Simple Mock Zucchini Pineapple Canning Recipe

This Mock Zucchini Pineapple Canning Recipe is amazing, and I like it better than the canned pineapple you can purchase in the store. If you’ve ever looked at your garden overflowing with zucchini and wondered what to do with all that extra produce, this is a perfect way to use it up.

Prep Time15

Cook Time50

Total Time1 5

Course: sauce, Snack

Cuisine: American

Keyword: budget recipe, canned fruit, Canning, fruit recipe, preserving zucchini

Servings: Pints

Calories: 283kcal

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Kitchen Essentials

Dutch Oven

Water bath canner

Canning funnel

Ingredients

16 Cups Zucchini Peeled and diced into bite size pieces (about ½-inch cubes)
1 ½ Cups Sugar
1 ½ Cups Lemon Juice
46 Ounces Pineapple Juice 1 large can

Instructions

Prepare the zucchini. Peel your zucchini and cut it into ½-inch cubes. If you have large zucchini with big seeds, scoop them out for the best texture.
16 Cups Zucchini
In a large pot or Dutch oven, combine the zucchini, sugar, lemon juice, and pineapple juice. Bring the mixture to a boil over medium-high heat, then reduce to medium heat and simmer for 20 minutes. Stirring occasionally.
1 ½ Cups Sugar, 1 ½ Cups Lemon Juice, 46 Ounces Pineapple Juice
Sterilize Jars. If this is your first time canning, see the notes section for more directions. This recipe makes 8-9 pints.
Fill jars. Carefully ladle the hot mixture into sterilized jars, leaving ½-inch headspace. De-bubble by gently tapping the jars or running a non-metal knife along the inside edges. Add more hot mixture if needed.
Seal and wipe jars. Wipe the jar rims with a wet paper towel to remove any residue. I like to use paper towel dipped in a bit of vinegar. Place the lids and rings on. The rings should just be barely tight.
Process jars. Using a boiling-water canner, process pint jars for 20 minutes. Important: Don’t start timing until the water is at a rolling boil.
Remove jars carefully and let them sit on a towel on your counter for 24 hours. After that, check the seals. Properly sealed jars will have a concave lid that doesn’t move when pressed.
Label and store. Wipe jars clean, label them with the date, and store in a cool, dark place. Your zucchini pineapple cans will keep for up to a year if stored properly.

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Notes

How to Sterilize Jars and Lids

Properly sterilizing jars and lids ensure your zucchini pineapple preserves are safe and will last. Here’s a simple method for beginners:

Wash thoroughly
Wash jars, lids, and rings in hot, soapy water. Rinse well to remove any soap residue.
Sterilize jars
- Place jars in a large pot or boiling-water canner.
- Fill the pot with enough water to cover the jars completely.
- Bring the water to a boil and let the jars boil for at least 10 minutes.
- Keep the jars in hot water until you’re ready to fill them. This prevents thermal shock when adding your hot zucchini mixture.
Sterilize lids
- Lids should not be boiled for a long time, as this can damage the sealing compound.
- Place lids in a small saucepan of hot, but not boiling, water for 2–3 minutes.
Work with hot jars
- Using tongs or jar lifters, carefully remove hot jars from the water, allowing excess water to drip off.
- Fill jars immediately with your hot zucchini pineapple mixture to maintain safety and prevent contamination.

Pro tip. Always handle jars and lids carefully using clean hands or utensils and avoid touching the inside of the jars or lids. This prevents contamination and ensures a proper seal.

Tips for Success

Oversized Zucchini. For this type of recipe I prefer to use the oversized zucchinis. It usually takes about 3 large ones.

Peeling and cutting zucchini. Peel your zucchini and cut it into uniform ½-inch cubes. Consistent sizing ensures an even texture and helps the zucchini absorb the pineapple flavor.
Remove large seeds. If your zucchini has large seeds, scoop them out for a better finished product.
De-bubbling jars. After filling jars, run a knife or small spatula along the inside edges to release any trapped air bubbles. This prevents gaps and ensures a proper seal.
Wipe jar rims carefully. Even a small drop of liquid on the jar rims can prevent a seal. Wipe with a clean, damp paper towel before adding lids and rings.
Headspace matters. Leave ½-inch headspace in each jar. This allows for expansion during processing and helps create a vacuum seal.
Use a rolling boil. Only start the boiling-water canner timer once the water is at a rolling boil. This ensures safe home food preservation.
Check your finished product. After jars have cooled for 24 hours, press the lid centers. A proper seal will not flex up and down.

Nutrition