July 10, 2014


 Previous  years, I have made mock crushed pineapple and I tastes like the real deal!  .I save the big boys for making this...This recipe came from a dear old friend  who passed away several years ago, but it seems like yesterday, that she and I were in her kitchen making tons of this!  The recipe is from "Choppy " Linscott of Ashton Illinois , but is also the same posted by the Missouri State University Extension Service   . there are other variations on the web , for example ,  we added a little  yellow food coloring  .


4 quarts zucchini, grated or diced ( crushed or tidbits)
1 1/2 cups bottled lemon juice (standardized acidity)
1 can ( 46 oz. ) unsweetened pineapple juice
3 cups sugar
Remove peel from zucchini and seeds. Coarsely grate or cube zucchini into small cubes.
Mix all ingredients thoroughly and simmer for 20 minutes, stirring frequently.
Fill clean hot jars with hot zucchini mixture leaving 1/2 inch head space. Adjust lids and process 15 minutes for half pints or pint jars. ( Do not put in jars larger than pints. )Remove jars and allow to cool completely. Test seal and store in a cool dry place.
you can use it to make upside down pineapple cake, breads and other recipes calling for pineapple.
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