canner
• Water Bath Canning Pot

Ingredients

• wumbo/ginormous zucchini
• 100% unsweetened pineapple juice
• bottled lemon juice
• raw unrefined sugar
• salt (optional)

Step 1:  Prep

Peel zucchini.  Remove seeds from the wumbo sized ones and give them to the chickens.  Smaller zucchinis that are firmer in the middle do not have to be seeded if you don’t want to.  Cut into preferred shape.  I ran them through my food chopper for a medium dice.

Step 2:   Fill Jars

Pack diced zucchini into clean pint jars to a generous 1/2 inch headspace.

To each pint jar add: 2 Tbs sugar + 2 Tbs bottled lemon juice + pinch of salt.

​Add pineapple juice to 1/2 inch headspace, remove air bubbles, and add more juice if needed to maintain headspace.

Wipe jar rims, add lids and secure with screw bands.

Step 3:  Canning

Place jars in your room temperature steam canner or water bath canning pot and process pint jars or half pints for 15 minutes, adjusting processing times for altitude if needed.  Be sure and heat the canner slowly due to the ingredients within the jar being room temperature instead of hot.  This helps prevent siphoning.

Once processing time is complete, turn off heat and remove jars to cool on a heat proof surface lined with a towel undisturbed for 18-24 hours.

Step 4:  Storage

Once jars are cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine as long as jars are not exposed to direct sunlight.

Any jars that did not seal can be reprocessed but will be very soft and probably overcooked.  I recommend refrigerating and using them soon instead.

Shelf life is ’til you eat them.  If the seal is good, they’re good.  Aim to rotate canned goods out every 2 years for maximum nutritional benefit and flavor but they’ll last far longer than that if needed and taste just fine.

Notes:

​You can sub the sugar for honey.

Hope you enjoy this canned mock zucchini pineapple!

Easy Mock Zucchini Pineapple Canning Recipe

Print Pin Rate

Prep Time: 15 minutes minutes

Canning Time: 15 minutes minutes

Servings: 1 pint

Author: Ruby – Red Feather Farm

Equipment

• Food Chopper
• jar funnel
• jar lifter
• steam canner
• Water bath canning pot

Ingredients

PER PINT JAR

• 2 cups diced zucchini
• 1 cup unsweetened pineapple juice
• 2 Tbs bottled lemon juice
• 2 Tbs raw unrefined sugar or honey
• pinch salt optional

Cook ModePrevent your screen from going dark

Instructions

• Peel zucchini.  Remove seeds from the wumbo sized ones and give them to the chickens.  Smaller zucchinis that are firmer in the middle do not have to be seeded if you don't want to.  Cut into preferred shape
• Pack diced zucchini into clean pint jars to a generous 1/2 inch headspace.
• Add in sugar, lemon juice, and salt if using. Top off jar with pineapple juice to 1/2 inch headspace, remove air bubbles, and add more juice if needed to maintain headspace.
• Wipe jar rims, add lids and secure with screw bands.
• Place jars in your steam canner or water bath canning pot and process pint jars or half pints for 15 minutes, adjusting processing times for altitude if needed.  Be sure and heat the canner slowly due to the ingredients within the jar being room temperature instead of hot.  This helps prevent siphoning.
• Once processing time is complete, turn off heat and remove jars to cool on a heat proof surface lined with a towel undisturbed for 18-24 hours.
• Once jars are cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine as long as jars are not exposed to direct sunlight.
• Any jars that did not seal can be reprocessed but will be very soft and probably overcooked.  I recommend refrigerating and using them soon instead.
• Shelf life is 'til you eat them.  If the seal is good, they're good.  Aim to rotate canned goods out every 2 years for maximum nutritional benefit and flavor but they'll last far longer than that if needed and taste just fine.

Notes

You can sub honey or maple syrup for the sugar.  I don’t have any experience with sugar substitutes to give any recommendations.