How to Can Pineapple and Zucchini

Pineapple Zucchini (Canned)

This pineapple zucchini is an excellent way to turn an abundance of summer squash into a sweet, pineapple-like canned treat. It stores well and tastes delightful on its own or alongside baked dishes.

Ingredients

• 14 pint jars filled with peeled and cubed zucchini (pulp and seeds removed) — about 6–8 large garden zucchini
• 2 cups granulated sugar (adjust to taste)
• 46 oz unsweetened pineapple juice
• 1 1/2 cups lemon juice
• 1/8 teaspoon salt (optional, enhances flavor)

Instructions

1. Prepare the zucchini: Trim the ends and peel each zucchini. Remove the central pulp and seeds — a teaspoon works well for scooping. Cut the zucchini into spears, then into bite-sized cubes. Measure the prepared zucchini into pint jars (or into a bowl) until you have about 14 pint‑jar amounts; set aside.
2. Make the syrup: In a large stock pot, combine the sugar, pineapple juice, lemon juice and salt. Bring to a boil and then reduce to a simmer, stirring until the sugar dissolves (about a minute).
3. Cook the zucchini: Add the prepared zucchini to the simmering juice and cook for 5–10 minutes, until the zucchini is crisp-tender. Avoid overcooking; the pieces should hold their shape.
4. Jar the zucchini: Using a slotted spoon, pack the hot zucchini cubes into sanitized pint jars, leaving about 1 inch of headspace. Pour the hot juice over the zucchini, maintaining approximately 1 inch headspace. Wipe jar rims clean and apply new, undamaged lids and rings.
5. Process in a water bath: Place the jars in a boiling water bath canner with enough water to cover the jars by at least an inch. Process for 15 minutes at a full, rolling boil. When time is up, carefully remove the jars and set them undisturbed on a towel to cool for 24 hours.
6. Check seals and store: After 12–24 hours check that each jar is sealed. Any jars that do not seal must be discarded or refrigerated and used promptly. If a jar later unseals in storage it should also be discarded for safety.

Notes

The zucchini quantity listed assumes garden zucchini around a foot long. If your zucchini are smaller or larger, adjust the count accordingly. Sugar can be increased or decreased to taste; the lemon juice provides acidity for safe canning in this recipe. Salt is optional but helps enhance flavor and can contribute to preservation.

For best results use undamaged jars and good-quality lids (I prefer Ball brand lids). Avoid jars with nicks or scratches on the sealing surface, as these can prevent a proper seal.

Tips & Reminders

• Keep jars hot when placing them into the boiling water — this helps prevent breakage and encourages better seals.
• Do not disturb jars while they cool during the 24-hour resting period; moving them can interfere with proper sealing.
• Label jars with the date and contents so you know when they were canned.

Additional canned goods you may enjoy

• Amish pickled beets (only 3 ingredients)
• Pickled jalapeno peppers
• Cherry pie filling
• Pickled banana peppers (like pepperoncini)
• Amish sweet dill pickles

Ingredients recap: zucchini, pineapple juice, lemon juice, salt (optional) and sugar. Salt enhances flavor but can be omitted if desired.

Step 1: Trim, peel and scoop out the seeds from each zucchini. Cut into spears and then into cubes. Children often enjoy helping with the cubing step under supervision.

Step 2: Boil the sugar, pineapple juice, lemon juice and salt and simmer briefly. Add the zucchini and cook until crisp-tender, then proceed to jar and process as described above.

Happy canning! I hope this recipe helps you use up an abundant zucchini harvest and gives you jars of a sweet, pineapple-like treat to enjoy through the colder months. If you make this recipe, consider noting the date on your jars and storing them in a cool, dark place.

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